Nutraceutical and Functional Food Components is popular PDF and ePub book, written by Charis M. Galanakis in 2021-10-24, it is a fantastic choice for those who relish reading online the Technology & Engineering genre. Let's immerse ourselves in this engaging Technology & Engineering book by exploring the summary and details provided below. Remember, Nutraceutical and Functional Food Components can be Read Online from any device for your convenience.
Nutraceutical and Functional Food Components Book PDF Summary
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. Focuses on nutritional value, functional properties, applications, bioavailability and bioaccessibility of food components Covers food components by describing the effects of thermal and non-thermal technologies Addresses shelf-life, sensory characteristics and health claims
Detail Book of Nutraceutical and Functional Food Components PDF
- Author : Charis M. Galanakis
- Release : 24 October 2021
- Publisher : Academic Press
- ISBN : 9780323850537
- Genre : Technology & Engineering
- Total Page : 633 pages
- Language : English
- PDF File Size : 7,9 Mb
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