| Titre : | Food Biotechnology and Functional Foods |
| Auteurs : | Cohen Ratledge, Auteur |
| Support: | Livre |
| Editeur : | Bibliotex, 2026 |
| ISBN/ISSN/EAN : | 978-1-984693-88-4 |
| Langues: | Anglais |
| Index. décimale : | 660 (Industries chimiques et alimentaires) |
| Mots-clés: | Food ; Biotechnology ; Functional |
| Résumé : | Food biotechnology involves the use of scientific techniques to improve the nutritional content, safety, and quality of food product_backups. Functional foods, which are enriched with bioactive compounds, offer potential health benefits beyond basic nutrition, contributing to disease prevention and overall wellness. Exploring the fascinating field of food biotechnology, this book covers the intersection of science and food product_backupion. It examines the innovative methods and technologies used in developing functional foods, which offer specific health benefits beyond basic nutrition. The book discusses genetic engineering, fermentation, and other biotechnological approaches that enhance food quality, nutritional content, and bioactive properties. It also addresses the potential implications and controversies surrounding these advancements. |
| Sommaire : |
Table of Contents
Chapter 1 Introduction to Food Biotechnology Chapter 2 Functional Foods and Nutraceuticals Chapter 3 Fermentation Technology in Food Biotechnology Chapter 4 Probiotics and Prebiotics in Functional Foods Chapter 5 Enzymes for Use in Functional Foods Chapter 6 Biopreservation of Foods Chapter 7 Nanotechnology Applications in Functional Foods |
| En ligne : | https://www.bibliotex.com/explore;searchText=food%20biotechnology%20and%20functional%20foods;phraseMatch=0;themeName=Default-Theme/product-details/461863 |
Exemplaires (1)
| Cote | Support | Localisation | Disponibilité | Emplacement |
|---|---|---|---|---|
| N./148 | CD | Bibliothèque centrale El Allia | Disponible | Magazin |
Consulter en ligne (1)
 https://documentation.univ-biskra.dz/digital_docs/9781984693884.pdf URL |
