Innovative thermal and non-thermal processing, bioaccessibility and bioavailability of nutrients and bioactive compounds / edited by Francisco J. Barba, Jorge Manuel Alexandre Saraiva, Giancarlo Cravotto, José M. Lorenzo.
| Other author | Barba, Francisco (Francisco J.) |
| Format | Electronic |
| Publication Info | Duxford, United Kingdom : Woodhead Publishing, an imprint of Elsevier, [2019] |
| Description | xii, 357 pages ; 23 cm. |
| Supplemental Content | Full text available from eBook - Agricultural, Biological, and Food Sciences 2019 |
| Subjects |
| Series | Woodhead Publishing series in food science, technology and nutrition |
| Partial contents | An integrated strategy between gastronomic science, food science and technology, and nutrition in the development of healthy food products / Elena Roselló-Soto [and 7 others] -- Methods for determining bioavailability and bioaccessibility of bioactive compounds and nutrients / Diana I. Santos [and 3 others]. |
| General note | Minimal Level Cataloging Plus. |
| Bibliography note | Includes bibliographical references and index. |
| Access restriction | Available only to authorized users. |
| Technical details | Mode of access: World Wide Web |
| Genre/form | Electronic books. |
| LCCN | 2019941369 |
| ISBN | 9780128141748 |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Electronic Resources | Access Content Online | ✔ Available |