- Išsiųsime per 10–14 d.d.
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- Leidėjas: Woodhead Publishing
- ISBN-10: 0128141743
- ISBN-13: 9780128141748
- Formatas: 15.2 x 22.9 x 2 cm, minkšti viršeliai
- Kalba: Anglų
- Extra -15 % nuolaida šiai knygai su kodu: ENG15
Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds + nemokamas atvežimas! | knygos.lt
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Aprašymas
Innovative Thermal and Nonthermal Processing, Bioacessibility and Bioavailability of Nutrients and Bioactive Compounds presents the implications of conventional and innovative processing on the nutritional and health aspects of food products. Chapters cover the relationship between gastronomic science, nutrition and food science in the development of healthy products, introduce the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds, describe how processing affects bioavailability and bioaccessibility of lipids, particularly fatty acids, protein, amino acids and carbohydrates, and discuss how processing affects bioavailability and bioaccessibility of minerals, water-soluble vitamins, and fat soluble vitamins.
Final sections cover processing, bioavailability and bioaccessibility of bioactive compounds, describing how processing (conventional and non-conventional) is affecting to bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids, and bioactive peptides.
EXTRA 15 % nuolaida su kodu: ENG15
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Nuolaidos kodas galioja perkant nuo 10 €. Nuolaidos nesumuojamos.
- Leidėjas: Woodhead Publishing
- ISBN-10: 0128141743
- ISBN-13: 9780128141748
- Formatas: 15.2 x 22.9 x 2 cm, minkšti viršeliai
- Kalba: Anglų
Innovative Thermal and Nonthermal Processing, Bioacessibility and Bioavailability of Nutrients and Bioactive Compounds presents the implications of conventional and innovative processing on the nutritional and health aspects of food products. Chapters cover the relationship between gastronomic science, nutrition and food science in the development of healthy products, introduce the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds, describe how processing affects bioavailability and bioaccessibility of lipids, particularly fatty acids, protein, amino acids and carbohydrates, and discuss how processing affects bioavailability and bioaccessibility of minerals, water-soluble vitamins, and fat soluble vitamins.
Final sections cover processing, bioavailability and bioaccessibility of bioactive compounds, describing how processing (conventional and non-conventional) is affecting to bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids, and bioactive peptides.
Atsiliepimai