Articoli correlati a Functional Foods: Principles and Technology

9780443191008: Functional Foods: Principles and Technology
Brossura
ISBN 10: 044319100X ISBN 13: 9780443191008
Casa editrice: Woodhead Publishing, 2024

Sinossi

Functional Foods: Principles and Technology, Second Edition covers the definition, history, and development trends of functional foods. Specifically, this updated edition discusses the chemistry of functional components and their physiological properties of functional foods, including antioxidants, dietary fiber, pre-, pro-, and paraprobiotics, symbiotics, and postbiotics, selected nutritional supplements, soy and soy foods, human milk biochemistry and infant formula, sports drinks chemistry, and formulation aspects. This book is sure to be of interest to food and nutrition researchers, pharmacologists, and those teaching and studying related fields.

Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.

Informazioni sull'autore

Mingruo Guo, a food chemist and a full professor in the Department of Nutrition and Food Sciences at the University of Vermont (UVM), USA, received his B.S. and M.S. from the Northeast Agricultural University (NEAU), Harbin, China. He received his Ph.D. degree in Food Chemistry from the National University of Ireland. His inventions in food science and environmentally safe products awarded him nine patents. His patented technology on infant formula formulation and processing resulted in three infant formula products currently manufactured and available on the market in China and another patent for making whey protein based environmentally safe wood finish products has been commercialized in USA since 2005.

Dalla quarta di copertina

Building upon the success of the first edition, Functional Foods: Principles and Technology, Second Edition, covers the definition, history, and development trends of functional foods.

Specifically, this second edition discusses the chemistry of functional components and their physiological properties of functional foods, including antioxidants, dietary fiber, pre-, pro-, and paraprobiotics, symbiotics, and postbiotics, selected nutritional supplements, soy and soy foods, human milk biochemistry and infant formula, sports drinks chemistry and formulation aspects.

Functional Foods: Principles and Technology, Second Edition is sure to be of interest to food and nutrition researchers, pharmacologists, and those teaching and studying related fields.

Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.

Editore
Woodhead Publishing
Data di pubblicazione
2024
Lingua
Inglese
ISBN 10 
044319100X
ISBN 13 
9780443191008
Rilegatura
Copertina flessibile
Numero edizione
2
Numero di pagine
424
Redattore
Guo
Contatto del produttore
non disponibile
Persona responsabile
gpsr@libri.de
gpsr@libri.de

Europaallee 1
Bad Hersfeld
36244
Germania