{ "item_title" : "Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food", "item_author" : [" Sheng-Dun Lin "], "item_description" : "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.", "item_img_path" : "https://covers4.booksamillion.com/covers/bam/3/72/587/078/3725870780_b.jpg", "price_data" : { "retail_price" : "116.94", "online_price" : "116.94", "our_price" : "116.94", "club_price" : "116.94", "savings_pct" : "0", "savings_amt" : "0.00", "club_savings_pct" : "0", "club_savings_amt" : "0.00", "discount_pct" : "10", "store_price" : "" } }

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