Advances in Food and Nutrition Research
Series: Advances in Food and Nutrition Research; 89;
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66 360 Ft (63 200 Ft + 5% VAT)
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66 360 Ft
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Product details:
- Publisher Elsevier Science
- Date of Publication 26 July 2019
- ISBN 9780128171714
- Binding Hardback
- No. of pages359 pages
- Size 228x152 mm
- Weight 700 g
- Language English 0
Categories
Long description:
Advances in Food and Nutrition Research provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce disease risk and optimise health.
The series provides the latest advances on the identification and characterisation of emerging bioactive compounds with putative health benefits, as well asï¿1⁄2up-to-date information on food science, including raw materials, production, processing, distribution and consumption, always having in mind its nutritional benefits and health effects.
MoreTable of Contents:
1. Genetic determinants of beverage consumption: Implications for nutrition and health
Marilyn C. Cornelis
2. Current feeding strategies to improve pork intramuscular fat content and its nutritional quality
C.M. Alfaia, P.A. Lopes, M.S. Madeira, J.M. Pestana, D. Coelho, F. Toldrï¿1⁄2 and J.A.M. Prates
3. Dairy foods and positive impact on the consumer's health
Silvani Verruck, Celso Fasura Balthazar, Ramon Silva Rocha, Ramon Silva, Erick Almeida Esmerino, Tatiana Colombo Pimentel, Mï¿1⁄2nica Queiroz Freitas, Marcia Cristina Silva, Adriano Gomes da Cruz and Elane Schwinden Prudencio
4. Food-derived bioactive peptides and their role in ameliorating hypertension and associated cardiovascular diseases
Advaita Ganguly, Kumakshi Sharma and Kaustav Majumder
5. Effects of phytochemicals against diabetes
Merve Bacanli, Sevtap Aydin, Nursen Basaran and A. Ahmet Basaran
6. DMHF (2,5-dimethyl-4-hydroxy-3(2H)-furanone), a volatile food component with attractive sensory properties, brings physiological functions through inhalation
K. Arihara, I. Yokoyama and M. Ohata
7. Challenges and opportunities regarding the use of alternative protein sources: Aquaculture and insects
Belï¿1⁄2n Gï¿1⁄2mez, Paulo E.S. Munekata, Zhenzhou Zhu, Francisco J. Barba, Fidel Toldrï¿1⁄2, Predrag Putnik, Danijela Bursac Kovacevic and Josï¿1⁄2 M. Lorenzo
8. Mycotoxins in food and feed
Jelka Pleadin, Jadranka Frece and Ksenija Markov
