Handbook of Functional Beverages and Human Health
Published on 6. April 2016
890 pages
978-1-4665-9642-9 (ISBN)
Description
Handbook of Functional Beverages and Human Health provides potential applications and new developments in functional beverages, nutraceuticals, and health foods. In addition to serving as a reference manual, it summarizes the current state of knowledge in key research areas and contains novel ideas for future research and development. Additionally,
More details
Series
Language
English
Place of publication
Baton Rouge
United States
Publishing group
Taylor & Francis Inc
Target group
Professional and scholarly
Illustrations
167 s/w Abbildungen, 189 s/w Tabellen
167 b/w images and 189 tables
File size
12,29 MB
ISBN-13
978-1-4665-9642-9 (9781466596429)
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
Fereidoon Shahidi | Cesarettin Alasalvar
Handbook of Functional Beverages and Human Health
Book
03/2016
1st Edition
CRC Press
€386.89
Shipment within 15-20 days
Persons
Dr. Fereidoon Shahidi, PhD, FACS, FAGFD-ACS, FAOCS, FCIC, FCIFST, FIAoFST, FIFT, FRSC, is a university research professor, the highest rank the university gives for research, in the Department of Biochemistry at the Memorial University of Newfoundland (MUN) in Canada. Dr. Shahidi has made numerous contributions to both the basic and applied areas of food and nutraceutical science and technology and antioxidant phenolics and omega-3 oils in health and disease. He is the editor/author of some 64 books and holds 10 patents. He is the only Canadian on the ISI list of top 10 most highly cited scientists in agricultural sciences.
Dr. Cesarettin Alasalvar, PhD, FIFT, is the director of the Food Institute at TUBITAK Marmara Research Centre (MRC) in Turkey and is also an associate professor of food science and engineering. He has been active in the Institute of Food Technologists (IFT) programs for many years and has played a leadership role in the Nutraceuticals and Functional Foods Division. Dr. Alasalvar serves on the expert advisory board of the Turkish government and Higher Education on R&D projects and as a panelist for projects funded by the European Union (EU). He coordinates two major EU-funded projects, EU-FP7 (NutraHEALTH) and EU-IPA (INNOFOOD) and has received a number of international prestigious awards.
Dr. Cesarettin Alasalvar, PhD, FIFT, is the director of the Food Institute at TUBITAK Marmara Research Centre (MRC) in Turkey and is also an associate professor of food science and engineering. He has been active in the Institute of Food Technologists (IFT) programs for many years and has played a leadership role in the Nutraceuticals and Functional Foods Division. Dr. Alasalvar serves on the expert advisory board of the Turkish government and Higher Education on R&D projects and as a panelist for projects funded by the European Union (EU). He coordinates two major EU-funded projects, EU-FP7 (NutraHEALTH) and EU-IPA (INNOFOOD) and has received a number of international prestigious awards.
Content
MARKET TRENDS, REGULATION, CHEMISTRY, AND HEALTH ASPECTS. FRUIT JUICES. HERBAL AND VEGETABLE JUICES. CAFFEINATED BEVERAGES: TEA, COFFEE, AND COCOA/CHOCOLATE. DAIRY AND SOY BEVERAGES. ALCOHOLIC BEVERAGES AND WATER. FERMENTED AND FORTIFIED FUNCTIONAL BEVERAGES.
