Buch, Englisch, 378 Seiten, HC runder Rücken kaschiert, Format (B × H): 160 mm x 241 mm, Gewicht: 746 g
Buch, Englisch, 378 Seiten, HC runder Rücken kaschiert, Format (B × H): 160 mm x 241 mm, Gewicht: 746 g
ISBN: 978-3-030-57468-0
Verlag: Springer International Publishing
Food Bioactives and Health offers comprehensive coverage of the properties and health effects of food bioactives in view of new trends in processing, food science and food technology. Starting with the metabolic characteristics of polyphenols, glucosinolates, and other food bioactives, the text then dives into their impact on human health and recent applications in the world of food technology. For food scientists, food technologists, and product developers looking to understand the role of food bioactives in health and develop applications in personalized nutrition, functional foods and nutraceuticals, Food Bioactives and Health serves as a one-stop reference.
Zielgruppe
Research
Autoren/Hrsg.
Fachgebiete
- Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
- Naturwissenschaften Chemie Organische Chemie
- Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
- Naturwissenschaften Biowissenschaften Mikrobiologie
- Naturwissenschaften Biowissenschaften Zellbiologie
Weitere Infos & Material
1. Chemical classification of polyphenols, sources and effects on human health.- 2. Glucosinolates.- 3. Peptides and proteins.- 4. Dietary fibre.- 5. Lipids.- 6. Marine Bioactives.- 7. Requirements of Bioactive Compounds for Health Claims.- 8. Food and plant bioactives for reducing cardiovascular disease risk.- 9. Bioactives for neuronal and immune functions.- 10. Bioactives functionalization and interactions.