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Functional Food Ingredients and Nutraceuticals : Processing Technologies (Revised) (Hardcover)

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About this item

Designed for food scientists and research chemists in the nutraceuticals industry, this is the second edition of a book on processing technologies. There are nine new chapters. They fall into three basic categories: theoretical approaches to simulation and modeling (for mass transfer, extraction processes, and solubility properties), nanotechnologies and nano-microencapsulation technologies, and "green" processing techniques to address concerns about the naturalness and safety of natural products and their manufacturing. The most focus here is on industrial applications. Annotation ©2016 Ringgold, Inc., Portland, OR (protoview.com)
Edition: Revised
Number of Pages: 659
Genre: Technology
Sub-Genre: Food Science
Series Title: Functional Foods and Nutraceuticals
Format: Hardcover
Publisher: Taylor & Francis
Language: English
Street Date: October 23, 2015
TCIN: 50374936
UPC: 9781482240641
Item Number (DPCI): 248-06-4707
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