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This book summarizes the reported health benefits of bioactive factors in cereal foods and their potential underlying mechanisms. Focusing on potential mechanisms that contribute to the various effects of bioactive factors on obesity, diabetes and other metabolic diseases, it helps to clarify several dilemmas and encourages further investigations in this field. Intended to promote the consumption of cereal foods or whole cereal foods to reduce the risk of chronic diseases, and to improve daily dietary nutrition in the near future, the book was mainly written for researchers and graduate students in the fields of nutrition, food science and molecular biology.
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Über die Autorin bzw. den Autor
Dr. Jing Wang is a Professor at the Department of Food Science and Technology, Beijing Technology & Business University
Dr. Baoguo Sun is a Professor at the Department of Food Science and Technology, Beijing Technology & Business University. Further, he is an Academician of the Chinese Academy of Engineering.
Dr. Rong Tsao is a Research Scientist in the Food Research Program, Agriculture & Agri-Food Canada.
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This book summarizes the reported health benefits of bioactive factors in cereal foods and their potential underlying mechanisms. Focusing on potential mechanisms that contribute to the various effects of bioactive factors on obesity, diabetes and other metabolic diseases, it helps to clarify several dilemmas and encourages further investigations in this field. Intended to promote the consumption of cereal foods or whole cereal foods to reduce the risk of chronic diseases, and to improve daily dietary nutrition in the near future, the book was mainly written for researchers and graduate students in the fields of nutrition, food science and molecular biology.
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Bioactive Factors and Processing Technology for Cereal Foods
Verlag:
Springer Nature Singapore Aug 2020, 2020
ISBN 10: 981136169X
ISBN 13: 9789811361692
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Anbieter: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Deutschland
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Taschenbuch. Zustand: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This book summarizes the reported health benefits of bioactive factors in cereal foods and their potential underlying mechanisms. Focusing on potential mechanisms that contribute to the various effects of bioactive factors on obesity, diabetes and other metabolic diseases, it helps to clarify several dilemmas and encourages further investigations in this field. Intended to promote the consumption of cereal foods or whole cereal foods to reduce the risk of chronic diseases, and to improve daily dietary nutrition in the near future, the book was mainly written for researchers and graduate students in the fields of nutrition, food science and molecular biology. 272 pp. Englisch. Bestandsnummer des Verkäufers 9789811361692
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Bioactive Factors and Processing Technology for Cereal Foods
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Zustand: New. pp. IX, 259 55 illus., 21 illus. in color. 1 Edition NO-PA16APR2015-KAP. Bestandsnummer des Verkäufers 26384558827
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Bioactive Factors and Processing Technology for Cereal Foods
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Zustand: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Introduces bioactive factors in cereal foods and the potential mechanisms behind Focuses on potential mechanisms that contribute to the differential effects of bioactive factors on obesity, diabetes and other metabolic diseases Clarifies . Bestandsnummer des Verkäufers 458825587
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Bioactive Factors and Processing Technology for Cereal Foods
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Zustand: New. Print on Demand pp. IX, 259 55 illus., 21 illus. in color. Bestandsnummer des Verkäufers 379345204
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Bioactive Factors and Processing Technology for Cereal Foods
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Zustand: New. PRINT ON DEMAND pp. IX, 259 55 illus., 21 illus. in color. Bestandsnummer des Verkäufers 18384558817
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Bioactive Factors and Processing Technology for Cereal Foods
ISBN 10: 981136169X
ISBN 13: 9789811361692
Neu
Taschenbuch
Anbieter: buchversandmimpf2000, Emtmannsberg, BAYE, Deutschland
Verkäuferbewertung 5 von 5 Sternen
Taschenbuch. Zustand: Neu. Neuware -This book summarizes the reported health benefits of bioactive factors in cereal foods and their potential underlying mechanisms. Focusing on potential mechanisms that contribute to the various effects of bioactive factors on obesity, diabetes and other metabolic diseases, it helps to clarify several dilemmas and encourages further investigations in this field. Intended to promote the consumption of cereal foods or whole cereal foods to reduce the risk of chronic diseases, and to improve daily dietary nutrition in the near future, the book was mainly written for researchers and graduate students in the fields of nutrition, food science and molecular biology.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 272 pp. Englisch. Bestandsnummer des Verkäufers 9789811361692
Anzahl: 2 verfügbar
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Bioactive Factors and Processing Technology for Cereal Foods
Verlag:
Springer Nature Singapore, Springer Nature Singapore, 2020
ISBN 10: 981136169X
ISBN 13: 9789811361692
Neu
Taschenbuch
Anbieter: AHA-BUCH GmbH, Einbeck, Deutschland
Verkäuferbewertung 5 von 5 Sternen
Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - This book summarizes the reported health benefits of bioactive factors in cereal foods and their potential underlying mechanisms. Focusing on potential mechanisms that contribute to the various effects of bioactive factors on obesity, diabetes and other metabolic diseases, it helps to clarify several dilemmas and encourages further investigations in this field. Intended to promote the consumption of cereal foods or whole cereal foods to reduce the risk of chronic diseases, and to improve daily dietary nutrition in the near future, the book was mainly written for researchers and graduate students in the fields of nutrition, food science and molecular biology. Bestandsnummer des Verkäufers 9789811361692
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