Functional Foods
Biochemical and Processing Aspects, Volume 2
Published on 19. April 2016
432 pages
978-1-4200-1287-3 (ISBN)
Description
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidem
More details
Series
Language
English
Place of publication
Baton Rouge
United States
Publishing group
Taylor & Francis Inc
Target group
Professional and scholarly
Food science professionals in nutraceutical, functional food, and functional food ingredient development; functional food and nutraceutical marketers; professionals in nutritional dietary management; faculty and graduate students in food science and technology, nutrition science, pharmaceutical science, and botanical science
Illustrations
95 s/w Abbildungen
95 b/w images
File size
6,22 MB
ISBN-13
978-1-4200-1287-3 (9781420012873)
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
John Shi | Giuseppe Mazza | Marc Le Maguer
Functional Foods
Biochemical and Processing Aspects, Volume 2
Book
02/2002
1st Edition
CRC Press
€233.00
Shipment within 3-4 weeks
Persons
John Shi, Giuseppe Mazza, Marc Le Maguer
Content
Tocopherols and Tocotrienols from Oil and Cereal Grains. Isoflavones from Soybeans and Soy Foods. Flavonoids from Berries and Grapes. Lycopene from Tomatoes. Limonene from Citrus. Phenolic Diterpnes from Rosemary and Sage. Organosulfur Compounds from Garlic. Phytochemicals from Echinacea. Pectin from Fruits. Omega 3 Fatty Acids and Docosahexaenoic Acid from Flaxseed and Fish Products. Liquid-Solid Extraction Technologies for Manufacturing Nutraceuticals. Safety of Botanical Products.
