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Advances in food and nutrition research. Volume 89
Title
Advances in food and nutrition research. Volume 89 / edited by Fidel Toldrá.
ISBN
9780128171714
Publication
Cambridge, MA : Academic Press, 2019.
Physical Description
1 online resource.
Local Notes
Access is available to the Yale community.
Access and use
Access restricted by licensing agreement.
Summary
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. -- Provided by publisher.
Variant and related titles
Elsevier ScienceDirect All Books. OCLC KB.
Format
Books / Online
Language
English
Added to Catalog
September 08, 2020
Series
Advances in Food and Nutrition Research ; volume 89
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, Fidel Toldrá, 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, Monica Queiroz Freitas, Marcia Cristina Silva, Adriano Gomes da Cruz, Elane Schwinden Prudencio
4. Food-derived bioactive peptides and their role in ameliorating hypertension and associated cardiovascular diseases / Advaita Ganguly, Kumakshi Sharma, Kaustav Majumder
5. Effects of phytochemicals against diabetes / Merve Bacanli, Sevtap Aydin Dilsiz, Nurşen Başaran, A. Ahmet Başaran
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, M. Ohata
7. Challenges and opportunities regarding the use of alternative protein sources : aquaculture and insects / Belén Gómez, Paulo E.S. Munekata, Zhenzhou Zhu, Francisco J. Barba, Fidel Toldrá, Predrag Putnik, Danijela Bursac Kovacevic, José M. Lorenzo
8. Mycotoxins in food and feed / Jelka Pleadin, Jadranka Frece, Ksenija Markov.
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