02191nam 2200409 450 991058310020332120230120002512.00-12-809650-0(CKB)3710000000985069(MiAaPQ)EBC4771439(EXLCZ)99371000000098506920170103h20172017 uy| 0engurcnu||||||||rdacontentrdamediardacarrierNutraceutical and functional food components effects of innovative processing techniques /edited by Charis M. Galanakis, Galanakis Laboratories, Chania, GreeceAmsterdam :Academic Press,[2017]©20171 online resource (384 pages) illustrations (some color)0-12-805257-0 Includes bibliographical references and index.Introduction / Charis M. Galanakis -- Proteins, peptides, and amino acids / Reza Tahergorabi and Seyed Vali Hosseini -- Carbohydrates / Lia Noemi Gerschenson, Ana Marie Rojas and Elainia Noemi Fissore -- Lipids / Anet Rezěk Jambrak and Dubravka Škevin -- Minerals / Silvina Rosa Drago -- Vitamins / Amadeo Gironés-Vilplana, Débora Villaño, Javier Marhuenda, Diego A. Moreno and Cristina García-Viguera -- Polyphenols / Jelena Hogervorst Cvejić, Milica Atanacković, Mira Bursać and Uroš Miljić -- Carotenoids / Jayesree Nagarajan, Ramakrishnan Nagasundara Ramanan, Mavinakere Eshwaraiah Raghunandan, Charis M. Galanakis and Nagendra Prasad Krishnamurthy -- Food aroma compounds / Urszula Tylewicz, Raffaella Inchingollo and Maria Teresa Rodriguez-Estrada -- Interaction of compounds / Mauro D. Santos, Rui P. Queirós, Silvia A. Moreira, Zhenzhou Zhu, Francisco J. Barba and Jorge A. Saraiva.Food industry and tradeFoodCompositionFood industry and trade.FoodComposition.613.2Galanakis Charis M.MiAaPQMiAaPQMiAaPQBOOK9910583100203321Nutraceutical and functional food components2183280UNINA