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Cold pressed oils : green technology, bioactive compounds, functionality and applications /
Cold Pressed Oils: Green Technology, Bioactive Compounds, Functionality, and Applications creates a multidisciplinary forum of discussion on recent advances in chemistry and the functionality of bioactive phytochemicals in lipids found in cold pressed oils. Chapters explore different cold pressed oi...
| Clasificación: | Libro Electrónico |
|---|---|
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London, United Kingdom :
Academic Press,
2020.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 001 | SCIDIR_on1178712713 | ||
| 003 | OCoLC | ||
| 005 | 20231120010503.0 | ||
| 006 | m o d | ||
| 007 | cr |n||||||||| | ||
| 008 | 200729s2020 enk o 001 0 eng d | ||
| 040 | |a YDX |b eng |e pn |c YDX |d OPELS |d N$T |d DKU |d OCLCF |d OCLCO |d OCLCQ |d K6U |d OCLCQ |d OCLCO | ||
| 020 | |a 9780128181898 |q (electronic bk.) | ||
| 020 | |a 0128181893 |q (electronic bk.) | ||
| 020 | |z 9780128181881 | ||
| 020 | |z 0128181885 | ||
| 035 | |a (OCoLC)1178712713 | ||
| 050 | 4 | |a TP680 | |
| 082 | 0 | 4 | |a 665.3 |2 23 |
| 245 | 0 | 0 | |a Cold pressed oils : |b green technology, bioactive compounds, functionality and applications / |c edited by Mohamed Fawzy Ramadan. |
| 260 | |a London, United Kingdom : |b Academic Press, |c 2020. | ||
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 500 | |a Includes index. | ||
| 520 | |a Cold Pressed Oils: Green Technology, Bioactive Compounds, Functionality, and Applications creates a multidisciplinary forum of discussion on recent advances in chemistry and the functionality of bioactive phytochemicals in lipids found in cold pressed oils. Chapters explore different cold pressed oil, focusing on cold press extraction and processing, composition, physicochemical characteristics, organoleptic attributes, nutritional quality, oxidative stability, food applications, and functional and health-promoting traits. Edited by a team of experts, the book brings a diversity of developments in food science to scientists, chemists, nutritionists, and students in nutrition, lipids chemistry and technology, agricultural science, pharmaceuticals, cosmetics, nutraceuticals and many other fields. -- |c Provided by publisher. | ||
| 650 | 0 | |a Vegetable oils. | |
| 650 | 2 | |a Plant Oils |0 (DNLM)D010938 | |
| 650 | 6 | |a Huiles v�eg�etales. |0 (CaQQLa)201-0262803 | |
| 650 | 7 | |a vegetable oil. |2 aat |0 (CStmoGRI)aat300014258 | |
| 650 | 7 | |a Vegetable oils |2 fast |0 (OCoLC)fst01164753 | |
| 776 | 0 | 8 | |i Print version: |z 0128181885 |z 9780128181881 |w (OCoLC)1135662874 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780128181881 |z Texto completo |