| 期刊全稱(chēng) | Bioactive Molecules in Food | | 影響因子2023 | Jean-Michel Mérillon,Kishan Gopal Ramawat | | 視頻video | http://file.papertrans.cn/187/186467/186467.mp4 | | 發(fā)行地址 | Provides comprehensive and authoritative information on bioactive molecules in food.Offers detailed case studies of functional food, relevant to students, researchers and industrial professionals.Summ | | 學(xué)科分類(lèi) | Reference Series in Phytochemistry | | 圖書(shū)封面 |  | | 影響因子 | .This reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental state of our body. Although the concept of functional food is new, the consumption of selected food to attain a specific effect existed already in ancient civilizations, namely of China and India. Consumers are now more attentive to food quality, safety and health benefits, and the food industry is led to develop processed- and packaged-food, particularly in terms of calories, quality, nutritional value and bioactive molecules. .This book covers the entire range of bioactive molecules presented in daily food, such as carbohydrates, proteins, lipids, isoflavonoids, carotenoids, vitamin C, polyphenols, bioactive molecules presented in wine, beer and cider. Concepts like French paradox, Mediterranean diet, healthy diet of eating fruits and vegetables, vegan and vegetarian diet, functional foods are described with suitable casestudies. Readers will also discover a very timely compilation of methods for bioactive molecules analysis. ..Written by highly renowned scientists of the field, this reference work appeals to a wide readersh | | Pindex | Reference work 2019 |
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