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.
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