Functional foods and dietary supplements : processing effects and health benefits
This book highlights the effects of food processing on the active ingredients of a wide range of functional food materials, with a particular focus on foods of Asian origin. Asian foods, particularly herbs, are becoming increasingly accepted and demanded globally, with many Western consumers startin...
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| Tác giả chính: | , , |
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| Định dạng: | Sách |
| Ngôn ngữ: | English |
| Thông tin xuất bản: |
Wiley-Blackwell
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| Chủ đề: | |
| Truy cập trực tuyến: | https://thuvienso.hoasen.edu.vn/handle/123456789/8103 |
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| Tóm tắt: | This book highlights the effects of food processing on the active ingredients of a wide range of functional food materials, with a particular focus on foods of Asian origin. Asian foods, particularly herbs, are becoming increasingly accepted and demanded globally, with many Western consumers starting to recognize and seek out their health-giving properties. This book focuses on the extraction of ingredients which from materials which in the West are seen as “alternative” - such as flour from soybeans instead of wheat, or bran and starch from rice – but which have long histories in Asian cultures. It also highlight the incorporation of those bioactive compounds in foods and the enhancement of their bioavailability. |
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