This book discusses barley flour, bioactive compounds as well as starch and its use in various food products. It also covers essential bioactive compounds in human diet, and the mechanism of functional components, metabolism, and health benefits.
This book discusses barley flour, bioactive compounds as well as starch and its use in various food products. It also covers essential bioactive compounds in human diet, and the mechanism of functional components, metabolism, and health benefits.
Sneh Punia, Ph.D. is presently working as Assistant Professor in department of Food Science and Technology, CDLU, Sirsa. Her area of interests includes antioxidants, starch, and development of new products. She has published more than 20 research papers in national and international journals. She presented more than 25 research papers in various national and international conferences. She also serves as the reviewer for various international journals.
Inhaltsangabe
Introduction Physical and Functional Properties Functional Components and Antioxidant Potential of Barley ß-glucans-Mechanism of Action Effect of Processing on Nutrition and Antioxidant Properties Starch: Structure, Properties and Applications Starch Modifications: Physical, Chemical and Enzymatic Malt and Malt Products Product Formulation
Introduction Physical and Functional Properties Functional Components and Antioxidant Potential of Barley ß-glucans-Mechanism of Action Effect of Processing on Nutrition and Antioxidant Properties Starch: Structure, Properties and Applications Starch Modifications: Physical, Chemical and Enzymatic Malt and Malt Products Product Formulation
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