Isbn: 9780128141748 - innovative thermal and non-thermal processing, bioaccessibility and bioavailability of nutrients and bioactive compounds (11 risultati)

Condizione: New.

Condizione: New.

Taschenbuch. Condizione: Neu. Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds | Francisco J. Barba (u. a.) | Taschenbuch | Englisch | Woodhead Publishing | EAN 9780128141748 | Verantwortliche Person für die EU: Kolibri 360 GmbH, Ettore-Bugatti-Str. 6-14, 51149 Köln, produktsicherheit[at]kolibri360[dot]de | Anbieter: preigu.…

Condizione: As New. Unread book in perfect condition.

Condizione: New. In English.

Condizione: As New. Unread book in perfect condition.

Condizione: New. Presents the implications of conventional and innovative processing on the nutritional and health aspects of food products Introduces the most commonly used conventional and innovative approaches to preserve foods and extract valuable com.

Condizione: new. Questo è un articolo print on demand.

Paperback. Condizione: Brand New. 352 pages. 9.00x6.00x1.18 inches. In Stock. This item is printed on demand.

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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 how processing affects bioavailability and bioaccessibility of minerals, water-soluble vitamins, and fat soluble vitamins. Final sections cover processing, bioavailability and bioaccessibility of bioactive compounds, describing how processing (conventional and non-conventional) is affecting to bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids, and bioactive peptides. Englisch.…

Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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 how processing affects bioavailability and bioaccessibility of minerals, water-soluble vitamins, and fat soluble vitamins. Final sections cover processing, bioavailability and bioaccessibility of bioactive compounds, describing how processing (conventional and non-conventional) is affecting to bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids, and bioactive peptides.…