Published by Academic Press, 2018
ISBN 10: 0128150890 ISBN 13: 9780128150894
Seller: Brook Bookstore On Demand, Napoli, NA, Italy
Condition: new. Questo è un articolo print on demand.
Published by Academic Press Elsevier Science & Technology, 2018
ISBN 10: 0128150890 ISBN 13: 9780128150894
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Buch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Advances in Food and Nutrition Research, Volume 85, provides updated knowledge on nutrients in foods and how to avoid their deficiency, especially the essential nutrients that should be present in the diet to reduce disease risk and optimize health. The book provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits. Readers will find up-to-date information on food science, including raw materials, production, processing, distribution and consumption, with an emphasis on nutritional benefits and health effects. New sections in the updated volume include discussions on the biological and biomedical applications of egg peptides, omega-3 fatty acids and liver diseases in children, the characterization of the degree of food processing in relation to health, the impact of unit operations from farm to fork on microbial safety and quality of foods, new trends in the uses of yeasts in oenology, and more. Englisch.
Published by Academic Pr, 2018
ISBN 10: 0128150890 ISBN 13: 9780128150894
Seller: Revaluation Books, Exeter, United Kingdom
Hardcover. Condition: Brand New. 324 pages. 9.25x6.25x0.75 inches. In Stock.
Published by Elsevier Science & Technology, Academic Press, 2018
ISBN 10: 0128150890 ISBN 13: 9780128150894
Seller: AHA-BUCH GmbH, Einbeck, Germany
Buch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Advances in Food and Nutrition Research, Volume 85, provides updated knowledge on nutrients in foods and how to avoid their deficiency, especially the essential nutrients that should be present in the diet to reduce disease risk and optimize health. The book provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits. Readers will find up-to-date information on food science, including raw materials, production, processing, distribution and consumption, with an emphasis on nutritional benefits and health effects. New sections in the updated volume include discussions on the biological and biomedical applications of egg peptides, omega-3 fatty acids and liver diseases in children, the characterization of the degree of food processing in relation to health, the impact of unit operations from farm to fork on microbial safety and quality of foods, new trends in the uses of yeasts in oenology, and more.