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Oilseeds = health attributes and foo...

Tanwar, Beenu.

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Oilseeds = health attributes and food applications /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Oilseeds/ edited by Beenu Tanwar, Ankit Goyal.
其他題名:	health attributes and food applications /
其他作者:	Tanwar, Beenu.
出版者:	Singapore :Springer Singapore : : 2021.,
面頁冊數:	ix, 516 p. :ill., digital ;24 cm.
Contained By:	Springer Nature eBook
標題:	Oilseeds. -
電子資源:	https://doi.org/10.1007/978-981-15-4194-0
ISBN:	9789811541940

Oilseeds = health attributes and food applications /
Oilseedshealth attributes and food applications /[electronic resource] :edited by Beenu Tanwar, Ankit Goyal. - Singapore :Springer Singapore :2021. - ix, 516 p. :ill., digital ;24 cm.

Oilseeds offer a plethora of opportunities for the food and feed industry, thanks to their high oil and protein content. Their phytonutrients and functional components have attracted the interest of researchers, leading to the development of functional foods. This book gathers the latest scientific information on the nutrients, phytonutrients and health benefits as well as the adverse effects of consuming various conventional and non-conventional oilseeds. In addition, each chapter includes a section comprehensively explaining the use of oilseeds in functional bakery, dairy, and other food products. Given its scope, the book is a valuable resource for students, researchers, nutritionists, food scientists and technologists, and for anyone involved in product development based on oilseed and its components.

ISBN: 9789811541940

Standard No.: 10.1007/978-981-15-4194-0doiSubjects--Topical Terms:

865931
Oilseeds.

LC Class. No.: TP680 / .O55 2021

Dewey Class. No.: 633.85

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520 $a Oilseeds offer a plethora of opportunities for the food and feed industry, thanks to their high oil and protein content. Their phytonutrients and functional components have attracted the interest of researchers, leading to the development of functional foods. This book gathers the latest scientific information on the nutrients, phytonutrients and health benefits as well as the adverse effects of consuming various conventional and non-conventional oilseeds. In addition, each chapter includes a section comprehensively explaining the use of oilseeds in functional bakery, dairy, and other food products. Given its scope, the book is a valuable resource for students, researchers, nutritionists, food scientists and technologists, and for anyone involved in product development based on oilseed and its components.
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