Food Carotenoids: Chemistry, Biology and Technology
di Rodriguez Amaya • 2015 • dettagli prodotto
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DESCRIZIONE
Carotenoids were first studied as natural pigments, then as precursors of vitamin A, and then as bioactive compounds against chronic diseases. These compounds have been and continue to be the subject of intense research worldwide, now with an expanded scope. Having worked with carotenoids in various aspects for 44 years, Delia Rodriguez-Amaya is uniquely placed to pass on her wealth of knowledge in this field. This book will serve as solid background information for professionals in Food Science, Food Technology, Nutrition, Agriculture, Biology, Chemistry and Medical Sciences, whether in the academe, industry, governmental and non-governmental agencies.
DETTAGLI PRODOTTO torna su
ISBN: 9781118733301
Titolo: Food Carotenoids: Chemistry, Biology and Technology
Autori: Rodriguez Amaya
Editore: Wiley
Volume: Unico
Edizione: 2015
Lingua: Inglese
Finitura: Copertina rigida
Pagine: 328
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