Buch, Englisch, 724 Seiten, Format (B × H): 216 mm x 276 mm, Gewicht: 1950 g
Buch, Englisch, 724 Seiten, Format (B × H): 216 mm x 276 mm, Gewicht: 1950 g
ISBN: 978-0-12-810159-9
Verlag: William Andrew Publishing
There is a practical need to understand not only the physiological importance of antioxidants in terms of consumer health benefit, but how they may be damaged or enhanced through the processing and packaging phases. This book presents information key to understanding how antioxidants change during production of a wide variety of food products, with a focus toward how this understanding may be translated effectively to other foods as well.
Zielgruppe
<p>Food scientists, food technologists, food processors and packagers </p>
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Section 1: Vegetables and Root Crops
Section 2: Fruit
Section 3: Dairy and Eggs
Section 4: Oils, Fats and Spreads
Section 5: Meats
Section 6: Grain, Beans, Pulses, Nuts and Seeds
Section 7: Marine Foods
Section 8: Beverages
Section 9: Herbs and Spices and Miscellaneous Vegetation
Section 10: Confectionary and Other Food Items