Bioactive Factors and Processing Technology for Cereal Foods
Language: English
Published by Springer, 2020
- Softcover
- New
Seller: Biblios, frankfurt am main, hessen, GermanyBiblios
AbeBooks seller since September 10, 2024
Condition: New
US$ 195.24
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PRINT ON DEMAND pp. IX, 259 55 illus., 21 illus. in color.
Seller Inventory # 18384558817
- Title
- Bioactive Factors and Processing Technology for Cereal Foods
- Publisher
- Springer
- Publication year
- 2020
- Condition
- New
- Binding
- Soft cover
- Language
- English
- ISBN 10
- 981136169X
- ISBN 13
- 9789811361692
This book summarizes the reported health benefits of bioactive factors in cereal foods and their potential underlying mechanisms. Focusing on potential mechanisms that contribute to the various effects of bioactive factors on obesity, diabetes and other metabolic diseases, it helps to clarify several dilemmas and encourages further investigations in this field. Intended to promote the consumption of cereal foods or whole cereal foods to reduce the risk of chronic diseases, and to improve daily dietary nutrition in the near future, the book was mainly written for researchers and graduate students in the fields of nutrition, food science and molecular biology.
"Synopsis" may belong to another edition of this title.
About the Author
Dr. Jing Wang is a Professor at the Department of Food Science and Technology, Beijing Technology & Business University
Dr. Baoguo Sun is a Professor at the Department of Food Science and Technology, Beijing Technology & Business University. Further, he is an Academician of the Chinese Academy of Engineering.
Dr. Rong Tsao is a Research Scientist in the Food Research Program, Agriculture & Agri-Food Canada.
"About the title" may belong to another edition of this title.
Biblios
frankfurt am main, hessen, Germany
AbeBooks seller since September 10, 2024
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