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Functional food ingredients and nutraceuticals : processing technologies / John Shi (editor)
Boca Raton : CRC Press, Taylor & Francis Group, 2016
xix, 659 pages. : illustrations (black and white) ; 25 cm.
Ký hiệu phân loại (DDC): 664
The second edition of a bestseller, Functional Food Ingredients and Nutraceuticals: Processing Technologies covers new and innovative technologies for the processing of functional foods and nutraceuticals that show potential for academic use and broad industrial applications. The book includes a number of "green" separation and stabilization technologies that have also been developed to address consumers’ concerns on quality and safety issues. It also details the substantial technological advances made in nano-microencapsulation that protect the bioactivity and enhance the solubility and bioavailability, and the preservation of health-promoting bioactive components in functional food products.
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