£132.99

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques

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Last 559 days • 559 data points (No recent data available)

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£135.18 £127.16 £128.91 £130.66 £132.41 £134.16 £135.91 03 July 2024 19 November 2024 08 April 2025 25 August 2025 12 January 2026

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125 days 249 days 42 days 85 days 25 days · current 20 days 13 days 0 62 125 187 249 £128 £129 £131 £132 £133 £134 £135 Days at Price

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Most common price: £129 (249 days, 44.5%)

Price range: £128 - £135

Price levels: 7 different prices over 559 days

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
Domain
Amazon UK
Release Date
31 October 2021
Listed Since
15 March 2021

Barcode

No barcode data available

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