Screen LibraryAdvances in food and nutrition research. Volume one hundred and two /
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| Group Author: | |
|---|---|
| Published: |
Academic Press,
|
| Publisher Address: | Cambridge, MA : |
| Publication Dates: | 2022. |
| Literature type: | Book |
| Language: | English |
| Edition: | First edition. |
| Series: |
Advances in food and nutrition research,
volume 102 |
| Subjects: | |
| Carrier Form: | xii, 339 pages : illustrations (some color), forms ; 24 cm. |
| Bibliography: | Includes bibliographical references. |
| ISBN: |
9780323990844 0323990843 |
| CLC: | R151.3-1 |
| Call Number: | R151.3-1/A244/v.102 |
| Contents: | Stability of polyphenols in food processing -- Contribution of polysaccharides from crustacean in fermented food products -- Back to nature, microbial production of pigments and colorants for food use -- Recent advances in the development of healthier meat products -- Food proteins in the regulation of blood glucose control -- Assessing food authenticity through protein and metabolic markers -- The impact of aromatic plant-derived bioactive compounds on seafood quality and safety. |