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Food Oligosaccharides : Production, Analysis and Bioactivity.
A growing awareness of the relationship between diet and health has led to an increasing demand for foodproducts that support health beyond simply providing basic nutrition. Digestivehealth is the largest segment of the burgeoning functional food market worldwide. Incorporation of bioactiveoligosacc...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Hoboken :
Wiley,
2014.
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| Colección: | Institute of Food Technologists Series.
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| Temas: | |
| Acceso en línea: | Texto completo |
| Sumario: | A growing awareness of the relationship between diet and health has led to an increasing demand for foodproducts that support health beyond simply providing basic nutrition. Digestivehealth is the largest segment of the burgeoning functional food market worldwide. Incorporation of bioactiveoligosaccharides into foods can yield health benefits in the gastrointestinaltract and other parts of the body that are linked via the immune system. Because oligosaccharides can be added to a wide variety of foodstuffs, there ismuch interest within the food industry in. |
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| Notas: | 4.1.1.5 Analytical methodology. |
| Descripción Física: | 1 online resource (564 pages) |
| Bibliografía: | Includes bibliographical references and index. |
| ISBN: | 9781118817421 1118817427 9781118817360 1118817362 9781118817346 1118817346 9781118426494 1118426495 9781306546911 1306546915 |