Titre : | Mineral Compounds in Foods |
Auteurs : | Piotr SZEFER ; Jeronne O. NRIAGU |
Type de document : | Livre |
Editeur : | BOCA RATON : CRC PRESS, 2007 |
Collection : | Chemical and Functional Properties of Food Components Series |
ISBN/ISSN/EAN : | 978-0-8493-2234-1 |
Format : | 1 vol. (466p.) / tabl., sch., graph. / 24,2 cm |
Note générale : | Index et références |
Langues: | Anglais |
Concepts : |
ALIMENTATION
NUTRITION MINERAUX |
Index. décimale : | 613.202 |
Résumé : | An estimated 40 percent of the world's population suffers from developmental and metabolic functional disorders due to trace element deficiencies. Conversely, there is an established link between excess intake of mineral components and diseases of the endoctrine, kidney, liver, cardiovascular, and skeletal system. It is crucial that food chemist understand the origin, function, bioavailabilty, and interactions of mineral components in food. |
Exemplaires (1)
Cote | Support | Section | Disponibilité |
---|---|---|---|
613.202 SZE | Livre | AA - Alimentation, santé et agroindustries | Disponible |