Functional Foods
Biochemical and Processing Aspects, Volume 1
Published on 19. June 1998
480 pages
978-1-040-19258-0 (ISBN)
Description
This reference provides a comprehensive treatment of the physiological effects of foods and food components capable of promoting good health and preventing or alleviating diseases. It assembles extensive information on the nature and physiological effects of biologically-active components of major plant foods. Internationally renowned specialists discuss how to manufacture and evaluate food products with health enhancing effects, using both traditional and novel processing methods. This comprehensive volume serves the information needs of food scientists and technologists, food process engineers, biochemists, nutritionists, and public health professionals.
More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Taylor & Francis Ltd
Target group
Professional and scholarly
File size
6,87 MB
ISBN-13
978-1-040-19258-0 (9781040192580)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Book
09/2019
1st Edition
CRC Press
€97.40
Shipment within 15-20 days
Book
06/1998
1st Edition
CRC Press
€357.20
Shipment within 3-4 weeks
Content
Functional Oat-Based Product. Physiologically Functional Wheat Products. Functional Products from Rice. Flaxseed Products for Disease Prevention. Functional Grape and Citrus Products. Functional Vegetables Products. Processing and Properties of Mustard Products and Components. Designer Vegetable Oils. Functional Products from Quinoa, Amaranth, Common Beans and Selected Fruits and Botanicals. Physiological Components and Health Effects of Ginseng, Echinacea and Sea Buckthorn. Functional Milk and Dairy Products. Functional Seafood Lipids and Proteins. Regulatory Aspects of Functional Products.
