9781032365398 - health-promoting food ingredients during processing (13 risultati)
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Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
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Da: California Books, Miami, FL, U.S.A.California Books
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Da: PBShop.store US, Wood Dale, IL, U.S.A.PBShop.store US
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PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
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Da: PBShop.store UK, Fairford, GLOS, Regno UnitoPBShop.store UK
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PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
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Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
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Da: Books Puddle, New York, NY, U.S.A.Books Puddle
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Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
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Paperback. Condizione: Brand New. 464 pages. 7.00x0.99x10.00 inches. In Stock.
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Da: moluna, Greven, Germaniamoluna
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Condizione: New. Rosalva Mora-EscobedoDr. Rosalva Mora-Escobedo is a professor of Nutrition Sciences at the National School of Biological Sciences (ENCB) of the National Polytechnic Institute (IPN) in Mexico. She earned her Ph.D. in Food Science from ENCB-I.
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Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
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Taschenbuch. Condizione: Neu. Neuware - Health-Promoting Food Ingredients during Processing presents a comprehensive science-based approach covering the latest naturally occurring bioactive compounds in seeds, dietary fiber, proteins, fermented bio-compounds, agro-industrial waste by-products, and lactic acid bacteria. A volume…in the Food Biotechnology and Engineering Series, the book discusses their identification, characterization, biological activities in terms of their bioavailability, bioaccessibility, and their beneficial effects as inflammatory mediators, probiotics, antioxidants, and hypoglycemic agents, as well as in gastrointestinal digestion and colonic fermentation. Written by an international expert team of food scientists, nutritionists, food biotechnologists, food engineers, and chemists, the book explains how this leads to opportunities in the treatment of diseases such as obesity, diabetes, cancer, and cognitive disorders.Key features include: Presents original research and relevant peer-reviewed articles written by experts in disciplines such as food science, nutrition, food biotechnology, food engineering, and chemistry. Highlights new emerging trends, discoveries, and applications of biologically active compounds from seeds, dietary fiber, proteins, and agro-industrial waste by-products. Provides readers with a comprehensive, science-based approach to the identification, characterization, and utilization of food macromolecules, probiotics, lactic acid bacteria, and bioactive compounds. - Discusses the impact of bioactive compounds in plants, agroindustrial by-products, and fermented biocompounds regarding their bioavailability, bioaccessibility, and potential human health benefits.
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Da: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
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EUR 105,68
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Paperback. Condizione: new. Paperback. Health-Promoting Food Ingredients during Processing presents a comprehensive science-based approach covering the latest naturally occurring bioactive compounds in seeds, dietary fiber, proteins, fermented bio-compounds, agro-industrial waste by-products, and lactic acid bacteria. A volume i…n the Food Biotechnology and Engineering Series, the book discusses their identification, characterization, biological activities in terms of their bioavailability, bioaccessibility, and their beneficial effects as inflammatory mediators, probiotics, antioxidants, and hypoglycemic agents, as well as in gastrointestinal digestion and colonic fermentation. Written by an international expert team of food scientists, nutritionists, food biotechnologists, food engineers, and chemists, the book explains how this leads to opportunities in the treatment of diseases such as obesity, diabetes, cancer, and cognitive disorders.Key features include: Presents original research and relevant peer-reviewed articles written by experts in disciplines such as food science, nutrition, food biotechnology, food engineering, and chemistry. Highlights new emerging trends, discoveries, and applications of biologically active compounds from seeds, dietary fiber, proteins, and agro-industrial waste by-products. Provides readers with a comprehensive, science-based approach to the identification, characterization, and utilization of food macromolecules, probiotics, lactic acid bacteria, and bioactive compounds. - Discusses the impact of bioactive compounds in plants, agroindustrial by-products, and fermented biocompounds regarding their bioavailability, bioaccessibility, and potential human health benefits. Health-Promoting Food Ingredients in Food Processing presents a comprehensive science-based approach covering the latest naturally occurring bioactive compounds in seeds, dietary fiber, proteins, fermented bio-compounds, agro-industrial waste by-products, and lactic acid bacteria. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Da: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 97,00
