Nutraceutical and Functional Food Components
Academic Press Inc (Verlag)
978-0-323-85052-0 (ISBN)
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.
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. Conventional and Innovative Processing in the Stability of Glucosinolates
11. Betalains
12. Emerging food processing technologies - probiotics and prebiotics
13. Enzymes
14. Interaction of Compounds
Erscheinungsdatum | 01.11.2021 |
---|---|
Verlagsort | Oxford |
Sprache | englisch |
Maße | 191 x 235 mm |
Gewicht | 1310 g |
Themenwelt | Technik ► Lebensmitteltechnologie |
ISBN-10 | 0-323-85052-9 / 0323850529 |
ISBN-13 | 978-0-323-85052-0 / 9780323850520 |
Zustand | Neuware |
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