{"product_id":"9781926895857","title":"Food Composition and Analysis: Methods and Strategies","description":"\u003cp\u003eThis 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.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e","brand":"Apple Academic Press","offers":[{"title":"Default Title","offer_id":47039444320496,"sku":"9781926895857","price":132.96,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/9781926895857_p0.jpg?v=1763637468","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9781926895857","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}