EUR 31,96 spedizioneSpedito da Australia a U.S.A.Quantità: 1 disponibili
Paperback. Condizione: new. Paperback. Health-Promoting Food Ingredients during Processing presents a comprehensive science-based approach covering the latest naturally occurring bioactive compounds in seeds, dietary fiber, proteins, fermented bio-compounds, agro-industrial waste by-products, and lactic acid bacteria. A volume i…n the Food Biotechnology and Engineering Series, the book discusses their identification, characterization, biological activities in terms of their bioavailability, bioaccessibility, and their beneficial effects as inflammatory mediators, probiotics, antioxidants, and hypoglycemic agents, as well as in gastrointestinal digestion and colonic fermentation. Written by an international expert team of food scientists, nutritionists, food biotechnologists, food engineers, and chemists, the book explains how this leads to opportunities in the treatment of diseases such as obesity, diabetes, cancer, and cognitive disorders.Key features include: Presents original research and relevant peer-reviewed articles written by experts in disciplines such as food science, nutrition, food biotechnology, food engineering, and chemistry. Highlights new emerging trends, discoveries, and applications of biologically active compounds from seeds, dietary fiber, proteins, and agro-industrial waste by-products. Provides readers with a comprehensive, science-based approach to the identification, characterization, and utilization of food macromolecules, probiotics, lactic acid bacteria, and bioactive compounds. - Discusses the impact of bioactive compounds in plants, agroindustrial by-products, and fermented biocompounds regarding their bioavailability, bioaccessibility, and potential human health benefits. Health-Promoting Food Ingredients in Food Processing presents a comprehensive science-based approach covering the latest naturally occurring bioactive compounds in seeds, dietary fiber, proteins, fermented bio-compounds, agro-industrial waste by-products, and lactic acid bacteria. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
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Da: THE SAINT BOOKSTORE, Southport, Regno UnitoTHE SAINT BOOKSTORE
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EUR 119,41
EUR 18,72 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Condizione: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days.
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Da: CitiRetail, Stevenage, Regno UnitoCitiRetail
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 115,00
EUR 43,26 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Paperback. Condizione: new. Paperback. Health-Promoting Food Ingredients during Processing presents a comprehensive science-based approach covering the latest naturally occurring bioactive compounds in seeds, dietary fiber, proteins, fermented bio-compounds, agro-industrial waste by-products, and lactic acid bacteria. A volume i…n the Food Biotechnology and Engineering Series, the book discusses their identification, characterization, biological activities in terms of their bioavailability, bioaccessibility, and their beneficial effects as inflammatory mediators, probiotics, antioxidants, and hypoglycemic agents, as well as in gastrointestinal digestion and colonic fermentation. Written by an international expert team of food scientists, nutritionists, food biotechnologists, food engineers, and chemists, the book explains how this leads to opportunities in the treatment of diseases such as obesity, diabetes, cancer, and cognitive disorders.Key features include: Presents original research and relevant peer-reviewed articles written by experts in disciplines such as food science, nutrition, food biotechnology, food engineering, and chemistry. Highlights new emerging trends, discoveries, and applications of biologically active compounds from seeds, dietary fiber, proteins, and agro-industrial waste by-products. Provides readers with a comprehensive, science-based approach to the identification, characterization, and utilization of food macromolecules, probiotics, lactic acid bacteria, and bioactive compounds. - Discusses the impact of bioactive compounds in plants, agroindustrial by-products, and fermented biocompounds regarding their bioavailability, bioaccessibility, and potential human health benefits. Health-Promoting Food Ingredients in Food Processing presents a comprehensive science-based approach covering the latest naturally occurring bioactive compounds in seeds, dietary fiber, proteins, fermented bio-compounds, agro-industrial waste by-products, and lactic acid bacteria. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
