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ISBN 9781119775560
DDC 664.87
Nhan đề Functional foods / Navidhi Chhikara, Anil Panghal, Gaurav Chaudhary (editor)
Thông tin xuất bản Hoboken, NJ, Beverly, MA : Wiley ; Scrivener Publisher, 2022
Mô tả vật lý 574 pages. ; cm.
Tùng thư Bioprocessing in food science
Tóm tắt 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
Từ khóa tự do Food biotechnology
Từ khóa tự do Bioactive compounds
Từ khóa tự do Nutraceuticals
Từ khóa tự do Nutrition and health
Từ khóa tự do Functional foods
Từ khóa tự do Food technology
Khoa Khoa Công nghệ Hoá học & Thực phẩm
Tác giả(bs) CN Chaudhary, Gaurav
Tác giả(bs) CN Chhikara, Navidhi
Tác giả(bs) CN Panghal, Anil
Địa chỉ Thư Viện Đại học Nguyễn Tất Thành
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245 |aFunctional foods / |cNavidhi Chhikara, Anil Panghal, Gaurav Chaudhary (editor)
260 |aHoboken, NJ, Beverly, MA : |bWiley ; Scrivener Publisher, |c2022
300 |a574 pages. ; |ccm.
490 |aBioprocessing in food science
520 |aFunctional 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
653 |aFood biotechnology
653 |a Bioactive compounds
653 |a Nutraceuticals
653 |a Nutrition and health
653 |aFunctional foods
653|a Food technology
690 |aKhoa Công nghệ Hoá học & Thực phẩm
691 |aCông nghệ thực phẩm
700 |aChaudhary, Gaurav|eeditor
700 |aChhikara, Navidhi|eeditor
700 |aPanghal, Anil|eeditor
852 |aThư Viện Đại học Nguyễn Tất Thành
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