Advances in oleogel development, characterization, and nutritional aspects is the result of collaborative work by top experts in the field of oleogel and related areas, who have brought together the knowledge gained in two decades of work on the design, development, understanding, and application of oleogels and oleogel-based systems in a comprehensive and easy-to-read book.
While courses in nutrition counseling teach providers to listen to their patients, this book gives registered dietitian nutritionists (RDNs) a heads-up on what to listen for, with educational materials that address the everyday challenges many people, hence many RDNs, face.
While courses in nutrition counseling teach providers to listen to their patients, this book gives registered dietitian nutritionists (RDNs) a heads-up on what to listen for, with educational materials that address the everyday challenges many people, hence many RDNs, face.
This is the first book to focus on the scientific principles underlying the fermentation processes of cocoa and coffee beans and their impact on product quality and safety.
Phytochemicals as Bioactive Agents focuses on the mechanisms of action of phytochemicals identified as displaying bioactivity in the prevention of cancer, heart disease and other diseases and the prospects for developing functional foods containing these bioactive compounds.
Diverse in chemical nature, water soluble and lipid soluble vitamins are essential micronutrients that react with specific protein entities and are transported to sites for participation in intracellular events, both at the genomic and non-genomic levels.
This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation.
Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-depth discussion on the modification of sourdough processes in the production of common bakery products, as well as the microbiological principles, fermentation pathways, product formulations, and technological methodologies relating to these procedures.
Handbook of Dairy Foods and Nutrition, Third Edition examines the role of dairy products in diet and health, covering such areas as cardiovascular health, hypertension, cancer, bone, and oral health.
Reviewing current studies and previously unpublished research from leading laboratories around the world, Unravelling Lipid Metabolism With Microarrays demonstrates the use of microarrays and transcriptomic approaches to clarify the biological function of lipids.
Nutrition for Sport, Exercise, and Performance offers a clear, practical, and accessible guide to building a comprehensive understanding of sport and exercise nutrition from leading experts in nutrition and exercise science.
Nutrition for Sport, Exercise, and Performance offers a clear, practical, and accessible guide to building a comprehensive understanding of sport and exercise nutrition from leading experts in nutrition and exercise science.
Following in the tradition of the popular first edition, Principles of Food Toxicology, Second Edition integrates the general principles of toxicology with a systematic characterization of the most important food-borne toxicants.
The result of years of experience by experts in extrusion technology, Extruders in Food Applications brings together practical experience and in-depth knowledge of extrusion cooking technology.
**Selected for Doody's Core Titles(R) 2024 in Nutrition**Encyclopedia of Human Nutrition, Fourth Edition, a Four Volume Set, provides updated information on the foundations of nutrition science, along with the biology and functions of vitamins and other essential nutrients present in the human diet.
Carnitine Metabolism and Human Nutrition offers a contemporary and in-depth look at the biological effects of carnitine metabolism and its application to clinical and sports nutrition, based on decades of robust scientific enquiry.
The book examines sustainable food procurement policy and practice in the European Union and beyond, exploring the extent to which sustainability objectives have been achieved and evaluating the new developments taking place at both EU and national levels.
Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the science of food carbohydrates.
Although organic acids have been used to counteract pathogens in food for many years, there is a glaring need to assess and improve their continued effectiveness and sustainability.
"e;Value Addition of Fruit Wastes: Extraction, Properties, and Applications provides the latest technologies used in fruit waste to extract, isolate, and characterize functional, active compounds and their diversified pharmacological, food, agricultural, and industrial applications.
This book offers a complete coverage of microbial refinery for exopolysaccharides (EPS) production, including genetic improvements, production techniques, biotechnological applications in food, cosmetics, health and environment sector, economic perspectives, and commercialization of EPS products.
With changing consumer preferences and the focus on developing resilient food systems, food processing is finding its place in key policies, government interventions, global trade, and the overall food and nutritional security.
This volume details state-of-the art instrumental and sensory wine testing procedures for a broad range of wine applications, focusing on instrumental, sensory, gas chromatography-olfactometry.
This new textbook provides an accessible introduction to sustainable aquaculture through its relationship with three key pillars: the environment, the economy, and society.
High amounts of waste are generated daily in various food processing industries including seed, pomace, pit, peel, germ, husk, broken pulses, sludge, skin, bones, blood, feathers, wash water, and spent residue, among others.
Engineering Applications in Livestock Production covers the recent advancements and technological developments in the field of livestock production engineering in great detail.
This book offers comprehensive coverage of all manifestations of resistance in combating infectious diseases and explores advances in antimicrobial resistance in agriculture and their applications in the fight against microbes.
This volume details state-of-the art instrumental and sensory wine testing procedures for a broad range of wine applications, focusing on instrumental, sensory, gas chromatography-olfactometry.
Wines are generally defined in one of three ways: by their country or region of origin, by their colour (red, white, pink) or by their style (still, sparkling, fortified).
With changing consumer preferences and the focus on developing resilient food systems, food processing is finding its place in key policies, government interventions, global trade, and the overall food and nutritional security.
This new book provides informative coverage of recent breakthroughs in vitamins and their ability to prevent disease, manage health issues, and treat chronic illness.
