Bioprocesses and biotechnology for functional foods and nutraceuticals /
Collection : Nutraceutical science and technology ; . 2 Publié par : Marcel Dekker, (New York :) Détails physiques : 1 online resource (xxxii, 449 pages) : illustrations. ISBN :0824757165; 9780824757168; 9780203026380; 0203026381; 9780824747220; 0824747224.| Type de document | Site actuel | Cote | Statut | Date de retour prévue | Code à barres | Réservations |
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| Livre | La bibliothèque des Sciences Médicales et Pharmaceutiques | 613.2 NEE (Parcourir l'étagère) | Disponible | 0000000025799 |
Survol La bibliothèque des Sciences Médicales et Pharmaceutiques Étagères Fermer l'étagère
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| 613.2 KRU Nutrition for healthy skin | 613.2 MED Manuel pratique de nutrition | 613.2 NAB Nonvitamin and nonmineral nutritional supplements / | 613.2 NEE Bioprocesses and biotechnology for functional foods and nutraceuticals / | 613.2 PAY The profession of dietetics | 613.2 SEI L'alimentation ou La troisième médecine | 613.2 SHI Modern nutrition in health and disease / |
Includes bibliographical references and index.
Series Introduction; Preface; Contents; Contributors; Introduction; Poultry, Eggs, and Biotechnology; Modern Biotechnology for the Production of Dairy Products; Bacterial Food Additives and Dietary Supplements; Genomics of Probiotic Lactic Acid Bacteria: Impacts on Functional Foods; Biotechnological Modification of Saccharomyces cerevisiae: Strategies for the Enhancement of Wine Quality; Prebiotics from Lactose, Sucrose, Starch, and Plant Polysaccharides; Dextran and Glucooligosaccharides; Prebiotics and the Prophylactic Management of Gut Disorders: Mechanisms and Human Data.
This reference compiles a broad spectrum of perspectives from specialists in academic, governmental, and industrial research settings to demonstrate the influence of biochemistry and biotechnological applications on functional food developments--analyzing the nutritional and physiological benefits of functional foods, the effect and development of active ingredients in functional foods, and current consumer and regulatory issues that will influence biotechnological advancements in the food industry.


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