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Functional foods : Principles and technology /
Foods which have health-promoting properties over and beyond their nutritional value have become a significant industry sector. Functional foods: Principles and technology provides both students and professionals with an authoritative introduction to the key scientific aspects and major product cate...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
Woodhead Publishing Ltd,
2009.
|
| Colección: | Woodhead Publishing in food science, technology, and nutrition ;
169. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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|---|---|---|---|
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| 003 | OCoLC | ||
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| 008 | 110401s2009 enk ob 001 0 eng | ||
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| 020 | |a 9781845696078 |q (electronic bk.) | ||
| 020 | |a 1845696077 |q (electronic bk.) | ||
| 020 | |z 9781845695927 | ||
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| 082 | 0 | 4 | |a 613.2 |2 22 |
| 100 | 1 | |a Guo, Mingruo, |d 1960- | |
| 245 | 1 | 0 | |a Functional foods : |b Principles and technology / |c Mingruo Guo. |
| 260 | |a Cambridge : |b Woodhead Publishing Ltd, |c 2009. | ||
| 300 | |a 1 online resource (368 pages). | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing series in food science, technology and nutrition ; |v 169 | |
| 505 | 0 | |a Antioxidants and antioxidant rich foods-- Dietary fiber and dietary fiber rich foods-- Prebiotics and probiotics-- Lipids and lipid related functional foods-- Vitamins and minerals as functional ingredients-- Soy food products and their health benefits-- Sports drinks-- Human milk and infant formula. | |
| 520 | |a Foods which have health-promoting properties over and beyond their nutritional value have become a significant industry sector. Functional foods: Principles and technology provides both students and professionals with an authoritative introduction to the key scientific aspects and major product categories in this area. |b Functional foods - products which have health-promoting properties over and beyond their nutritional value - have become a significant food industry sector. The global market for these products remains dynamic and is predicted to grow further. Functional foods: Principles and technology provides both students and professionals with an authoritative introduction to the key scientific aspects and major product categories in this area. The opening chapter introduces the principles of functional foods and explores industry and consumer roles in this evolving market. Subsequent chapters focus on the most significant product categories, reviewing ingredient sources, classification, chemical and physical properties, the wide range of therapeutic effects and possible mechanisms of action, among other topics. Antioxidants, dietary fiber, prebiotics and probiotics, lipids and soy are among the foods and food constituents covered. The Appendix contains laboratory exercises aimed at those using this book in a classroom situation. Functional foods: principles and technology is an essential guide for all those studying and working with functional foods. | ||
| 545 | 0 | |a Dr Mingruo Guo is Professor in the Department of Food and Nutritional Sciences, University of Vermont, USA. He is highly regarded for his teaching, research and product development in the area of functional foods. | |
| 504 | |a Includes bibliographical references and index. | ||
| 650 | 0 | |a Functional foods. | |
| 650 | 6 | |a Nutraceutiques. |0 (CaQQLa)201-0303349 | |
| 650 | 7 | |a HEALTH & FITNESS |x Healthy Living. |2 bisacsh | |
| 650 | 7 | |a HEALTH & FITNESS |x Holism. |2 bisacsh | |
| 650 | 7 | |a HEALTH & FITNESS |x Reference. |2 bisacsh | |
| 650 | 7 | |a MEDICAL |x Preventive Medicine. |2 bisacsh | |
| 650 | 7 | |a Functional foods |2 fast |0 (OCoLC)fst00936070 | |
| 776 | 0 | 8 | |i Print version: |a Guo, Mingro. |t Functional Foods : Principles and technology. |d Burlington : Elsevier Science, �2013 |z 9781845695927 |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition ; |v 169. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9781845695927 |z Texto completo |