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Nutraceutical and functional food components : effects of innovative processing techniques /
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...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Amsterdam :
Academic Press,
2021.
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| Edición: | Second edition. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Introduction / Charis M. Galanakis and Silvina R. Drago
- Proteins, peptides, and amino acids / Samuel Adegoke Chetachukwu, Reza Tahergorabi and Seyed Vali Hosseini
- Carbohydrates / Lia Noemi Gerschenson, Ana Maria Rojas and Eliana Noemi Fissore
- Lipids / Anet Re~ek Jambrak and Dubravka `kevin
- Minerals / Silvina Rosa Drago
- Vitamins / Jo�s David Gar�ca Benzal, Paola Aiello, �Dbora Vill�ao et al.
- Polyphenols / Jelena Cveji, Milica Atanackovi Krstonoai, Uroa Milji et al.
- Carotenoids / Boon Chin Hoe, Arumugam Priyangaa, K. Nagendra Prasad et al.
- Food aroma compounds / Urszula Tylewicz, Raffaella Inchingolo and Maria Teresa Rodriguez-Estrada
- Conventional and innovative processing in the stability of glucosinolates / Carla Guijarro-Real, Ana Fita, Diego A. Moreno et al.
- Betalains / Carla Pereira, Maria I�ns Dias, Lillian Barros et al.
- Emerging food processing technologies : probiotics and prebiotics / Pop Oana Lelia and Ramona Suharoschi
- Enzymes / 0lknur �Uak and Maliha Afreen
- Interaction of compounds / Mauro D. Santos, Rui P. Quei�rs, Jorge A. Saraiva et al.