Title: Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food: 2nd Edition
Publisher: Mdpi AG
Publication Date: 2026
Language: English
ISBN 10: 3725870780
ISBN 13: 9783725870783
Binding: Hardcover
Condition: New

About this title

Synopsis

Food processing and culinary practices not only transform raw ingredients into a diverse array of food products, but also enhance the reutilization of natural resources and processing by-products, thereby enabling consumers to access high-quality and functional foods. This reprint comprises four sections: (1) the effects of processing and cooking on food quality characteristics; (2) the enhancement of the nutritional value of traditional foods through the incorporation of functional ingredients; (3) the development of agricultural by-products and the evaluation of their functional potential; and (4) the application and advancement of emerging food processing technologies. In total, it includes 14 high-quality original research articles and 2 review papers, providing valuable insights for researchers conducting follow-up studies and for the food industry in the development of new products.

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