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Provides a systematic approach to the subject to facilitate a better comprehension of the subjects with illustrations and diagrams       Includes a comprehensive and up-to-date list of references  With contributions from authors around the world who are experts in their field, this book contains new information on the health impacts of soybean consumption, new product development, and alternative technologies of soybean processing, and will be useful for professors and researchers, as well as graduate and undergraduate students alike.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51001525633297,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51001528418577,"sku":"NIN9780367466619","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52144008069393,"sku":"NLS9780367466619","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0367466619.jpg?v=1751102627"},{"product_id":"korean-functional-foods-book-kun-young-park-9781498799652","title":"Korean Functional Foods","description":"Koreans believe the adage of food as medicine. 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The book includes a number of \"green\" separation and stabilization technologies that have also been developed to address consumers’ concerns on quality and safety issues. It also details the substantial technological advances made in nano-microencapsulation that protect the bioactivity and enhance the solubility and bioavailability, and the preservation of health-promoting bioactive components in functional food products.  Containing nine entirely new chapters, the second edition has been enhanced with coverage of recent developments in the different areas of processing technologies. The incorporation of these new emerging technologies strengthens the second edition without compromising the contextual integrity of the original publication.   See What’s New in the Second Edition:         Theoretical approaches in mass transfer modeling, solubility properties, and simulation in extraction process Innovative nanotechnologies in packaging process and nano-microencapsulation process and technology to protect bioactivity and enhance solubility and bioavailability of health-promoting bioactive components  \"Green\" separation technologies updated with more information in industrial applications  Thousands of research papers have been published on the health benefits of bioactive components from natural resources; many books on functional foods are related to chemical properties or medical functions. With only a few books capturing the related processing technologies, the first edition became a valuable tool to help transform results from the lab into industrial applications. 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Tea as a Food Ingredient: Properties, Processing, and Health Aspects provides extensive scientific information on the properties of tea foods, chemical properties, formulations, and tea as ingredient to develop new health foods. It describes tea food production, chemical and physical properties, sensory quality, processing technology, and health benefits. Early chapters present information relating to scientific studies on the health benefits of tea, and the latter chapters focus on introducing tea products into foods, which is the major focus of the entire book.  Key Features:    Covers broad areas such as chemical properties, bioactive components, and health benefits of tea-based foods Focuses on chemical properties of tea foods, processing technologies, functional food products, and health benefits Explains how the addition of tea extract changes the properties of food and consumer sensory perception  This book presents current and sound scientific knowledge on the nutritional value and health benefit of the different tea-based food products, and will be beneficial for food science professionals as well as anyone with an interest in tea as a food ingredient and the benefits it can provide.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51220147634449,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51220147962129,"sku":"NIN9780367685713","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52454011273489,"sku":"NLS9780367685713","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/036768571X.jpg?v=1750781790"},{"product_id":"anthocyanins-in-subtropical-fruits-book-m-selvamuthukumaran-9781032127958","title":"Anthocyanins in Subtropical Fruits","description":"Anthocyanins are one of the powerful antioxidants that can alleviate several lifestyle diseases such as heart diseases and hypertension. They can reduce cancer by protecting cells against damage. Several subtropical fruits, including berries, plums, black grapes, apricots, and peaches, among others, are a rich source of anthocyanin. Consumption of these fruits will prolong the longevity of consumers; this is ascribed to the curative effects of anthocyanins present in those fruits. Anthocyanins in Subtropical Fruits: Chemical Properties, Processing, and Health Benefits discusses novel techniques adopted for the extraction of anthocyanins from various subtropical fruits.  In this book, experts in the field examine solutions for efficiently extracting anthocyanins from subtropical fruits with higher yield. Protocols for the commercial production of anthocyanins from various subtropical fruits with their applications are also discussed in detail.  Additional features:  • Addresses chemical properties, classification, and stability of anthocyanins during processing and storage  • Discusses the benefits of using both thermal and non-thermal processing methods for extraction of anthocyanins from various subtropical fruits  • Explains the applications of synthetic and natural anthocyanins in foods and their regulatory aspects  Providing comprehensive information on extraction techniques as well as the chemical and health properties of anthocyanins from various subtropical fruits, this book is a valuable resource for academic students, research scholars, and food scientists.  