Vacuum Impregnation Process and Its Potential in Modifying Sensory, Physicochemical and Nutritive Characteristics of Food Products
Afthab Saeed Panayampadan, Mohammed Shafiq Alam, Raouf Aslam, Jaspreet Kaur
Topics & Concepts
Food industryAdaptabilityFood scienceBiochemical engineeringProcess (computing)Functional foodFood productsBiotechnologyBusinessProcess engineeringEnvironmental scienceChemistryComputer scienceEngineeringBiologyOperating systemEcologyMicroencapsulation and Drying ProcessesNanocomposite Films for Food PackagingFreezing and Crystallization Processes