Name: Cereals and Cereal-Based Foods: Functional Benefits and Technological Advances for Nutrition and Healthcare (en Inglés)
Price: 239755.00 COP
Availability: InStock
Author: Goyal, Megh R. ; Kaur, Kamaljit ; Kaur, Jaspreet
ISBN: 9781774637883

portada Cereals and Cereal-Based Foods: Functional Benefits and Technological Advances for Nutrition and Healthcare (en Inglés)

Cereals and Cereal-Based Foods: Functional Benefits and Technological Advances for Nutrition and Healthcare (en Inglés)

Formato

Libro Físico

Editorial

Apple Academic Press

Autor

Goyal, Megh R. ; Kaur, Kamaljit ; Kaur, Jaspreet

Idioma

Inglés

N° páginas

320

Encuadernación

Tapa Blanda

ISBN13

9781774637883

N° edición

Categorías

Dietética y nutrición
Medicina complementaria
Ciencia: cuestiones generales

Cereals and Cereal-Based Foods: Functional Benefits and Technological Advances for Nutrition and Healthcare (en Inglés)

Goyal, Megh R. ; Kaur, Kamaljit ; Kaur, Jaspreet (Autor) · Apple Academic Press · Tapa Blanda

Libro Nuevo Importado

Envío: 20 a 26 días háb.

$ 479.509$ 239.755

-50%

Costos de importación incluídos en el precio ✅

Libro Nuevo

Quedan 17 unidades

$ 239.755

¡Envío Gratis! Llega entre el 02 Sep y el 11 Sep a Bogota, Cundinamarca. Seleccionar ubicación

Agregar a lista de deseos

Reseña del libro "Cereals and Cereal-Based Foods: Functional Benefits and Technological Advances for Nutrition and Healthcare (en Inglés)"

This book volume sheds light on the health benefits of selected cereal grains, processing technologies of cereals, specific roles of bioactive compounds of cereals in chronic disease prevention, and traditional and latest technologies to improve the functional benefits of cereal-based products. It presents a thorough review of the functional components of some lesser known or forgotten cereals and their role in maintaining good health. With advancements in cereal science and technology, new methods of processing have emerged that help to preserve or even enhance the health-benefitting properties of cereal grains. Further, plant breeding and biotechnology have contributed greatly in improving nutritional quality and functionality of these grains. This book provides comprehensive information on the simple as well as advanced methodologies for enhancing the properties of cereals that benefit human health. Some new approaches such as bio-fortification and extraction of bioactives from cereals are also included in the text.