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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 Nature Singapore Aug 2020, 2020
ISBN 10 : 981136169X
ISBN 13 : 9789811361692
Neuf
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Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. 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. 272 pp. Englisch. N° de réf. du vendeur 9789811361692
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Bioactive Factors and Processing Technology for Cereal Foods
Vendeur : Books Puddle, New York, NY, Etats-Unis
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Etat : New. pp. IX, 259 55 illus., 21 illus. in color. 1 Edition NO-PA16APR2015-KAP. N° de réf. du vendeur 26384558827
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Bioactive Factors and Processing Technology for Cereal Foods
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Springer Singapore, 2020
ISBN 10 : 981136169X
ISBN 13 : 9789811361692
Neuf
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Vendeur : moluna, Greven, Allemagne
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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 458825587
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Bioactive Factors and Processing Technology for Cereal Foods
impression à la demandeVendeur : Majestic Books, Hounslow, Royaume-Uni
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Etat : New. Print on Demand pp. IX, 259 55 illus., 21 illus. in color. N° de réf. du vendeur 379345204
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Bioactive Factors and Processing Technology for Cereal Foods
impression à la demandeVendeur : Biblios, Frankfurt am main, HESSE, Allemagne
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Etat : New. PRINT ON DEMAND pp. IX, 259 55 illus., 21 illus. in color. N° de réf. du vendeur 18384558817
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Bioactive Factors and Processing Technology for Cereal Foods
Edité par
Springer Nature Singapore, Springer Nature Singapore Aug 2020, 2020
ISBN 10 : 981136169X
ISBN 13 : 9789811361692
Neuf
Taschenbuch
Vendeur : buchversandmimpf2000, Emtmannsberg, BAYE, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. 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 9789811361692
Quantité disponible : 2 disponible(s)
Image fournie par le vendeur
Bioactive Factors and Processing Technology for Cereal Foods
Edité par
Springer Nature Singapore, Springer Nature Singapore, 2020
ISBN 10 : 981136169X
ISBN 13 : 9789811361692
Neuf
Taschenbuch
Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. 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 9789811361692
Quantité disponible : 1 disponible(s)