| Judul | Advances in the Design, Analysis and Evaluation of Functional Foods / Edited by: Jovana Petrovic; Ivana Nikolic; Dragana Šoronja-Simovic |
| Pengarang | Petrovic, Jovana Nikolic,Ivana Šoronja-Simovic, Dragana |
| EDISI | - |
| Penerbitan | Basel : MDPI, 2026 |
| Deskripsi Fisik | 186p. :ill. |
| ISBN | 978-3-7258-8940-2 |
| Subjek | FUNCTIONAL FOODS |
| Catatan | This reprint presents the latest advances in the design, analysis, and evaluation of functional foods, with a special emphasis on innovative ingredients, processing strategies, nutritional quality, bioactive compounds, and health-related functionality. The collected studies explore different approaches to developing foods with improved nutritional and functional properties while maintaining desirable technological and sensory characteristics. Special attention is paid to the characterization of bioactive components, innovative food matrices, processing effects, analytical methods, and the valorization of natural and alternative food ingredients. By combining research from food science, food technology, nutrition and related disciplines, this reprint provides an overview of current approaches and new trends in the development and evaluation of functional food products. |
| Bentuk Karya | Tidak ada kode yang sesuai |
| Target Pembaca | Tidak ada kode yang sesuai |
| Lokasi Akses Online |
https://www.mdpi.com/books/reprint/13430-advances-in-the-design-analysis-and-evaluation-of-functional-foods |
| No Barcode | No. Panggil | Akses | Lokasi | Ketersediaan |
|---|---|---|---|---|
| 373626192 | 664.06 Adv | Baca Online | Perpustakaan Pusat - Online Resources Ebook |
Tersedia |
| Tag | Ind1 | Ind2 | Isi |
| 001 | INLIS000000000171111 | ||
| 005 | 20261019095137 | ||
| 007 | ta | ||
| 008 | 261019################|##########|#|## | ||
| 020 | # | # | $a 978-3-7258-8940-2 |
| 035 | # | # | $a 0010-1026000506 |
| 082 | # | # | $a 664.06 |
| 084 | # | # | $a 664.06 Adv |
| 245 | # | # | $a Advances in the Design, Analysis and Evaluation of Functional Foods /$c Edited by: Jovana Petrovic; Ivana Nikolic; Dragana Šoronja-Simovic |
| 250 | # | # | $a - |
| 260 | # | # | $a Basel :$b MDPI,$c 2026 |
| 300 | # | # | $a 186p. : $b ill. |
| 505 | # | # | $a This reprint presents the latest advances in the design, analysis, and evaluation of functional foods, with a special emphasis on innovative ingredients, processing strategies, nutritional quality, bioactive compounds, and health-related functionality. The collected studies explore different approaches to developing foods with improved nutritional and functional properties while maintaining desirable technological and sensory characteristics. Special attention is paid to the characterization of bioactive components, innovative food matrices, processing effects, analytical methods, and the valorization of natural and alternative food ingredients. By combining research from food science, food technology, nutrition and related disciplines, this reprint provides an overview of current approaches and new trends in the development and evaluation of functional food products. |
| 650 | # | # | $a FUNCTIONAL FOODS |
| 700 | 1 | # | $a Nikolic,Ivana |
| 700 | 1 | # | $a Petrovic, Jovana |
| 700 | 1 | # | $a Šoronja-Simovic, Dragana |
| 856 | # | # | $a https://www.mdpi.com/books/reprint/13430-advances-in-the-design-analysis-and-evaluation-of-functional-foods |
| 990 | # | # | $a 373626192 |
Content Unduh katalog
Karya Terkait :