Bioactive Factors and Processing Technology for Cereal Foods Bioactive Factors and Processing Technology for Cereal Foods

Bioactive Factors and Processing Technology for Cereal Foods

Jing Wang y otros
    • USD 84.99
    • USD 84.99

Descripción editorial

This book summarizes the reported health benefits of bioactive factors in cereal foods and their potential underlying mechanisms. Focusing on potential mechanisms that contribute to the various effects of bioactive factors on obesity, diabetes and other metabolic diseases, it helps to clarify several dilemmas and encourages further investigations in this field. Intended to promote the consumption of cereal foods or whole cereal foods to reduce the risk of chronic diseases, and to improve daily dietary nutrition in the near future, the book was mainly written for researchers and graduate students in the fields of nutrition, food science and molecular biology.

GÉNERO
Técnicos y profesionales
PUBLICADO
2019
12 de julio
IDIOMA
EN
Inglés
EXTENSIÓN
268
Páginas
EDITORIAL
Springer Nature Singapore
VENDEDOR
Springer Nature B.V.
TAMAÑO
11.4
MB
Key Technologies for On-Demand 6G Network Services Key Technologies for On-Demand 6G Network Services
2024
Singularly Perturbed Jump Systems Singularly Perturbed Jump Systems
2024
Collaborative Optimization of Complex Energy Systems Collaborative Optimization of Complex Energy Systems
2023
High Culture Fever High Culture Fever
2023
G Protein-Coupled Receptors G Protein-Coupled Receptors
2023
The Essential Spinal Cord Injury Medicine Question Bank The Essential Spinal Cord Injury Medicine Question Bank
2022