Effects of food processing on bioactive compounds / edited by Meenakshi Paul.
Material type:
TextPublication details: New Delhi, India : Gene-Tech Books, c2007Description: v, 260 pages : illustrations ; 23 cmISBN: - 8189729128
- TP 372.5 .E34 2007
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National University - Manila | LRC - Main General Circulation | Hospitality Management | GC TP 372.5 .E34 2007 c.1 (Browse shelf(Opens below)) | c.1 | Available | NULIB000002144 | ||
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National University - Manila | LRC - Main General Circulation | Hospitality Management | GC TP 372.5 .E34 2007 c.2 (Browse shelf(Opens below)) | c.2 | Available | NULIB000002200 |
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| GC RM 216 .M39 2006 Nutrition and dietetics / | GC RM 219 .E34 2015 Gutgastronomy : revolutionise your eating to create great health / | GC TP 372.5 .E34 2007 c.1 Effects of food processing on bioactive compounds / | GC TP 372.5 .E34 2007 c.2 Effects of food processing on bioactive compounds / | GC TP 548.5.A5 .O54 2008 1001 wines you must taste before you die : A global guide to the finest wines / | GC TP 370 .D56 2009 Food Technology / | GC TP 546 .P37 2014 Wine & food : pick the right wine every time / |
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.
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