Functional Properties of Traditional Foods

• Corporate Author: SpringerLink (Online service)
• Other Authors: Kristbergsson, Kristberg (Editor), Ötles, Semih (Editor)
• Format: Electronic eBook
• Language: English
• Published: Boston, MA : Springer US : Imprint: Springer, 2016.
• Series: Integrating Food Science and Engineering Knowledge Into the Food Chain ; 12
• Subjects: Chemistry.; Food > Biotechnology.; Nutrition.; Microbiology.; Food Science.; Food Microbiology.

This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world. The volume is divided into four sections that address different key topics in the area of study. Part I provides a general overview of the m...