Functional Foods and Dietary Supplements: Processing Effects and Health Benefits (repost)
Functional Foods and Dietary Supplements: Processing Effects and Health Benefits by Athapol Noomhorm, Imran Ahmad and Anil K. Anal
English | 2014 | ISBN: 1118227875 | ISBN-13: 9781118227879 | 512 pages | PDF | 11 MB
English | 2014 | ISBN: 1118227875 | ISBN-13: 9781118227879 | 512 pages | PDF | 11 MB
This book highlights the effects of food processing on the active ingredients of a wide range of functional food materials, with a particular focus on foods of Asian origin.
Asian foods, particularly herbs, are becoming increasingly accepted and demanded globally, with many Western consumers starting to recognize and seek out their health-giving properties. This book focuses on the extraction of ingredients which from materials which in the West are seen as “alternative” - such as flour from soybeans instead of wheat, or bran and starch from rice – but which have long histories in Asian cultures.