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Functional foods / Navidhi Chhikara, Anil Panghal, Gaurav Chaudhary (editor)
Hoboken, NJ, Beverly, MA : Wiley ; Scrivener Publisher, 2022
574 pages. ; cm.
Ký hiệu phân loại (DDC): 664.87
Functional Foods, the second volume in series, "Bioprocessing in Food Science," is an up-to-date, comprehensive volume covering the preparation, processes and health benefits of functional foods. Written and edited by a team of experts in the field, this important new volume provides readers extensive knowledge about different types of traditional and commercially available functional foods from different sources, such as milk, meat, cereals, millets and fruits and vegetables. The main objective of this book is to disseminate knowledge about the recent technologies developed in the field of functional foods to students, researchers, and industry professionals. This will enable them to make crucial decisions regarding the adoption, implementation, economics, and constraints of the different technologies. As the demand for healthy food is increasing, manufacturers are searching for new possibilities for occupying a growing share in the rapidly changing food market
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