Fidel Toldra
Elsevier Science
e druk, 2019
9780128171714
Advances in Food and Nutrition Research
Specificaties
Gebonden, blz.
|
Engels
Elsevier Science |
e druk, 2019
ISBN13: 9780128171714
Rubricering
Onderdeel van serie
Advances in Food and Nutrition Research
Verwachte levertijd ongeveer 9 werkdagen
Samenvatting
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 as up-to-date information on food science, including raw materials, production, processing, distribution and consumption, always having in mind its nutritional benefits and health effects.
Specificaties
Inhoudsopgave
<p>1. Genetic determinants of beverage consumption: Implications for nutrition and health<br>Marilyn C. Cornelis<br>2. Current feeding strategies to improve pork intramuscular fat content and its nutritional quality<br>C.M. Alfaia, P.A. Lopes, M.S. Madeira, J.M. Pestana, D. Coelho, F. Toldrá and J.A.M. Prates<br>3. Dairy foods and positive impact on the consumer's health<br>Silvani Verruck, Celso Fasura Balthazar, Ramon Silva Rocha, Ramon Silva, Erick Almeida Esmerino, Tatiana Colombo Pimentel, Mônica Queiroz Freitas, Marcia Cristina Silva, Adriano Gomes da Cruz and Elane Schwinden Prudencio<br>4. Food-derived bioactive peptides and their role in ameliorating hypertension and associated cardiovascular diseases<br>Advaita Ganguly, Kumakshi Sharma and Kaustav Majumder<br>5. Effects of phytochemicals against diabetes<br>Merve Bacanli, Sevtap Aydin, Nurşen Başaran and A. Ahmet Başaran<br>6. DMHF (2,5-dimethyl-4-hydroxy-3(2H)-furanone), a volatile food component with attractive sensory properties, brings physiological functions through inhalation<br>K. Arihara, I. Yokoyama and M. Ohata<br>7. Challenges and opportunities regarding the use of alternative protein sources: Aquaculture and insects<br>Belén Gómez, Paulo E.S. Munekata, Zhenzhou Zhu, Francisco J. Barba, Fidel Toldrá, Predrag Putnik, Danijela Bursać Kovačević and José M. Lorenzo<br>8. Mycotoxins in food and feed<br>Jelka Pleadin, Jadranka Frece and Ksenija Markov</p>
