7241235Functional Food Ingredients from Plantshttps://www.gandhi.com.mx/functional-food-ingredients-from-plants-9780128165683/phttps://gandhi.vtexassets.com/arquivos/ids/2588395/3c792e15-35c4-435d-b4be-b7e1f8c43405.jpg?v=63879259684657000021772419MXNAcademic PressInStock/Ebooks/<p>Functional Food Ingredients from Plants, Volume 90, the latest release in the Advances in Food and Nutrition Research series, provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce disease risk and optimize health. Updates to this release include sections on Natural antioxidants of plant origin, Dietary fiber sources, The impact of molecular interactions with phenolic compounds on food polysaccharides functionality, Plant phenolics as functional ingredients, Pigments and vitamins from plants as functional ingredients, Glucosinolates fate from plants to consumer, and more. - Contains contributions that have been carefully selected based on their vast experience and expertise on the subject - Includes updated, in-depth, and critical discussions of available information, giving the reader a unique opportunity to learn - Encompasses a broad view of the topics at hand</p>...4069270Functional Food Ingredients from Plants21772419https://www.gandhi.com.mx/functional-food-ingredients-from-plants-9780128165683/phttps://gandhi.vtexassets.com/arquivos/ids/2588395/3c792e15-35c4-435d-b4be-b7e1f8c43405.jpg?v=638792596846570000InStockMXN99999DIEbook20199780128165683_W3siaWQiOiI2MGI3MDUxZi05NGRkLTQwZmMtOWJiMS00NjhjODFlYTI3ZWIiLCJsaXN0UHJpY2UiOjI0MTksImRpc2NvdW50IjoyNDIsInNlbGxpbmdQcmljZSI6MjE3NywiaW5jbHVkZXNUYXgiOnRydWUsInByaWNlVHlwZSI6Ildob2xlc2FsZSIsImN1cnJlbmN5IjoiTVhOIiwiZnJvbSI6IjIwMjUtMDEtMTdUMTE6MDA6MDBaIiwicmVnaW9uIjoiTVgiLCJpc1ByZW9yZGVyIjpmYWxzZX1d9780128165683_<p>Functional Food Ingredients from Plants, Volume 90, the latest release in the Advances in Food and Nutrition Research series, provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce disease risk and optimize health. Updates to this release include sections on Natural antioxidants of plant origin, Dietary fiber sources, The impact of molecular interactions with phenolic compounds on food polysaccharides functionality, Plant phenolics as functional ingredients, Pigments and vitamins from plants as functional ingredients, Glucosinolates fate from plants to consumer, and more. - Contains contributions that have been carefully selected based on their vast experience and expertise on the subject - Includes updated, in-depth, and critical discussions of available information, giving the reader a unique opportunity to learn - Encompasses a broad view of the topics at hand</p>...9780128165683_Academic Presslibro_electonico_9780128165683_9780128165683Lillian BarrosInglésMéxicohttps://getbook.kobo.com/koboid-prod-public/elsevierrefmonographs-epub-8114ac95-d2f3-41dd-a469-8fa6bab2ca01.epub2019-08-22T00:00:00+00:00Academic Press