Hakutulokset: Hakutulos
yhteensä 37 hakutulosta
Phenolics in Food and Nutraceuticals
Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics. This unique book reports the classification and …
Measurement of Antioxidant Activity and Capacity
A comprehensive reference for assessing the antioxidant potential of foods and essential techniques for developing healthy food products Measurement of Antioxidant Activity and …
Handbook of Functional Beverages and Human Health
Handbook of Functional Beverages and Human Health provides potential applications and new developments in functional beverages, nutraceuticals, and health foods. In addition to …
Food Flavors and Chemistry
Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. Food Flavors and Chemistry: Advances of the …
Phenolics in Food and Nutraceuticals
Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics. This unique book reports the classification and …
Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals
This reference compiles a broad spectrum of perspectives from specialists in academic, governmental, and industrial research settings to demonstrate the influence of biochemistry …
Olives and Olive Oil as Functional Foods
The only single-source reference on the science of olives and olive oil nutrition and health benefits Olives and Olive Oil as Functional Foods is the first comprehensive reference …
Dietary Supplements with Antioxidant Activity
Non-communicable diseases, such as cardiovascular disease, cancer, diabetes, obesity, and hypertension, represent the cause of 60% of all deaths around the globe. With proper diet …
Chemicals via Higher Plant Bioengineering
Food and raw material for its production was generally produced via the traditional agriculture. On the other hand, novel chemicals were manufactured in the laboratory or extracted …
Seafood Safety, Processing, and Biotechnology
Research and development of seafood continues to be productive in terms of new and improved products for both food and non-food purposes. The use of biotechnology, microbiology, …
Quality Attributes of Muscle Foods
A major challenge for the meat and seafood industries continues to be that of pro- ducing high-quality, wholesome products. Consumers' demand for reduced-fat, low-fat, and fat-free …
Bio-Nanotechnology
Bio-nanotechnology is the key functional technology of the 21st century. It is a fusion of biology and nanotechnology based on the principles and chemical pathways of living …