Spice Bioactive Compounds

香料生物活性化合物:特性、应用与健康益处

食品科学技术基础学科

原   价:
2123.00
售   价:
1698.00
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平台大促 低至8折优惠
发货周期:国外库房发货,通常付款后3-5周到货!
出  版 社
出版时间
2022年08月01日
装      帧
精装
ISBN
9781032062914
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页      码
360
开      本
254 x 178 mm (7 x 10)
语      种
英文
版      次
1
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图书简介
Nature offers us spices, which are a significant part of healthy and nutritious foods. The presence of abundant bioactive compounds in these spices makes them interesting from a scientific and health perspective. Extracts obtained from spice materials possess many health benefits and are rich sources of antioxidants, which suppress reactive oxygen species. Spice Bioactive Compounds: Properties, Applications, and Health Benefits collects such information together in one book, presenting all necessary features related to spices and their properties. Exploring the most recent research related to the extraction, isolation, encapsulation, identification, and characterization of bioactive compounds present in spices, this book also covers the health element of spices and its utilization as a treatment for various disorders. Key Features:Discusses about 14 different spices and their salient features Presents the novel technologies used in the extraction, isolation and identification of bioactive compounds from spicesExplores the utilization of spices as culinary use in food Industries such as the food and pharmaceutical industry have great interest in the use of bioactive compounds for the production of drugs and functional foods. Written by experts in their field, this book will be useful to anyone in either industry, as well as those who have an interest in the use of such bioactive compounds for the production of drugs and functional foods.
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