Nutraceutical and functional food components : effects of innovative processing techniques / / edited by Charis M. Galanakis, Galanakis Laboratories, Chania, Greece

• Pubblicazione: Amsterdam : , : Academic Press, , [2017]; ©2017
• Descrizione fisica: 1 online resource (384 pages) : illustrations (some color)
• Disciplina: 613.2
• Soggetto topico: Food industry and trade; Food - Composition
• Persona (resp. second.): GalanakisCharis M.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: 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.
• Titolo autorizzato: Nutraceutical and functional food components
• ISBN: 0-12-809650-0
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910583100203321
• Lo trovi qui: Univ. Federico II