9788189729080 - food processing and bioactive compounds di reddy, y. s. (5 risultati)
- Rilegato
Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 16,38
EUR 7,62 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 4 disponibili
Condizione: New. pp. [viii] + 288 Figures.
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Da: Books Puddle, New York, NY, U.S.A.Books Puddle
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 22,01
EUR 3,50 spedizioneSpedito in U.S.A.Quantità: 4 disponibili
Condizione: New. pp. [viii] + 288 Index 2nd Edition.
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Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 16,31
EUR 9,95 spedizioneSpedito da Germania a U.S.A.Quantità: 4 disponibili
Condizione: New. pp. [viii] + 288.
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Da: Books in my Basket, New Delhi, IndiaBooks in my Basket
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 15,93
EUR 18,00 spedizioneSpedito da India a U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: New. ISBN:9788189729080.
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- Prima edizione
Da: Vedams eBooks (P) Ltd, New Delhi, IndiaVedams eBooks (P) Ltd
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 40,62
EUR 17,50 spedizioneSpedito da India a U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: New. 1st Edition. Contents Preface. 1. Bioactive natural compounds. 2. Bioactive natural products. 3. Bioactive substances of plant origin. 4. Bioactive metabolites. 5. Food biotechnology. 6. Food processing through biotechnology. 7. Foods derived through modern biotechnology. 8. Environmental and food ana…lysis. 9. Food processing and food consumption. 10. Technological advancements in food products. 11. Nutritional quality. 12. Nutritional quality and modern biotechnology. 13. Nutritionally improved food feeds. 14. Nutritional assessment process for biotechnology. 15. Application of modern biotechnology. 16. Technological trends and needs. Bibliography. Index. The area of functional foods and nutraceuticals is growing worldwide and has emerged as a major trend in the food and nutrition industry. Modern food processing technologies offer a level of specificity predictability and productivity that otherwise would not exist in the manufacture of food products. These technologies provide for new food process designs that are cost effective energy efficient product specific and environmentally benign. This book focuses on the role of bioactive compounds in food processing. It investigates varietal differences in levels of bioactive compounds in numerous crops and the effects of processing technologies on retention of bioactive compounds in foods. It also examines the response to many different processing operations in regard to effects on health and nutrition. 288 pp.
