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Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques - Couverture rigide
Synopsis
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).
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À propos de l?auteur
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
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Nutraceutical and Functional Food Components Effects of Innovative Processing Techniques
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Elsevier Science & Technology, 2017
ISBN 10 : 0128052570
ISBN 13 : 9780128052570
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Nutraceutical and Functional Food Components
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Buch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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). Englisch. N° de réf. du vendeur 9780128052570
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Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques
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Hardcover. Etat : New. New. book. N° de réf. du vendeur ERICA77501280525706
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