Nutraceutical and Functional Food Components : Effects of Innovative Processing Techniques

Language: English

Published by Elsevier Inc Okt 2021, 2021

0323850529 / 9780323850520

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Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH

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Neuware - Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each. Food scientists, technologists, researchers, nutritionists, engineers and chemists, agricultural scientists, other professionals working in the food industry, as well as students studying related fields, will benefit from this updated reference.

Seller Inventory # 9780323850520

Title
Nutraceutical and Functional Food Components : Effects of Innovative Processing Techniques
Author
Charis Michel Galanakis
Publisher
Elsevier Inc Okt 2021
Publication year
2021
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
0323850529
ISBN 13
9780323850520
Edition
2nd Edition
Item weight
1,071 grams
Dimensions
235x191x32 mm

AHA-BUCH GmbH

Einbeck, Germany

5-star seller

AbeBooks seller since August 14, 2006

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