Innovative thermal and non-thermal processing, bioaccessibility and bioavailability of nutrients and bioactive compounds /
Innovative Thermal and Nonthermal Processing, Bioacessibility and Bioavailability of Nutrients and Bioactive Compounds presents the implications of conventional and innovative processing on the nutritional and health aspects of food products. Chapters cover the relationship between gastronomic scien...
Full description
Bibliographic Details
| Corporate Author: |
ScienceDirect (Online service) |
|---|
| Other Authors: |
Barba, Francisco (Francisco J.)
(Editor),
Saraiva, Jorge Manuel Alexandre
(Editor),
Cravotto, Giancarlo, 1961-
(Editor),
Lorenzo Salgado, José María
(Editor) |
|---|
| Format: | eBook
|
|---|
| Language: | English |
|---|
| Published: |
Duxford ; Cambridge, MA :
Woodhead Publishing,
[2019]
|
|---|
| Series: | Woodhead Publishing in food science, technology, and nutrition.
|
|---|
| Subjects: | |
|---|
| Online Access: | Connect to the full text of this electronic book
|
|---|