| 书目名称 | Engineering Foods for Bioactives Stability and Delivery |
| 编辑 | Yrjö H. Roos,Yoav D. Livney |
| 视频video | |
| 概述 | Essential reading for development of healthy food products.Important update on food nanotechnology.Reference book for scientists and industry professionals needing to know about formulation and stabil |
| 丛书名称 | Food Engineering Series |
| 图书封面 |  |
| 描述 | .This book introduces recovery and stabilization of common bioactive materials in foods as well as materials science aspects of engineering stable bioactive delivery systems. The book also describes most typical unit operations and processes used in recovery and manufacturing of food ingredients and foods with stabilized bioactive components. The 15 chapters of the book discuss in detail substances that need to be protected and delivered via foods and beverages to achieve good stability, bioavailability and efficacy. Dedicated chapters present current and novel technologies used for stabilization and delivery of bioactive components..The material included covers formulation, stability, digestive release, bioaccessability and bioavailability. The text features a special emphasis on the materials science and technological aspects required for stabilization and successful production of foods with bioactive components. Consumer demand for healthier, yet satisfying food products isposing increasingly tough challenges for the food industry. Scientific research reveals new bioactive food components and new functionalities of known components..Food materials science has also developed to a |
| 出版日期 | Book 2017 |
| 关键词 | food formulation; food nanotechnology; food processing; food stability; functional foods; nutrient delive |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-1-4939-6595-3 |
| isbn_softcover | 978-1-4939-8245-5 |
| isbn_ebook | 978-1-4939-6595-3Series ISSN 1571-0297 Series E-ISSN 2628-8095 |
| issn_series | 1571-0297 |
| copyright | Springer Science+Business Media New York 2017 |
发表于 2025-3-21 17:10:57
