Nutraceutical and Functional Food Components

Effects of Innovative Processing Techniques

632 Seiten, Taschenbuch

Kurzbeschreibung des Verlags

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.

• Reihe: Academic Press
• ISBN: 9780323850520
• Sprache: Englisch
• Erscheinungsdatum: 29.10.2021
• Größe: 235 x 191 mm
• Verlag: Elsevier Inc
• Herausgegeben von: Charis Michel Galanakis