Studiebog
    Advances in Food and Nutrition Research

    Advances in Food and Nutrition Research

    - Volume 100

    Forfatter: info mangler
    Bog
    • Format
    • Bog, hardback
    • Engelsk

    Beskrivelse

    Advances in Food and Nutrition Research, Volume 100 provides the latest advances on emerging bioactive compounds with putative health benefits and their controlled release and application in foods and nutraceuticals, as well as up-to-date information on recent developments in food technology, including 3D printing, safety of raw materials and viruses in foods, and new low energy food processing.

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    Detaljer
    • SprogEngelsk
    • Sidetal342
    • Udgivelsesdato07-06-2022
    • ISBN139780323990820
    • Forlag Academic Press Inc
    • FormatHardback
    Størrelse og vægt
  • Vægt450 g
    • coffee cup img
    10 cm
    book img
    15,2 cm
    22,9 cm

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    Virus Cancer Drugs Epidemiology Food safety Health Hydrolysis Mixing Peptides Bioactive compounds Controlled release Processing Safety Mycotoxins Extrusion Quality Oxidative stress Amino acids Bioinformatics Food crops Disinfection Alkaloids Capsicum Gelation Oilseeds Pathogens Solanum Hydrogels Raw milk Detection methods Nutraceuticals Peptidomics Antibiotic resistance Virus transmission Quantification Foodborne disease Health Benefits Antioxidant Withanolides Encapsulation High Temperature Physalis Processing Parameters Dysphagia Food supplements Dairy Endopeptidases Inactivation mechanism Consumer acceptance Mathematic Modeling Active packaging Bioactive peptides Chemical Hazards 2-Alkylcyclobutanones 3D food printing Agroindustry by-products Canolol bioactive substances Dose Distribution Canolol dimer Exopeptidases Infectivity Injured cell Lycium Oleogels Off-odor X-ray spectrum Low-energy X-ray irradiation Penetration capacity Triggered release

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