Nutraceutical and functional food components : effects of innovative processing techniques

• Material Type: 図書
• ISBN: 9780128052570 (hbk); 0128052570 (hbk)
• Title: Nutraceutical and functional food components : effects of innovative processing techniques
• Author/Editor: edited by Charis M. Galanakis.
• Author Heading: Galanakis, Charis M.
• Publication, Distribution, etc.: London, United Kingdom : Academic Press (出版)
• Publication Date: [2017]
• Publication Date (W3CDTF): 2017
• Extent: xviii, 364 pages
• Other physical details: illustrations
• Size: 24 cm
• Place of Publication (Country Code): GB
• Text Language Code: eng
• Content Type: text
• Media Type: unmediated
• Carrier Type: volume
• Subject Heading: Functional foods.; Food--Composition.; Functional Food--analysis.; Dietary Supplements--analysis.; Food Analysis.; Food Handling.
• LCC: QP144.F85
• DDC: 613.2
• NDLC: PC25
• Target Audience: 一般
• Note (Bibliography): Includes bibliographical references and index.
• Holding library: 国立国会図書館
• Call No.: PC25-B98
• Data Provider (Database): 国立国会図書館 : 国立国会図書館蔵書; https://ndlsearch.ndl.go.jp
• Bibliographic ID (NDL): 027639982; http://id.ndl.go.jp/bib/027639982
• LC Control Number: 2016960447; https://lccn.loc.gov/2016960447
• OCLC No.: 957503310; https://www.worldcat.org/oclc/957503310
• Cataloging Rule: RDA
• Bibliographic Record Category (NDL): 211

• Contents: Introduction / Charis M. GalanakisProteins, peptides, and amino acids / Reza Tahergorabi and Seyed Vali HosseiniCarbohydrates / Lia Noemi Gerschenson,...