2010, ISBN: 9783639229264

[ED: Softcover], [PU: VDM Verlag Dr. Müller], With consumer s quest for new functional foods, all eyes are concentrated for new sources of functional ingredients and nutraceuticals. Marin… Mehr…

[ED: Softcover], [PU: VDM Verlag Dr. Müller], With consumer s quest for new functional foods, all eyes are concentrated for new sources of functional ingredients and nutraceuticals. Marine food, due to its phenomenal biodiversity is treasure house of many novel healthy food ingredients and biologically active compounds such as fish oils, fish proteins, bioactive peptides, seaweeds, macroalgae and microalgae. Despite having so much health benefits, marine functional ingredients have been underexploited for food purposes. Thus, this book aims at exploring the Science behind the potential of marine functional ingredients, scope, their source, nature and potential health benefits. Bakery and Pasta products, being most widely consumed food products all over the world are best sources of incorporating the marine functional ingredient and for reaching the targeted population. This book takes insight to the physico-chemical changes, nutritional and microstructure changes in bakery and pasta products on incorporation which will open the new doors of functional foods to tackle chronic health problems. This book covers more than 100 references and will be useful to food manufacturers, scientist, graduate and postgraduate students. 2010. 112 S. Versandfertig in 6-10 Tagen, DE, [SC: 0.00], Neuware, gewerbliches Angebot, Offene Rechnung (Vorkasse vorbehalten)<

2010, ISBN: 3639229266

[EAN: 9783639229264], Neubuch, [PU: VDM Verlag Dr. Müller], This item is printed on demand - it takes 3-4 days longer - Neuware -With consumer s quest for new functional foods, all eyes a… Mehr…

[EAN: 9783639229264], Neubuch, [PU: VDM Verlag Dr. Müller], This item is printed on demand - it takes 3-4 days longer - Neuware -With consumer s quest for new functional foods, all eyes are concentrated for new sources of functional ingredients and nutraceuticals. Marine food, due to its phenomenal biodiversity is treasure house of many novel healthy food ingredients and biologically active compounds such as fish oils, fish proteins, bioactive peptides, seaweeds, macroalgae and microalgae. Despite having so much health benefits, marine functional ingredients have been underexploited for food purposes. Thus, this book aims at exploring the Science behind the potential of marine functional ingredients, scope, their source, nature and potential health benefits. Bakery and Pasta products, being most widely consumed food products all over the world are best sources of incorporating the marine functional ingredient and for reaching the targeted population. This book takes insight to the physico-chemical changes, nutritional and microstructure changes in bakery and pasta products on incorporation which will open the new doors of functional foods to tackle chronic health problems. This book covers more than 100 references and will be useful to food manufacturers, scientist, graduate and postgraduate students. 112 pp. Englisch, Books<

ISBN: 9783639229264

[ED: Taschenbuch], [PU: VDM Verlag Dr. Müller], With consumer s quest for new functional foods, all eyes are concentrated for new sources of functional ingredients and nutraceuticals. Mar… Mehr…

[ED: Taschenbuch], [PU: VDM Verlag Dr. Müller], With consumer s quest for new functional foods, all eyes are concentrated for new sources of functional ingredients and nutraceuticals. Marine food, due to its phenomenal biodiversity is treasure house of many novel healthy food ingredients and biologically active compounds such as fish oils, fish proteins, bioactive peptides, seaweeds, macroalgae and microalgae. Despite having so much health benefits, marine functional ingredients have been underexploited for food purposes. Thus, this book aims at exploring the Science behind the potential of marine functional ingredients, scope, their source, nature and potential health benefits. Bakery and Pasta products, being most widely consumed food products all over the world are best sources of incorporating the marine functional ingredient and for reaching the targeted population. This book takes insight to the physico-chemical changes, nutritional and microstructure changes in bakery and pasta products on incorporation which will open the..., DE, [SC: 0.00], Neuware, gewerbliches Angebot, 112, [GW: 158g], Banküberweisung, PayPal, Klarna-Sofortüberweisung, [CT: Sonstiges / Sonstiges]<

2010, ISBN: 9783639229264

Gebundene Ausgabe

[ED: Kartoniert / Broschiert], [PU: VDM Verlag Dr. Mueller], Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Kadam ShekharS… Mehr…

[ED: Kartoniert / Broschiert], [PU: VDM Verlag Dr. Mueller], Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Kadam ShekharShekhar Kadam : Studying M.Sc. (Food Technology) from CFTRI, Mysore and completed B. Tech. (Food Sciences) from CFT, Parbhani, India, DE, [SC: 0.00], Neuware, gewerbliches Angebot, Hardcover, 112, [GW: 177g], 1. Auflage, Banküberweisung, PayPal<

ISBN: 9783639229264

*Science of Marine Functional Ingredients in Food Processing* - Application in Bakery and Pasta Products / Taschenbuch für 48.99 € / Aus dem Bereich: Bücher, Wissenschaft, Umweltwissensch… Mehr…

*Science of Marine Functional Ingredients in Food Processing* - Application in Bakery and Pasta Products / Taschenbuch für 48.99 € / Aus dem Bereich: Bücher, Wissenschaft, Umweltwissenschaft Medien > Bücher nein Buch (kartoniert) Hardcover;Naturwissenschaften, Medizin, Informatik, Technik;Landwirtschaft, Gartenbau; Forstwirtschaft, Fischerei, Ernährung, VDM Verlag Dr. Müller<