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ISBN
| 9781482240641 | |
DDC
| 664 | |
Nhan đề
| Functional food ingredients and nutraceuticals : processing technologies / John Shi (editor) | |
Lần xuất bản
| 2nd ed. | |
Thông tin xuất bản
| Boca Raton : CRC Press, Taylor & Francis Group, 2016 | |
Mô tả vật lý
| xix, 659 pages. : illustrations (black and white) ; 25 cm. | |
Tùng thư
| Functional foods & nutraceuticals series. | |
Tóm tắt
| 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. | |
Từ khóa tự do
| Nutraceutiques | |
Từ khóa tự do
| Dietary supplements | |
Từ khóa tự do
| Functional foods | |
Khoa
| Khoa Công nghệ Hoá học & Thực phẩm | |
Tác giả(bs) CN
| Shi, John | |
Địa chỉ
| 300Q12_Kho Mượn_02(1): 092847 |
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| 044 | |aflu |
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| 082 | |a664|bF9796|223 |
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| 245 | |aFunctional food ingredients and nutraceuticals : |bprocessing technologies / |cJohn Shi (editor) |
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| 250 | |a2nd ed. |
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| 260 | |aBoca Raton : |bCRC Press, Taylor & Francis Group, |c2016 |
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| 300 | |axix, 659 pages. : |billustrations (black and white) ; |c25 cm. |
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| 490 | |aFunctional foods & nutraceuticals series. |
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| 520 | |aThe 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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| 541 | |aMua |
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| 653 | |aNutraceutiques |
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| 653 | |aDietary supplements |
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| 653 | |aFunctional foods |
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| 690 | |aKhoa Công nghệ Hoá học & Thực phẩm |
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| 691 | |aCông nghệ thực phẩm |
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| 692 | |aThực phẩm chức năng |
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| 700 | |aShi, John|eedited by |
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| 852 | |a300|bQ12_Kho Mượn_02|j(1): 092847 |
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| 856 | 1|uhttp://elib.ntt.edu.vn/documentdata01/2 tailieuthamkhao/600 congnghe/anhbiasach/30738_functionalthumbimage.jpg |
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| 890 | |a1|b0|c0|d0 |
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