Items related to FUNCTIONAL FOODS: SOURCES AND HEALTH BENEFITS [Hardcover]...
FUNCTIONAL FOODS: SOURCES AND HEALTH BENEFITS [Hardcover] [Jan 01, 2017] Mudgil, Deepak / Barak, Sheweta and Scientific Publisher - Softcover
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Synopsis
The objective of this book is to provide complete coursed content of functional foods related subjects in ICAR, CSIR and UGC institutions in Food Technology, Dairy Technology, Food & Nutrition, Post Harvest Technology, Agricultural and Food Process Engineering discipline. The book contains fourteen chapters on the topics such as Introduction to Functional Foods, Nutrition for all Ages, Food Fortification, Low Calorie Food, Sports Food, Herbs as Functional Foods, Prebiotics, Probiotics & Synbiotics, Functional Dairy Products, Role of Cereal in Health Promotion and Disease Prevention, Functional Components from Fruits & Vegetables, Functional Meat Products, Immunomodulatory Response of Fermented Dairy Products, Consumer Response towards Functional Foods. The content of the book will be helpful for B.Tech, M.Tech, M.Sc. & Ph.D. students of above mentioned disciplines. These topics will also be helpful for the students preparing for ICAR-ARS examination as these provide subjective information of the subject.
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FUNCTIONAL FOODS: SOURCES AND HEALTH BENEFITS
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FUNCTIONAL FOODS: SOURCES AND HEALTH BENEFITS
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Functional Foods: Sources And Health Benefits
Published by
Scientific Publishers, Jodhpur, Rajasthan, 2017
ISBN 10: 9386237008
ISBN 13: 9789386237002
New
Hardcover
Seller: Books in my Basket, New Delhi, India
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Hardcover. Condition: New. ISBN:9789386237002. Seller Inventory # 2367836
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Functional Foods : Sources and Health Benefits
Published by
Scientific Publisher, 2017
ISBN 10: 9386237008
ISBN 13: 9789386237002
New
Hardcover
First Edition
Seller: Vedams eBooks (P) Ltd, New Delhi, India
Seller rating 4 out of 5 stars
Hardcover. Condition: New. 1st Edition. The objective of this book is to provide complete coursed content of functional foods related subjects in ICAR, CSIR and UGC institutions in Food Technology, Dairy Technology, Food and Nutrition, Post Harvest Technology, Agricultural and Food Process Engineering discipline. The book contains fourteen chapters on the topics such as Introduction to Functional Foods, Nutrition for all Ages, Food Fortification, Low Calorie Food, Sports Food, Herbs as Functional Foods, Prebiotics, Probiotics and Synbiotics, Functional Dairy Products, Role of Cereal in Health Promotion and Disease Prevention, Functional Components from Fruits and Vegetables, Functional Meat Products, Immunomodulatory Response of Fermented Dairy Products, Consumer Response towards Functional Foods. The content of the book will be helpful for B.Tech, M.Tech, M.Sc. and Ph.D. students of above mentioned disciplines. These topics will also be helpful for the students preparing for ICAR-ARS examination as these provide subjective information of the subject. (jacket). Seller Inventory # 119994