Price loading...

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques

Industrial Chemistry

Price data last checked 103 day(s) ago - refreshing...

View at Amazon

Price History & Forecast

No Price Data Available

Price history will appear here once data is collected from Amazon.

Price Distribution

No price data available for histogram

Description

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

Product Specifications

Format: paperback
ASIN: 0323850529
Category: Books > Subjects > Science, Nature & Maths > Engineering & Technology > Chemical > Industrial Chemistry
Domain: Amazon UK
Release Date: 31 October 2021
Listed Since: 15 March 2021

Barcode

No barcode data available

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques

Price History & Forecast

No Price Data Available

Price Distribution

Description

Product Specifications

Barcode

Similar Products You Might Like

CRC Press Functional Foods: Biochemical and Processing Aspects Vol 2

Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations

Functional Food Ingredients and Nutraceuticals: Processing Technologies, Second Edition: 13 (Functional Foods and Nutraceuticals)

Industrial Application of Functional Foods, Ingredients and Nutraceuticals: Extraction, Processing and Formulation of Bioactive Compounds

Functional Foods

Chemistry of Thermal and Non-Thermal Food Processing Technologies

Chemical and Functional Properties of Food Components

Advances in Nutraceuticals and Functional Foods: Concepts and Applications

Novel Thermal and Non-Thermal Technologies for Fluid Foods

Methods of Analysis for Functional Foods and Nutraceuticals

Novel Food Processing: Effects on Rheological and Functional Properties (Electro-Technologies for Food Processing Series)

Food Formulation: Novel Ingredients and Processing Techniques (IFST Advances in Food Science)

Health-Promoting Food Ingredients during Processing (Food Biotechnology and Engineering)

Functional Foods: Biochemical and Processing Aspects, Volume 1 (Functional Foods & Nutraceuticals Series)

Food Processing Technologies: Impact on Product Attributes

Improving Food Quality with Novel Food Processing Technologies

Processing Effects on Safety and Quality of Foods (Contemporary Food Engineering)

Innovative Food Science and Emerging Technologies: The Science Behind Health

Retention of Bioactives in Food Processing (Food Bioactive Ingredients)

Methods of Analysis of Food Components and Additives: 15 (Chemical & Functional Properties of Food Components)

Methods of Analysis of Food Components and Additives (Chemical & Functional Properties of Food Components)

Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals: 02 (Nutraceutical Science and Technology)

Innovative Food Science and Emerging Technologies - CRC Press

Aromatic Herbs in Food: Bioactive Compounds, Processing, and Applications