Advances in Food and Nutrition Research

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Advances in Food and Nutrition Research by Fidel Toldra, Elsevier Science
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Author: Fidel Toldra ISBN: 9780128126349
Publisher: Elsevier Science Publication: April 17, 2017
Imprint: Academic Press Language: English
Author: Fidel Toldra
ISBN: 9780128126349
Publisher: Elsevier Science
Publication: April 17, 2017
Imprint: Academic Press
Language: English

Advances in Food and Nutrition Research, Volume 82 provides updated knowledge on nutrients in foods and how to avoid deficiency. Topics covered in this latest release include Phenolic Compounds and its Bioavailability: In Vitro Bioactive Compounds or Health Promoters?, Health Risks of Food Oxidation, Metabolomics, Nutrition, and Potential Biomarkers of Food Quality, Intake, and Health Status, Improvement of Soybean Products Through the Response Mechanism Analysis Using Proteomic Technique, and Nanotechnology for Food Packaging and Food Quality Assessment. This resource is especially useful for those interested in the essential nutrients that should be present in the diet to reduce disease risk and optimize health.

It provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, as well as up-to-date information on food science, including raw materials, production, processing, distribution and consumption, with an emphasis on nutritional benefits and health effects.

  • Features input from contributors who have been carefully selected based on their long experience and high expertise on the subject
  • Provides an updated and in-depth critical discussion of the latest knowledge about nutrients in foods and how to avoid their deficiency
  • Provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefit
  • Offers up-to-date information on food science, including raw materials, production, processing, distribution and consumption, with an emphasis on nutritional benefits and health effects
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Advances in Food and Nutrition Research, Volume 82 provides updated knowledge on nutrients in foods and how to avoid deficiency. Topics covered in this latest release include Phenolic Compounds and its Bioavailability: In Vitro Bioactive Compounds or Health Promoters?, Health Risks of Food Oxidation, Metabolomics, Nutrition, and Potential Biomarkers of Food Quality, Intake, and Health Status, Improvement of Soybean Products Through the Response Mechanism Analysis Using Proteomic Technique, and Nanotechnology for Food Packaging and Food Quality Assessment. This resource is especially useful for those interested in the essential nutrients that should be present in the diet to reduce disease risk and optimize health.

It provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, as well as up-to-date information on food science, including raw materials, production, processing, distribution and consumption, with an emphasis on nutritional benefits and health effects.

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