Advances in Food and Nutrition Research
Series: Advances in Food and Nutrition Research; 84;
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53 917 Ft (51 350 Ft + 5% VAT)
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Product details:
- Publisher Elsevier Science
- Date of Publication 20 March 2018
- ISBN 9780128149904
- Binding Hardback
- No. of pages366 pages
- Size 228x152 mm
- Weight 720 g
- Language English 0
Categories
Long description:
Advances in Food and Nutrition Research, Volume 84 provides updated knowledge on nutrients in foods and how to avoid their deficiency, especially the essential nutrients that should be present in the diet to reduce disease risk and optimize health. The book provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits. Readers will find up-to-date information on food science, including raw materials, production, processing, distribution and consumption, with an emphasis on nutritional benefits and health effects.
Specific sections in this new release include discussions on ethylcellulose oleogels, novel biosensors for the rapid detection of toxicants in foods, polyphenols and their interactions with other dietary compounds- implications for human health, protein hydrolysates and hypolipidemia, the effects of B-alanine supplementation on carnosine elevation and physiological performance, the effect of ultrasound technology on food and nutritional quality, modern procedures for removal of hazardous compounds from foods, the bioactive potential of Andean and Amazonian fruits, seeds and tubers, and more.
MoreTable of Contents:
Preface
Fidel Toldrï¿1⁄2
1. Ethyl Cellulose Oleogels: Structure, Rheology, and Nutritional Properties
A.J. Gravelle and Alejandro G. Marangoni
2. Novel Biosensors for the Rapid Detection of Toxicants in Foods
Georgia-Paraskevi Nikoleli, Dimitrios P. Nikolelis, Christina G. Siontorou, Stephanos Karapetis and Theo Varzakas
3. Polyphenols and Their Interactions With Other Dietary Compounds: Implications for Human Health
Nevena Kardum and Maria Glibetic
4. Structural Basis of Bioactivity of Food Peptides in Promoting Metabolic Health
Shixiang Yao, Dominic Agyei and Chibuike C. Udenigwe
5. Effects of ?-Alanine Supplementation on Carnosine Elevation and Physiological Performance
Jay R. Hoffman, Alyssa Varanoske and Jeffrey R. Stout
6. Effect of Ultrasound Technology on Food and Nutritional Quality
Kumari S. Ojha, Brijesh K. Tiwari and Colm P. O'Donnell
7. Modern Procedures for Removal of Hazardous Compounds From Foods
Peter Simko
8. Bioactive Potential of Andean Fruits, Seeds, and Tubers
David Campos, Rosana Chirinos, Lena Gï¿1⁄2lvez and Romina Pedreschi
