Name: The Technology of Vitamins in Food (en Inglés)
Price: 72440.00 CLP
Availability: InStock
Author: Ottaway, P. Berry
ISBN: 9781461358893

portada The Technology of Vitamins in Food (en Inglés)

Formato

Libro Físico

Autor

P. Berry Ottaway

Editorial

Springer

Idioma

Inglés

N° páginas

270

Encuadernación

Tapa Blanda

Dimensiones

23.4 x 15.6 x 1.5 cm

Peso

0.40 kg.

ISBN13

9781461358893

Categorías

Derecho mercantil, de sociedades y de la competencia
Tecnología alimentaria
Dietas y régimen alimenticio, nutrición

The Technology of Vitamins in Food (en Inglés)

P. Berry Ottaway (Autor) · Springer · Tapa Blanda

Libro Nuevo

$ 72.440

$ 131.710

Ahorras: $ 59.270

45% descuento

Envío normal

Origen: Estados Unidos (Costos de importación incluídos en el precio)

Se enviará desde nuestra bodega entre el Viernes 26 de Julio y el Miércoles 07 de Agosto.

Lo recibirás en cualquier lugar de Chile entre 1 y 3 días hábiles luego del envío.

Reseña del libro "The Technology of Vitamins in Food (en Inglés)"

The roleofvitamins inhuman nutrition is an importantaspectofnutrition and food science, and our knowledge in this area is still advancing. Over the last few years there has been a considerable consumer awareness ofnutrition and healthy eating which has been enhanced by numerous articles in the media and by nutritional labellingon products. As aconsequence, the food industry has hadtobecomemore concernedwiththenutritional valueofproductsandthemaintenanceofguaranteed micronutrient levels. While the food industry has the responsibility ofproducing foods that provide a realistic supply ofnutrients, including vitamins, it is now also required to offer products with ahigh degree ofconvenience and long shelflives. Vitamins are a group of chemical compounds which are relatively unstable. They are affected by a number of factors such as heat, light and other food components and also by the processes needed to preserve the food or to convert it into consumer products (e.g. pasteurisation, sterilisation, extrusion, irradiation, etc.). The result ofthese interactions may be a partial or total loss ofthe vitamins. Food technology is concerned with both the maintenance ofvitamin levels in foods and the restoration of the vitamin content to foods where losses have occurred. In addition, foods designed for special nutritional purposes such as baby and infantfoods and slimming foods need to be enriched or fortified with vitamins and other micronutrients. In addition to being essential nutrients, some vitamins have an important role astechnological additives infoods andcanbefound acting as colours, antioxidants and texture improvers.