Functional Food Ingredients and Nutraceu
โ John Shi
๐ Library
๐
2006
๐ English
โฆ LIBER โฆ
๐
Functional Food Ingredients and Nutraceuticals: Processing Technologies, Second Edition
โ Scribed by John Shi (Editor)
- Publisher
- CRC Press
- Year
- 2015
- Leaves
- 660
- Edition
- 2
- Category
- Library
โฌ Acquire This Volume
No coin nor oath required. For personal study only.
โฆ Synopsis
The second edition of a bestseller, Functional Food Ingredients and Nutraceuticals: Processing Technologies covers new and innovative technologies for the processing of functional foods and nutraceuticals that show potential for academic use and broad industrial applications. The book includes a number of "green" separation and stabilization techno
โฆ Table of Contents
"Green" Separation/Extraction/Concentration Process and Technology. Nano(micro)encapsulation, Preservation and Packaging Technologies Bioprocessing Technology. Stability and bioactivity of Antioxidation during food processing.
โฆ Subjects
Food Science & Technology;Food Chemistry;Nutrition;Nutraceuticals & Functional Foods;Food Engineering
๐ SIMILAR VOLUMES
Functional food ingredients and nutraceu
โ Shi, John
๐ Library
๐
2016
๐ CRC Press
๐ English
Section 1. "Green" separation/extraction/concentration process and technology -- section 2. Nano-microencapsulation, delivery system, and packaging technologies -- section 3. Bioprocessing technology -- section 4. Stability and bioactivity of antioxidative components during food processing.
Functional Food Ingredients and Nutraceu
โ John Shi
๐ Library
๐
2006
๐ CRC Press
๐ English
A growing awareness of the contributions that functional foods, bioactive compounds, and nutraceuticals make to health is creating a tremendous market for these products. In order for manufacturers to match this demand with stable, high volume production while maintaining defined and reliable compos
Nutraceutical and Functional Food Proces
โ Joyce I. Boye
๐ Library
๐
2015
๐ Wiley-Blackwell
๐ English
<p>For several years, the food industry has been interested inidentifying components in foods which have health benefits to beused in the development of functional food and nutraceuticalproducts. Examples of these ingredients include fibre,phytosterols, peptides, proteins, isoflavones, saponins, phy
Nutraceutical and Functional Food Proces
โ Joyce I. Boye
๐ Library
๐
2015
๐ Wiley-Blackwell
๐ English
<p>For several years, the food industry has been interested inidentifying components in foods which have health benefits to beused in the development of functional food and nutraceuticalproducts. Examples of these ingredients include fibre,phytosterols, peptides, proteins, isoflavones, saponins, phy
Nutraceutical and Functional Food Proces
โ Joyce I. Boye
๐ Library
๐
2015
๐ Wiley-Blackwell
๐ English
<p>For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins,