Name: Food Processing and Its Impact on Phenolic and other Bioactive Constituents in Food (en Inglés)
Price: 1194.04 MXN
Availability: InStock
Author: Oszmianski, Jan ; Wisniewska, Sabina Lachowicz
ISBN: 9783036544601

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portada Food Processing and Its Impact on Phenolic and other Bioactive Constituents in Food (en Inglés)

Formato

Libro Físico

Ilustrado por

Jan Oszmianski

Sabina Lachowicz Wisniewska

Editorial

Mdpi AG

Autor

Oszmianski, Jan ; Wisniewska, Sabina Lachowicz

Idioma

Inglés

N° páginas

230

Encuadernación

Tapa Dura

Dimensiones

24.4 x 17.0 x 1.9 cm

Peso

0.70 kg.

ISBN13

9783036544601

Categorías

Dietética y nutrición

Food Processing and Its Impact on Phenolic and other Bioactive Constituents in Food (en Inglés)

Jan Oszmianski (Ilustrado por) · Sabina Lachowicz Wisniewska (Ilustrado por) · Mdpi AG · Tapa Dura

Libro Físico

$ 1,194.04

$ 2,170.99

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Origen: Estados Unidos (Costos de importación incluídos en el precio)

Se enviará desde nuestra bodega entre el Viernes 21 de Junio y el Lunes 01 de Julio.

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Reseña del libro "Food Processing and Its Impact on Phenolic and other Bioactive Constituents in Food (en Inglés)"

It is our pleasure to present this Special Issue of Molecules entitled "Food Processing and Its Impact on Phenolic and other Bioactive Constituents in Food". Bioactive compounds including phenolic ingredients have long been used as important constituents of a healthy diet. As a result, consumer awareness about the important role of high-quality products rich in bioactive compounds-especially phenolic compounds-in human nutrition, health, and prevention against diseases has increased. Additionally, methods for food processing, regardless of the technology used, have a huge impact on the quality of the final products. Therefore, the big challenges for scientists lie in the monitoring of changes during food processing and the optimization of technology to achieve the minimal degradation of nutrients (including phenolic compounds). Thus, for this Special Issue, I encourage you to read some interesting papers aimed at bringing the latest scientific news, insights, and advances in the field of food processing and its impact on bioactive constituents in food, especially phenolic compounds. The information presented will certainly arouse considerable interest among a large group of our readers from different disciplines and research fields.