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Nutraceutical and Specialty Lipids and their Co- Products /

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Bibliografiske detaljer
Andre forfattere:	Edited by Shahidi , Fereidoon
Format:	Bog
Sprog:	engelsk
Udgivet:	London : CRC , C2006 .
Udgivelse:	Ist ed.
Serier:	Nutraceutical science and technology;
Fag:	Functional Foods. Food -Biotechnology.
Tags:	Tilføj Tag Ingen Tags, Vær først til at tagge denne postø!

Lignende værker

Handbook of Nutraceuticals/ Ingredients, Formulations and Applications
af: Pathak, Yashwant
Udgivet: (2010)

Handbook of nutraceuticals volume 11 : scale -up , processing and automation /
Udgivet: (2016)

Chemical and Enzymatic Interesterification for Food Lipid Production
af: Alves, Vanessa, et al.
Udgivet: (2024)

Handbook of Nutraceuticals and Functional Foods/
af: Wildman, Robert E.C
Udgivet: (2001)

Food Bioactives and Nutraceuticals Dietary Medicine for Human Health and Well-Beings /
Udgivet: (2025)

Functional Foods and Nutraceuticals: Chemistry, Health Benefits and the Way Forward
Udgivet: (2024)

Cereals and Nutraceuticals
Udgivet: (2024)

Nutraceuticals : a guide for health care professionals /
af: Lockwood, Brain
Udgivet: (2007)

Coconut-Based Nutrition and Nutraceutical Perspectives
Udgivet: (2024)

Healthier Meat Products
Udgivet: (2025)

Mechanical Damage in Fresh Horticultural Produce Measurement, Analysis and Control /
Udgivet: (2023)

Food science and food biotechnology /
af: Gutierrez-Lopez, Gustavo F.
Udgivet: (2003)

Lactose Hydrolysis in Dairy Products
Udgivet: (2025)

Whey Valorization Innovations, Technological Advancements and Sustainable Exploitation /
Udgivet: (2023)

Cereal-Based Food Products
Udgivet: (2023)

Specialty Crops for Climate Change Adaptation Strategies for Enhanced Food Security by Using Machine Learning and Artificial Intelligence /
af: Vuppalapati, Chandrasekar
Udgivet: (2023)

Preservation and Authentication of Coconut Products Recent Trends and Prospects /
Udgivet: (2024)

Food Safety and Quality in the Global South
Udgivet: (2024)

Value Added Products From Food Waste
Udgivet: (2024)

Handbook on Sourdough Biotechnology
Udgivet: (2023)

Biological Outlook to Improve the Nutritive Quality of Bakery Products
Udgivet: (2024)

Flavor-Associated Applications in Health and Wellness Food Products
Udgivet: (2024)

Authentication of Halal Products using FTIR Spectroscopy
af: Ahmed Mahesar, Sarfaraz, et al.
Udgivet: (2025)

Hand Book of Processed Functional Meat Products
Udgivet: (2024)

Engineering Solutions for Sustainable Food and Dairy Production Innovations and Techniques in Food Processing and Dairy Engineering /
Udgivet: (2025)

Biobased Packaging Materials Sustainable Alternative to Conventional Packaging Materials /
Udgivet: (2023)

Novel enzyme technology for food applications /
af: Rastall, Robert

Fermented foods and beverages of the world /
af: Tamang, Jyoti Prakash
Udgivet: (2010)

The Sensory Evaluation of Dairy Products
Udgivet: (2023)

Designing Gluten Free Bakery and Pasta Products
Udgivet: (2023)

Cardamom (Elettaria cardamomum): Production, Processing and Properties
Udgivet: (2023)

Aroma and Flavor in Product Development: Characterization, Perception, and Application
Udgivet: (2024)

Handbook Of Nutraceuticals : ingredients , formulations , and applications /
Udgivet: (2017)

Temperate Nuts
Udgivet: (2023)

Frontiers in Food Biotechnology
Udgivet: (2024)

Fig (Ficus carica): Production, Processing, and Properties
Udgivet: (2023)

Sustainable Food Systems (Volume I) SFS: Framework, Sustainable Diets, Traditional Food Culture & Food Production /
Udgivet: (2024)

Production Technology of Underutilized Vegetable Crops
Udgivet: (2023)

Antimicrobial Strategies in the Food System: Updates, Opportunities, Challenges
Udgivet: (2025)

3D Printing of Sustainable Insect Materials
Udgivet: (2023)