Isbn: 9789389571769 - functional foods: processing and packaging (16 risultati)

Condizione: New.

Condizione: New.

Condizione: New.

Hardcover. Condizione: New. ISBN:9789389571769.

Condizione: new.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: New.

Condizione: New.

Condizione: New.

Hardcover. Condizione: Brand New. 266 pages. 0.39x9.02x5.98 inches. In Stock.

Condizione: As New. Unread book in perfect condition.

Condizione: As New. Unread book in perfect condition.

Condizione: New.

Condizione: New. In English.

Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This book has been compiled and edited to provide a comprehensive understanding of the benefits and significance of functional food ingredients on human health. It covers a range of topics related to functional foods and bioactive compounds from various natural sources, as well as the sources and applications of natural antioxidants, probiotics, prebiotics, and synbiotics. The book is authored by experts in their respective fields and is of interest to a wide range of professionals, including food scientists, nutritionists, biochemists, engineers, and entrepreneurs. It serves as a unique reference for food scientists working in RD departments of food companies and as a source of basic information for college and university students majoring in food science and technology, food processing, and engineering. The book provides readers with sound scientific knowledge on various aspects of nutraceuticals and functional foods, including fermented functional foods, natural bioactive compounds, and antioxidants. 266 pp. Englisch.…

Buch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - This book has been compiled and edited to provide a comprehensive understanding of the benefits and significance of functional food ingredients on human health. It covers a range of topics related to functional foods and bioactive compounds from various natural sources, as well as the sources and applications of natural antioxidants, probiotics, prebiotics, and synbiotics. The book is authored by experts in their respective fields and is of interest to a wide range of professionals, including food scientists, nutritionists, biochemists, engineers, and entrepreneurs. It serves as a unique reference for food scientists working in RD departments of food companies and as a source of basic information for college and university students majoring in food science and technology, food processing, and engineering. The book provides readers with sound scientific knowledge on various aspects of nutraceuticals and functional foods, including fermented functional foods, natural bioactive compounds, and antioxidants.…