Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques

Anno: 2017
Rilegatura: Hardback
Pagine: 382 p.
Testo in English
Dimensioni: 276 x 216 mm
Peso: 950 gr.
  • EAN: 9780128052570
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Descrizione
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).