Natural phenolics are powerful bioactive compounds, but their use as antioxidant agents in lipid-based foodstuffs and cosmetics is limited due to their hydrophilic traits. A promising technique to overcome low solubility of phenolics is to increas...Loe edasi...
Following the tradition of its predecessor, this eighth edition allows students to explore various aspects of food. It presents various dimensions including the chemical, economic, nutritional, palatability, processing, and sanitation aspects of f...Loe edasi...
