Front Matter
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Published:01 May 2019
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Special Collection: 2019 ebook collection
Eggs as Functional Foods and Nutraceuticals for Human Health, ed. J. Wu, The Royal Society of Chemistry, 2019, pp. P001-P004.
Download citation file:
Eggs as Functional Foods and Nutraceuticals for Human Health
Food Chemistry, Function and Analysis
Series editors:
Gary Williamson, University of Leeds, UK
Alejandro G. Marangoni, University of Guelph, Canada
Juliet A. Gerrard, University of Auckland, New Zealand
Titles in the series:
1: Food Biosensors
2: Sensing Techniques for Food Safety and Quality Control
3: Edible Oil Structuring: Concepts, Methods and Applications
4: Food Irradiation Technologies: Concepts, Applications and Outcomes
5: Non-extractable Polyphenols and Carotenoids: Importance in Human Nutrition and Health
6: Cereal Grain-based Functional Foods: Carbohydrate and Phytochemical Components
7: Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food
8: Legumes: Nutritional Quality, Processing and Potential Health Benefits
9: Tomato Chemistry, Industrial Processing and Product Development
10: Food Contact Materials Analysis: Mass Spectrometry Techniques
11: Vitamin E: Chemistry and Nutritional Benefits
12: Anthocyanins from Natural Sources: Exploiting Targeted Delivery for Improved Health
13: Carotenoid Esters in Foods: Physical, Chemical and Biological Properties
14: Eggs as Functional Foods and Nutraceuticals for Human Health
How to obtain future titles on publication:
A standing order plan is available for this series. A standing order will bring delivery of each new volume immediately on publication.
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Eggs as Functional Foods and Nutraceuticals for Human Health
Edited by
Jianping Wu
University of Alberta, Canada
Email: [email protected]
Food Chemistry, Function and Analysis No. 14
Print ISBN: 978-1-78801-213-3
PDF ISBN: 978-1-78801-383-3
EPUB ISBN: 978-1-78801-779-4
Print ISSN: 2398-0656
Electronic ISSN: 2398-0664
A catalogue record for this book is available from the British Library
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