Name: Advances in Food and Nutrition Research
Price: 6609.00 UYU
Availability: InStock
Author: Fidel , Spanish National Research Council, Paterna (Valencia), Spain) Toldra
ISBN: 9780443429736

portada Advances in Food and Nutrition Research

Formato

Libro Físico

Editorial

Academic Press Inc

Autor

Fidel , Spanish National Research Council, Paterna (Valencia), Spain) Toldra

Colección

Advances in Food and Nutrition Research

Año

2025

N° páginas

518

Encuadernación

Tapa Dura

Dimensiones

22.90 x 15.20 cm

ISBN13

9780443429736

Advances in Food and Nutrition Research

Fidel , Spanish National Research Council, Paterna (Valencia), Spain) Toldra (Autor) · Academic Press Inc · Tapa Dura

Libro Nuevo Importado

Envío: 19 a 24 días háb.

$ 11.016$ 6.609

-40%

Costos de importación incluídos en el precio ✅

Libro Nuevo

Quedan 100 unidades

$ 6.609

Llega entre el 28 Ago y el 04 Sep a Montevideo, Montevideo. Seleccionar ubicación

Agregar a lista de deseos

Reseña del libro "Advances in Food and Nutrition Research"

Advances in Food and Nutrition Research, Volume 116 presents the most recent developments in food science, focusing on the latest advances in understanding fundamental mechanisms and control solutions for lipid oxidation in meat. It delves into the interactions of cold plasma with food ingredient functionality, examines plant-based milk's health impacts, and critically analyzes the nutritional consequences of emerging processed foods. Additionally, the book addresses the formation and reduction of polycyclic aromatic hydrocarbons in processed foods and explores innovative technologies for meat waste valorization and the detection of bacterial pathogens using biosensors and phage biocontrol. Titles of notable chapters include Lipid Oxidation in Meat: From Fundamental Mechanisms to Latest Control Solutions, Cold Plasma interactions with Food Ingredients Functionality, Current Research on Plant-Based Milk and Impact on Health, Emerging Processed Food and its Nutritional Consequences: A Critical Analysis, and Polycyclic Aromatic Hydrocarbons in Processed Foods: Formation, Occurrence, Analysis and Reduction.