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Titre :	Functional foods of the future Ajouter au panier
Auteur(s) :	Vijai Kumar Gupta, Éditeur scientifique Minaxi Sharma, Éditeur scientifique Smriti Gaur, Éditeur scientifique
Type de document :	Livre
Sujets :	Aliments fonctionnels ; Aliments -- Biotechnologie ; Functional foods ; Food -- Biotechnology
Résumé :	People today are more concerned about their health and are looking to consume food products that serve both nutritional purposes and help prevent modern life-style diseases. These functional foods can offer, or have the potential to offer, different therapeutic actions treating cancers, cardiovascular and gastrointestinal diseases and diabetes. Edited and authored by well-known international contributors, this book focuses on the impact that aspects of bioproduction, biochemistry and food processing can have on properties of functional foods.The book concentrates on the development of processes behind new functional foods, covering many different new types and describing how any benefits of these foods might be improved throught the production and processing stages. Relevant informat[...] People today are more concerned about their health and are looking to consume food products that serve both nutritional purposes and help prevent modern life-style diseases. These functional foods can offer, or have the potential to offer, different therapeutic actions treating cancers, cardiovascular and gastrointestinal diseases and diabetes. Edited and authored by well-known international contributors, this book focuses on the impact that aspects of bioproduction, biochemistry and food processing can have on properties of functional foods.The book concentrates on the development of processes behind new functional foods, covering many different new types and describing how any benefits of these foods might be improved throught the production and processing stages. Relevant information regarding the health impacts of using functional foods is also provided. Appropriate for food development researchers and the food production and processing industry, this book fills a gap by linking the existence of biotherapeutics and functional foods as a preventive strategy against several diseases. (4e de couverture)
Editeur(s) :	Cambridge : Royal Society of Chemistry
Date de publication :	2025
Collection :	Food chemistry, function and analysis (Print), ISSN 2398-0656, num. 44
Format :	1 vol. (XVI-348 p.) / ill., couv. ill. en coul. / 24 cm
Langue(s) :	Anglais
Identifiant :	978-1-83767-000-0
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=232515

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Localisation	Emplacement	Pôle	Section	Cote	Support	Disponibilité
Palaiseau		Vert	TU Aliments - Cosmétiques - Biomatériaux	TU1.1 GUP	Papier	Empruntable Disponible

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