Food and Agricultural Sciences

Über Food and Agricultural Sciences

This cluster of papers explores the impact of various food processing methods on the nutrient composition, safety, and functional properties of food. It covers topics such as protein profile, mineral content, fatty acid composition, amino acid analysis, antioxidant activity, and the use of fermentation in developing functional foods.

Schlagwörter

Food Composition Nutrient Analysis Food Safety Protein Profile Mineral Content Fatty Acid Composition Amino Acid Analysis Antioxidant Activity Fermentation Process Functional Food

Entwicklung im Zeitverlauf