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Nutraceutical and Functional Food Pr...
~
Boye, Joyce Irene.
Nutraceutical and Functional Food Processing Technology[electronic resource] /
紀錄類型:
書目-語言資料,印刷品 : Monograph/item
杜威分類號:
641.3/08
書名/作者:
Nutraceutical and Functional Food Processing Technology/ Joyce Irene Boye.
作者:
Boye, Joyce Irene.
出版者:
Hoboken : : Wiley,, 2015.
面頁冊數:
1 online resource (902 p.).
標題:
Food additives.
標題:
Functional foods.
標題:
Nutrition.
標題:
Food industry and trade.
ISBN:
9781118504956
ISBN:
111850495X
ISBN:
1118504941
ISBN:
9781322949598 (MyiLibrary)
ISBN:
132294959X (MyiLibrary)
書目註:
Includes bibliographical references and index.
摘要、提要註:
For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional enzymes. Although much progress has been made in the identification, extraction and characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-add.
電子資源:
http://onlinelibrary.wiley.com/book/10.1002/9781118504956
Nutraceutical and Functional Food Processing Technology[electronic resource] /
Boye, Joyce Irene.
Nutraceutical and Functional Food Processing Technology
[electronic resource] /Joyce Irene Boye. - Hoboken :Wiley,2015. - 1 online resource (902 p.). - IFST Advances in Food Science. - IFST Advances in Food Science..
Includes bibliographical references and index.
For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional enzymes. Although much progress has been made in the identification, extraction and characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-add.
ISBN: 9781118504956Subjects--Topical Terms:
353509
Food additives.
LC Class. No.: TX553.A3 N675 2014
Dewey Class. No.: 641.3/08
Nutraceutical and Functional Food Processing Technology[electronic resource] /
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For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional enzymes. Although much progress has been made in the identification, extraction and characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-add.
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http://onlinelibrary.wiley.com/book/10.1002/9781118504956
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