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PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New. In English.

Zustand: New. In English.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New. In English.

Zustand: New. In English.

Paperback. Zustand: Brand New. 272 pages. 9.00x6.00x9.00 inches. In Stock.

Paperback. Zustand: Brand New. 386 pages. 7.00x0.84x10.00 inches. In Stock.

Paperback. Zustand: Brand New. 440 pages. 10.00x7.00x10.00 inches. In Stock.

Zustand: New. Sneh Punia Bangar, Ph.D., is a postdoctoral researcher in the Department of Food, Nutrition, and Packaging Sciences at Clemson University, United States. Her research interest includes the extraction and functional characterization of functional f.

Zustand: New.

Zustand: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.

Zustand: New. In English.

Taschenbuch. Zustand: Neu. Functional Cereals and Cereal Foods | Properties, Functionality and Applications | Sneh Punia Bangar (u. a.) | Taschenbuch | xiv | Englisch | 2023 | Springer | EAN 9783031056130 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu. …

Paperback. Zustand: Brand New. 652 pages. 10.00x7.00x10.00 inches. In Stock.

Paperback. Zustand: Brand New. 453 pages. 9.25x6.10x0.92 inches. In Stock.

Hardcover. Zustand: Brand New. 192 pages. 9.50x6.25x0.75 inches. In Stock.

Zustand: Sehr gut. Zustand: Sehr gut | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar.

Zustand: New.

Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - In recent years, consumers are concentrating more on the health benefits of food in order to preserve a healthy lifestyle and therefore becoming more aware of the relationship between diet and disease. This has resulted in a gradual shift from animal-derived to plant-based meals. Functional foods have turned into one of the rapidly expanding areas of the food industry due to the increasing awareness of consumers working to prevent lethal diseases like cancer, diabetes mellitus and cardiovascular disease. Functional foods are seen as the food or food components that manifest efficiency in protecting from diseases and attaining a healthier lifestyle by administering additional benefits on human physiology and metabolic functions apart from basic nutritional requirements of the body.Cereals hold a prominent place in this new market. Cereals and cereal foods are important energy sources and many phytochemicals such as dietary fiber, resistant starch, vitamins, minerals, lignans, phytic acid and phenolic compounds that provide a variety of health benefits. Eating functional cereal foods is an easy method to increase nutrients associated with whole grains without changing eating habits.Functional Cereals and Cereal Foods: Properties, Functionality and Applications comprehensively covers the Chemistry and nutritional composition of functional cereals components, their functionality and therapeutic significance, current innovations and functional approaches in improving attributes and biofortification and quality improvement of cereal products. The different types of functional cereals and their unlimited opportunities for the production of functional foods are covered in full, including gluten-free products and all the newest cereal processing technologies. For researchers in search of a fully up-to-date look at functional cereal foods and technologies and their important place on the current market, this text provides a timely andcomprehensive overview.…

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Taschenbuch. Zustand: Neu. Neuware - Starch is the principal source of stored energy in plants, and its chemical composition varies depending on the botanical source of the starch. Starch plays a significant role in determining the structural characteristics of finished food products. 'Starch: Structure, Properties, and Modifications for Food Applications' explores the comprehensive overview of the basic structure and properties of starch as well as the modification of starch with physical, chemical, and enzymatic methods. Each chapter presents an in-depth review of a specific research area updated with current research. Chapters of this book provide comprehensive information regarding starch modification, which will help to design new, healthy starch-based food products.Key Features: - This book will cover the functional characteristics of conventional and non-conventional starches - It covers the different methods of starch modification, including physical, chemical, and enzymatic methods - The latest information on the properties of modified starch is from different sources - This book will explore the current and emerging application trends of modified starches With contributions from esteemed researchers worldwide, this book serves as an invaluable resource for students, food technologists, researchers, and industry professionals seeking to deepen their understanding of modified starches and their diverse applications. We hope that the insights offered within these pages inspire new avenues of research and innovation, ultimately contributing to continued advancement in food technology. …

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New.