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FUNCTIONAL FOOD PRODUCTS AND SUSTAINABLE HEALTH

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9789811547157 ::  FUNCTIONAL FOOD PRODUCTS AND SUSTAINABLE HEALTH
ISBN:

9789811547157

EditorialSPRINGER NATURE
Edicion:
Páginas:297
Idioma:INGLES
Oferta estudiantes
P.V.P.: 149,99 € + 4% IVA = 155,99 €
Dto 5% Ahorras 7,80 €
Importe final iva incl. 148,19 €
PLAZO DE ENTREGA 15 DIAS

<P></P><P>THERE IS A GROWING GLOBAL AWARENESS OF THE LINK BETWEEN GOOD DIET AND HEALTH. THIS FASCINATING BOOK REVIEWS VARIOUS FUNCTIONAL FOODS OR NUTRACEUTICALS AND THE BIO-ACTIVE COMPOUNDS THEY CONTAIN IN ORDER TO IDENTIFY THE ROLE OF BIOACTIVE COMPOUNDS SUCH AS NISIN, MICRONUTRIENTS, AND HYDROCOLLOIDS IN THE DIET IN OVERALL HUMAN HEALTH. IT ALSO PROVIDES UP-TO-DATE INFORMATION ON FUNCTIONAL ELEMENTS LIKE ANTIOXIDANTS, DIETARY FIBRES, PRE & PROBIOTICS, VITAMINS AND MINERAL-ENRICHED FOODS IN THE HUMAN DIET. CONSISTING OF FIFTEEN CHAPTERS, THE BOOK OFFERS A SYSTEMATIC REVIEW OF THE KEY FACTORS IN THE PREPARATION OF FUNCTIONAL FOODS FROM SELECTED SOURCES, AND ALSO DESCRIBES THE PROCESSING, PRESERVATION AND PACKAGING OF A RANGE OF FUNCTIONAL FOOD PRODUCTS.</P><P>THIS BOOK IS A VALUABLE RESOURCE FOR STUDENTS AND RESEARCHERS WORKING IN THE FIELD OF FOOD SCIENCE, FOOD TECHNOLOGY, AND NUTRITION, AS WELL AS FOR INDUSTRY EXPERTS.</P><P></P>

<P>1.&NBSP;&NBSP;&NBSP;&NBSP; &NBSP;</P> <P>BIO ACTIVE INGREDIENTS IN PROCESSED FOODS</P> <P>S. HUSAIN</P> <P>2.&NBSP;&NBSP;&NBSP;&NBSP; &NBSP;</P> <P>&NBSP;THE IMPACT OF NATURAL ANTIOXIDANTS ON HUMAN HEALTH</P> <P>IRFAN KHAN AND SAGHIR AHMAD</P> <P>3.&NBSP;&NBSP;&NBSP;&NBSP; &NBSP;</P> <P>PROBIOTIC BACTERIA USED IN FOOD: A NOVEL CLASS OF ANTIBIOFILM AGENT</P> <P>FOHAD MABOOD HUSAIN, NASSER A AL-SHABIB, ABDULLAH ALYOUSEF, ALTAF KHAN, MOHAMMED ARSHAD, IFTEKHAR HASSAN, IQBAL AHMAD</P> <P>4.&NBSP;&NBSP;&NBSP;&NBSP; &NBSP;</P> <P>NUTRITIONAL MODIFICATION IN MEAT FOOD FOR PROTECTION OF HUMAN HEALTH</P> SAGHIR AHMAD AND IRFAN KHAN<B></B><P></P> <P>5.&NBSP;&NBSP;&NBSP;&NBSP; &NBSP;</P> <P>POTENTIAL OF FOOD PROCESSING BY-PRODUCTS AS DIETARY FIBERS</P> <P>&NBSP;</P> <P>FARHANA MASOOD, SAGHIR AHMAD, AND ABDUL MALIK<B><SUP></SUP></B></P> <P>6.&NBSP;&NBSP;&NBSP;&NBSP; &NBSP;</P> <P>ENCAPSULATION OF ACTIVE INGREDIENTS IN FUNCTIONAL FOODS: CURRENT TRENDS AND FUTURE PROSPECTS</P> <P>ISHFAQ HAMID DAR AND SAGHIR AHMAD<B><SUP></SUP></B></P> <P>7.&NBSP;&NBSP;&NBSP;&NBSP; &NBSP;</P> <P>CEREALS AS FUNCTIONAL INGREDIENTS IN MEAT AND MEAT PRODUCTS </P> <P>SHAYEEB AHMAD BHAT AND SAGHIR AHMAD</P> <P>8.&NBSP;&NBSP;&NBSP;&NBSP; &NBSP;</P> <P>ROLE OF DIETARY FIBRES AND THEIR PREVENTIVE MEASURES FOR HUMAN HEALTH <B><SUP></SUP></B></P> <P>SAGHIR AHMAD AND IRFAN KHAN<B><SUP></SUP></B></P> <P>9.&NBSP;&NBSP;&NBSP;&NBSP; &NBSP;</P> <P>FOOD ANTIOXIDANTS: FUNCTIONAL ASPECTS AND PRESERVATION DURING FOOD PROCESSING</P> <P>INSHA ZAHOOR</P> <P><B>&NBSP;</B></P> <P>10.&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP; &NBSP;</P> <P>DIETARY FIBRE AS A FUNCTIONAL FOOD</P> <P>KAISER YOUNIS, OVAIS SHAFIQ QADRI, KAUSAR JAHAN</P> <P>&NBSP;</P> <P>11.&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP; &NBSP;</P> <P>FUNCTIONAL AND NUTRITIONAL ASPECTS OF HYDROCOLLOIDS AND LIPIDS</P> <P>NAZIA TABASSUM<SUP> </SUP>AND SWETA JOSHI<B></B></P> <P>12.&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP; &NBSP;</P> <P>FUTURE PROSPECTS OF FRUIT AND VEGETABLE BASED FUNCTIONAL FOODS </P> <P>OVAIS SHAFIQ QADRI, KAISER YOUNIS</P> <P>&NBSP;</P> <P>13.&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP; &NBSP;</P> ROLE OF BY-PRODUCTS OF FRUITS AND VEGETABLES IN THE DEVELOPMENT OF FUNCTIONAL FOODS<P></P> <P>FAIZAN AHMAD, SADAF ZAIDI AND SAGHIR AHMAD</P> <P>&NBSP;</P> 14.&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP; &NBSP;<P></P> <P>LACTIC ACID BACTERIA (LAB) FERMENTED FOOD AND THEIR THERAPEUTIC IMPORTANCE</P> <P>IRFAN KHAN AND SAGHIR AHMAD</P> <P>15.&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP;&NBSP; &NBSP;</P> <P>FLAVONOIDS: HEALTH BENEFITS AND THEIR POTENTIAL USE IN FOOD SYSTEMS</P> <P>ARSHIED MANZOOR AND SAGHIR AHMAD </P>

BIOLOGIA
CIENCIA DE LOS ALIMENTOS / BROMATOLOGIA
INGENIERIA / TECNOLOGIA
INGENIERIA BIOMEDICA
MICROBIOLOGIA
NUTRICION
VETERINARIA
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