Handbook of nutraceuticals and functional foods Edited by Robert E. C. Wildman

Contributor(s):

Wildman, Robert E. C. (ed.)

Publication details: Boca Raton CRC press 2007Edition: 2nd edDescription: 541pISBN:

0849364094
9780849364099

Subject(s):

Functional foods-Handbooks, manuals, ect

DDC classification:

613.2 HAN

Summary: With contributions from a panel of leading international experts, the Handbook of Nutraceuticals and Functional Foods, Second Edition , provides a collection of the most current topics in nutraceuticals and functional foods. This edition features new and revised chapters, including the topics of vitamin E, nutritional supplements and inflammation, whey protein, cereals, beverages, and fruits. This authoritative guide serves as a comprehensive, all-in-one reference source for professionals in food chemistry and engineering as well as nutritional, pharmaceutical, and biomedical science and makes an ideal text for students specializing in these fields.

List(s) this item appears in: Reference Collection

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Reference	Central Library Allama Iqbal Open University Islamabad Reference	613.2 HAN (Browse shelf(Opens below))	Not for loan		112857

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Previous	613 SAH Health Indicators of Pakistan : Gateway Paper II	613.03 NEW The new complete medical and health encyclopedia	613.043803 ENC Encycopedia of health & aging	613.2 HAN Handbook of nutraceuticals and functional foods	613.2 HAN Handbook of analysis of active compounds in functional foods	613.28 HAN Handbook of fermented functional foods	613.71 ENC Encyclopedia of good health Exercise	Next

With contributions from a panel of leading international experts, the Handbook of Nutraceuticals and Functional Foods, Second Edition , provides a collection of the most current topics in nutraceuticals and functional foods. This edition features new and revised chapters, including the topics of vitamin E, nutritional supplements and inflammation, whey protein, cereals, beverages, and fruits. This authoritative guide serves as a comprehensive, all-in-one reference source for professionals in food chemistry and engineering as well as nutritional, pharmaceutical, and biomedical science and makes an ideal text for students specializing in these fields.

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