Nutraceutical functional food processing (23 risultati)
Lingua: Inglese
Editore: Wiley-Blackwell, 2015
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 160,54
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Condizione: New.
Lingua: Inglese
Editore: John Wiley and Sons, 2015
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Da: INDOO, Avenel, NJ, U.S.A.INDOO
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EUR 162,87
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Condizione: New.
Lingua: Inglese
Editore: Wiley-Blackwell, 2015
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 185,86
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 205,60
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Condizione: New.
Lingua: Inglese
Editore: Wiley-Blackwell, 2015
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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EUR 194,08
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Condizione: As New. Unread book in perfect condition.
Lingua: Inglese
Editore: John Wiley and Sons Ltd, Hoboken, 2015
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- Prima edizione
Da: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
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EUR 215,01
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Hardcover. Condizione: new. Hardcover. For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, sap…onins, phytic acid, probiotics, prebiotics and functional enzymes. Although much progress has been made in the identification, extraction and characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-added functional food and nutraceutical products. This book looks at how these ingredients can be effectively incorporated into food systems for market, and provides practical guidelines on how challenges in specific food sectors (such as health claims and marketing) can be addressed during processing. Nutraceutical and Functional Food Processing Technology is a comprehensive overview of current and emerging trends in the formulation and manufacture of nutraceutical and functional food products. It highlights the distinctions between foods falling into the nutraceutical and functional food categories. Topics include sustainable and environmentallyfriendly approaches to the production of health foods, guidelines and regulations, and methods for assessing safety and quality of nutraceutical and functional food products. Specific applications of nutraceuticals in emulsion and salad dressing food products, beverages and soft drinks, baked goods, cereals and extruded products, fermented food products are covered, as are novel food proteins and peptides, and methods for encapsulated nutraceutical ingredients and packaging. The impact of processing on the bioactivity of nutraceutical ingredients, allergen management and the processing of allergen-free foods, health claims and nutraceutical food product commercialization are also discussed. Nutraceutical and Functional Food Processing Technology is a comprehensive source of practical approaches that can be used to innovate in the nutraceutical and health food sectors. Fully up-to-date and relevant across various food sectors, the book will benefit both academia and industry personnel working in the health food and food processing sectors. For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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EUR 207,77
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Da: Mispah books, Redhill, SURRE, Regno UnitoMispah books
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Hardcover. Condizione: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
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Da: Ria Christie Collections, Uxbridge, Regno UnitoRia Christie Collections
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Condizione: New. In.
Lingua: Inglese
Editore: Wiley-Blackwell, 2015
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Da: Ubiquity Trade, Miami, FL, U.S.A.Ubiquity Trade
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Condizione: New. Brand new! Please provide a physical shipping address.
Lingua: Inglese
Editore: Wiley-Blackwell, 2015
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 239,83
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Condizione: As New. Unread book in perfect condition.
Lingua: Inglese
Editore: John Wiley and Sons Ltd, 2015
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- Prima edizione
Da: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrlandaKennys Bookshop and Art Galleries Ltd.
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EUR 236,93
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Condizione: New. For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Series: IFST Advances in Food Science. Num Pages: 400 pages. BIC Classification: TDCT. Category: (P) Professional & V…ocational. Dimension: 252 x 171 x 22. Weight in Grams: 946. . 2015. 1st Edition. Hardcover. . . . .
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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EUR 248,38
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Condizione: As New. Unread book in perfect condition.
Lingua: Inglese
Editore: John Wiley & Sons, 2015
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Da: moluna, Greven, Germaniamoluna
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EUR 220,29
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Gebunden. Condizione: New. Joyce Irene Boye is a Senior Research Scientist at the Food Research and Development Centre of Agriculture and Agri-Food Canada in St. Hyacinthe, Quebec and an Adjunct Professor at the Department of Bioresources Engineering, McGill University (Montreal, Can.
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Da: moluna, Greven, Germaniamoluna
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EUR 232,95
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Kartoniert / Broschiert. Condizione: New. Focuses on nutritional value, functional properties, applications, bioavailability and bioaccessibility of food components Covers food components by describing the effects of thermal and non-thermal technologies Addresses shelf-li.
Lingua: Inglese
Editore: John Wiley and Sons Ltd, 2015
- Rilegato
Da: Kennys Bookstore, Olney, MD, U.S.A.Kennys Bookstore
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EUR 291,54
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Condizione: New. For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Series: IFST Advances in Food Science. Num Pages: 400 pages. BIC Classification: TDCT. Category: (P) Professional & V…ocational. Dimension: 252 x 171 x 22. Weight in Grams: 946. . 2015. 1st Edition. Hardcover. . . . . Books ship from the US and Ireland.
Lingua: Inglese
Editore: Wiley-Blackwell, 2015
- Rilegato
Da: Books Puddle, New York, NY, U.S.A.Books Puddle
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EUR 305,94
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Condizione: New. pp. 400.
Lingua: Inglese
Editore: Wiley-Blackwell, 2015
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Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
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EUR 322,16
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Condizione: New. pp. 400.
Lingua: Inglese
Editore: John Wiley and Sons Ltd, Hoboken, 2015
- Rilegato
- Prima edizione
Da: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
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EUR 341,53
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Hardcover. Condizione: new. Hardcover. For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, sap…onins, phytic acid, probiotics, prebiotics and functional enzymes. Although much progress has been made in the identification, extraction and characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-added functional food and nutraceutical products. This book looks at how these ingredients can be effectively incorporated into food systems for market, and provides practical guidelines on how challenges in specific food sectors (such as health claims and marketing) can be addressed during processing. Nutraceutical and Functional Food Processing Technology is a comprehensive overview of current and emerging trends in the formulation and manufacture of nutraceutical and functional food products. It highlights the distinctions between foods falling into the nutraceutical and functional food categories. Topics include sustainable and environmentallyfriendly approaches to the production of health foods, guidelines and regulations, and methods for assessing safety and quality of nutraceutical and functional food products. Specific applications of nutraceuticals in emulsion and salad dressing food products, beverages and soft drinks, baked goods, cereals and extruded products, fermented food products are covered, as are novel food proteins and peptides, and methods for encapsulated nutraceutical ingredients and packaging. The impact of processing on the bioactivity of nutraceutical ingredients, allergen management and the processing of allergen-free foods, health claims and nutraceutical food product commercialization are also discussed. Nutraceutical and Functional Food Processing Technology is a comprehensive source of practical approaches that can be used to innovate in the nutraceutical and health food sectors. Fully up-to-date and relevant across various food sectors, the book will benefit both academia and industry personnel working in the health food and food processing sectors. For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
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Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
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EUR 323,00
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Taschenbuch. Condizione: Neu. Neuware - Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This sec…ond edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each. Food scientists, technologists, researchers, nutritionists, engineers and chemists, agricultural scientists, other professionals working in the food industry, as well as students studying related fields, will benefit from this updated reference.
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- Print on Demand
Da: Brook Bookstore On Demand, Napoli, NA, ItaliaBrook Bookstore On Demand
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EUR 155,63
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Condizione: new. Questo è un articolo print on demand.
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- Print on Demand
Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
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EUR 184,37
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Paperback. Condizione: Brand New. 2nd edition. 447 pages. 9.25x7.50x1.38 inches. In Stock. This item is printed on demand.
