{"product_id":"food-science-hardback","title":"Food Science - Hardback","description":"\u003cp\u003e\u003cstrong\u003eFood Science: Research and Technology\u003c\/strong\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","brand":"Taylor \u0026 Francis","offers":[{"title":"Default Title","offer_id":45576081342702,"sku":"9781926895017","price":161.6,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/9612\/7726\/files\/9781926895017.jpg?v=1720964687","url":"https:\/\/bookland.com.au\/products\/food-science-hardback","provider":"Book Land AU","version":"1.0","type":"link"}