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00000cam a2200000 7i4500 |
| 001 |
0000097062 |
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20191201093000.0 |
| 008 |
190923s2019 nyu eng |
| 020 |
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|a 9781682505328
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| 040 |
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|a UniSZA
|e rda
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| 050 |
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|a QP144.F85
|b F86 2019
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| 090 |
0 |
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|a QP144.F85
|b F86 2019
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| 245 |
0 |
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|a Functional food ingredients and nutraceuticals :
|b processing technologies
|c editor L. N. Sophia
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| 264 |
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|a New York :
|b Magnum Publishing
|c c2019
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| 300 |
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|a xiii, 323 pages :
|b illustration ;
|c 24 cm.
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| 336 |
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|a text
|2 rdacontent
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| 337 |
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|a unmediated
|2 rdamedia
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| 338 |
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|a volume
|2 rdacarrier
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
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|a 1. Chemical compositions neutraceutical potential of Indian borage (plectranthus amboinicus) stem extract -- 2. Infrared drying as a quick preparation method for dried tangerine peel -- 3. Functional properties and maillard reaction product formationin rye-buckwheat ginger cakes enhanced with rutin -- 4. Nutraceutical-prophylactic and therapeutic role of functional food in health -- 5. Bee products as functional food -- 6. Role of meal replacemants on weight management, health and nutrition -- 7. Foods with functional properties and their potential uses in human health -- 8. Development of an innovative nutraceutical fermented beverage from herbal mate (illek paraguariensis A.st.-Hil.) extract -- 9. To nutraceuticals and back: rethinking a concept -- 10. The role of functional food, nutraceuticals, and food supplements in intestinal health -- 11. Influence of moderate high-pressure homogenization on quality of bioactive compounds of functional food supplements -- 12. Quality characteristics, neutraceutical profile, and storage stability of aloe gel-papaya functional beverage blend
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| 650 |
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|a Functional foods
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| 700 |
1 |
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|a Sophia, L. N. ,
|e editor
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| 999 |
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|a 1000178183
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
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