9780128052570-0128052570-Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques

ISBN-13: 9780128052570
ISBN-10: 0128052570
Edition: 1
Publication date: 2017
Publisher: Academic Press
Format: Hardcover 382 pages
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Book details

ISBN-13: 9780128052570
ISBN-10: 0128052570
Edition: 1
Publication date: 2017
Publisher: Academic Press
Format: Hardcover 382 pages

Summary

Acknowledged author wrote Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques comprising 382 pages back in 2017. Textbook and eTextbook are published under ISBN 0128052570 and 9780128052570. Since then Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques textbook was available to sell back to BooksRun online for the top buyback price or rent at the marketplace.

Description

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques presents the latest information on the chemistry, biochemistry, toxicology, health effects, and nutrition characteristics of food components and the recent trends and practices that the food industry (e.g. the implementation of non-thermal technologies, nanoencapsulation, new extraction techniques, and new sources, like by-products, etc.) has adopted.

This book fills the gap in knowledge by denoting the impact of recent food industry advances in different parameters of food components (e.g. nutritional value, physical and chemical properties, bioavailability and bioaccessibility characteristics) and final products (e.g. applications, shelf-life, sensory characteristics).

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