Bioactive Molecules in Food

• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Άλλοι συγγραφείς: Mérillon, Jean-Michel (Επιμελητής έκδοσης, http://id.loc.gov/vocabulary/relators/edt), Ramawat, Kishan Gopal (Επιμελητής έκδοσης, http://id.loc.gov/vocabulary/relators/edt)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Cham : Springer International Publishing : Imprint: Springer, 2019.
• Έκδοση: 1st ed. 2019.
• Σειρά: Reference Series in Phytochemistry,
• Θέματα: Food-Biotechnology.; Plant biochemistry.; Nutrition .; Pharmaceutical technology.; Quality control.; Reliability.; Industrial safety.; Food Science.; Plant Biochemistry.; Nutrition.; Pharmaceutical Sciences/Technology.; Quality Control, Reliability, Safety and Risk.

This reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental state of our body. Although the concept of functional food is new, the consumption of selected food to attain a specific effect existed already...