Wild Plants, Mushrooms and Nuts - Functional Food Properties and Applications

野生植物、蘑菇与坚果:功能特性与食品应用

食品科学技术基础学科

售   价:
1804.00
发货周期:预计3-5周发货
作      者
出  版 社
出版时间
2016年11月14日
装      帧
精装
ISBN
9781118944622
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页      码
496
开      本
168.3x244.5mm
语      种
英文
综合评分
5 分
我 要 买
- +
库存 30 本
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图书简介
Wild Plants, Mushrooms and Nuts: Functional Properties and Food Applications is a compendium of current and novel research on the chemistry, biochemistry, nutritional and pharmaceutical value of traditional food products, namely wild mushrooms, plants and nuts, which are becoming more relevant in diets, and are especially useful for developing novel health foods and in modern natural food therapies. Topics covered will range from their nutritional value, chemical and biochemical characterization, to their multifunctional applications as food with beneficial effects on health, though their biological and pharmacological properties (antioxidant, antibacterial, antifungal, antitumor capacity, among others). What makes it different?Many of the topics covered here are not included in other books (such as species not previously studied, complete biochemical characterization and biological properties), as in the case of nuts (particularly chestnuts and almonds), which have not been widely study and do not tend to be included in handbooks. On the other hand, mushrooms have been more extensively studied (not least in Wileys own book by Cheung), but much novel research from the last few years has not yet featured in published books. The proposed book will provide a complete and extensive summary of the health benefits (based on accurate bibliography and novelty researches) of selected wild plants, mushroom and nuts.
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