Search results for Food Processing and Bioactive Compounds
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Food Processing and Bioactive Compounds
Seller: Majestic Books, Hounslow, United Kingdom
Seller rating 4 out of 5 stars
Condition: New. pp. [viii] + 288 Figures. Seller Inventory # 7655705
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Food Processing and Bioactive Compounds
Seller: Books Puddle, New York, NY, U.S.A.
Seller rating 4 out of 5 stars
Condition: New. pp. [viii] + 288 Index 2nd Edition. Seller Inventory # 26224966
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Food Processing and Bioactive Compounds
Seller: Biblios, Frankfurt am main, HESSE, Germany
Seller rating 4 out of 5 stars
Condition: New. pp. [viii] + 288. Seller Inventory # 18224972
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Food Processing and Bioactive Compounds
Seller: Books in my Basket, New Delhi, India
Seller rating 5 out of 5 stars
Hardcover. Condition: New. ISBN:9788189729080. Seller Inventory # 2417348
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Food Processing and Bioactive Compounds
Published by
Gene Tech Books, 2006
ISBN 10: 818972908X
ISBN 13: 9788189729080
New
Hardcover
First Edition
Seller: Vedams eBooks (P) Ltd, New Delhi, India
Seller rating 4 out of 5 stars
Hardcover. Condition: 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 analysis. 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. Seller Inventory # 59438