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Functional Properties of Traditional Foods (Integrating Food Science and Engineering Knowledge Into the Food Chain)
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Description for Functional Properties of Traditional Foods (Integrating Food Science and Engineering Knowledge Into the Food Chain)
Hardcover. Editor(s): Kristbergsson, Kristberg; Otles, Semih. Series: Integrating Food Science and Engineering Knowledge into the Food Chain. Num Pages: 342 pages, 33 black & white illustrations, 38 colour illustrations, 97 black & white tables, 38 colo. BIC Classification: PSB; PSG; TDCT. Category: (P) Professional & Vocational. Dimension: 235 x 155. .
This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world. The volume is divided into four sections that address different key topics in the area of study.
Part I provides a general overview of the material, with chapters on functional aspects of antioxidants and probiotics in traditional food. This section also includes chapters on the potential health benefits of Thai, Slovak and Turkish traditional foods. Part II contains eight chapters on cereal-based foods, including chapters on Carob flour, products from Mexican Chia, and the ancient ... Read more
This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world. The volume is divided into four sections that address different key topics in the area of study.
Part I provides a general overview of the material, with chapters on functional aspects of antioxidants and probiotics in traditional food. This section also includes chapters on the potential health benefits of Thai, Slovak and Turkish traditional foods. Part II contains eight chapters on cereal-based foods, including chapters on Carob flour, products from Mexican Chia, and the ancient ... Read more
Product Details
Format
Hardback
Publication date
2016
Publisher
Springer
Condition
New
Series
Integrating Food Science and Engineering Knowledge into the Food Chain
Number of Pages
384
Place of Publication
New York, United States
ISBN
9781489976604
SKU
V9781489976604
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About N/A
Kristberg Kristbergsson is Professor of Food Science at the Department of Food Science and Nutrition at the University of Iceland. Dr. Kristbergsson has a BS in Food Science from the Department of Chemistry at the University of Iceland and earned his MS, M. Phil and PhD in Food Science from Rutgers University. His research interests include physicochemical properties of foods, ... Read more
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