Resources Tagged: Food Science

4 items found (Showing 1 - 4)

  1. Root Crop Processing

    Covers the the most common processing techniques for the major root crops including potato, cassava, sweet potato, yam and other edible aroid crops. Includes sections on basic food science principles, small-scale processing methods and case studies.
    Root Crops Root Crop Processing Potatoes Cassava Sweet Potato Yam Aroids Food Science Case Studies Women in Development Developing countries

  2. A Critical Review on Tropical Fruits Seeds as Prospective Sources of Nutritional and Bioactive Compounds for Functional Foods Development: A Case of Indonesian Exotic Fruits

    Abstract, International Journal of Food Science, 2020 Some tropical countries in the Southeast Asia are rich in exotic fruits with worldwide acceptance, such as mango, orange, snake fruit, durian, jackfruit, rambutan, and avocado. In addition to their abundant production, those fruits are also...
    Food Science

  3. Fatty acids, cholesterol, and proximate composition of certain prepared and unprepared foods in Hawaii

    1975-05-01 69 pages, tables Research Bulletin 146
    Food Science

  4. Institute of Food Technologists

    Since 1939, IFT has been advancing the science of food and its application across the global food system by creating a dynamic forum where individuals from more than 90 countries can collaborate, learn, and grow, transforming scientific knowledge into innovative solutions for the benefit of...
    Food Science