Bioactive Compounds Food (430 results)

Condition: New. pp. [viii] + 288 Figures.

Condition: New. pp. [viii] + 288 Index 2nd Edition.

Condition: New. pp. [viii] + 288.

Hardcover. Condition: New. ISBN:9788189729080.

Condition: New.

Condition: New.

Hardcover. Condition: New. ISBN:9788189729127.

Condition: New. Agricultural and Food Waste: Analysis, Characterization, and Extraction of Bioactive Compounds and Their Possible Utilization (Hardback or Cased Book).

Condition: New. pp. vii + 260 Figures.

Hardbound. Condition: As New. New. Contents Preface. 1. Bioactive compounds in food. 2. Critical steps in developing functional foods. 3. Role of biotechnology in functional food production. 4. Traditional food processing methods. 5. Processing techniques specific to vegetables. 6. Processing techniques specific to fruits. 7. Production of nutraceuticals. 8. Maintaining the nutritional quality of bread. 9. Nutritional value of processed organic food. 10. Soy protein products methods of preparation and usage. 11. Enhanced bioavailability of iron from Mungbean. Bibliography. Index. Bioactive compounds are extra nutritional constituents that typically occur in small quantities in foods. Many thousands of these bioactive compounds have been identified in commonly eaten foods and there has been a lot of research interest into their putative health benefits. Virtually all foods undergo some form of processing before they are ready for consumption. Processing of fresh fruits and vegetables results in changes in composition of the bioactive food components. These changes can be beneficial or detrimental to the total content of health promoting phytochemicals. By adopting effective processing and storage techniques one can retain bioactive compounds and other the nutrients in the foods. This book examines the effects of food processing on bioactive compounds by covering a wide range of products and examining the response to many different processing operations in regard to positive or negative effects on health. This book is intended for scientists nutritionists and health practitioners. 260 pp.…

Hardback. Condition: New.

Condition: New. pp. vii + 260.

Condition: New. pp. vii + 260 Index 1st Edition.

Condition: Brand New. New.SoftCover International edition. Different ISBN and Cover image but contents are same as US edition.Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.

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Hardback or Cased Book. Condition: New. Analysis of Natural Bioactive Compounds in Plant, Food, and Pharmaceutical Products Using Chromatographic Techniques. Book.

Condition: New.

Condition: New. In English.

Condition: New. In English.

Condition: As New. Unread book in perfect condition.

Condition: New. In English.

Hardcover. Condition: New. 1st Edition. Contents Preface. 1. Bioactive natural compounds. 2. Bioactive natural products. 3. Bioactive substances of plant origin. 4. Bioactive metabolites. 5. Food biotechnology. 6. Food processing through biotechnology. 7. Foods derived through modern biotechnology. 8. Environmental and food analysis. 9. Food processing and food consumption. 10. Technological advancements in food products. 11. Nutritional quality. 12. Nutritional quality and modern biotechnology. 13. Nutritionally improved food feeds. 14. Nutritional assessment process for biotechnology. 15. Application of modern biotechnology. 16. Technological trends and needs. Bibliography. Index. The area of functional foods and nutraceuticals is growing worldwide and has emerged as a major trend in the food and nutrition industry. Modern food processing technologies offer a level of specificity predictability and productivity that otherwise would not exist in the manufacture of food products. These technologies provide for new food process designs that are cost effective energy efficient product specific and environmentally benign. This book focuses on the role of bioactive compounds in food processing. It investigates varietal differences in levels of bioactive compounds in numerous crops and the effects of processing technologies on retention of bioactive compounds in foods. It also examines the response to many different processing operations in regard to effects on health and nutrition. 288 pp. …

Hardback. Condition: New.

Paperback. Condition: New. Brand new book, sourced directly from publisher. Dispatch time is 7-8 days from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

Condition: New.

Condition: New.

Condition: As New. Unread book in perfect condition.

Condition: New.

Condition: New.

Condition: As New. Unread book in perfect condition.