Modern safety and healthy food

Author: Lü Xuanzhong
Publisher:
Publish Date: 2005-10-01
Features: This book is the third in the series "Modern Green Practical Technology." It revolves around the fundamental meaning of modern green chemistry and provides a detailed introduction to the components, nutrition, and role of color, aroma, and flavor in food. It covers the basic knowledge of health foods, fortified foods, weight-loss foods, harmless foods, green foods, organic foods, biological foods, and genetically modified foods, as well as various food production and processing technologies, nutritional components, and health benefits. The book is rich in content and highly technical, featuring some practical technology introductions that hold significant guidance and practical value. It can serve as a reference book for scientists and researchers, as well as a teaching reference for relevant majors in higher education institutions.