| 000 | 01126nam a2200205Ia 4500 | ||
|---|---|---|---|
| 003 | NULRC | ||
| 005 | 20250605085642.0 | ||
| 008 | 250520s9999 xx 000 0 und d | ||
| 020 | _a8189729128 | ||
| 040 | _cNULRC | ||
| 050 | _aTP 372.5 .E34 2007 | ||
| 245 | 0 |
_aEffects of food processing on bioactive compounds / _cedited by Meenakshi Paul. |
|
| 260 |
_aNew Delhi, India : _bGene-Tech Books, _cc2007 |
||
| 300 |
_av, 260 pages : _billustrations ; _c23 cm. |
||
| 504 | _aIncludes bibliographical references and index. | ||
| 505 | _aBioactive compounds in food -- Critical steps in developing functional foods -- Role of biotechnology in functional food production -- Traditional food processing methods -- Processing techniques specific to vegetables -- Processing techniques specific to fruits -- Production of nutraceuticals -- Maintaining the the nutritional quality of bread -- Nutritional value of processed organic food -- Soy protein products: methods of preparation and usage -- Enhanced bioavailability of iron mungbean. | ||
| 650 | _aBIOACTIVE COMPOUNDS | ||
| 700 |
_aPaul, Meenakshi _eeditor |
||
| 942 |
_2lcc _cBK |
||
| 999 |
_c4385 _d4385 |
||