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Image of - Health Promoting Food Ingredients During Processing | Hardcover
Health Promoting Food Ingredients During Processing | Hardcover

Health Promoting Food Ingredients During Processing | Hardcover

by Mora-Escobedo R.

Health-Promoting Food Ingredients in Food Processing presents a comprehensive science-based approach covering the latest naturally occurring bioactive compounds in seeds, dietary fiber, proteins, fermented bio-compounds, agro-industrial waste by-products, and lactic acid bacteria. A volume in the Food Biotechnology and Engineering Series, the book discusses their identification, characterization, biological activities in terms of their bioavailability, bio accessibility and their beneficial effects as inflammatory mediators, probiotics, antioxidants, and hypoglycemic agents, as well as in gastrointestinal digestion and colonic fermentation. Written by an international expert team of food scientists, nutritionists, food biotechnologists, food engineers, and chemists the book explains how this leads to opportunities in the treatment of diseases such as obesity, cancer, and diabetes that are important to human health. Key Features include: · Presents original research and relevant peer-reviewed articles written by experts in disciplines such as food science, nutrition, food biotechnology, food engineering, and chemistry.

Highlights

  • binding-icon

    9781032365367

    ISBN

  • binding-icon

    Mora-Escobedo R.

    Author

  • binding-icon

    463

    Pages

  • binding-icon

    1070 gm

    Weight

  • langauage-icon

    English

    Language

  • date-icon

    2025

    Year

  • edition-icon

    N/A

    Edition

  • binding-icon

    Hardcover

    Binding

₹19053

₹21170

Health-Promoting Food Ingredients in Food Processing presents a comprehensive science-based approach covering the latest naturally occurring bioactive compounds in seeds, dietary fiber, proteins, fermented bio-compounds, agro-industrial waste by-products, and lactic acid bacteria. A volume in the Food Biotechnology and Engineering Series, the book discusses their identification, characterization, biological activities in terms of their bioavailability, bio accessibility and their beneficial effects as inflammatory mediators, probiotics, antioxidants, and hypoglycemic agents, as well as in gastrointestinal digestion and colonic fermentation. Written by an international expert team of food scientists, nutritionists, food biotechnologists, food engineers, and chemists the book explains how this leads to opportunities in the treatment of diseases such as obesity, cancer, and diabetes that are important to human health. Key Features include: · Presents original research and relevant peer-reviewed articles written by experts in disciplines such as food science, nutrition, food biotechnology, food engineering, and chemistry.

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