| Judul | Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages / Antonella Pasqualone (editor); Carmine Summo (editor) |
| Pengarang | Pasqualone, Antonella Summo, Carmine |
| Penerbitan | Basel : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Deskripsi Fisik | 306 p. |
| ISBN | 9783036507064 |
| Subjek | DIETARY FIBER |
| Catatan | Increased consumer awareness of the effects of food in preventing nutrient-related diseases and maintaining physical and mental well-being has made nutritional improvement an important goal for the food and beverage industry, including the cereal sector. The Book “Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages” collects research articles aimed at exploring innovative ways to improve cereal-based foods and beverages; an old—if not ancient—group of products which are still on our table every day. The main directions of research aimed at nutritional improvement have to face either excess or deficiency in the diet. To this end, different strategies may be adopted, such as the reformulation of products, the introduction of functional ingredients, and the application of biotechnologies to increase the bioavailability of bioactive compounds. These interventions, however, can alter the physico-chemical and sensory properties of final products, making it necessary to achieve a balance betw |
| Bentuk Karya | Tidak ada kode yang sesuai |
| Target Pembaca | Tidak ada kode yang sesuai |
| Lokasi Akses Online |
https://directory.doabooks.org/handle/20.500.12854/76392 |
| No Barcode | No. Panggil | Akses | Lokasi | Ketersediaan |
|---|---|---|---|---|
| 319825192 | 613.4 Qua | Baca Online | Perpustakaan Pusat - Online Resources Ebook |
Tersedia |
| Tag | Ind1 | Ind2 | Isi |
| 001 | INLIS000000000160878 | ||
| 005 | 20250424031307 | ||
| 007 | ta | ||
| 008 | 250424################|##########|#|## | ||
| 020 | # | # | $a 9783036507064 |
| 035 | # | # | $a 0010-0425000810 |
| 082 | # | # | $a 613.4 |
| 084 | # | # | $a 613.4 Qua |
| 100 | 1 | # | $a Pasqualone, Antonella |
| 245 | 1 | # | $a Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages /$c Antonella Pasqualone (editor); Carmine Summo (editor) |
| 260 | # | # | $a Basel :$b MDPI - Multidisciplinary Digital Publishing Institute,$c 2021 |
| 300 | # | # | $a 306 p. |
| 505 | # | # | $a Increased consumer awareness of the effects of food in preventing nutrient-related diseases and maintaining physical and mental well-being has made nutritional improvement an important goal for the food and beverage industry, including the cereal sector. The Book “Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages” collects research articles aimed at exploring innovative ways to improve cereal-based foods and beverages; an old—if not ancient—group of products which are still on our table every day. The main directions of research aimed at nutritional improvement have to face either excess or deficiency in the diet. To this end, different strategies may be adopted, such as the reformulation of products, the introduction of functional ingredients, and the application of biotechnologies to increase the bioavailability of bioactive compounds. These interventions, however, can alter the physico-chemical and sensory properties of final products, making it necessary to achieve a balance between nutritional and quality modification. This book offers readers information on innovative ways to improve cereal-based foods and beverages, useful for researchers and for industry operators. |
| 650 | # | # | $a DIETARY FIBER |
| 700 | 1 | # | $a Summo, Carmine |
| 856 | # | # | $a https://directory.doabooks.org/handle/20.500.12854/76392 |
| 990 | # | # | $a 319825192 |
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