Nutraceutical and Functional Food Components - Effects of Innovative Processing Techniques (Paperback, 2nd edition)

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each. Food scientists, technologists, researchers, nutritionists, engineers and chemists, agricultural scientists, other professionals working in the food industry, as well as students studying related fields, will benefit from this updated reference.

General

Imprint:	Academic Press Inc
Country of origin:	United Kingdom
Release date:	October 2021
First published:	2022
Editors:	Charis M Galanakis
Dimensions:	235 x 191mm (L x W)
Format:	Paperback
Pages:	632
Edition:	2nd edition
ISBN-13:	978-0-323-85052-0
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General Promotions
LSN:	0-323-85052-9
Barcode:	9780323850520

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