| Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques Contributor(s): Galanakis, Charis M. (Editor) |
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ISBN: 0128052570 ISBN-13: 9780128052570 Publisher: Academic Press OUR PRICE: $198.00 Product Type: Hardcover Published: January 2017 |
| Additional Information |
| BISAC Categories: - Medical | Nutrition - Technology & Engineering | Food Science - General |
| LCCN: 2016960447 |
| Physical Information: 0.88" H x 7.5" W x 9.25" (1.92 lbs) 382 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques presents the latest information on the chemistry, biochemistry, toxicology, health effects, and nutrition characteristics of food components and the recent trends and practices that the food industry (e.g. the implementation of non-thermal technologies, nanoencapsulation, new extraction techniques, and new sources, like by-products, etc.) has adopted. This book fills the gap in knowledge by denoting the impact of recent food industry advances in different parameters of food components (e.g. nutritional value, physical and chemical properties, bioavailability and bioaccessibility characteristics) and final products (e.g. applications, shelf-life, sensory characteristics). |