ISBN: 9781566769020 - functional foods: biochemical and processing aspects, volume 2: 002 (22 risultati)

Condizione: Good. Volume 2. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, and may have sticker on cover, but in good overall condition. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions.…

Condizione: good. Minimal to moderate highlighting within. Also contains minimal writing. Book otherwise in great shape.

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Hardcover. Condizione: Very Good. Same / next day dispatch (Monday - Friday).

Hardcover. Condizione: New. Brand new book, sourced directly from publisher. Dispatch time is 7-8 days from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

Condizione: As New. Unread book in perfect condition.

Condizione: New.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Condizione: New. pp. 432.

Condizione: New.

Condizione: New. pp. 432.

Condizione: New. In English.

Hardback. Condizione: New. Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.Each chapter presents an in-depth review of a major functional food component, providing:Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological materialNutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological propertiesSeparation technology - in the laboratory and commercial productionProcessing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in productionShelf-life - including storage conditions and stabilityIdentification techniques - including HPLC, GC, MS, and NMRStandards and regulations - FDA, EC, FAO/WHO, Health CanadaUtilization - applications, current and potential markets.…

Hardcover. Condizione: Brand New. 1st edition. 432 pages. 9.25x6.50x1.25 inches. In Stock.

Hardback. Condizione: New. Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.Each chapter presents an in-depth review of a major functional food component, providing:Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological materialNutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological propertiesSeparation technology - in the laboratory and commercial productionProcessing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in productionShelf-life - including storage conditions and stabilityIdentification techniques - including HPLC, GC, MS, and NMRStandards and regulations - FDA, EC, FAO/WHO, Health CanadaUtilization - applications, current and potential markets.…

Hardcover. Condizione: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. John Shi, Giuseppe Mazza, Marc Le MaguerBuilding upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses cru.…

Condizione: New. pp. 432 This item is printed on demand.

HRD. Condizione: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

HRD. Condizione: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Buch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.Each chapter presents an in-depth review of a major functional food component, providing:Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological materialNutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological propertiesSeparation technology - in the laboratory and commercial productionProcessing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in productionShelf-life - including storage conditions and stabilityIdentification techniques - including HPLC, GC, MS, and NMRStandards and regulations - FDA, EC, FAO/WHO, Health CanadaUtilization - applications, current and potential markets.…