Functional Foods and Chronic Disease: Role of Sensory, Chemistry and Nutrition

Functional Foods and Chronic Disease: Role of Sensory, Chemistry and Nutrition

  • 定價:5700

分期價:(除不盡餘數於第一期收取) 分期說明

3期0利率每期19006期0利率每期950
  • 運送方式:
  • 臺灣與離島
  • 海外
  • 可配送點:台灣、蘭嶼、綠島、澎湖、金門、馬祖
  • 可取貨點:台灣、蘭嶼、綠島、澎湖、金門、馬祖
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內容簡介

Functional Foods and Chronic Disease: Role of Sensory, Chemistry and Nutrition explores the range of functional foods that are effective against a wide range of chronic diseases and addresses the impact of functional food bioactive compounds on organoleptic properties. Beginning with an introduction that details the key sensory and advanced instrumental methods essential for addressing the common problems associated with designing functional foods, the book also addresses the impact of aging and chronic diseases on sensory acuity as well as the effectiveness of functional foods in treating a wide range of chronic diseases.

Sections highlight the need for acceptable functional foods for individuals suffering from a wide range of chronic diseases and contain practical recommendations for their development. Food scientists, nutritionists, dietitians, food product developers, food supplement producers, food ingredient developers, natural product scientists, herbalists, and pharmacists, as well as students studying related areas, will benefit from this important resource.

 

詳細資料

  • ISBN:9780323917476
  • 規格:平裝 / 22.86 x 15.24 cm / 普通級 / 初版
  • 出版地:美國

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