Antioxidants present in food undergo chemical changes during technological processing . Literature devoted to this is generally limited to losses in described antioxidants during single processing events, without assessing changes in their biological activity. Most research is based on model experim
β¦ LIBER β¦
Development of a home food production frequency scale
β Scribed by IVAN F. BEUTLER; CAROLYN HUDSON; ALMA J. OWENS
- Book ID
- 111137497
- Publisher
- John Wiley and Sons
- Year
- 1994
- Tongue
- English
- Weight
- 604 KB
- Volume
- 18
- Category
- Article
- ISSN
- 1470-6423
No coin nor oath required. For personal study only.
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According To An August 2009 Report From Pricewaterhousecoopers, The United States Market For Functional Foods In 2007 Was Us$ 27 Billion. Forecasts Of Growth Range From Between 8.5% And 20% Per Year, Or About Four Times That Of The Food Industry In General. Global Demand By 2013 Is Expected To Be Ab