Food Processing for Increased Quality and Consumption
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Published By Elsevier

9780128114476
Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Food Technology Approaches for Improvement of Organoleptic Properties Through Preservation and Enrichment of Bioactive Compounds

2018 ◽  
pp. 67-92 ◽  
Author(s):  
Guillermo Petzold ◽  
Jorge Moreno ◽  
María P. Gianelli ◽  
Fabiola Cerda ◽  
Karla Mella ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Food Technology ◽  
Organoleptic Properties

The Contribution of Bioactive Peptides of Whey to Quality of Food Products

2018 ◽  
pp. 251-285 ◽  
Author(s):  
Tanja Krunic ◽  
Marica Rakin ◽  
Maja Bulatovic ◽  
Danica Zaric
Keyword(s):  
Bioactive Peptides ◽  
Food Products ◽  
Quality Of Food

Series Preface

2018 ◽  
pp. xix-xxii
Author(s):  
Alexandru M. Grumezescu ◽  
Alina M. Holban
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