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Advances in food and nutrition research. Volume 84 /
Advances in Food and Nutrition Research, Volume 84 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 identi...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge, MA :
Academic Press,
2018.
|
| Edición: | First edition. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_on1029252019 | ||
| 003 | OCoLC | ||
| 005 | 20231120010249.0 | ||
| 006 | m o d | ||
| 007 | cr cnu|||unuuu | ||
| 008 | 180322s2018 mau ob 000 0 eng d | ||
| 040 | |a N$T |b eng |e rda |e pn |c N$T |d N$T |d NLE |d OPELS |d OCLCF |d UAB |d UPM |d D6H |d OCLCQ |d UKMGB |d YDX |d OCLCQ |d OCLCO |d OCLCQ |d OCLCO | ||
| 015 | |a GBB863200 |2 bnb | ||
| 016 | 7 | |a 018815360 |2 Uk | |
| 020 | |a 9780128149911 |q (electronic bk.) | ||
| 020 | |a 0128149914 |q (electronic bk.) | ||
| 020 | |z 9780128149904 | ||
| 035 | |a (OCoLC)1029252019 | ||
| 050 | 4 | |a TX367 | |
| 072 | 7 | |a TEC |x 012000 |2 bisacsh | |
| 082 | 0 | 4 | |a 664 |2 23 |
| 245 | 0 | 0 | |a Advances in food and nutrition research. |n Volume 84 / |c edited by Fidel Toldr�a. |
| 250 | |a First edition. | ||
| 264 | 1 | |a Cambridge, MA : |b Academic Press, |c 2018. | |
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 504 | |a Includes bibliographical references. | ||
| 520 | |a Advances in Food and Nutrition Research, Volume 84 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. Specific sections in this new release include discussions on ethylcellulose oleogels, novel biosensors for the rapid detection of toxicants in foods, polyphenols and their interactions with other dietary compounds- implications for human health, protein hydrolysates and hypolipidemia, the effects of B-alanine supplementation on carnosine elevation and physiological performance, the effect of ultrasound technology on food and nutritional quality, modern procedures for removal of hazardous compounds from foods, the bioactive potential of Andean and Amazonian fruits, seeds and tubers, and more. Presents contributions and the expertise and reputation of leaders in nutrition Includes updated and in-depth critical discussions of available information, giving readers a unique opportunity to learn. Provides high-quality illustrations (with a high percentage in color) that give additional value. | ||
| 588 | 0 | |a Online resource; title from PDF title page (EBSCO, viewed March 23, 2018). | |
| 505 | 0 | |a Preface; Fidel Toldr�a; 1. Ethyl Cellulose Oleogels: Structure, Rheology, and Nutritional Properties; A.J. Gravelle and Alejandro G. Marangoni; 2. Novel Biosensors for the Rapid Detection of Toxicants in Foods; Georgia-Paraskevi Nikoleli, Dimitrios P. Nikolelis, Christina G. Siontorou, Stephanos Karapetis and Theo Varzakas ; 3. Polyphenols and Their Interactions With Other Dietary Compounds: Implications for Human Health; Nevena Kardum and Maria Glibetic; 4. Structural Basis of Bioactivity of Food Peptides in Promoting Metabolic Health; Shixiang Yao, Dominic Agyei and Chibuike C. Udenigwe; 5. Effects of �-Alanine Supplementation on Carnosine Elevation and Physiological Performance; Jay R. Hoffman, Alyssa Varanoske and Jeffrey R. Stout; 6. Effect of Ultrasound Technology on Food and Nutritional Quality; Kumari S. Ojha, Brijesh K. Tiwari and Colm P. O'Donnell; 7. Modern Procedures for Removal of Hazardous Compounds From Foods; Peter �Simko ; 8. Bioactive Potential of Andean Fruits, Seeds, and Tubers; David Campos, Rosana Chirinos, Lena G�alvez and Romina Pedreschi. | |
| 650 | 0 | |a Food |x Research. | |
| 650 | 0 | |a Food |x Microbiology. | |
| 650 | 0 | |a Nutrition. | |
| 650 | 2 | |a Nutritional Physiological Phenomena |0 (DNLM)D009747 | |
| 650 | 6 | |a Aliments |x Recherche. |0 (CaQQLa)201-0001966 | |
| 650 | 6 | |a Nutrition. |0 (CaQQLa)201-0064996 | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food |x Microbiology |2 fast |0 (OCoLC)fst00930535 | |
| 650 | 7 | |a Food |x Research |2 fast |0 (OCoLC)fst00930596 | |
| 650 | 7 | |a Nutrition |2 fast |0 (OCoLC)fst01042187 | |
| 700 | 1 | |a Toldr�a, Fidel, |e editor. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/bookseries/10434526/84 |z Texto completo |