9781032127958_","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51254682059025,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51254683042065,"sku":"NIN9781032127958","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52584963473681,"sku":"NLS9781032127958","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1032127953.jpg?v=1751333856"},{"product_id":"asian-berries-book-gengsheng-xiao-9780367637880","title":"Asian Berries","description":"As consumers look to natural foods to promote health and well-being, their focus has been on foods with recognized health properties. Natural health products with rich antioxidant and high free radical scavenging activity such as Asian berries currently draw the interest of scientific researchers, whose goal is to evaluate Asian berries’ nutritional and health-promoting properties.  Collected in one source, Asian Berries: Health Benefits covers a wide array of different Asian berries, their properties, potential health benefits, and possible uses. Asian berries are well-known traditional nutritional foods and herbal medicinals as well as valuable nourishing tonic, which has been used for thousands of years in Asian countries. They are traditionally employed as herbal medicinals from ancient times. Recently, Asian berries widely marketed as health foods have become increasingly popular in the Western world because of their health-promoting properties. This book explores a wide array of possibilities and benefits that come from Asian berries.   Key Features:           Defines chemical, biochemical properties, bioactive components and health benefits of Asian berries      Details postharvest storage technology and processing technology development      Explains utilization of Asian berries by-products      Discusses Asian berries functional foods as well as food safety issues     Complete with 18 chapters written by experts in their field, Asian Berries: Health Benefits serves as an excellent reference for anyone interested in the science and technology of bioactive components from Asian berries as health-promoting foods.","brand":"WoB","offers":[{"title":"US \/ NEW \/ INGRAM","offer_id":51284825538833,"sku":"NIN9780367637880","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52521427108113,"sku":"NLS9780367637880","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/036763788X.jpg?v=1750813903"},{"product_id":"phytochemicals-in-soybeans-book-yang-li-9781032169972","title":"Phytochemicals in Soybeans","description":"Soybeans represent an excellent source of high-quality protein with a low content in saturated fat. 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With 22 chapters containing the most recent information associated with soybean products, topics of the chapters include soybeans’ role in human nutrition and health, their composition and physicochemical properties, action mechanism of their physiologic function, processing engineering technology, food safety, and quality control.   Key Features:         Promotes soybean products as functional food with advanced processing technology       Presents the basic research containing the experimental design, methods used, and a detailed description of the results.       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Additional features:  • Addresses chemical properties, classification, and stability of anthocyanins during processing and storage  • Discusses the benefits of using both thermal and non-thermal processing methods for extraction of anthocyanins from various subtropical fruits  • Explains the applications of synthetic and natural anthocyanins in foods and their regulatory aspects  Providing comprehensive information on extraction techniques as well as the chemical and health properties of anthocyanins from various subtropical fruits, this book is a valuable resource for academic students, research scholars, and food scientists.  9781032127958_","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52585129869585,"sku":"NLS9781032151175","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":52745718169873,"sku":"NIN9781032151175","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9781032151175.jpg?v=1761141121"},{"product_id":"synbiotic-foods-book-smriti-chaturvedi-9781032293370","title":"Synbiotic Foods","description":"Developed using different matrices such as dairy, cereals, legumes, fruits, and vegetables, synbiotic food products combine the benefits of both probiotics and prebiotics. 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This is a pioneering book on synbiotic foods, being the first of its kind to include the following features:    Explores fundamental aspects across various matrices Chapter summaries via 10 concise bullet points Multiple-choice questions (MCQs) aiding study for national-level competitive exams Short and long descriptive answer-type questions for comprehensive exam preparation  Designed as a one-stop resource, this book particularly appeals to undergraduate and postgraduate students of Food Science, Food Technology, Food Biotechnology and Food Microbiology.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52593217405201,"sku":"NLS9781032293370","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9781032293370.jpg?v=1761067403"},{"product_id":"phytochemicals-in-citrus-book-xingqian-ye-9781498742726","title":"Phytochemicals in Citrus","description":"Citrus fruits have long been popular around the world due to their good flavor, taste, high nutritional value, and their healthy properties. 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