More Books:
Language: en
Pages: 334
Pages: 334
This book examines the potential health benefits of low levels of antinutrients in food processing and functional foods, and reviews the potential health risk a
Language: en
Pages: 674
Pages: 674
Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After t
Language: en
Pages: 318
Pages: 318
This volume brings together information on the available and newly emerging technologies related to using plant compounds that have a beneficial role in food pr
Language: en
Pages:
Pages:
Language: en
Pages: 519
Pages: 519
Regular consumption of plant-based protein foods instead of animal-based protein foods reduces the risk factors for cardiovascular diseases, diabetes and certai
Language: en
Pages: 384
Pages: 384
This series of meetings bring together experts working in this field of Science from throughout the world. A major feature of each conference session is an invi
Language: en
Pages: 894
Pages: 894
Presents the latest research on the analysis, metabolism, function, and physicochemical properties of fiber, fiber concentrates, and bioactive isolates--explori
Language: en
Pages: 432
Pages: 432
This book gives a complete picture of the canola crop including its history, botany, genetics, distribution, breeding and biotechnology, production, processing,
Language: en
Pages: 920
Pages: 920
From health and economic consequences to exposure assessment and detoxification, this reference comprehensively covers the formation, characteristics, and contr
Language: en
Pages: 1054
Pages: 1054
This new fifth edition of Information Resources in Toxicology offers a consolidated entry portal for the study, research, and practice of toxicology. Both volum
