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. Contains contributions that have been carefully selected based on their vast experience and expertise on the subjectIncludes updated, in-depth, and critical discussions of available information, giving the reader a unique opportunity to learnEncompasses a broad view of the topics at hand INDICE: 1. Genetic Determinants of Beverage Consumption: Implications for Nutrition and Health 2. Current strategies to improve nutritional quality of pork lipids 3. Dairy Foods and positive impact for health 4. Food-derived Bioactive Peptides and their role in Ameliorating Hypertension and associated Cardiovascular Diseases 5. Effects of Phytochemicals Against Diabetes 6. DMHF (2,5-dimethyl-4-hydroxy-3(2H)-furanone), an attractive volatile food component, improves palatability and brings physiological functions 7. Challenges and opportunities regarding the use of alternative protein sources: Aquaculture and insects 8. Mycotoxins in Food: Occurrence, Prevention and Reduction
- ISBN: 978-0-12-817171-4
- Editorial: Academic Press
- Encuadernacion: Cartoné
- Páginas: 230
- Fecha Publicación: 01/08/2019
- Nº Volúmenes: 1
- Idioma: Inglés