State-Of-The-Art Technologies in Food Science

افزودن به بوکمارک اشتراک گذاری 0 دیدگاه کاربران 5 (0)

Human Health, Emerging Issues and Specialty Topics

مشارکت: عنوان و توضیح کوتاه هر کتاب را ترجمه کنید این ترجمه بعد از تایید با نام شما در سایت نمایش داده خواهد شد.

ترجمه این کتاب مشاهده همه کتاب های ترجمه نشده

Human Health, Emerging Issues and Specialty Topics

There has been a growing interest in the health benefits derived from fruits and vegetables and food products based on them. Many foods contain various phytochemical, flavonoids, fibers, macronutrients and micronutrients, minerals etc., which are very good for health and essential to keep good health. The new volume, State-of-the-Art Technologies in Food Science: Human Health, Emerging Issues, and Specialty Topics, provides a global perspective of the current state of food and health research, innovation, and emerging trends. It explores topics of food for better health, including functional foods and nutraceutical foods.

The book is divided into several sections, covering:

Foods for Human Health Promotion and Prevention of Diseases, which includes fruits, vegetables and grains: their peels and fiber for better human health; health prospects of bioactive peptides derived from seed storage proteins, mushrooms as novel source of antihyperlipidemic agents; and emerging food borne illnesses and their prevention.
Specific Fruits, Spices and Dairy Based Functional Foods for Human Health, which looks at the functional medicinal values of fenugreek, fruits as a functional food, and functional fermented dairy products. Issues, Challenges and Specialty Topics in Food Science, which focuses mainly on the stability issues of whole wheat flour: stability issues and challenges; physicochemical properties and quality of food lipids; methods for food analysis and quality control; and interventions of ohmic heating technology in foods.
The volume will be of interest to health practitioners, food specialists, nutrition producers and suppliers, practicing food process engineers, food technologists, researchers, food industry professionals, and faculty and upper-level students in food science.

لغو

گزارش تخلف

مغایرت عنوان کتاب با توضیحات و تصویر جلد
عدم رعایت حقوق نشر طبق قوانین جمهوری اسلامی ایران
محتوای مستهجن
توهین به قومیتها و محتوای نژادپرستی
توهین به اقیلیتهای مذهبی
اهانت به مقامات سیاسی و مذهبی
اشاعه ی کودک آزاری
سایر موارد

بستن

فرمت کتاب

ebook

زبان

english

تاریخ انتشار

2017

نویسنده

Megh R. Goyal

ناشر

Apple Academic Press

شابک

9781771886161

20,000 تومان

خرید کتاب مطالعه نمونه درخواست ترجمه کتاب

خرید کتاب State-Of-The-Art Technologies in Food Science

State-Of-The-Art Technologies in Food Science

گزارش تخلف

فرمت کتاب

ebook

زبان

english

تاریخ انتشار

2017

نویسنده

ناشر

شابک

کتاب های مرتبط

Dictionary of food science and technology

Food Alert!

Engineering Properties of Foods

Elements Of Food Technology

A Complete Course in Canning and Related Processes

A Complete Course in Canning and Related Processes

9781405125055

Engineering and Food for the 21st Century

Frying Technology and Practices

Essential Oils in Food Processing

Therapeutic Foods, 8

Polysaccharides in Food

Umami

Handbook on sourdough biotechnology

Handbook on sourdough biotechnology

Escherichia Coli O157

State-Of-The-Art Technologies in Food Science

Processing of fruits and vegetables : from farm to fork

Bioactive Egg Compounds

Food Nanoscience and Nanotechnology

Unit Operations in Food Processing

دیدگاه کاربران