Natural foods, like fruits and vegetables, represent the simplest form of functional foods and provide excellent sources of functional compounds. Maximizing opportunities to make use of and incorporate these compounds requires special processing. Fortunately, technologies available to produce food with enhanced active compounds have advanced significantly over the last few years. This book covers the fundamentals as well as the innovations made during the last few years on the emerging technologies used in the development of food with bioactive compounds.
| ISBN: | 9781498714846 |
| Publication date: | 27th July 2016 |
| Author: | Jorge Moreno |
| Publisher: | CRC Press |
| Format: | Hardback |
| Pagination: | 303 pages |
| Series: | Contemporary Food Engineering |
| Genres: |
Food and beverage processing and engineering Food chemistry Nanotechnology |
Natural foods, like fruits and vegetables, represent the simplest form of functional foods and provide excellent sources of functional compounds. Maximizing opportunities to make use of and incorporate these compounds requires special processing.
Innovative Processing Technologies for Foods With Bioactive Compounds features in the following genres: Food and beverage technology
Hardback. £234.00, down from the £260.00 cover price. Not Available.
Innovative Processing Technologies for Foods With Bioactive Compounds was written by Jorge Moreno and published by CRC Press
Innovative Processing Technologies for Foods With Bioactive Compounds has 303 pages
Yes it is part of Contemporary Food Engineering series
£234.00, reduced from £260.00. Not Available.