Functional Foods: Enhancing Animal Products

The Influence of Chemistry on New Foods and Traditional Products (Repost)  eBooks & eLearning

Posted by insetes at Dec. 27, 2017
The Influence of Chemistry on New Foods and Traditional Products (Repost)

The Influence of Chemistry on New Foods and Traditional Products By Giampiero Barbieri, Caterina Barone, Arpan Bhagat
2014 | 72 Pages | ISBN: 3319113577 | PDF | 3 MB

The Functional Foods Revolution  eBooks & eLearning

Posted by tanas.olesya at Dec. 1, 2017
The Functional Foods Revolution

The Functional Foods Revolution: Healthy People, Healthy Profits by Michael Heasman
English | 1 Jan. 2001 | ISBN: 1853836877 | 334 Pages | PDF | 3 MB

Foods that promote human health - "functional foods" or nutraceuticals - have caught the imagination of the global food industry. All the household-name companies are developing them as a key driver in their global strategies.

Microbial Functional Foods and Nutraceuticals  eBooks & eLearning

Posted by nebulae at Oct. 31, 2017
Microbial Functional Foods and Nutraceuticals

Vijai Kumar Gupta, "Microbial Functional Foods and Nutraceuticals"
English | ISBN: 1119049016 | 2017 | 320 pages | PDF | 3 MB

Phytochemicals in Citrus: Applications in Functional Foods  eBooks & eLearning

Posted by interes at Oct. 16, 2017
Phytochemicals in Citrus: Applications in Functional Foods

Phytochemicals in Citrus: Applications in Functional Foods (Functional Foods and Nutraceuticals) by Xingqian Ye
English | 2017 | ISBN: 1498742726 | 506 pages | PDF | 16,7 MB

Milk and Dairy Products as Functional Foods (repost)  eBooks & eLearning

Posted by libr at April 20, 2017
Milk and Dairy Products as Functional Foods (repost)

Milk and Dairy Products as Functional Foods (Society of Dairy Technology series) by Ara Kanekanian
English | 2014 | ISBN: 1444336835 | 408 pages | PDF | 6,3 MB

Functional Foods, Nutraceuticals and Natural Products  eBooks & eLearning

Posted by ksveta6 at Jan. 12, 2017
Functional Foods, Nutraceuticals and Natural Products

Functional Foods, Nutraceuticals and Natural Products by Edited by: Dhiraj A. Vattem, Ph.D. and Vatsala Maitin, Ph.D.
2015 | ISBN: 1605951013 | English | 838 pages | PDF | 31 MB

Functional Foods and Cardiovascular Disease (Repost)  eBooks & eLearning

Posted by nebulae at Jan. 30, 2015
Functional Foods and Cardiovascular Disease (Repost)

Mohammed H. Moghadasian, "Functional Foods and Cardiovascular Disease"
English | ISBN: 1420071106 | 2012 | PDF | 296 pages | 8.7 MB

Innovation in Healthy and Functional Foods (repost)  eBooks & eLearning

Posted by libr at Aug. 21, 2014
Innovation in Healthy and Functional Foods (repost)

Innovation in Healthy and Functional Foods by Dilip Ghosh, Shantanu Das, Debasis Bagchi and R.B. Smarta
English | 2012 | ISBN: 1439862672 | 616 pages | PDF | 15,5 MB

The focus of food science and technology has shifted from previous goals of improving food safety and enhancing food taste toward providing healthy and functional foods. Today’s consumers desire foods that go beyond basic nutrition—foods capable of promoting better health, or even playing a disease-prevention role.
Milk and Dairy Products as Functional Foods (Society of Dairy Technology series)

Milk and Dairy Products as Functional Foods (Society of Dairy Technology series) by Ara Kanekanian
English | 2014 | ISBN: 1444336835 | 408 pages | PDF | 6,3 MB

There continues to be strong interest within the food industry in developing new products which offer functional health benefits to the consumer. The premium prices that can be charged make these added-value products lucrative for manufacturers, and they are also commercially popular.

Innovation in Healthy and Functional Foods  eBooks & eLearning

Posted by interes at July 27, 2013
Innovation in Healthy and Functional Foods

Innovation in Healthy and Functional Foods by Dilip Ghosh, Shantanu Das, Debasis Bagchi and R.B. Smarta
English | 2012 | ISBN: 1439862672 | 616 pages | PDF | 15,5 MB

The focus of food science and technology has shifted from previous goals of improving food safety and enhancing food taste toward providing healthy and functional foods. Today’s consumers desire foods that go beyond basic nutrition—foods capable of promoting better health, or even playing a disease-prevention role.