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Advances in food and nutrition research. Volume 85 /
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge, MA :
Academic Press,
2018.
|
| Edición: | First edition. |
| Colección: | Advances in food and nutrition research ;
Volume 85. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 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.