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Ví dụ: Toán 2, xuất bản năm 2010, Bộ sách Cánh Diều => Nhập: Toán 5*2010*Cánh Diều
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192.168.90.150Tìm thấy: 7 tài liệu với từ khoá Functional foods

Phần mềm dành cho TV huyện và trường học1726561. SHI, JOHN
    Asian functional foods/ John Shi, Chi-Tang Ho, Fereidoon Shahidi.- Boca Raton, FL.: CRC Press, 2005.- xviii, 647 p.; 24 cm.- (Nutraceutical science and technology)
    Includes bibliographical references and index
    ISBN: 0824758552
    Tóm tắt: Asian Functional Foods analyzes the biochemistry, nutrition, physiology, and food technology for a wide range of Asian foods. Fundamental introduction begins with the source, history, functionality, chemical, physical, and physiological properties of foods, followed by their health benefits, mechanisms of antioxidant action, anti-cancer and anti-aging properties, and clinical and epidemiological evidence. The book also details processing technology and systems, equipment, preparation, and quality control. Other topics include stability, shelf life, and storage technology, industrial production, home-made products, consumer and marketing issues, and social and economical issues.
(Diet; Functional foods; ) |Dinh dưỡng học Châu Á; Asia; | [Vai trò: Ho, Chi-Tang; Shahidi, Fereidoon; ]
DDC: 613.2095 /Price: 154.98 /Nguồn thư mục: [SCTHU].

Phần mềm dành cho TV huyện và trường học1715112. Functional foods, ageing and degenerative disease/ Edited by C. Remacle, B. Reusens.- Cambridge, UK.: Woodhead, 2004.- 771 p.; 25 cm.- (Food science and technology)
    ISBN: 0849325382
    Tóm tắt: This book reviews the role of functional foods in helping to prevent a number of degenerative conditions, from osteoporosis and obesity to immune system disorders and cancer. The book begins with a discussion of the regulation of functional foods in the EU and the role of diet in the prevention of degenerative disease. Part 1 examines bone and oral health. Part 2 explores how obesity can be controlled and Part 3 looks at gut health and maintaining the immune function using functional ingredients such as probiotics and prebiotics. Part 4 reviews research on functional foods and cancer with chapters on synbiotics, anti-angiogenic functional foods, glucosinolatese, dietary fiber, and phytoestrogens.
(Foods; ) |Công nghệ thực phẩm; Analysis; | [Vai trò: Remacle, C.; Reusens, B.; ]
DDC: 664 /Price: 224.61 /Nguồn thư mục: [SCTHU].

Phần mềm dành cho TV huyện và trường học1710795. Handbook of fermented functional foods/ Edited by Edward R. Farnworth.- Boca Raton, FL.: CRC Press, 2003.- 390 p.; 25 cm.- (Functional foods and nutraceuticals)
    ISBN: 0849313724
    Tóm tắt: Fermented foods have been an important part of the human diet in many cultures for many centuries. Modern research, especially on the immune system, is revealing how these foods and their active ingredients impact human health. Handbook of Fermented Functional Foods presents the latest data on fermented food products, their production processes, and their nutritional and health benefits.Written by international experts in the forefront of fermented food science and technology, this book explores how fermentation of a food changes its composition, adds new nutrients, produces active ingredients or increases the bioavailability of nutrients, and how the live bacteria in some fermented foods enhance their nutritive health value. It covers fermented foods well known to western consumers - such as yogurt, cheese, pickles, sauerkraut, and fermented meat - and examines fermented foods with long traditions in Eastern Europe, Asia, and Africa - including gaio, kefir, natto, miso, kimchi, kocho, ogi, and togwa.In light of our increased knowledge of the health benefits of fermented foods, there is a great need for a single reputable source for current information. Handbook of Fermented Functional Foods fills this void by providing the first state-of-the-art treatment of the production of fermented foods, the microorganisms involved, the changes in composition that occur during fermentation, and most importantly the effect of these foods and their active ingredients on human health.
(Fermented foods; Functional foods; ) |Dinh dưỡng người; Health aspects; Handbooks, manuals, etc.; Handbooks, manuals, etc.; | [Vai trò: Farnworth, Edward R.; ]
DDC: 613.28 /Price: 176.31 /Nguồn thư mục: [SCTHU].

Phần mềm dành cho TV huyện và trường học1715246. Phytochemical functional foods/ Edited by Ian Johnson, Gary Williamson.- Cambridge, Eng.: Woodhead, 2003.- 384 p.; 25 cm.- (Food science and technology)
    ISBN: 0849317541
    Tóm tắt: (Woodhead Publishing Limited) Institute of Food Research, Norwich, UK. Text reviews the research on the health benefits of phytochemicals and explores the key safety and quality issues in developing polychemical products. Also examines such issues as extracting and enhancing phytochemical compounds for use in food
(Foods; Foods; ) |Công nghệ thực phẩm; Analysis; Health aspects; | [Vai trò: Johnson, Ian; Williamson, Gary; ]
DDC: 664 /Price: 178.33 /Nguồn thư mục: [SCTHU].

Phần mềm dành cho TV huyện và trường học1715678. Methods of analysis for functional foods and nutraceuticals/ Edited by W. Jeffrey Hurst.- Boca Raton, Fl.: CRC Press, 2002.- 400 p.; cm.- (Functional foods & nutraceuticals)
    ISBN: 1566768241
    Tóm tắt: This book provides a central resource and available reference for the analysis of well-known functional food components, such as carbohydrates, lipids, and vitamins, and a unique resource for descriptions of the analytical methodology for non-nutrition food ingredients.
(Functional foods; ) |Dinh dưỡng người; Analysis; | [Vai trò: Hurst, W. Jeffrey; ]
DDC: 613.2 /Price: 57.19 /Nguồn thư mục: [SCTHU].

Phần mềm dành cho TV huyện và trường học1739997. Functional foods: Concept to product/ Glenn R. Gibson and Christine M. Williams (Edited by).- Boston: CRC Press, 2000.- 374 p.: ill.; 24 cm.
    ISBN: 0849308518
    Tóm tắt: Functional foods are one of the most important and exciting developments in the food industry, opening up a huge new market and transforming the relationship between food, nutrition, and health. However, manufacturers face major challenges in product development, and in substantiating and marketing health claims for this new generation of food products. An essential reference for both the food industry and health professionals, Functional Foods: Concept to Product brings together some of the leading international authorities in the field to address these challenges.
(Functional foods; Thực phẩm chức năng; ) |Dinh dưỡng học; | [Vai trò: Williams, Christine M.; ]
DDC: 613.2 /Price: 5398000 /Nguồn thư mục: [SCTHU].

Phần mềm dành cho TV huyện và trường học1711555. TAKAYUKI SHIBAMOTO
    Functional foods for disease prevention II (0 8412 3573 2)/ TAKAYUKI SHIBAMOTO, Junji Terao, Toshihiko Osawa: American Chemical Society, 1998.- tr.; cm.
    ISBN: 0841235732
[Vai trò: Junji Terao; Toshihiko Osawa; ]
DDC: 615.32 /Nguồn thư mục: [SCTHU].

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