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190726s2019 ne o 000 0 eng d |
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|a9780128175170
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|a0128175176
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|a9780128164532 (electronic bk.)
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|a0128164530 (electronic bk.)
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|aUKMGB|beng|epn|cUKMGB|dEBLCP|dN$T|dOCLCO|dOCLCF|dCOO|dUKAHL|dOCLCQ|dYDX|dOCLCO|dOCLCA|dOCLCQ|dOPELS|dDKU
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|aeng
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4
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|aQP144.F85|bR64 2019
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|aQU 145.5
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04
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|a613.2|223
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|aNF|tLCC|p|dQP144.F85|e|c
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04
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|aThe role of alternative and innovative food ingredients and products in consumer wellness|h[electronic resource] /|cedited by Charis M. Galanakis.
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|aAmsterdam :|bAcademic Press,|c2019.
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|a1 online resource
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|a1. Wellness Ingredients and Functional Foods -- 2. Fruit-based Functional Foods -- 3. The Concept of Superfoods in Diet -- 4. Microalgae as Healthy Ingredients for Functional Foods -- 5. Edible Insects and Related Products -- 6. Low Glycemic Index Ingredients and Modified Starches In Food Products -- 7. Products Based on Omega-3 Polyunsaturated Fatty Acids & Health Effects -- 8. Gluten-free Products -- 9. Food Industry Processing By-products in Foods -- 10. Pro- and Prebiotic Foods that Modulate Human Health -- 11. Production and Recovery of Bioaromas Synthesized by Microorganisms
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|tWellness ingredients and functional foods /|rM.E. Romero, M.T. Toro, M.D. Lopez et al. --|tFruit-based functional food /|rMing Cai --|tThe concept of superfoods in diet /|rZ. Tacer-Caba --|tMicroalgae as healthy ingredients for functional foods /|rM.C. Pina-Pérez, W.M. Brück, M. Beyrer et al. --|tEdible insects and related products /|rMariana Petkova --|tLow glycemic index ingredients and modified starches in food products /|rAdriana Skendi and Maria Papgeorgiou --|tProducts based on omega-3 polyunsaturated fatty acids and health effects /|rİlknur Uçak, Mustafa Öz and Sajid Maqsood --|tGluten-free products /|rGeorgia Zoumpopoulou and Effie Taskalidou --|tFood industry processing by-products in foods /|rI. Mateos-Aparicio and A. Matias --|tPro and prebiotics foods that modulate human health /|rOana Lelia Pop, Sonia Ancuța Socaci, Dan Cristian Vodnar et al. --|tProduction and recovery of bioaromas synthesized by microorganisms /|rGilberto V. de Melo Pereira, Adriane B.P. Medeiros, Carlos R. Soccol et al.
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|aThe Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness provides a guide for innovative food ingredients and food products. The book covers consumer wellness as it relates to food ingredients and functional foods, alternative ingredients, food products fortified with extracts derived from food processing by-products, food products based on Omega-3 polyunsaturated fatty acids and their health effects, selected superfoods and related super diets, edible insects, microalgae as health ingredients for functional foods and spirulina related products, fruit-based functional foods, pro- and pre-biotics, gluten-free products, and bioaromas. Food scientists, food technologists and nutrition researchers working on food applications and food processing will find this book extremely useful. In addition, those interested in the development of innovative products and functional foods will also benefit from this reference, as will students who study food chemistry, food science, technology, and food processing in postgraduate programs.
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|aCIP data; resource not viewed.
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|aFunctional foods.
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|aWell-being.
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2
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|aFunctional Food.
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|aFunctional foods.|2fast|0(OCoLC)fst00936070
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650 |
7
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|aWell-being.|2fast|0(OCoLC)fst01402723
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4
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|aElectronic books.
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1
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|aGalanakis, Charis M.
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|uhttps://www.sciencedirect.com/science/book/9780128164532
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