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Functional Foods: Biochemical and Processing Aspects, Volume 1
✍️ Mazza, Giuseppe
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📝 Description: Functional Foods: Biochemical and Processing Aspects, Volume 1
This reference provides a comprehensive treatment of the physiological effects of foods and food components capable of promoting good health and preventing or alleviating diseases. It assembles extensive information on the nature and physiological effects of biologically-active components of major plant foods. Internationally renowned specialists discuss how to manufacture and evaluate food products with health enhancing effects, using both traditional and novel processing methods. This comprehensive volume serves the information needs of food scientists and technologists, food process engineers, biochemists, nutritionists, and public health professionals.
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The starting rating comes from the team Eatbook Family —
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4.6
Based on 1 reviews
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Eatbook Family editorial team
The publisher's catalogue description outlines a dense, research-driven reference rather than a recipe collection. It does not suit general readers, home bakers, or culinary enthusiasts seeking approachable kitchen inspiration. Those without a background in biochemistry, food technology, or nutrition will likely find the specialized discourse impenetrable. However, for practitioners seeking rigorous data on biologically-active food components and manufacturing methodologies, it serves as a highly valuable professional tool.
