Functional Foods and Nutraceuticals Series [Updated at 2016 03 01]


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Torrent File Content (12 files)


Functional Foods and Nutraceuticals Series [Updated at 2016.03.01]
     Dictionary of Nutraceuticals and Functional Foods (2006).pdf -
4.61 MB

     Functional Food Carbohydrates (2007).pdf -
7.17 MB

     Functional Food Ingredients and Nutraceuticals - Processing Technologies (2007).pdf -
10.28 MB

     Functional Food Ingredients and Nutraceuticals - Processing Technologies 2nd ed (2016).pdf -
10.91 MB

     Functional Foods - Biochemical and Processing Aspects, Volume 1 (1998).pdf -
4.6 MB

     Functional Foods - Biochemical and Processing Aspects, Volume 2 (2002).pdf -
15.64 MB

     Handbook of Fermented Functional Foods (2003).pdf -
7.39 MB

     Handbook of Fermented Functional Foods 2nd ed (2008).pdf -
6.99 MB

     Handbook of Functional Dairy Products (2004).pdf -
4.49 MB

     Handbook of Functional Lipids (2006).pdf -
6.96 MB

     Marine Products for Healthcare - Functional and Bioactive Nutraceutical Compounds from the Ocean (2009).pdf -
3.72 MB

     Methods of Analysis for Functional Foods and Nutraceuticals 2nd ed (2008).pdf -
6.57 MB



Description



 							The Functional Foods and Nutraceuticals Series provides timely and comprehensive information on the emerging
science, technology, and processing of functional foods and nutraceuticals. It also covers traditional health-foods from
around the world, which have been showing to play an active role in preventing or delaying the onset of diseases,
especially chronic diseases, and keeping people’s health in a normal condition. The series will comprise (i)
books on globally known foods of plant and animal origin, (such as dairy, meat, fish, vegetables, cereals, root crops,
soya beans, legumes, pickles, starter cultures and probiotic cultures), their manufacture, chemical and microbiological
composition, processing, compositional and functional modifications taking place as a result of microbial and enzymic
effects, their safety, legislation, development of novel products, and opportunities for industrialization, (ii) books
providing information on the traditional health-food from Africa, Asia (South, East, and South-East), Europe, Latin
America, and Middle East, their traditional and industrialized processes and their contribution to human health, and
(iii) books covering several aspects of general interest such as processing of food by-products, biotechnology,
engineering of solid-state processes, modern chemical and biological analytical approaches, safety, health and consumer
perception. The books will be aimed at professional food scientists, academicians researching food engineering problems,
and graduate level students. 						

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