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Pomegranate: Chemistry, Processing & Health Benefits
August Caligiani (Ed.)
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Description for Pomegranate: Chemistry, Processing & Health Benefits
Hardback. Editor(s): Caligiani, August. Num Pages: 291 pages. BIC Classification: KNDF; MBN; TDCT. Category: (P) Professional & Vocational. Dimension: 184 x 260 x 19. Weight in Grams: 626.
Pomegranates are increasingly distributed and consumed worldwide both as fresh fruit or processed products, like juices and food supplements. The present commercial success of this fruit and its purported health benefits are associated with an impressive increase of scientific research published on the pomegranate. The huge amount of new data produced every year by the scientific community necessitates a periodic review of the results. The aim of this book is to provide an update of the results in pomegranate research. Each chapter is conceived as an in-depth, state-of-the art compilation on the main topics regarding pomegranates. This is to ... Read more
Pomegranates are increasingly distributed and consumed worldwide both as fresh fruit or processed products, like juices and food supplements. The present commercial success of this fruit and its purported health benefits are associated with an impressive increase of scientific research published on the pomegranate. The huge amount of new data produced every year by the scientific community necessitates a periodic review of the results. The aim of this book is to provide an update of the results in pomegranate research. Each chapter is conceived as an in-depth, state-of-the art compilation on the main topics regarding pomegranates. This is to ... Read more
Product Details
Publisher
Nova Science Publishers Inc
Format
Hardback
Publication date
2016
Condition
New
Weight
625g
Number of Pages
291
Place of Publication
New York, United States
ISBN
9781634856874
SKU
V9781634856874
Shipping Time
Usually ships in 5 to 9 working days
Ref
99-1
About August Caligiani (Ed.)
Augusta Caligiani was born in 1973. In 1997 she obtained the Master Degree in Chemistry at the University of Parma, where in 2000 she completed cum laude a Master in Food Chemistry and Technology. In 2006 she obtained the Ph.D. in Food Science and Technology and from 2005 she is Research Associate in Food Chemistry at the University of Parma. ... Read more
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