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 book provides the latest advances on the identification and characterisation of emerging bioactive compounds with putative health benefits. The book provides 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. The most important value of the books is the expertise and reputation of the contributors. It must be pointed out that each contributor has been carefully selected based on his/her long experience and high expertise on the subjectEach manuscript is covered with an updated and in-depth critical discussion of available information that gives the reader an unique opportunity to learn and have a broad view of the subjectThe writing style and the quality of illustrations (having a high percentage in colour) gives an additional value INDICE: 1. Ethylcellulose oleogels: structure, rheology and nutritional properties Alejandro Gregorio Marangoni 2. Novel biosensors for the rapid detection of toxicants in foods Dimitrios P. Nikolelis 3. Polyphenols and their interactions with other dietary compounds- implications for human health Maria Glibetic and Nevena Kardum 4. Protein hydrolysates and hypolipidaemia Chibuike Udenigwe 5. Effects of ß-Alanine Supplementation on Carnosine Elevation and Physiological Performance Jay R. Hoffman 6. Effect of ultrasound technology on food and nutritional quality Brijesh Tiwari 7. Modern procedures for removal of hazardous compounds from foods Peter Simko 8. Bioactive Potential of Andean and Amazonian fruits, seeds and tubers Romina Pedreschi
- ISBN: 978-0-12-814990-4
- Editorial: Academic Press
- Encuadernacion: Cartoné
- Páginas: 230
- Fecha Publicación: 01/04/2018
- Nº Volúmenes: 1
- Idioma: Inglés