Functional foods and n alutraceuticals
This book provides a mechanistic approach to explaining the health benefits associated with food-derived nutrients. Divided into two parts, the first part discusses the influence of the major food nutrients (carbohydrates, proteins, and lipids) on the metabolic processes that are involved in human c...
Enregistré dans:
| Hovedforfatter: | |
|---|---|
| Format: | Livre numérique |
| Sprog: | Anglais |
| Udgivet: |
New York, NY :
Springer New York
[20..].
Cham : Springer Nature |
| Udgivelse: | 1st ed. 2012. |
| Serier: | Food Science Text Series
|
| Online adgang: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Kommentar: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Functional Foods and Nutraceuticals, Texte imprimé, 9781461434795 • Functional Foods and Nutraceuticals, Texte imprimé, 9781461434818 • Functional Foods and Nutraceuticals, Texte imprimé, 9781493950645 |
Indholdsfortegnelse:
- Part I: Nutrient Components of Food 1. Bioactive Carbohydrates 2. Bioactive Lipids 3. Bioactive Proteins.- 4. Bioactive Polyphenols and Carotenoids.- Part II: Specific Functional Foods 5. Soybean 6. Fruits and vegetables 7. Milk and Milk Products 8. Fish 9. Miscellaneous Foods and Food Components.