Functional Properties of Traditional Foods - Taschenbuch
2018, ISBN: 9781493979448
[ED: Softcover], [PU: Springer / Springer US / Springer, Berlin], This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of f… Mehr…
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Functional Properties of Traditional Foods - Taschenbuch
2021, ISBN: 9781493979448
[ED: Taschenbuch], [PU: Springer US], Neuware - This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods fr… Mehr…
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Functional Properties of Traditional Foods - Taschenbuch
2021, ISBN: 9781493979448
[ED: Taschenbuch], [PU: Springer US], Neuware - This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods fr… Mehr…
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Functional Properties of Traditional Foods - Taschenbuch
2018, ISBN: 1493979442
[EAN: 9781493979448], Neubuch, [SC: 0.0], [PU: Springer US], ISEKI; ANTIOXIDANTCAPACITYOFFOODS; CHEMICALCHARACTERIZATIONOFFOODS; NUTRITIONALPROPERTIESOFFOODS; TRADITIONALFOODS, Druck auf … Mehr…
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ISBN: 9781493979448
This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world. The volume is divided into … Mehr…
Springer.com Nr. 978-1-4939-7944-8. Versandkosten:Worldwide free shipping, , DE. (EUR 0.00) Details... |
Functional Properties of Traditional Foods - Taschenbuch
2018, ISBN: 9781493979448
[ED: Softcover], [PU: Springer / Springer US / Springer, Berlin], This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of f… Mehr…
Semih Otles:
Functional Properties of Traditional Foods - Taschenbuch2021, ISBN: 9781493979448
[ED: Taschenbuch], [PU: Springer US], Neuware - This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods fr… Mehr…
Functional Properties of Traditional Foods - Taschenbuch
2021
ISBN: 9781493979448
[ED: Taschenbuch], [PU: Springer US], Neuware - This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods fr… Mehr…
Functional Properties of Traditional Foods - Taschenbuch
2018, ISBN: 1493979442
[EAN: 9781493979448], Neubuch, [SC: 0.0], [PU: Springer US], ISEKI; ANTIOXIDANTCAPACITYOFFOODS; CHEMICALCHARACTERIZATIONOFFOODS; NUTRITIONALPROPERTIESOFFOODS; TRADITIONALFOODS, Druck auf … Mehr…
ISBN: 9781493979448
This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world. The volume is divided into … Mehr…
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Detailangaben zum Buch - Functional Properties of Traditional Foods
EAN (ISBN-13): 9781493979448
ISBN (ISBN-10): 1493979442
Taschenbuch
Erscheinungsjahr: 2018
Herausgeber: Springer-Verlag New York Inc.
Buch in der Datenbank seit 2018-09-25T00:00:46+02:00 (Berlin)
Detailseite zuletzt geändert am 2024-03-13T03:28:47+01:00 (Berlin)
ISBN/EAN: 1493979442
ISBN - alternative Schreibweisen:
1-4939-7944-2, 978-1-4939-7944-8
Alternative Schreibweisen und verwandte Suchbegriffe:
Autor des Buches: sem
Titel des Buches: foods
Daten vom Verlag:
Autor/in: Kristberg Kristbergsson; Semih Otles
Titel: Integrating Food Science and Engineering Knowledge Into the Food Chain; Functional Properties of Traditional Foods
Verlag: Springer; Springer US
384 Seiten
Erscheinungsjahr: 2018-04-21
New York; NY; US
Gedruckt / Hergestellt in Niederlande.
Sprache: Englisch
117,69 € (DE)
120,99 € (AT)
130,00 CHF (CH)
POD
XXVII, 384 p. 69 illus., 34 illus. in color.
BC; Hardcover, Softcover / Technik/Chemische Technik; Lebensmittel- und Getränketechnologie; Verstehen; ISEKI; antioxidant capacity of foods; chemical characterization of foods; nutritional properties of foods; traditional foods; Food Science; Food Microbiology; Nutrition; Mikrobiologie (nicht-medizinisch); Diätetik und Ernährung; BB
Part I: General Functional Properties of Foods.- 1. Functional Aspects of Antioxidants in Traditional Food.- 2. Probiotics and Prebiotics in Traditional Food.-3. Bioenrichment of Vitamin B12 in Fermented Foods.- 4. The Potential Health Benefits of Traditional Thai Fermented Foods and Beverages.- 5. Traditional Slovak Products as Functional Foods.- 6. Functional and Nutritional Properties of Some Turkish Traditional Foods.- Part II: Functional Properties of Cereal and Flour Foods.- 7. Functional Aspects of Carob Flour.- 8. Salvia Hispanica: Nutritional and Functional Potential.- 9. Cañahua: An Ancient Grain for New Foods.- 10. Chemical Characterization of Mexican Chia (Salvia hispanica L.) Flour.- 11. Functional and Beneficial Properties of corn Tortilla.- 12. Boza a Traditional Cereal-Based Fermented Beverage; a Rich Source of Probiotics and Bacteriocin Producing Lactic Acid Bacteria.- 13. Nutraceutical Properties of Amaranth and Chia Seeds.- 14. Biofunctionality of Chia () Protein Hydrolysates.- Part III: Functional Properties of Fruits and Other Plant Foods.- 15. Forgotten and Less Utilized Plant Species as Functional Food Resources.- 16. Antioxidant Properties and Health Benefits of Date Seeds.- 17. Antioxidant Capacity of Capsicum chinense Genotypes.- 18. Functional Components and Medicinal Properties of Cactus Products.- 19. Chios Mastic Gum and its Food Applications.- 20. Capsicum chinense: Composition and Functional Properties.- 21. Nuts and Dried Fruits Potential as Functional Foods.- 22. Functional Food and Sustainable Development Once Met in The Argan Forest: The Tale Of The Argan Oil.- Part V: Honey and Beverages with Functional Properties.- 23. Functional and Nutritional Properties of Different Types of Slovenian Honey.- 24. Functional Properties of Honey and Some Traditional Honey Products from Portugal.- 25. Functional Aspects of Tea Camellia sinensis as Traditional Beverage.- 26. HorchataDe Chufa: A Traditional Spanish Beverage with Exceptional Organoleptic, Nutritive and Functional Attributes.Addresses the beneficial or functional properties of tradition foods Unique in its focus on traditional foods Evaluates properties of foods that native consumers have believed to be beneficial
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