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Bibliographic record number: 854282

Chapter/Paper in a book

Authors: Anet Režek Jambrak; Dubravka Škevin
Title: Lipids
( Lipids )
Book: Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques
Editor/s: Charis Galanakis
Publisher: © Academic Press 2017
City: Elsevier
Year: 2017
Page range:: 100-130
Total pages in the book:: 382
ISBN: 9780128052570
Keywords: lipids, Effect of Emerging Technologies
( lipids, Effect of Emerging Technologies )
Abstract:
Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques presents the latest information on the chemistry, biochemistry, toxicology, health effects, and nutrition characteristics of food components and the recent trends and practices that the food industry (e.g. the implementation of non-thermal technologies, nanoencapsulation, new extraction techniques, and new sources, like by-products, etc.) has adopted. This book fills the gap in knowledge by denoting the impact of recent food industry advances in different parameters of food components (e.g. nutritional value, physical and chemical properties, bioavailability and bioaccessibility characteristics) and final products (e.g. applications, shelf-life, sensory characteristics).
Original language: eng
Category: Znanstveni
Research fields:
Food processing technology
URL: https://www.elsevier.com/books/nutraceutical-and-functional-food-components/galanakis/978-0-12-805257-0
Contrib. to CROSBI by: Anet Režek Jambrak (arezek@pbf.hr), 7. Sij. 2017. u 17:06 sati



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