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Nutraceutical and Functional Food Pr...

Boye, Joyce Irene.

Nutraceutical and Functional Food Processing Technology

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Nutraceutical and Functional Food Processing TechnologyJoyce Irene Boye.
作者:	Boye, Joyce Irene.
出版者:	Hoboken :Wiley,2015.
面頁冊數:	1 online resource (902 p.).
標題:	Food additives.
電子資源:	http://onlinelibrary.wiley.com/book/10.1002/9781118504956
ISBN:	9781118504956$qelectronic bk.

Nutraceutical and Functional Food Processing Technology
Boye, Joyce Irene.

Nutraceutical and Functional Food Processing Technology[electronic resource] /Joyce Irene Boye. - Hoboken :Wiley,2015. - 1 online resource (902 p.). - IFST Advances in Food Science. - IFST Advances in Food Science..

Includes bibliographical references and index.

For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional enzymes. Although much progress has been made in the identification, extraction and characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-add.

ISBN: 9781118504956$qelectronic bk.Subjects--Topical Terms:

276980
Food additives.

LC Class. No.: TX553.A3 N675 2014

Dewey Class. No.: 641.3/08

Nutraceutical and Functional Food Processing Technology
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020 $a 9781118504956$qelectronic bk.
020 $a 111850495X$qelectronic bk.
020 $z 9781118504970
020 $z 1118504976
020 $z 9781118504949
020 $a 1118504941
020 $a 9781322949598 (MyiLibrary)
020 $a 132294959X (MyiLibrary)
035 $a (OCoLC)898103568
035 $a ocn898103568
040 $a EBLCP $b eng $c EBLCP $d YDXCP $d OCLCQ $d DG1 $d IDEBK $d CDX $d COO $d OCLCQ $d OCLCF $d DEBSZ
050 4 $a TX553.A3 N675 2014
082 0 4 $a 641.3/08
100 1 $a Boye, Joyce Irene. $3 722497
245 1 0 $a Nutraceutical and Functional Food Processing Technology $h [electronic resource] / $c Joyce Irene Boye.
260 $a Hoboken : $b Wiley, $c 2015.
300 $a 1 online resource (902 p.).
490 1 $a IFST Advances in Food Science
504 $a Includes bibliographical references and index.
520 $a For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional enzymes. Although much progress has been made in the identification, extraction and characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-add.
588 0 $a Print version record.
650 0 $a Food additives. $3 276980
650 0 $a Functional foods. $3 288446
650 0 $a Nutrition. $3 192796
650 0 $a Food industry and trade. $3 275302
830 0 $a IFST Advances in Food Science. $3 722498
856 4 0 $u http://onlinelibrary.wiley.com/book/10.1002/9781118504956