• Afhalen na 1 uur in een winkel met voorraad
  • Gratis thuislevering in België vanaf € 30
  • Ruim aanbod met 7 miljoen producten
  • Afhalen na 1 uur in een winkel met voorraad
  • Gratis thuislevering in België vanaf € 30
  • Ruim aanbod met 7 miljoen producten
  1. Boeken
  2. Non-fictie
  3. Wetenschap
  4. Geneeskunde
  5. Functionality of Food Phytochemicals

Functionality of Food Phytochemicals

Paperback | Engels | Recent Advances in Phytochemistry | nr. 31
€ 76,95
+ 153 punten
Levering 1 à 2 weken
Eenvoudig bestellen
Veilig betalen
Gratis thuislevering vanaf € 30 (via bpost)
Gratis levering in je Standaard Boekhandel

Omschrijving

Phytochemists are aware that their focus of interest is receiving attention from a wider segment of society and from a greater diversity of disciplines within the scientific community than ever before. Nonetheless, they were bemused to learn three years ago that "until recently scientists didn't even know phytochemi- cals existed" (Newsweek, April 24, 1994). Changing public perception of the positive contributions of phytochemicals to human well-being has foundations in scientific advances. With popular reports emphasizing the important implica- tions of phytochemicals in the daily lives of people, there is a pressing need for those working in this area to explain their diverse scientific activities to the public. Chemicals from plant foods are linked through epidemiological and ex- perimental studies with reduced incidence of chronic degenerative diseases. Phytomedicines, standardized according to particular constituents, are making increasing contributions to health care. Naturally occurring constituents of plants are recognized as fundamental to the appeal, quality, and marketability of food products. In light of such developments, perceptions by phytochemists of their own discipline and its applications are expanding. Until recently, food phyto- chemistry largely implied food toxicants. Food plants were familiar, but seldom the source of novel economically important compounds. Increasingly sophisti- cated methods of analysis, however, have opened new opportunities for under- standing the nature and functions offood constituents, and for manipulating them to improve the quality, acceptability, and value of food products.

Specificaties

Betrokkenen

Uitgeverij:

Inhoud

Aantal bladzijden:
273
Taal:
Engels
Reeks:
Reeksnummer:
nr. 31

Eigenschappen

Productcode (EAN):
9781461377146
Verschijningsdatum:
14/10/2012
Uitvoering:
Paperback
Formaat:
Trade paperback (VS)
Afmetingen:
152 mm x 229 mm
Gewicht:
385 g
Standaard Boekhandel

Alleen bij Standaard Boekhandel

+ 153 punten op je klantenkaart van Standaard Boekhandel
E-BOOK ACTIE

Tot meer dan 50% korting

op een selectie e-books
E-BOOK ACTIE
E-bookactie april
Standaard Boekhandel

Beoordelingen

We publiceren alleen reviews die voldoen aan de voorwaarden voor reviews. Bekijk onze voorwaarden voor reviews.