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Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques presents the latest information on the;
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of bioactive compounds, recovery and applications. The book covers the most trending topics in herbs' applications, putting emphasis on the health;
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Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact;
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particular focus on foods of Asian origin. Asian foods, particularly herbs, are becoming increasingly accepted and demanded globally, with many;
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improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro;
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Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances;
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high-pressure processing techniques for preserving fruits, fruit juices, and their mixtures. It contains basic information on the relation;
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depends on a balance of antioxidants and prooxidants occurring in food. Food Oxidants and Antioxidants: Chemical, Biological, and Functional;
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depends on a balance of antioxidants and prooxidants occurring in food. Food Oxidants and Antioxidants: Chemical, Biological, and Functional;
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also discusses olar phenolic compounds, which have an impact on the stability of oils at high temperatures. Food and lipid chemists, food;
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Consumers prefer food products that are tasty, healthy, and convenient. Encapsulation is an important way to meet these demands by;
Vergelijkbare producten zoals Encapsulation Technologies for Active Food Ingredients and Food Processing
Consumers prefer food products that are tasty, healthy, and convenient. Encapsulation is an important way to meet these demands by;
Vergelijkbare producten zoals Encapsulation Technologies for Active Food Ingredients and Food Processing
alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from;
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improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro;
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of food. During post harvest storage and processing, these components change and the extent and nature of change depends on the chemical;
Vergelijkbare producten zoals Chemical and Functional Properties of Food Components
of food. During post harvest storage and processing, these components change and the extent and nature of change depends on the chemical;
Vergelijkbare producten zoals Chemical and Functional Properties of Food Components
From beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability;
Vergelijkbare producten zoals Processing and Impact on Active Components in Food
Technologies: Impact on Product Attributes covers a range of food processing technologies and their effect on various food product attributes, such as;
Vergelijkbare producten zoals Food Processing Technologies
also discusses olar phenolic compounds, which have an impact on the stability of oils at high temperatures. Food and lipid chemists, food;
Vergelijkbare producten zoals Frying of Food
It's been nearly 40 years since the last book on infrared heating for food processing was published, and in the meantime, the field has;
Vergelijkbare producten zoals Infrared Heating for Food and Agricultural Processing
It's been nearly 40 years since the last book on infrared heating for food processing was published, and in the meantime, the field has;
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presents the impact of these research findings on the nutritional aspects of protein and carbohydrate containing foods. It also considers the;
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presents the impact of these research findings on the nutritional aspects of protein and carbohydrate containing foods. It also considers the;
Vergelijkbare producten zoals Novel Food Processing
processing and their impact on the environment, human health and food safety Discusses the development of controlled co-cultivations for;
Vergelijkbare producten zoals Advances in Biotechnology for Food Industry
systems for market, and provides practical guidelines on how challenges in specific food sectors (such as health claims and marketing) can be;
Vergelijkbare producten zoals Nutraceutical and Functional Food Processing Technology
Since Arnold Bender's classic Food processing and nutrition in 1978, there has been no single volume survey of the impact of processing on;
Vergelijkbare producten zoals The Nutrition Handbook for Food Processors
information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential;
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