東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

Bioactive molecules in food

Merillon, Jean-Michel.

Linked to FindBook

Google Book

Amazon

博客來

Bioactive molecules in food

Record Type:	Electronic resources : Monograph/item
Title/Author:	Bioactive molecules in food/ edited by Jean-Michel Merillon, Kishan Gopal Ramawat.
other author:	Merillon, Jean-Michel.
Published:	Cham :Springer International Publishing : : 2019.,
Description:	xxxii, 2370 p. :ill. (some col.), digital ;24 cm.
Contained By:	Springer eBooks
Subject:	Food - Composition. -
Online resource:	https://doi.org/10.1007/978-3-319-78030-6
ISBN:	9783319780306

Bioactive molecules in food
Bioactive molecules in food[electronic resource] /edited by Jean-Michel Merillon, Kishan Gopal Ramawat. - Cham :Springer International Publishing :2019. - xxxii, 2370 p. :ill. (some col.), digital ;24 cm. - Reference series in phytochemistry,2511-834X. - Reference series in phytochemistry..

This reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental state of our body. Although the concept of functional food is new, the consumption of selected food to attain a specific effect existed already in ancient civilizations, namely of China and India. Consumers are now more attentive to food quality, safety and health benefits, and the food industry is led to develop processed- and packaged-food, particularly in terms of calories, quality, nutritional value and bioactive molecules. This book covers the entire range of bioactive molecules presented in daily food, such as carbohydrates, proteins, lipids, isoflavonoids, carotenoids, vitamin C, polyphenols, bioactive molecules presented in wine, beer and cider. Concepts like French paradox, Mediterranean diet, healthy diet of eating fruits and vegetables, vegan and vegetarian diet, functional foods are described with suitable case studies. Readers will also discover a very timely compilation of methods for bioactive molecules analysis. Written by highly renowned scientists of the field, this reference work appeals to a wide readership, from graduate students, scholars, researchers in the field of botany, agriculture, pharmacy, biotechnology and food industry to those involved in manufacturing, processing and marketing of value-added food products.

ISBN: 9783319780306

Standard No.: 10.1007/978-3-319-78030-6doiSubjects--Topical Terms:

564347
Food
--Composition.

LC Class. No.: TX531 / .B563 2019

Dewey Class. No.: 636.0852

Bioactive molecules in food
LDR:02462nmm a2200325 a 4500 001 2179311
003 DE-He213
005 20190802093401.0
006 m d
007 cr nn 008maaau
008 191122s2019 gw s 0 eng d
020 $a 9783319780306 $q (electronic bk.)
020 $a 9783319780290 $q (paper)
024 7 $a 10.1007/978-3-319-78030-6 $2 doi
035 $a 978-3-319-78030-6
040 $a GP $c GP
041 0 $a eng
050 4 $a TX531 $b .B563 2019
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
072 7 $a TDCT $2 thema
082 0 4 $a 636.0852 $2 23
090 $a TX531 $b .B615 2019
245 0 0 $a Bioactive molecules in food $h [electronic resource] / $c edited by Jean-Michel Merillon, Kishan Gopal Ramawat.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2019.
300 $a xxxii, 2370 p. : $b ill. (some col.), digital ; $c 24 cm.
490 1 $a Reference series in phytochemistry, $x 2511-834X
520 $a This reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental state of our body. Although the concept of functional food is new, the consumption of selected food to attain a specific effect existed already in ancient civilizations, namely of China and India. Consumers are now more attentive to food quality, safety and health benefits, and the food industry is led to develop processed- and packaged-food, particularly in terms of calories, quality, nutritional value and bioactive molecules. This book covers the entire range of bioactive molecules presented in daily food, such as carbohydrates, proteins, lipids, isoflavonoids, carotenoids, vitamin C, polyphenols, bioactive molecules presented in wine, beer and cider. Concepts like French paradox, Mediterranean diet, healthy diet of eating fruits and vegetables, vegan and vegetarian diet, functional foods are described with suitable case studies. Readers will also discover a very timely compilation of methods for bioactive molecules analysis. Written by highly renowned scientists of the field, this reference work appeals to a wide readership, from graduate students, scholars, researchers in the field of botany, agriculture, pharmacy, biotechnology and food industry to those involved in manufacturing, processing and marketing of value-added food products.
650 0 $a Food $x Composition. $3 564347
650 0 $a Bioactive compounds. $3 604626
650 1 4 $a Food Science. $3 890841
650 2 4 $a Plant Biochemistry. $3 892411
650 2 4 $a Nutrition. $3 517777
650 2 4 $a Pharmaceutical Sciences/Technology. $3 1001579
650 2 4 $a Quality Control, Reliability, Safety and Risk. $3 891027
700 1 $a Merillon, Jean-Michel. $3 2156328
700 1 $a Ramawat, Kishan Gopal. $3 1565798
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer eBooks
830 0 $a Reference series in phytochemistry. $3 3221235
856 4 0 $u https://doi.org/10.1007/978-3-319-78030-6
950 $a Chemistry and Materials Science (Springer-11644)