Lipids (CROSBI ID 57708)
Prilog u knjizi | izvorni znanstveni rad
Podaci o odgovornosti
Anet Režek Jambrak ; Dubravka Škevin
engleski
Lipids
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).
lipids, Effect of Emerging Technologies
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Podaci o prilogu
100-130.
objavljeno
Podaci o knjizi
Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques
Charis Galanakis
Lahti: Academic Press
2017.
9780128052570