Nutraceutical and functional food processing technology

Nutraceutical and functional food processing technology

Current and Emerging Trends in the Formulation and Manufacture; Functional and Sustainable Food – Biophysical Implications of a “Healthy” Food System; Key Considerations in the Selection of Ingredients and Processing; Quality Evaluation and Safety of Commercially Available; Novel Health Ing...

Full beskrivning

Sparad:
Bibliografiska uppgifter
Huvudupphovsman: Boye, Joyce I
Materialtyp: Bok
Språk:Undetermined
Publicerad: Chichester, West Sussex, UK ; Hoboken, NJ, USA Wiley Blackwell 2015
Ämnen:
Food industry > Processing Technology > Food additives; Công nghệ thực phẩm > Công nghệ chế biến > Phụ gia thực phẩm; Dinh dưỡng > Thực phẩm chức năng; Nutrition > Functional foods
Länkar:http://lrc.tdmu.edu.vn/opac/search/detail.asp?aID=2&ID=29605
Taggar: Lägg till en tagg
Inga taggar, Lägg till första taggen!
Thư viện lưu trữ: Trung tâm Học liệu Trường Đại học Thủ Dầu Một
Beskrivning
Sammanfattning:Current and Emerging Trends in the Formulation and Manufacture; Functional and Sustainable Food – Biophysical Implications of a “Healthy” Food System; Key Considerations in the Selection of Ingredients and Processing; Quality Evaluation and Safety of Commercially Available; Novel Health Ingredients and Their Applications in Salad;...
Fysisk beskrivning:389 p.

Liknande verk