Effects of food processing on bioactive compounds /
Effects of food processing on bioactive compounds /
edited by Meenakshi Paul.
- New Delhi, India : Gene-Tech Books, c2007
- v, 260 pages : illustrations ; 23 cm.
Includes bibliographical references and index.
Bioactive compounds in food -- Critical steps in developing functional foods -- Role of biotechnology in functional food production -- Traditional food processing methods -- Processing techniques specific to vegetables -- Processing techniques specific to fruits -- Production of nutraceuticals -- Maintaining the the nutritional quality of bread -- Nutritional value of processed organic food -- Soy protein products: methods of preparation and usage -- Enhanced bioavailability of iron mungbean.
8189729128
BIOACTIVE COMPOUNDS
TP 372.5 .E34 2007
Includes bibliographical references and index.
Bioactive compounds in food -- Critical steps in developing functional foods -- Role of biotechnology in functional food production -- Traditional food processing methods -- Processing techniques specific to vegetables -- Processing techniques specific to fruits -- Production of nutraceuticals -- Maintaining the the nutritional quality of bread -- Nutritional value of processed organic food -- Soy protein products: methods of preparation and usage -- Enhanced bioavailability of iron mungbean.
8189729128
BIOACTIVE COMPOUNDS
TP 372.5 .E34 2007