Description: Bioactive Compounds in Foods : Effects of Processing and Storage, Hardcover by Ho, Chi-Tang (EDT); Lee, Tung-Ching (EDT), ISBN 0841237654, ISBN-13 9780841237650, Brand New, Free shipping in the US This text stems from a March 2000 symposium held in San Francisco. International researchers from academia, industry, and government present the latest findings on processing effect on bioactive compounds in foods, with current experimental data, mechanisms, methodologies, practical application to food quality, and the nutritional and clinical impacts to health benefits. For food scientists, food chemists, nutritionists, dietitians, medicinal and pharmaceutical scientists, physicians, and health-conscious consumers. Distributed by Oxford U. Press. Annotation c. Book News, Inc., Portland, OR ()
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Book Title: Bioactive Compounds in Foods : Effects of Processing and Storage
Number of Pages: 272 Pages
Publication Name: Bioactive Compounds in Foods : Effects of Processing and Storage
Language: English
Publisher: American Chemical Society
Subject: Food Science, Life Sciences / Biochemistry, Industries / Food Industry
Item Height: 0.8 in
Publication Year: 2002
Item Weight: 17.5 Oz
Type: Textbook
Item Length: 6.2 in
Subject Area: Technology & Engineering, Science, Business & Economics
Author: Chi-Tang Ho
Series: Acs Symposium Ser.
Item Width: 9.1 in
Format: Hardcover
