Functional foods
Functional Foods, the second volume in series, “Bioprocessing in Food Science,” is an up-to-date, comprehensive volume covering the preparation, processes and health benefits of functional foods. Written and edited by a team of experts in the field, this important new volume provides readers extensive knowledge about different types of traditional and commercially available functional foods from different sources, such as milk, meat, cereals, millets and fruits and vegetables. The main objective of this book is to disseminate knowledge about the recent technologies developed in the field of functional foods to students, researchers, and industry professionals. This will enable them to make crucial decisions regarding the adoption, implementation, economics, and constraints of the different technologies. As the demand for healthy food is increasing, manufacturers are searching for new possibilities for occupying a growing share in the rapidly changing food market. Covering the use of conventional and non-conventional sources, prebiotics, probiotics and many other topics, with emphasis on their functionality in food systems, this volume also provides insights on the specific packaging requirements for functional foods with maximum illustrations of how to enhance shelf life and create superior quality products. The authors and editors discuss the need for regulatory frameworks, government bodies, guidelines, and their challenges within the context of the functional food market. Whether for the veteran engineer or scientist, the student, or a manager or other technician working in the field, this volume is a must-have for any library.
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Texto biblioteca |
| Language: | eng |
| Published: |
Hoboken, NJ (USA) John Wiley & Sons/Scrivener Pub.
2022
|
| Subjects: | functional foods, health foods, food processing, food quality, food safety, new technology, terminology, SDGs, Goal 3 Good health and well-being, Goal 12 Responsible production and consumption, |
| Online Access: | https://onlinelibrary-wiley-com.fao.idm.oclc.org/doi/book/10.1002/9781119776345 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| id |
unfao:856588 |
|---|---|
| record_format |
koha |
| spelling |
unfao:8565882022-03-30T09:52:00ZFunctional foods 1423211784455 Chhikara, N. (ed.) 1423211783414 Panghal, A. (ed.) 1423211783737 Ponnusamy, V. (ed.) 1423211784456 Chaudhary, G. (ed.) textHoboken, NJ (USA) John Wiley & Sons/Scrivener Pub.2022engFunctional Foods, the second volume in series, “Bioprocessing in Food Science,” is an up-to-date, comprehensive volume covering the preparation, processes and health benefits of functional foods. Written and edited by a team of experts in the field, this important new volume provides readers extensive knowledge about different types of traditional and commercially available functional foods from different sources, such as milk, meat, cereals, millets and fruits and vegetables. The main objective of this book is to disseminate knowledge about the recent technologies developed in the field of functional foods to students, researchers, and industry professionals. This will enable them to make crucial decisions regarding the adoption, implementation, economics, and constraints of the different technologies. As the demand for healthy food is increasing, manufacturers are searching for new possibilities for occupying a growing share in the rapidly changing food market. Covering the use of conventional and non-conventional sources, prebiotics, probiotics and many other topics, with emphasis on their functionality in food systems, this volume also provides insights on the specific packaging requirements for functional foods with maximum illustrations of how to enhance shelf life and create superior quality products. The authors and editors discuss the need for regulatory frameworks, government bodies, guidelines, and their challenges within the context of the functional food market. Whether for the veteran engineer or scientist, the student, or a manager or other technician working in the field, this volume is a must-have for any library.Functional Foods, the second volume in series, “Bioprocessing in Food Science,” is an up-to-date, comprehensive volume covering the preparation, processes and health benefits of functional foods. Written and edited by a team of experts in the field, this important new volume provides readers extensive knowledge about different types of traditional and commercially available functional foods from different sources, such as milk, meat, cereals, millets and fruits and vegetables. The main objective of this book is to disseminate knowledge about the recent technologies developed in the field of functional foods to students, researchers, and industry professionals. This will enable them to make crucial decisions regarding the adoption, implementation, economics, and constraints of the different technologies. As the demand for healthy food is increasing, manufacturers are searching for new possibilities for occupying a growing