Téléchargez le livre : Nutraceutical and Functional Food Components

Nutraceutical and Functional Food Components

Effects of Innovative Processing Techniques

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Éditeur :

Academic Press


Paru le : 2016-12-16



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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). - Provides a holistic view of the interactions between novel processing techniques and food components - Explains how innovative techniques, such as non-thermal, nano-encapsulation, waste recovery, and novel extraction and processing methods impact the nutritional value of ingredients commonly used in functional food and nutraceutical products - Covers food applications, shelf-life, and sensory characteristics
Pages
382 pages
Collection
n.c
Parution
2016-12-16
Marque
Academic Press
EAN papier
9780128052570
EAN PDF
9780128096505
Informations sur l'ebook
Nombre pages copiables
38
Nombre pages imprimables
38
Taille du fichier
5949 Ko
Ce livre est accessible aux handicaps Voir les informations sur l'accessibilité
Prix
150,86 €
EAN EPUB SANS DRM
9780128096505
Informations sur l'ebook
Ce livre est accessible aux handicaps Voir les informations sur l'accessibilité
Prix
150,86 €

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