Functional foods - volume 2

Functional foods - volume 2

Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in...

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Chi tiết về thư mục
Những tác giả chính: Shi, John, Mazza, G., Maguer, Marc Le
Định dạng: Sách
Ngôn ngữ:English
Được phát hành: CRC Press LLC 2011
Những chủ đề:
Hóa học
Truy cập trực tuyến:http://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25581
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Thư viện lưu trữ: Thư viện Trường Đại học Đà Lạt
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spelling oai:scholar.dlu.edu.vn:DLU123456789-255812012-03-03T04:27:40Z Functional foods - volume 2 Shi, John Mazza, G. Maguer, Marc Le Hóa học Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products. 2011-09-12T02:41:00Z 2011-09-12T02:41:00Z 2002 Book 1-5667-6902-7 http://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25581 en application/pdf CRC Press LLC
institution Thư viện Trường Đại học Đà Lạt
collection Thư viện số
language English
topic Hóa học
spellingShingle Hóa học
Shi, John
Mazza, G.
Maguer, Marc Le
Functional foods - volume 2
description Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.
format Book
author Shi, John
Mazza, G.
Maguer, Marc Le
author_facet Shi, John
Mazza, G.
Maguer, Marc Le
author_sort Shi, John
title Functional foods - volume 2
title_short Functional foods - volume 2
title_full Functional foods - volume 2
title_fullStr Functional foods - volume 2
title_full_unstemmed Functional foods - volume 2
title_sort functional foods - volume 2
publisher CRC Press LLC
publishDate 2011
url http://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25581
_version_ 1757674802418548736

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