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Milk and dairy products as functional foods / edited by A. Kanekanian, Cardiff Metropolitan University, UK.
Yayıncı: Chichester, West Sussex ; Hoboken, NJ : Wiley Blackwell, 2014Tanım: xix, 384 pages ; 25 cmİçerik türü:- text
- unmediated
- volume
- 9781444336832
- 23
- QP144.M54 M534 2014
- WB 428
| Materyal türü | Ana kütüphane | Koleksiyon | Yer numarası | Durum | İade tarihi | Barkod | Materyal Ayırtmaları | |
|---|---|---|---|---|---|---|---|---|
Kitap
|
Mehmet Akif Ersoy Merkez Kütüphanesi Genel Koleksiyon | Non-fiction | WB428 .M534 2014 (Rafa gözat(Aşağıda açılır)) | Kullanılabilir | 041348 |
Includes bibliographical references and index.
"This book draws together a wealth of information regarding the functional health benefits of milk and dairy products. It examines the physiological role and the claimed health effects of dairy constituents such as proteins, bioactive peptides, conjugated linoleic acid (CLA) and omega 3 fatty acids. These constituents have been shown to be, for example, anticarcinogenic, anticariogenic, antihypertensive, hypocholesterolemic and immune-modulating. It is written for dairy scientists and technologists in industry and academia, general food scientists and technologists, microbiologists and nutritionists, as well as those involved in the production of functional food products"--
"This book draws together a wealth of information regarding the functional health benefits of milk and dairy products"--
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