Food Processing Bioactive Compounds by Reddy (5 results)
- Hardcover
Seller: Majestic Books, Hounslow, United KingdomMajestic Books
Contact seller4-star sellerCondition: New
£ 13.97
£ 6.50 shippingShips from United Kingdom to U.S.A.Quantity: 4 available
Condition: New. pp. [viii] + 288 Figures.
- Hardcover
Seller: Books Puddle, New York, NY, U.S.A.Books Puddle
Contact seller4-star sellerCondition: New
£ 18.78
£ 2.98 shippingShips within U.S.A.Quantity: 4 available
Condition: New. pp. [viii] + 288 Index 2nd Edition.
- Hardcover
Seller: Biblios, frankfurt am main, HESSE, GermanyBiblios
Contact seller4-star sellerCondition: New
£ 14.32
£ 8.48 shippingShips from Germany to U.S.A.Quantity: 4 available
Condition: New. pp. [viii] + 288.
- Hardcover
Seller: Books in my Basket, New Delhi, IndiaBooks in my Basket
Contact seller5-star sellerCondition: New
£ 13.59
£ 15.34 shippingShips from India to U.S.A.Quantity: 1 available
Hardcover. Condition: New. ISBN:9788189729080.
- Hardcover
- First Edition
Seller: Vedams eBooks (P) Ltd, New Delhi, IndiaVedams eBooks (P) Ltd
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£ 34.64
£ 14.91 shippingShips from India to U.S.A.Quantity: 1 available
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 anal…ysis. 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.