share in the rapidly changing food market. Covering the use of conventional and non-conventional sources, prebiotics, probiotics and many other topics, with emphasis on their functionality in food systems, this volume also provides insights on the specific packaging requirements for functional foods with maximum illustrations of how to enhance shelf life and create superior quality products. The authors and editors discuss the need for regulatory frameworks, government bodies, guidelines, and their challenges within the context of the functional food market. Whether for the veteran engineer or scientist, the student, or a manager or other technician working in the field, this volume is a must-have for any library.functional foodshealth foodsfood processingfood qualityfood safetynew technologyterminologySDGsGoal 3 Good health and well-beingGoal 12 Responsible production and consumptionhttps://onlinelibrary-wiley-com.fao.idm.oclc.org/doi/book/10.1002/9781119776345URN:ISBN:978-1-119-77556-0 |
| institution |
FAO IT |
| collection |
Koha |
| country |
Italia |
| countrycode |
IT |
| component |
Bibliográfico |
| access |
En linea En linea |
| databasecode |
cat-fao-it |
| tag |
biblioteca |
| region |
Europa del Sur |
| libraryname |
David Lubin Memorial Library of FAO |
| language |
eng |
| topic |
functional foods health foods food processing food quality food safety new technology terminology SDGs Goal 3 Good health and well-being Goal 12 Responsible production and consumption functional foods health foods food processing food quality food safety new technology terminology SDGs Goal 3 Good health and well-being Goal 12 Responsible production and consumption |
| spellingShingle |
functional foods health foods food processing food quality food safety new technology terminology SDGs Goal 3 Good health and well-being Goal 12 Responsible production and consumption functional foods health foods food processing food quality food safety new technology terminology SDGs Goal 3 Good health and well-being Goal 12 Responsible production and consumption 1423211784455 Chhikara, N. (ed.) 1423211783414 Panghal, A. (ed.) 1423211783737 Ponnusamy, V. (ed.) 1423211784456 Chaudhary, G. (ed.) Functional foods |
| description |
Functional Foods, the second volume in series, “Bioprocessing in Food Science,” is an up-to-date, comprehensive volume covering the preparation, processes and health benefits of functional foods. Written and edited by a team of experts in the field, this important new volume provides readers extensive knowledge about different types of traditional and commercially available functional foods from different sources, such as milk, meat, cereals, millets and fruits and vegetables.
The main objective of this book is to disseminate knowledge about the recent technologies developed in the field of functional foods to students, researchers, and industry professionals. This will enable them to make crucial decisions regarding the adoption, implementation, economics, and constraints of the different technologies. As the demand for healthy food is increasing, manufacturers are searching for new possibilities for occupying a growing share in the rapidly changing food market.
Covering the use of conventional and non-conventional sources, prebiotics, probiotics and many other topics, with emphasis on their functionality in food systems, this volume also provides insights on the specific packaging requirements for functional foods with maximum illustrations of how to enhance shelf life and create superior quality products. The authors and editors discuss the need for regulatory frameworks, government bodies, guidelines, and their challenges within the context of the functional food market. Whether for the veteran engineer or scientist, the student, or a manager or other technician working in the field, this volume is a must-have for any library. |
| format |
Texto |
| topic_facet |
functional foods health foods food processing food quality food safety new technology terminology SDGs Goal 3 Good health and well-being Goal 12 Responsible production and consumption |
| author |
1423211784455 Chhikara, N. (ed.) 1423211783414 Panghal, A. (ed.) 1423211783737 Ponnusamy, V. (ed.) 1423211784456 Chaudhary, G. (ed.) |
| author_facet |
1423211784455 Chhikara, N. (ed.) 1423211783414 Panghal, A. (ed.) 1423211783737 Ponnusamy, V. (ed.) 1423211784456 Chaudhary, G. (ed.) |
| author_sort |
1423211784455 Chhikara, N. (ed.) |
| title |
Functional foods |
| title_short |
Functional foods |
| title_full |
Functional foods |
| title_fullStr |
Functional foods |
| title_full_unstemmed |
Functional foods |
| title_sort |
functional foods |
| publisher |
Hoboken, NJ (USA) John Wiley & Sons/Scrivener Pub. |
| publishDate |
2022 |
| url |
https://onlinelibrary-wiley-com.fao.idm.oclc.org/doi/book/10.1002/9781119776345 |
| work_keys_str_mv |
AT 1423211784455chhikaraned functionalfoods AT 1423211783414panghalaed functionalfoods AT 1423211783737ponnusamyved functionalfoods AT 1423211784456chaudharyged functionalfoods |
| _version_ |
1768620471023042560 |