Advanced Dietary Fibre Technology (PDF)
(Sprache: Englisch)
Dietary fibre technology is a sophisticated component of the food
industry. This highly practical book presents the state-of-the-art
and explains how the background science translates into commercial
reality. An international team of experts has been...
industry. This highly practical book presents the state-of-the-art
and explains how the background science translates into commercial
reality. An international team of experts has been...
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Dietary fibre technology is a sophisticated component of the food
industry. This highly practical book presents the state-of-the-art
and explains how the background science translates into commercial
reality. An international team of experts has been assembled to
offer both a global perspective and the nuts and bolts information
relevant to those working in the commercial world.
Coverage includes specific dietary fibre components (with
overviews of chemistry, analysis and regulatory aspects of all key
dietary fibres); measurement of dietary fibre and dietary fibre
components (in-vitro and in-vivo); general aspects (eg chemical and
physical nature; rheology and functionality; nutrition and health;
and technological) and current hot topics.
Ideal as an up-to-date overview of the field for food
technologists; nutritionists and quality assurance and production
managers.
industry. This highly practical book presents the state-of-the-art
and explains how the background science translates into commercial
reality. An international team of experts has been assembled to
offer both a global perspective and the nuts and bolts information
relevant to those working in the commercial world.
Coverage includes specific dietary fibre components (with
overviews of chemistry, analysis and regulatory aspects of all key
dietary fibres); measurement of dietary fibre and dietary fibre
components (in-vitro and in-vivo); general aspects (eg chemical and
physical nature; rheology and functionality; nutrition and health;
and technological) and current hot topics.
Ideal as an up-to-date overview of the field for food
technologists; nutritionists and quality assurance and production
managers.
Autoren-Porträt
Barry McCleary is co-founder and President of MegazymeInternational Ireland Limited. He has been actively involved in
dietary fibre and enzyme research over the past three decades; many
of the methods that he has developed have been adopted as
International standards. Dr. McCleary is the incoming International
Director of the American Association of Cereal Chemists.
Leon Prosky of Prosky Associates USA, Nutrition
Consultants, was formerly Program Manager of Nutrition for the US
Food & Drug Administration. He currently serves as General
Referee for Dietary Fiber for the AOAC International and as
Chairman of Technical Committee for Dietary Fibre & Starch for
the AACC.
Bibliographische Angaben
- 2008, 1. Auflage, 560 Seiten, Englisch
- Herausgegeben: Barry Mccleary, Leon Prosky
- Verlag: John Wiley & Sons
- ISBN-10: 0470999608
- ISBN-13: 9780470999608
- Erscheinungsdatum: 27.05.2008
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