{"product_id":"9781926895017","title":"Food Science: Research and Technology","description":"\u003cp\u003e\u003cb\u003eFood Science: Research and Technology\u003c\/b\u003e presents a broad selection of new research in food science and reflects the diversity of recent advances in the field. Chapters include a study on the use of microbial enzymes for flavor and production in food production; studies of various natural foods, including litchi (lychee), pinto beans, and chickpeas; the content and antioxidant activity of dried plants; new applications of galactosidases in food products; a study of the medicinal properties of edible mushrooms; and more. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e","brand":"Apple Academic Press","offers":[{"title":"Default Title","offer_id":47039443435760,"sku":"9781926895017","price":119.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/9781926895017_p0.jpg?v=1763637455","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9781926895017","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}