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What is Functional Properties of Food Products about?

The document discusses the development of food products and innovations, focusing on functional properties such as swelling, gelatinization, dextrinization, and absorption capacities. It highlights the effects of temperature, water, and other factors on these processes, as well as the significance of bioactive carbohydrates and peptides in functional foods. Additionally, it covers the roles of emulsions and foams in food systems, emphasizing their stability and capacity.

Author

Aprilia Fitriani

Language

EN