Dietary Fiber: Properties, Recovery, and Applications

Charis M. (research and innovation director of Galanakis Laboratories in Chania Galanakis

ISBN 10: 0128164956 / ISBN 13: 9780128164952

Edité par Elsevier Science Publishing Co Inc Jun 2019, 2019

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Neuware.

N° de réf. du vendeur 9780128164952

Détails bibliographiques

• Titre: Dietary Fiber: Properties, Recovery, and Applications
• Éditeur: Elsevier Science Publishing Co Inc Jun 2019
• Date de parution: 2019
• Langue: anglais
• ISBN à 10 chiffres: 0128164956
• ISBN à 13 chiffres: 9780128164952
• Reliure: Taschenbuch
• État de l'article: Neu

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Synopsis

Dietary Fiber: Properties, Recovery and Applications explores the properties and health effects of dietary fiber, along with new trends in recovery procedures and applications. The book covers the most trending topics of dietary fiber applications, emphasizing polyphenol properties, bioavailability and metabolomics, target sources, recovery and emerging technologies, technological aspects, stability during processing, and applications in the food, beverage and nutraceutical sectors. Written by a team of experts in the field of dietary fiber, this book is ideal for chemists, food scientists, technologists, new product developers and academics.

À propos de l?auteur

Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.