Food Composition and Analysis

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This book covers methods and strategies related to food composition and analysis. Topics include antioxidant activity of maize bran arabinoxylan microspheres, active packaging based on the release of carvacrol and thymol for fresh food, enzymes for the flavor, dairy, and baking industries, membrane technology in food processing, tenderization of meat and meat products, biological properties of mushrooms, polyacrylamide-grafted gelatin, irradiation of fruits, vegetables, and spices for better preservation and quality, oilseeds as a sustainable source of oil and protein for aquaculture feed.