Naslov
Lipids

Autori
Anet Režek Jambrak ; Dubravka Škevin

Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, znanstveni

Knjiga
Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques

Urednik/ci
Charis Galanakis

Izdavač
Academic Press

Grad
Lahti

Godina
2017

Raspon stranica
100-130

ISBN
9780128052570

Ključne riječi
lipids, Effect of Emerging Technologies

Sažetak
Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques presents the latest information on the chemistry, biochemistry, toxicology, health effects, and nutrition characteristics of food components and the recent trends and practices that the food industry (e.g. the implementation of non-thermal technologies, nanoencapsulation, new extraction techniques, and new sources, like by-products, etc.) has adopted. This book fills the gap in knowledge by denoting the impact of recent food industry advances in different parameters of food components (e.g. nutritional value, physical and chemical properties, bioavailability and bioaccessibility characteristics) and final products (e.g. applications, shelf-life, sensory characteristics).

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA