000			01841nam a22003134i 4500
001			8172
999			_c8172 _d8172
003			ES-VaUE
005			20200914190530.0
006			a||||fo|||| 00| 0
007			cr cn |||mnn||
008			200914s2020 ||||| |||| 00| 0 eng d
020			_a978-981-15-4716-4
040			_bspa _dES-VaUE
050			_aTX361 _b.F86 2020 EB
245			_aFunctional Food Products and Sustainable Health _cSaghir Ahmad, Nasser Abdulatif Al-Shabib
260			_aCham _bSpringer Nature Singapore _c2020
300			_a1 recurso en línea (425 páginas)
336			_2rdacontent _aTexto (visual) _btxt
337			_2rdamedia _aelectrónico _bc
338			_2rdacarrier _arecurso electrónico _bcr
520			_aThere is a growing global awareness of the link between good diet and health. This fascinating book reviews various functional foods or nutraceuticals and the bio-active compounds they contain in order to identify the role of bioactive compounds such as nisin, micronutrients, and hydrocolloids in the diet in overall human health. It also provides up-to-date information on functional elements like antioxidants, dietary fibres, pre & probiotics, vitamins and mineral-enriched foods in the human diet. Consisting of fifteen chapters, the book offers a systematic review of the key factors in the preparation of functional foods from selected sources, and also describes the processing, preservation and packaging of a range of functional food products.
650		7	_2embne _96661 _aNutrición
650		7	_2embne _915751 _aSalud
700			_9515839 _aAhmad, Saghir
700			_9515840 _aAl-Shabib, Nasser Abdulatif
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=http://link.springer.com/book/10.1007/978-981-15-4716-4 _zAcceso a este recurso digital (usuarios Universidad Europea de Valencia)
942			_2lcc _cLE
998			_db