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Science of Marine Functional Ingredients in Food Processing - Application in Bakery and Pasta Products - Kadam, Shekhar / Prabhasankar, P.
Vergriffenes Buch, derzeit bei uns nicht verfügbar.
(*)
Kadam, Shekhar / Prabhasankar, P.:
Science of Marine Functional Ingredients in Food Processing - Application in Bakery and Pasta Products - Taschenbuch

2010, ISBN: 9783639229264

[ED: Taschenbuch / Paperback], [PU: VDM Verlag Dr. Müller], With consumer s quest for new functional foods, all eyes are concentrated for new sources of functional ingredients and nutraceuticals. Marine food, due to its phenomenal biodiversity is treasure house of many novel healthy food ingredients and biologically active compounds such as fish oils, fish proteins, bioactive peptides, seaweeds, macroalgae and microalgae. Despite having so much health benefits, marine functional ingredients have been underexploited for food purposes. Thus, this book aims at exploring the Science behind the potential of marine functional ingredients, scope, their source, nature and potential health benefits. Bakery and Pasta products, being most widely consumed food products all over the world are best sources of incorporating the marine functional ingredient and for reaching the targeted population. This book takes insight to the physico-chemical changes, nutritional and microstructure changes in bakery and pasta products on incorporation which will open the new doors of functional foods to tackle chronic health problems. This book covers more than 100 references and will be useful to food manufacturers, scientist, graduate and postgraduate students., DE, [SC: 0.00], Neuware, gewerbliches Angebot, 112, [GW: 155g], Selbstabholung und Barzahlung, PayPal, offene Rechnung, Banküberweisung, Interntationaler Versand

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Science of Marine Functional Ingredients in Food Processing - Application in Bakery and Pasta Products - Kadam, Shekhar / Prabhasankar, P.
Vergriffenes Buch, derzeit bei uns nicht verfügbar.
(*)
Kadam, Shekhar / Prabhasankar, P.:
Science of Marine Functional Ingredients in Food Processing - Application in Bakery and Pasta Products - Taschenbuch

2010, ISBN: 9783639229264

[ED: Taschenbuch / Paperback], [PU: VDM Verlag Dr. Müller], With consumer s quest for new functional foods, all eyes are concentrated for new sources of functional ingredients and nutraceuticals. Marine food, due to its phenomenal biodiversity is treasure house of many novel healthy food ingredients and biologically active compounds such as fish oils, fish proteins, bioactive peptides, seaweeds, macroalgae and microalgae. Despite having so much health benefits, marine functional ingredients have been underexploited for food purposes. Thus, this book aims at exploring the Science behind the potential of marine functional ingredients, scope, their source, nature and potential health benefits. Bakery and Pasta products, being most widely consumed food products all over the world are best sources of incorporating the marine functional ingredient and for reaching the targeted population. This book takes insight to the physico-chemical changes, nutritional and microstructure changes in bakery and pasta products on incorporation which will open the new doors of functional foods to tackle chronic health problems. This book covers more than 100 references and will be useful to food manufacturers, scientist, graduate and postgraduate students., DE, [SC: 0.00], Neuware, gewerbliches Angebot, 112, [GW: 155g], Selbstabholung und Barzahlung, PayPal, offene Rechnung, Banküberweisung, Internationaler Versand

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Science of Marine Functional Ingredients in Food Processing - Application in Bakery and Pasta Products
Vergriffenes Buch, derzeit bei uns nicht verfügbar.
(*)
Science of Marine Functional Ingredients in Food Processing - Application in Bakery and Pasta Products - Taschenbuch

2010, ISBN: 9783639229264

[ED: Taschenbuch / Paperback], [PU: VDM Verlag Dr. Müller], With consumer s quest for new functional foods, all eyes are concentrated for new sources of functional ingredients and nutraceuticals. Marine food, due to its phenomenal biodiversity is treasure house of many novel healthy food ingredients and biologically active compounds such as fish oils, fish proteins, bioactive peptides, seaweeds, macroalgae and microalgae. Despite having so much health benefits, marine functional ingredients have been underexploited for food purposes. Thus, this book aims at exploring the Science behind the potential of marine functional ingredients, scope, their source, nature and potential health benefits. Bakery and Pasta products, being most widely consumed food products all over the world are best sources of incorporating the marine functional ingredient and for reaching the targeted population. This book takes insight to the physico-chemical changes, nutritional and microstructure changes in bakery and pasta products on incorporation which will open the new doors of functional foods to tackle chronic health problems. This book covers more than 100 references and will be useful to food manufacturers, scientist, graduate and postgraduate students., [SC: 0.00], Neuware, gewerbliches Angebot, [GW: 155g]

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Science of Marine Functional Ingredients in Food Processing als Buch von Shekhar Kadam, P. Prabhasankar - Shekhar Kadam, P. Prabhasankar
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Shekhar Kadam, P. Prabhasankar:
Science of Marine Functional Ingredients in Food Processing als Buch von Shekhar Kadam, P. Prabhasankar - gebunden oder broschiert

ISBN: 9783639229264

ID: 712653541

Science of Marine Functional Ingredients in Food Processing:Application in Bakery and Pasta Products Shekhar Kadam, P. Prabhasankar Science of Marine Functional Ingredients in Food Processing:Application in Bakery and Pasta Products Shekhar Kadam, P. Prabhasankar Bücher > Wissenschaft > Umweltwissenschaft, VDM Verlag

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Science of Marine Functional Ingredients in Food Processing: Application in Bakery and Pasta Products - Shekhar Kadam, P. Prabhasankar
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Shekhar Kadam, P. Prabhasankar:
Science of Marine Functional Ingredients in Food Processing: Application in Bakery and Pasta Products - Taschenbuch

2010, ISBN: 9783639229264

ID: 615183924

VDM Verlag Dr. Müller, 2010-04-14. Paperback. Good., VDM Verlag Dr. Müller, 2010-04-14

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Details zum Buch
Science of Marine Functional Ingredients in Food Processing

With consumer's quest for new functional foods, all eyes are concentrated for new sources of functional ingredients and nutraceuticals. Marine food, due to its phenomenal biodiversity is treasure house of many novel healthy food ingredients and biologically active compounds such as fish oils, fish proteins, bioactive peptides, seaweeds, macroalgae and microalgae. Despite having so much health benefits, marine functional ingredients have been underexploited for food purposes. Thus, this book aims at exploring the Science behind the potential of marine functional ingredients, scope, their source, nature and potential health benefits. Bakery and Pasta products, being most widely consumed food products all over the world are best sources of incorporating the marine functional ingredient and for reaching the targeted population. This book takes insight to the physico-chemical changes, nutritional and microstructure changes in bakery and pasta products on incorporation which will open the new doors of functional foods to tackle chronic health problems. This book covers more than 100 references and will be useful to food manufacturers, scientist, graduate and postgraduate students.

Detailangaben zum Buch - Science of Marine Functional Ingredients in Food Processing


EAN (ISBN-13): 9783639229264
ISBN (ISBN-10): 3639229266
Gebundene Ausgabe
Taschenbuch
Erscheinungsjahr: 2010
Herausgeber: VDM Verlag
112 Seiten
Gewicht: 0,183 kg
Sprache: eng/Englisch

Buch in der Datenbank seit 08.03.2007 21:53:59
Buch zuletzt gefunden am 26.09.2017 18:24:25
ISBN/EAN: 9783639229264

ISBN - alternative Schreibweisen:
3-639-22926-6, 978-3-639-22926-4


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