Advances in Food and Nutrition Research, Volume 85, provides updated knowledge on nutrients in foods and how to avoid their deficiency, especially the essential nutrients that should be present in the diet to reduce disease risk and optimize health. The book provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits. Readers will find up-to-date information on food science, including raw materials, production, processing, distribution and consumption, with an emphasis on nutritional benefits and health effects.
New sections in the updated volume include discussions on the biological and biomedical applications of egg peptides, omega-3 fatty acids and liver diseases in children, the characterization of the degree of food processing in relation to health, the impact of unit operations from farm to fork on microbial safety and quality of foods, new trends in the uses of yeasts in oenology, and more.
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Provides updated knowledge on nutrients in foods and deficiency, highlighting the essential nutrients that reduce disease risk and optimize health
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Book Description Condition: new. Questo è un articolo print on demand. Seller Inventory # 764a44c019b9b61971709c4792da658b
Book Description Buch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Advances in Food and Nutrition Research, Volume 85, provides updated knowledge on nutrients in foods and how to avoid their deficiency, especially the essential nutrients that should be present in the diet to reduce disease risk and optimize health. The book provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits. Readers will find up-to-date information on food science, including raw materials, production, processing, distribution and consumption, with an emphasis on nutritional benefits and health effects. New sections in the updated volume include discussions on the biological and biomedical applications of egg peptides, omega-3 fatty acids and liver diseases in children, the characterization of the degree of food processing in relation to health, the impact of unit operations from farm to fork on microbial safety and quality of foods, new trends in the uses of yeasts in oenology, and more. Englisch. Seller Inventory # 9780128150894
Book Description Hardcover. Condition: Brand New. 324 pages. 9.25x6.25x0.75 inches. In Stock. Seller Inventory # __0128150890
Book Description Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Advances in Food and Nutrition Research, Volume 85, provides updated knowledge on nutrients in foods and how to avoid their deficiency, especially the essential nutrients that should be present in the diet to reduce disease risk and optimize healt. Seller Inventory # 594364103
Book Description Buch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Advances in Food and Nutrition Research, Volume 85, provides updated knowledge on nutrients in foods and how to avoid their deficiency, especially the essential nutrients that should be present in the diet to reduce disease risk and optimize health. The book provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits. Readers will find up-to-date information on food science, including raw materials, production, processing, distribution and consumption, with an emphasis on nutritional benefits and health effects. New sections in the updated volume include discussions on the biological and biomedical applications of egg peptides, omega-3 fatty acids and liver diseases in children, the characterization of the degree of food processing in relation to health, the impact of unit operations from farm to fork on microbial safety and quality of foods, new trends in the uses of yeasts in oenology, and more. Seller Inventory # 9780128150894