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Nutraceutical and functional food components : effects of innovative processing techniques : [electronic book] /

Contributor(s): Galanakis, Charis M [editor.] | ProQuest [vendor.].
Publisher: London, United Kingdom : Academic Press, 2017Description: 1 online resource.Content type: text | text Media type: computer | computer Carrier type: online resource | online resourceISBN: 9780128096505; 9780128096505:; 0128096500.Subject(s): Functional foods | Processed foods | Food -- Composition | Food industry and trade | Dietary Supplements -- analysis | Food HandlingOnline resources: Access ebook here
Contents:
Introduction / Charis M. Galanakis -- Proteins, peptides, and amino acids / Reza Tahergorabi and Seyed Vali Hosseini -- Carbohydrates / Lia Noemi Gerschenson, Ana Marie Rojas and Elainia Noemi Fissore -- Lipids / Anet Rezěk Jambrak and Dubravka Škevin -- Minerals / Silvina Rosa Drago -- Vitamins / Amadeo Gironés-Vilplana, Débora Villaño, Javier Marhuenda, Diego A. Moreno and Cristina García-Viguera -- Polyphenols / Jelena Hogervorst Cvejić, Milica Atanacković, Mira Bursać and Uroš Miljić -- Carotenoids / Jayesree Nagarajan, Ramakrishnan Nagasundara Ramanan, Mavinakere Eshwaraiah Raghunandan, Charis M. Galanakis and Nagendra Prasad Krishnamurthy -- Food aroma compounds / Urszula Tylewicz, Raffaella Inchingollo and Maria Teresa Rodriguez-Estrada -- Interaction of compounds / Mauro D. Santos, Rui P. Queirós, Silvia A. Moreira, Zhenzhou Zhu, Francisco J. Barba and Jorge A. Saraiva.
Summary: This volume presents the latest information on the chemistry, biochemistry, toxicology, health effects, and nutrition characteristics of food components and the recent trends and practices that the food industry (e.g. the implementation of non-thermal technologies, nanoencapsulation, new extraction techniques, and new sources, like by-products, etc.) has adopted.
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Holdings
Item type Current library Call number Status Date due Barcode Item holds
Ebook Ebook ATU Sligo Yeats Library eBook Available Online
Total holds: 0

Includes bibliographical references and index.

Introduction / Charis M. Galanakis -- Proteins, peptides, and amino acids / Reza Tahergorabi and Seyed Vali Hosseini -- Carbohydrates / Lia Noemi Gerschenson, Ana Marie Rojas and Elainia Noemi Fissore -- Lipids / Anet Rezěk Jambrak and Dubravka Škevin -- Minerals / Silvina Rosa Drago -- Vitamins / Amadeo Gironés-Vilplana, Débora Villaño, Javier Marhuenda, Diego A. Moreno and Cristina García-Viguera -- Polyphenols / Jelena Hogervorst Cvejić, Milica Atanacković, Mira Bursać and Uroš Miljić -- Carotenoids / Jayesree Nagarajan, Ramakrishnan Nagasundara Ramanan, Mavinakere Eshwaraiah Raghunandan, Charis M. Galanakis and Nagendra Prasad Krishnamurthy -- Food aroma compounds / Urszula Tylewicz, Raffaella Inchingollo and Maria Teresa Rodriguez-Estrada -- Interaction of compounds / Mauro D. Santos, Rui P. Queirós, Silvia A. Moreira, Zhenzhou Zhu, Francisco J. Barba and Jorge A. Saraiva.

This volume presents the latest information on the chemistry, biochemistry, toxicology, health effects, and nutrition characteristics of food components and the recent trends and practices that the food industry (e.g. the implementation of non-thermal technologies, nanoencapsulation, new extraction techniques, and new sources, like by-products, etc.) has adopted.

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