Bioactive Compounds in Foods
Subtitle: Effects of Processing and Storage (Acs Symposium Series)
Contributors: Tung-Ching Lee (Editor); Chi-Tang Ho (Editor)
Publisher: An American Chemical Society Publication
Published: July 9, 2002
Language: eng
Format: Hardcover
Number of pages: 276
ISBN-13: 9780841237650
Subjects: Chemistry; Food & beverage technology; Science/Mathematics; Food Science; Food Engineering; Toxins; Technology; Science; Methods - Canning & Preserving; Food industry and trade; Life Sciences - Biochemistry; Technology / Food Industry & Science; Bioactive compounds; Analysis; Effect of temperature on; Food
First sentence: Interest in marine oils and seafoods has been intensified because of beneficial health effects ascribed to their long-chain polyunsaturated fatty acid (LCPUFA) components.