Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques
商品資訊
ISBN13：9780323850520
出版社：ACADEMIC PR INC
作者：Charis M. Galanakis(EDI)
出版日：2021/10/01
裝訂：平裝
版次：2
商品簡介
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.
Addressing 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 the processing of 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.
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