Nutraceutical and Functional Food Components - Effects of Innovative Processing Techniques (Hardcover)

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques presents the latest information on the chemistry, biochemistry, toxicology, health effects, and nutrition characteristics of food components and the recent trends and practices that the food industry (e.g. the implementation of non-thermal technologies, nanoencapsulation, new extraction techniques, and new sources, like by-products, etc.) has adopted. This book fills the gap in knowledge by denoting the impact of recent food industry advances in different parameters of food components (e.g. nutritional value, physical and chemical properties, bioavailability and bioaccessibility characteristics) and final products (e.g. applications, shelf-life, sensory characteristics).

General

Imprint:	Academic Press Inc
Country of origin:	United States
Release date:	2017
First published:	2017
Editors:	Charis M Galanakis
Dimensions:	276 x 216 x 27mm (L x W x T)
Format:	Hardcover
Pages:	382
ISBN-13:	978-0-12-805257-0
Categories:	Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries > General Books > Medicine > General issues > Public health & preventive medicine > Personal & public health > Dietetics & nutrition Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-12-805257-0
Barcode:	9780128052570

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