Bioactive Compounds In Foods
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Language: en
Pages: 432
Pages: 432
Type: BOOK - Published: 2009-01-21 - Publisher: John Wiley & Sons
Inherent toxicants and processing contaminants are bothnon-essential, bioactive substances whose levels in foods can bedifficult to control. This volume covers
Language: en
Pages: 486
Pages: 486
Type: BOOK - Published: 2008-12-16 - Publisher: CRC Press
The demand for functional foods and neutraceuticals is on the rise, leaving product development companies racing to improve bioactive compound extraction method
Language: en
Pages: 380
Pages: 380
Type: BOOK - Published: 2021-02-02 - Publisher: Springer Nature
Most bioactive compounds have antioxidant activity, particularly tocochromanols, phenolics (flavonoids and phenolic acids), methylxantines and capsaicinoids. So
Language: en
Pages: 256
Pages: 256
Type: BOOK - Published: 2021-11-18 - Publisher: Elsevier
Bioactive Food Components Activity in Mechanistic Approach presents the role of functional foods and bioactive compounds in inflammation. This book focuses on b
Language: en
Pages: 701
Pages: 701
Type: BOOK - Published: 2013-09-30 - Publisher: John Wiley & Sons
Part of the IFT Press series, this book reviews the myriad published information on bioactive components derived from marine foods, enabling researchers and pro
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