Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds
Innovative Thermal and Nonthermal Processing, Bioacessibility and Bioavailability of Nutrients and Bioactive Compounds presents the implications of conventional and innovative processing on the nutritional and health aspects of food products. Chapters cover the relationship between gastronomic science, nutrition and food science in the development of healthy products, introduce the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds, describe how processing affects bioavailability and bioaccessibility of lipids, particularly fatty acids, protein, amino acids and carbohydrates, and discuss…
Mehr
CHF 258.00
Preise inkl. MwSt. und Versandkosten (Portofrei ab CHF 40.00)
Versandkostenfrei
Produktdetails
Weitere Autoren: Saraiva, Jorge Manuel Alexandre (Hrsg.) / Cravotto, Giancarlo (Hrsg.) / Lorenzo, Jose M. (Hrsg.)
- ISBN: 978-0-12-814175-5
- EAN: 9780128141755
- Produktnummer: 35968266
- Verlag: Elsevier Science & Techn.
- Sprache: Englisch
- Erscheinungsjahr: 2019
- Seitenangabe: 370 S.
- Plattform: EPUB
- Masse: 23'037 KB
12 weitere Werke von Francisco J. (Hrsg.) Barba:
Bewertungen
Anmelden