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Synopsis
This book summarizes the reported health benefits of bioactive factors in cereal foods and their potential underlying mechanisms. Focusing on potential mechanisms that contribute to the various effects of bioactive factors on obesity, diabetes and other metabolic diseases, it helps to clarify several dilemmas and encourages further investigations in this field. Intended to promote the consumption of cereal foods or whole cereal foods to reduce the risk of chronic diseases, and to improve daily dietary nutrition in the near future, the book was mainly written for researchers and graduate students in the fields of nutrition, food science and molecular biology.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
À propos de l?auteur
Dr. Jing Wang is a Professor at the Department of Food Science and Technology, Beijing Technology & Business University
Dr. Baoguo Sun is a Professor at the Department of Food Science and Technology, Beijing Technology & Business University. Further, he is an Academician of the Chinese Academy of Engineering.
Dr. Rong Tsao is a Research Scientist in the Food Research Program, Agriculture & Agri-Food Canada.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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Bioactive Factors and Processing Technology for Cereal Foods
Edité par
Springer-Verlag GmbH, 2019
ISBN 10 : 9811361665
ISBN 13 : 9789811361661
Ancien ou d'occasion
Couverture rigide
Vendeur : Buchpark, Trebbin, Allemagne
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Etat : Hervorragend. Zustand: Hervorragend | Sprache: Englisch | Produktart: Bücher. N° de réf. du vendeur 33325788/1
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Image d'archives
Bioactive Factors and Processing Technology for Cereal Foods
Edité par
Springer-Verlag GmbH, 2019
ISBN 10 : 9811361665
ISBN 13 : 9789811361661
Ancien ou d'occasion
Couverture rigide
Vendeur : Buchpark, Trebbin, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Etat : Sehr gut. Zustand: Sehr gut | Sprache: Englisch | Produktart: Bücher. N° de réf. du vendeur 33325788/2
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Bioactive Factors and Processing Technology for Cereal Foods.
Edité par
Singapore, Springer., 2019
ISBN 10 : 9811361665
ISBN 13 : 9789811361661
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Vendeur : Universitätsbuchhandlung Herta Hold GmbH, Berlin, Allemagne
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IX, 259 p. Hardcover. Versand aus Deutschland / We dispatch from Germany via Air Mail. Einband bestoßen, daher Mängelexemplar gestempelt, sonst sehr guter Zustand. Imperfect copy due to slightly bumped cover, apart from this in very good condition. Stamped. Sprache: Englisch. N° de réf. du vendeur 2259LB
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Bioactive Factors and Processing Technology for Cereal Foods
Edité par
Springer Singapore, 2019
ISBN 10 : 9811361665
ISBN 13 : 9789811361661
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Vendeur : moluna, Greven, Allemagne
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Gebunden. Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Introduces bioactive factors in cereal foods and the potential mechanisms behind Focuses on potential mechanisms that contribute to the differential effects of bioactive factors on obesity, diabetes and other metabolic diseases Clarifies . N° de réf. du vendeur 260929083
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Bioactive Factors and Processing Technology for Cereal Foods
Edité par
Springer-Verlag Gmbh Jul 2019, 2019
ISBN 10 : 9811361665
ISBN 13 : 9789811361661
Neuf
Couverture rigide
Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Buch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This book summarizes the reported health benefits of bioactive factors in cereal foods and their potential underlying mechanisms. Focusing on potential mechanisms that contribute to the various effects of bioactive factors on obesity, diabetes and other metabolic diseases, it helps to clarify several dilemmas and encourages further investigations in this field. Intended to promote the consumption of cereal foods or whole cereal foods to reduce the risk of chronic diseases, and to improve daily dietary nutrition in the near future, the book was mainly written for researchers and graduate students in the fields of nutrition, food science and molecular biology. 259 pp. Englisch. N° de réf. du vendeur 9789811361661
Quantité disponible : 2 disponible(s)
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Bioactive Factors and Processing Technology for Cereal Foods
Edité par
Springer Nature Singapore, Springer Nature Singapore Jul 2019, 2019
ISBN 10 : 9811361665
ISBN 13 : 9789811361661
Neuf
Couverture rigide
Vendeur : buchversandmimpf2000, Emtmannsberg, BAYE, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Buch. Etat : Neu. Neuware -This book summarizes the reported health benefits of bioactive factors in cereal foods and their potential underlying mechanisms. Focusing on potential mechanisms that contribute to the various effects of bioactive factors on obesity, diabetes and other metabolic diseases, it helps to clarify several dilemmas and encourages further investigations in this field. Intended to promote the consumption of cereal foods or whole cereal foods to reduce the risk of chronic diseases, and to improve daily dietary nutrition in the near future, the book was mainly written for researchers and graduate students in the fields of nutrition, food science and molecular biology.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 272 pp. Englisch. N° de réf. du vendeur 9789811361661
Quantité disponible : 2 disponible(s)
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Bioactive Factors and Processing Technology for Cereal Foods
Edité par
Springer Nature Singapore, Springer Nature Singapore, 2019
ISBN 10 : 9811361665
ISBN 13 : 9789811361661
Neuf
Couverture rigide
Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Buch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - This book summarizes the reported health benefits of bioactive factors in cereal foods and their potential underlying mechanisms. Focusing on potential mechanisms that contribute to the various effects of bioactive factors on obesity, diabetes and other metabolic diseases, it helps to clarify several dilemmas and encourages further investigations in this field. Intended to promote the consumption of cereal foods or whole cereal foods to reduce the risk of chronic diseases, and to improve daily dietary nutrition in the near future, the book was mainly written for researchers and graduate students in the fields of nutrition, food science and molecular biology. N° de réf. du vendeur 9789811361661
Quantité disponible : 1 disponible(s)