Functional Foods: Biochemical and Processing Aspects, Volume II

✍ Scribed by John Shi, Giuseppe Mazza, Marc Le Maguer

Publisher: CRC Press
Year: 2002
Tongue: English
Leaves: 436
Edition: 1
Category: Library

⬇ Acquire This Volume

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Functional Foods: Biochemical and Proces

📁 Functional Foods: Biochemical and Processing Aspects, Volume 2

✍ Shi, John 📂 Library 📅 2002 🏛 CRC Press 🌐 English

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

Functional Foods-Biochemical and Process

📁 Functional Foods-Biochemical and Processing Aspects, Volume 1

✍ Giuseppe Mazza (Editor) 📂 Library 📅 1998 🏛 CRC Press

<p>This major 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, in one volume, extensive recent information on the nature and physiological effects of biologica

Functional Foods: Biochemical and Proces

📁 Functional Foods: Biochemical and Processing Aspects, Volume 1 (Functional Foods & Nutraceuticals Series)

✍ Giuseppe Mazza 📂 Library 📅 1998 🏛 CRC Press 🌐 English

This major 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, in one volume, extensive recent information on the nature and physiological effects of biologically

Functional Foods: Biochemical and Proces

📁 Functional Foods: Biochemical and Processing Aspects

✍ Shi, John 📂 Library 📅 2002 🏛 CRC Press 🌐 English

Foreword; Series Preface; Preface; Acknowledgments; Contributors; Contents; 1 Tocopherols and Tocotrienols from Oil and Cereal Grains; 2 Isoflavones from Soybeans and Soy Foods; 3 Flavonoids from Berries and Grapes; 4 Lycopene from Tomatoes; 5 Limonene from Citrus; 6 Phenolic Diterpenes from Rosemar

Clinical Aspects of Functional Foods and

📁 Clinical Aspects of Functional Foods and Nutraceuticals

✍ Dilip Ghosh, Debasis Bagchi, Tetsuya Konishi 📂 Library 📅 2014 🏛 CRC Press 🌐 English

<P>In the last three decades, revolutionary achievements have taken place in nutraceutical and functional food research including the introduction of a number of cutting-edge dietary supplements supported by human clinical trials and strong patents. Novel manufacturing technologies including unique

Functional Food Ingredients and Nutraceu

📁 Functional Food Ingredients and Nutraceuticals: Processing Technologies (Functional Foods and Nutraceuticals)

✍ John Shi 📂 Library 📅 2006 🌐 English