Asian functional foods
Asian Functional Foods analyzes the biochemistry, nutrition, physiology, and food technology for a wide range of Asian foods. Fundamental introduction begins with the source, history, functionality, chemical, physical, and physiological properties of foods, followed by their health benefits, mechani...
Đã lưu trong:
| Tác giả chính: | |
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| Định dạng: | Sách |
| Ngôn ngữ: | Undetermined |
| Được phát hành: |
Boca Raton, FL.
CRC Press
2005
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| Những chủ đề: | |
| Các nhãn: |
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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| LEADER | 01238nam a2200217Ia 4500 | ||
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| 001 | CTU_117528 | ||
| 008 | 210402s9999 xx 000 0 und d | ||
| 020 | |c 154.98 | ||
| 082 | |a 613.2095 | ||
| 082 | |b S555 | ||
| 100 | |a Shi, John | ||
| 245 | 0 | |a Asian functional foods | |
| 245 | 0 | |c John Shi, Chi-Tang Ho, Fereidoon Shahidi | |
| 260 | |a Boca Raton, FL. | ||
| 260 | |b CRC Press | ||
| 260 | |c 2005 | ||
| 520 | |a Asian Functional Foods analyzes the biochemistry, nutrition, physiology, and food technology for a wide range of Asian foods. Fundamental introduction begins with the source, history, functionality, chemical, physical, and physiological properties of foods, followed by their health benefits, mechanisms of antioxidant action, anti-cancer and anti-aging properties, and clinical and epidemiological evidence. The book also details processing technology and systems, equipment, preparation, and quality control. Other topics include stability, shelf life, and storage technology, industrial production, home-made products, consumer and marketing issues, and social and economical issues. | ||
| 650 | |a Functional foods,Diet | ||
| 650 | |z Asia | ||
| 904 | |i Minh | ||
| 980 | |a Trung tâm Học liệu Trường Đại học Cần Thơ | ||