000 03115cam a22004938i 4500
001 9780429242793
003 FlBoTFG
005 20220509193055.0
006 m o d
007 cr |||||||||||
008 190906s2020 onc ob 001 0 eng
040 _aOCoLC-P
_beng
_erda
_cOCoLC-P
020 _a9780429242793
_q(ebook)
020 _a0429242794
020 _a9780429512513
_q(electronic bk. : PDF)
020 _a0429512511
_q(electronic bk. : PDF)
020 _a9780429515941
_q(electronic bk. : EPUB)
020 _a0429515944
_q(electronic bk. : EPUB)
020 _z9781771887991
_q(hardcover)
035 _a(OCoLC)1119123866
035 _a(OCoLC-P)1119123866
050 0 0 _aQP144.F85
072 7 _aSCI
_x000000
_2bisacsh
072 7 _aTEC
_x012000
_2bisacsh
072 7 _aTDCT
_2bicssc
082 0 0 _a613.2
_223
245 0 0 _aFood bioactives :
_bfunctionality and applications in human health /
_cedited by Sankar Chandra Deka, Dibyakanta Seth, Nishant Rachayya Swami Hulle.
264 1 _aOakville, ON ;
_aPalm Bay, Florida :
_bApple academic Press,
_c[2020]
300 _a1 online resource
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bn
_2rdamedia
338 _aonline resource
_bnc
_2rdacarrier
520 _a"Food Bioactives: Functionality and Applications in Human Health helps to address the growing consumer demand for novel functional food products and for high value and nutritionally rich products by focusing on the sources and applications of bioactives from food. The chapters in the book describe functional properties and discuss applications of the selected food ingredients obtained from various sources, including culinary banana, phalsa, pseudocereals, roselle calyces, asparagus, and more. Several chapters address the resurgence of interest in pseudocereals due to their excellent nutritional and biological values, gluten-free composition, and the presence of some health-promoting compounds. The book also looks at utilizing industrial byproducts for making functional and nutraceutical ingredients. The chapters on prebiotics and probiotics highlight different functional properties, and a chapter on food allergens discusses advancements in detection and management in the food manufacturing industries. With contributions from experts in their respective fields, this book provides topics covering selected important areas of food science, technology and processing and their application for developing novel food products"--
_cProvided by publisher.
588 _aOCLC-licensed vendor bibliographic record.
650 0 _aFunctional foods.
650 0 _aBioactive compounds.
650 0 _aFood industry and trade.
650 7 _aSCIENCE / General
_2bisacsh
650 7 _aTECHNOLOGY / Food Science
_2bisacsh
700 1 _aDeka, Sankar Chandra,
_d1965-
_eeditor.
700 1 _aSeth, Dibyakanta,
_d1980-
_eeditor.
700 1 _aHulle, Nishant Rachayya Swami,
_d1985-
_eeditor.
856 4 0 _3Taylor & Francis
_uhttps://www.taylorfrancis.com/books/9780429242793
856 4 2 _3OCLC metadata license agreement
_uhttp://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
999 _c129285
_d129285