Bioactive Factors and Processing Technology for Cereal Foods
Language: English
Published by Springer-Verlag GmbH, 2019
- Hardcover
- Used
Seller: Buchpark, Trebbin, GermanyBuchpark
AbeBooks seller since September 30, 2021
Condition: Used - Fine
£ 12.19
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Add to basketItem description from seller
Zustand: Sehr gut | Seiten: 259 | Sprache: Englisch | Produktart: Bücher | This book summarizes the reported health benefits of bioactive factors in cereal foods and their potential underlying mechanisms. Focusing on potential mechanisms that contribute to the various effects of bioactive factors on obesity, diabetes and other metabolic diseases, it helps to clarify several dilemmas and encourages further investigations in this field. Intended to promote the consumption of cereal foods or whole cereal foods to reduce the risk of chronic diseases, and to improve daily dietary nutrition in the near future, the book was mainly written for researchers and graduate students in the fields of nutrition, food science and molecular biology.
Seller Inventory # 33325788/2
- Title
- Bioactive Factors and Processing Technology for Cereal Foods
- Author
- Unbekannt
- Publisher
- Springer-Verlag GmbH
- Publication year
- 2019
- Condition
- Sehr gut
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 9811361665
- ISBN 13
- 9789811361661
- Seller catalogs
- Bücher
This book summarizes the reported health benefits of bioactive factors in cereal foods and their potential underlying mechanisms. Focusing on potential mechanisms that contribute to the various effects of bioactive factors on obesity, diabetes and other metabolic diseases, it helps to clarify several dilemmas and encourages further investigations in this field. Intended to promote the consumption of cereal foods or whole cereal foods to reduce the risk of chronic diseases, and to improve daily dietary nutrition in the near future, the book was mainly written for researchers and graduate students in the fields of nutrition, food science and molecular biology.
"Synopsis" may belong to another edition of this title.
About the Author
Dr. Jing Wang is a Professor at the Department of Food Science and Technology, Beijing Technology & Business University
Dr. Baoguo Sun is a Professor at the Department of Food Science and Technology, Beijing Technology & Business University. Further, he is an Academician of the Chinese Academy of Engineering.
Dr. Rong Tsao is a Research Scientist in the Food Research Program, Agriculture & Agri-Food Canada.
"About the title" may belong to another edition of this title.
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| Item | 60 to 60 business days | 60 to 60 business days |
|---|---|---|
| First item | £ 90.04 | £ 111.48 |
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