9781788018586 - food digestion and absorption: its role in food product development: volume 42 (food chemistry, function and analysis) de anandharamakrishnan, c; moses, jeyan arthur; priyanka, s (14 resultados)
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Food Digestion and Absorption : Its Role in Food Product Development
Anandharamakrishnan, C.; Moses, Jeyan Arthur; Priyanka, S; Marangoni, Alejandro G. (EDT); Williamson, Gary (EDT)
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Food Digestion and Absorption : Its Role in Food Product Development
Anandharamakrishnan, C.; Moses, Jeyan Arthur; Priyanka, S; Marangoni, Alejandro G. (EDT); Williamson, Gary (EDT)
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HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.
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Food Digestion and Absorption : Its Role in Food Product Development
Anandharamakrishnan, C.; Moses, Jeyan Arthur; Priyanka, S; Marangoni, Alejandro G. (EDT); Williamson, Gary (EDT)
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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Librería: California Books, Miami, FL, Estados Unidos de AmericaCalifornia Books
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Food Digestion and Absorption : Its Role in Food Product Development
Anandharamakrishnan, C.; Moses, Jeyan Arthur; Priyanka, S; Marangoni, Alejandro G. (EDT); Williamson, Gary (EDT)
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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Librería: Ria Christie Collections, Uxbridge, Reino UnidoRia Christie Collections
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Librería: Rarewaves.com USA, London, LONDO, Reino UnidoRarewaves.com USA
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Hardback. Condición: New. Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the anatomical intricacies of the digestive system, techniques currently used to study food digestibility, the glycemic index and bioavailability of food components. It also provides a detailed und…erstanding of various modification techniques critical to any food product development, such as modification of food structure, its composition, and size. Being the first of its kind to provide an in-depth idea of various stages of food digestion, whilst linking it with approaches in modifying foods so as to cater to specific food or functional requirements, the book provides an integrated approach. Existing methods to understand the process of food digestion and advances in artificial systems that have been used for such studies are presented, substantiated with findings from scientific publications. Apart from readers from the field of medicine, this book is highly inter-disciplinary and will attract readers from food science, nutrition and food physics.
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Hardcover. Condición: new. Hardcover. Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the anatomical intricacies of the digestive system, techniques currently used to study food digestibility, the glycemic index and bioavailability of food components. It also provides a…detailed understanding of various modification techniques critical to any food product development, such as modification of food structure, its composition, and size. Being the first of its kind to provide an in-depth idea of various stages of food digestion, whilst linking it with approaches in modifying foods so as to cater to specific food or functional requirements, the book provides an integrated approach. Existing methods to understand the process of food digestion and advances in artificial systems that have been used for such studies are presented, substantiated with findings from scientific publications. Apart from readers from the field of medicine, this book is highly inter-disciplinary and will attract readers from food science, nutrition and food physics. Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the digestive system, techniques used to study food digestibility, the glycemic index and bioavailability of food components for readers from the field of medicine, food scientists, nutritionists and food physicists. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Librería: moluna, Greven, Alemaniamoluna
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EUR 232,43
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Gebunden. Condición: New. Über den AutorrnrnDr C Anandharamakrishnan has 19 years of experience in research and development and administration at the CSIR - Central Food Technological Research Institute (CFTRI). He was Principal Scientist and Coordinator for the Aca.
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
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Hardcover. Condición: Brand New. gld edition. 380 pages. 9.21x6.14x1.00 inches. In Stock.
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Librería: Rarewaves.com UK, London, Reino UnidoRarewaves.com UK
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EUR 253,11
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Hardback. Condición: New. Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the anatomical intricacies of the digestive system, techniques currently used to study food digestibility, the glycemic index and bioavailability of food components. It also provides a detailed und…erstanding of various modification techniques critical to any food product development, such as modification of food structure, its composition, and size. Being the first of its kind to provide an in-depth idea of various stages of food digestion, whilst linking it with approaches in modifying foods so as to cater to specific food or functional requirements, the book provides an integrated approach. Existing methods to understand the process of food digestion and advances in artificial systems that have been used for such studies are presented, substantiated with findings from scientific publications. Apart from readers from the field of medicine, this book is highly inter-disciplinary and will attract readers from food science, nutrition and food physics.
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Librería: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
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EUR 408,33
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Hardcover. Condición: new. Hardcover. Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the anatomical intricacies of the digestive system, techniques currently used to study food digestibility, the glycemic index and bioavailability of food components. It also provides a…detailed understanding of various modification techniques critical to any food product development, such as modification of food structure, its composition, and size. Being the first of its kind to provide an in-depth idea of various stages of food digestion, whilst linking it with approaches in modifying foods so as to cater to specific food or functional requirements, the book provides an integrated approach. Existing methods to understand the process of food digestion and advances in artificial systems that have been used for such studies are presented, substantiated with findings from scientific publications. Apart from readers from the field of medicine, this book is highly inter-disciplinary and will attract readers from food science, nutrition and food physics. Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the digestive system, techniques used to study food digestibility, the glycemic index and bioavailability of food components for readers from the field of medicine, food scientists, nutritionists and food physicists. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
