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Nutraceutical and Functional Food Components

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques presents the latest information on the;

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Aromatic Herbs in Food

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

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact;

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Functional Foods And Dietary Supplements

particular focus on foods of Asian origin. Asian foods, particularly herbs, are becoming increasingly accepted and demanded globally, with many;

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Food Processing Technology

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

Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances;

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High Pressure Processing of Fruit and Vegetable Products

high-pressure processing techniques for preserving fruits, fruit juices, and their mixtures. It contains basic information on the relation;

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Food Oxidants and Antioxidants

depends on a balance of antioxidants and prooxidants occurring in food. Food Oxidants and Antioxidants: Chemical, Biological, and Functional;

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Food Oxidants and Antioxidants

depends on a balance of antioxidants and prooxidants occurring in food. Food Oxidants and Antioxidants: Chemical, Biological, and Functional;

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Frying of Food

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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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;

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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;

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Food Formulation - Novel Ingredients and Processing Techniques

alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from;

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Food Processing Technology

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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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;

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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;

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Processing and Impact on Active Components in Food

From beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability;

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Food Processing Technologies

Technologies: Impact on Product Attributes covers a range of food processing technologies and their effect on various food product attributes, such as;

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Frying of Food

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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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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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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Novel Food Processing

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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Novel Food Processing

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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Advances in Biotechnology for Food Industry

processing and their impact on the environment, human health and food safety Discusses the development of controlled co-cultivations for;

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Nutraceutical and Functional Food Processing Technology

systems for market, and provides practical guidelines on how challenges in specific food sectors (such as health claims and marketing) can be;

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The Nutrition Handbook for Food Processors

Since Arnold Bender's classic Food processing and nutrition in 1978, there has been no single volume survey of the impact of processing on;

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Functional Foods

information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential;

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