9788189729080 - food processing and bioactive compounds de reddy, y. s. (5 resultados)
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Librería: Majestic Books, Hounslow, Reino UnidoMajestic Books
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EUR 16,43
Envío por EUR 7,61Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 4 disponibles
Condición: New. pp. [viii] + 288 Figures.
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Librería: Books Puddle, New York, NY, Estados Unidos de AmericaBooks Puddle
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EUR 22,08
Envío por EUR 3,51Se envía dentro de Estados Unidos de AmericaCantidad disponible: 4 disponibles
Condición: New. pp. [viii] + 288 Index 2nd Edition.
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Librería: Biblios, frankfurt am main, HESSE, AlemaniaBiblios
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EUR 16,31
Envío por EUR 9,95Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 4 disponibles
Condición: New. pp. [viii] + 288.
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Librería: Books in my Basket, New Delhi, IndiaBooks in my Basket
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EUR 15,98
Envío por EUR 18,00Se envía de India a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Hardcover. Condición: New. ISBN:9788189729080.
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- Primera edición
Librería: Vedams eBooks (P) Ltd, New Delhi, IndiaVedams eBooks (P) Ltd
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EUR 40,74
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Hardcover. Condición: New. 1st Edition. Contents Preface. 1. Bioactive natural compounds. 2. Bioactive natural products. 3. Bioactive substances of plant origin. 4. Bioactive metabolites. 5. Food biotechnology. 6. Food processing through biotechnology. 7. Foods derived through modern biotechnology. 8. Environmental and food anal…ysis. 9. Food processing and food consumption. 10. Technological advancements in food products. 11. Nutritional quality. 12. Nutritional quality and modern biotechnology. 13. Nutritionally improved food feeds. 14. Nutritional assessment process for biotechnology. 15. Application of modern biotechnology. 16. Technological trends and needs. Bibliography. Index. The area of functional foods and nutraceuticals is growing worldwide and has emerged as a major trend in the food and nutrition industry. Modern food processing technologies offer a level of specificity predictability and productivity that otherwise would not exist in the manufacture of food products. These technologies provide for new food process designs that are cost effective energy efficient product specific and environmentally benign. This book focuses on the role of bioactive compounds in food processing. It investigates varietal differences in levels of bioactive compounds in numerous crops and the effects of processing technologies on retention of bioactive compounds in foods. It also examines the response to many different processing operations in regard to effects on health and nutrition. 288 pp.
