Nutraceutical and functional food components : effects of innovative processing techniques /

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Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second editio...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Galanakis, Charis M. (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Amsterdam : Academic Press, 2021.
Edición:Second edition.
Temas:
Functional foods.
Processed foods.
Food industry and trade.
Nutraceutiques.
Aliments transform�es.
Food industry and trade
Functional foods
Processed foods
Acceso en línea:Texto completo

MARC

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245 0 0 |a Nutraceutical and functional food components :  |b effects of innovative processing techniques /  |c edited by Charis Michel Galanakis. 
250 |a Second edition. 
264 1 |a Amsterdam :  |b Academic Press,  |c 2021. 
300 |a 1 online resource (1 volume) :  |b illustrations 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
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520 |a Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each. Food scientists, technologists, researchers, nutritionists, engineers and chemists, agricultural scientists, other professionals working in the food industry, as well as students studying related fields, will benefit from this updated reference. 
588 0 |a Print version record. 
505 8 0 |t Introduction /  |r Charis M. Galanakis and Silvina R. Drago --  |t Proteins, peptides, and amino acids /  |r Samuel Adegoke Chetachukwu, Reza Tahergorabi and Seyed Vali Hosseini --  |t Carbohydrates /  |r Lia Noemi Gerschenson, Ana Maria Rojas and Eliana Noemi Fissore --  |t Lipids /  |r Anet Re~ek Jambrak and Dubravka `kevin --  |t Minerals /  |r Silvina Rosa Drago --  |t Vitamins /  |r Jo�s David Gar�ca Benzal, Paola Aiello, �Dbora Vill�ao et al. --  |t Polyphenols /  |r Jelena Cveji, Milica Atanackovi Krstonoai, Uroa Milji et al. --  |t Carotenoids /  |r Boon Chin Hoe, Arumugam Priyangaa, K. Nagendra Prasad et al. --  |t Food aroma compounds /  |r Urszula Tylewicz, Raffaella Inchingolo and Maria Teresa Rodriguez-Estrada --  |t Conventional and innovative processing in the stability of glucosinolates /  |r Carla Guijarro-Real, Ana Fita, Diego A. Moreno et al. --  |t Betalains /  |r Carla Pereira, Maria I�ns Dias, Lillian Barros et al. --  |t Emerging food processing technologies : probiotics and prebiotics /  |r Pop Oana Lelia and Ramona Suharoschi --  |t Enzymes /  |r 0lknur �Uak and Maliha Afreen --  |t Interaction of compounds /  |r Mauro D. Santos, Rui P. Quei�rs, Jorge A. Saraiva et al. 
650 0 |a Functional foods. 
650 0 |a Processed foods. 
650 0 |a Food industry and trade. 
650 6 |a Nutraceutiques.  |0 (CaQQLa)201-0303349 
650 6 |a Aliments transform�es.  |0 (CaQQLa)201-0337785 
650 7 |a Food industry and trade  |2 fast  |0 (OCoLC)fst00930843 
650 7 |a Functional foods  |2 fast  |0 (OCoLC)fst00936070 
650 7 |a Processed foods  |2 fast  |0 (OCoLC)fst01078054 
700 1 |a Galanakis, Charis M.,  |e editor. 
776 0 8 |i Print version:  |t Nutraceutical and functional food components.  |b Second edition.  |d Amsterdam : Academic Press, 2021  |z 9780323850520  |w (OCoLC)1263812123 
856 4 0 |u https://sciencedirect.uam.elogim.com/science/book/9780323850520  |z Texto completo 

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