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Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques

Paperback

Technology & Engineering

ISBN10: 0323850529
ISBN13: 9780323850520
Publisher: Academic Press
Published: Oct 28 2021
Pages: 632
Weight: 2.36
Height: 1.27 Width: 7.50 Depth: 9.25
Language: English

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.

Also from

Galanakis, Charis M.

Also in

Technology & Engineering