Nutraceutical and Functional Food Components
Effects of Innovative Processing Techniques
Seiten
2017
Academic Press Inc (Verlag)
978-0-12-805257-0 (ISBN)
Academic Press Inc (Verlag)
978-0-12-805257-0 (ISBN)
- Titel erscheint in neuer Auflage
- Artikel merken
Zu diesem Artikel existiert eine Nachauflage
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).
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).
Dr. Galanakis is an interdisciplinary scientist. He is the research and innovation director of Galanakis Laboratories (Chania, Greece) and the coordinator of the Food Waste Recovery Group of the ISEKI-Food Association (Vienna, Austria). He serves as an expert evaluator and monitor of international and regional funded programs and proposals, whereas he is an editorial board member and subject editor of Food and Bioproducts Processing and Food Research International. He has edited nine books and published ~100 articles
1. Introduction 2. Proteins, Peptides, and Amino Acids 3. Carbohydrates 4. Lipids 5. Minerals 6. Vitamins 7. Polyphenols 8. Carotenoids 9. Food Aroma Compounds 10. Interaction of Compounds
Erscheinungsdatum | 13.01.2017 |
---|---|
Zusatzinfo | 60 illustrations; Illustrations, unspecified |
Verlagsort | San Diego |
Sprache | englisch |
Maße | 191 x 235 mm |
Gewicht | 950 g |
Themenwelt | Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung |
Technik ► Lebensmitteltechnologie | |
ISBN-10 | 0-12-805257-0 / 0128052570 |
ISBN-13 | 978-0-12-805257-0 / 9780128052570 |
Zustand | Neuware |
Haben Sie eine Frage zum Produkt? |
Mehr entdecken
aus dem Bereich
aus dem Bereich
Indikation, Diagnostik, Therapie
Buch (2024)
Thieme (Verlag)
80,00 €
Unter Mitarbeit von Walter Burghardt
Buch | Softcover (2020)
Urban & Fischer in Elsevier (Verlag)
56,00 €