by
Chhikara, Navnidhi.
Call Number
641.3
Publication Date
2022
Format:
Electronic Resources
Relevance:
268890.9063
by
Nelson, David L.
Call Number
664
Publication Date
2016
Format:
Electronic Resources
Relevance:
268870.9063
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by
Kristbergsson, Kristberg.
Call Number
664
Publication Date
2016
Format:
Electronic Resources
Relevance:
170085.0781
by
Saarela, Maria.
Call Number
664
Publication Date
2011
Summary
The first edition of Functional foods: Concept to product quickly established itself as an authoritative and wide-ranging guide to the functional foods area. There has been a remarkable amount of research into health-promoting foods in recent years and the market for these types of products has also developed. Thoroughly revised and updated, this major new edition contains over ten additional chapters on significant topics including omega-3 polyunsaturated fatty acids, consumers and health claims and functional foods for obesity prevention.<br><br>Part one provides an overview of key general i
Format:
Electronic Resources
Relevance:
143753.5313
by
Bagchi, Debasis.
Call Number
664
Publication Date
2010
Summary
Modern food biotechnology is now a billion-dollar industry, producing functional foods and nutraceuticals that offer a whole host of increased health benefits. This book begins with an overview of the advances in biotechnology and their contributions to food science. It then examines the impact of genetic modification on functional foods.
Format:
Electronic Resources
Relevance:
134472.4375
by
Ghosh, Dilip.
Call Number
641.302
Publication Date
2012
Summary
The focus of food science and technology has shifted from previous goals of improving food safety and enhancing food taste toward providing healthy and functional foods. Today's consumers desire foods that go beyond basic nutrition-foods capable of promoting better health, or even playing a disease-prevention role. To meet this need for innovation, academic research must be combined with the development and commercialization strategies of industry. Innovation in Healthy and Functional Foods brings together this knowledge, with contributions from experts in biological science, food science, eng
Format:
Electronic Resources
Relevance:
134471.6875
by
Stauffer, Clyde E.
Call Number
664.752 STA
Publication Date
1990
Format:
Books
Relevance:
134465.4688
by
Punia Bangar, Sneh.
Call Number
664.7
Publication Date
2022
Format:
Electronic Resources
Relevance:
126778.3438
by
Slavin, Joanne L.
Call Number
664.02852
Publication Date
2019
Summary
Often described as 'nature's perfect food', this book presents recent developments on the processing of eggs for nutritional applications and evidence regarding their healthy properties.
Format:
Electronic Resources
Relevance:
126776.5703
by
Santini, Cristina.
Call Number
641.3020688
Publication Date
2022
Format:
Electronic Resources
Relevance:
114684.5391
by
Sabliov, Cristina.
Call Number
664
Publication Date
2015
Summary
The continued advancement in the sciences of functional foods and nutraceuticals has clearly established a strong correlation between consumption of bioactives and improved human health and performance. However, the efficacy and bioavailability of these bioactive ingredients (e.g., omega-3 oils, carotenoid antioxidants, vitamins, and probiotic bacteria) in foods often remains a challenge, due to their instability in food products and gastrointestinal tract, as well as their limited bioavailability. In some cases, these bioactive ingredients may impart an undesirable organoleptic characteristic
Format:
Electronic Resources
Relevance:
114681.6406
by
Çapanoğlu, Esra.
Call Number
664.024
Publication Date
2023
Format:
Electronic Resources
Relevance:
109786.3906