國立高雄大學圖資館 |

語系: 繁體中文

說明(常見問題)

圖資館首頁

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Engineering foods for bioactives sta...

Livney, Yoav D.

Engineering foods for bioactives stability and delivery

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Engineering foods for bioactives stability and deliveryedited by Yrjo H. Roos, Yoav D. Livney.
其他作者:	Roos, Yrjo H.
出版者:	New York, NY :Springer New York :2017.
面頁冊數:	viii, 420 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
標題:	Bioactive compounds.
電子資源:	http://dx.doi.org/10.1007/978-1-4939-6595-3
ISBN:	9781493965953$q(electronic bk.)

Engineering foods for bioactives stability and delivery
Engineering foods for bioactives stability and delivery[electronic resource] /edited by Yrjo H. Roos, Yoav D. Livney. - New York, NY :Springer New York :2017. - viii, 420 p. :ill., digital ;24 cm. - Food engineering series,1571-0297. - Food engineering series..

This book introduces recovery and stabilization of common bioactive materials in foods as well as materials science aspects of engineering stable bioactive delivery systems. The book also describes most typical unit operations and processes used in recovery and manufacturing of food ingredients and foods with stabilized bioactive components. The 15 chapters of the book discuss in detail substances that need to be protected and delivered via foods and beverages to achieve good stability, bioavailability and efficacy. Dedicated chapters present current and novel technologies used for stabilization and delivery of bioactive components. The material included covers formulation, stability, digestive release, bioaccessability and bioavailability. The text features a special emphasis on the materials science and technological aspects required for stabilization and successful production of foods with bioactive components. Consumer demand for healthier, yet satisfying food products is posing increasingly tough challenges for the food industry. Scientific research reveals new bioactive food components and new functionalities of known components. Food materials science has also developed to a stage where food materials can be designed and produced to protect sensitive components for their delivery in complex food products. Such delivery systems must meet high safety and efficacy requirements and regulations, as well as economic viability criteria and consumer acceptance.

ISBN: 9781493965953$q(electronic bk.)

Standard No.: 10.1007/978-1-4939-6595-3doiSubjects--Topical Terms:

251649
Bioactive compounds.

LC Class. No.: TX531

Dewey Class. No.: 664.06

Engineering foods for bioactives stability and delivery
LDR:02486nmm a2200313 a 4500 001 506102
003 DE-He213
005 20161203163429.0
006 m d
007 cr nn 008maaau
008 171030s2017 nyu s 0 eng d
020 $a 9781493965953$q(electronic bk.)
020 $a 9781493965939$q(paper)
024 7 $a 10.1007/978-1-4939-6595-3 $2 doi
035 $a 978-1-4939-6595-3
040 $a GP $c GP
041 0 $a eng
050 4 $a TX531
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
082 0 4 $a 664.06 $2 23
090 $a TX531 $b .E57 2017
245 0 0 $a Engineering foods for bioactives stability and delivery $h [electronic resource] / $c edited by Yrjo H. Roos, Yoav D. Livney.
260 $a New York, NY : $b Springer New York : $b Imprint: Springer, $c 2017.
300 $a viii, 420 p. : $b ill., digital ; $c 24 cm.
490 1 $a Food engineering series, $x 1571-0297
520 $a This book introduces recovery and stabilization of common bioactive materials in foods as well as materials science aspects of engineering stable bioactive delivery systems. The book also describes most typical unit operations and processes used in recovery and manufacturing of food ingredients and foods with stabilized bioactive components. The 15 chapters of the book discuss in detail substances that need to be protected and delivered via foods and beverages to achieve good stability, bioavailability and efficacy. Dedicated chapters present current and novel technologies used for stabilization and delivery of bioactive components. The material included covers formulation, stability, digestive release, bioaccessability and bioavailability. The text features a special emphasis on the materials science and technological aspects required for stabilization and successful production of foods with bioactive components. Consumer demand for healthier, yet satisfying food products is posing increasingly tough challenges for the food industry. Scientific research reveals new bioactive food components and new functionalities of known components. Food materials science has also developed to a stage where food materials can be designed and produced to protect sensitive components for their delivery in complex food products. Such delivery systems must meet high safety and efficacy requirements and regulations, as well as economic viability criteria and consumer acceptance.
650 0 $a Bioactive compounds. $3 251649
650 0 $a Food $x Composition. $3 273476
650 0 $a Food industry and trade. $3 275302
650 1 4 $a Chemistry. $3 188628
650 2 4 $a Food Science. $3 274110
650 2 4 $a Biochemistry, general. $3 273649
650 2 4 $a Microengineering. $3 484493
700 1 $a Roos, Yrjo H. $3 771891
700 1 $a Livney, Yoav D. $3 771892
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer eBooks
830 0 $a Food engineering series. $3 559538
856 4 0 $u http://dx.doi.org/10.1007/978-1-4939-6595-3
950 $a Chemistry and Materials Science (Springer-11644)