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Food Science & Nutrition | Book | English

This selection contains titles in Food Science & Nutrition

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  1. Book 196,715 Remove
  2. Monograph 73,276
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  1. English 196,715 Remove
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Showing 1,222 results.

Within Book English

Bioactive Compounds in Underutilized Vegetables and Legumes Book

Bioactive Compounds in Underutilized Vegetables and Legumes

Murthy, H. N. (Ed), Paek, K. Y. (Ed) (2022)

This reference work provides a comprehensive overview of bioactive compounds found in underutilized vegetables and legumes around the globe. It describes their pharmacological, …

Available Formats: Hardcover eReference Book with Online Access

Multidisciplinary Nutritional Management and Care for Older Adults: an Evidence-Based Practical Guide for Nurses Book

Multidisciplinary Nutritional Management and Care for Older Adults: an Evidence-Based Practical Guide for Nurses

Geirsdóttir, Ó. G. (Ed), Bell, J. (Ed) (2021)

This open access book aims to primarily support nurses as leaders and champions of multimodal, multidisciplinary nutrition care for older adults.  A structured approach to …

Available Formats: Hardcover eBook

Food Bioactives and Health Book

Food Bioactives and Health

Galanakis, C. M. (Ed) (2021)

Bioactive natural compounds have gained attention in recent years due to their potential health benefits, including reducing the risk of diabetes, cancer, and cardiovascular …

Available Formats: Hardcover eBook

Handbook of Dietary Phytochemicals Book

Handbook of Dietary Phytochemicals

Xiao, J. (Ed), Sarker, S. D. (Ed), Asakawa, Y. (Ed) (2021)

This book summarizes recent advances in the chemistry, bioactivity, nutrition, and functional aspects of dietary phytochemicals, as well as the health and functional aspects of …

Available Formats: Hardcover eReference Book with Online Access

Food Security and Safety Book

Food Security and Safety

Babalola, O. O. (Ed) (2021)

This book focuses on food security and safety issues in Africa, a continent presently challenged with malnutrition and food insecurity. The continuous increase in the human …

Available Formats: Hardcover eBook

Carotenoids: Structure and Function in the Human Body Book

Carotenoids: Structure and Function in the Human Body

Zia-Ul-Haq, M. (Ed), Dewanjee, S. (Ed), Riaz, M. (Ed) (2021)

Plants produce chemicals as part of their normal metabolic activities. These include primary metabolites found in all plants, such as sugars and fats, as well as secondary …

Available Formats: Hardcover eBook

Rice Genome Engineering and Gene Editing Book

Rice Genome Engineering and Gene Editing

Bandyopadhyay, A. (Ed), Thilmony, R. (Ed) (2021)

This detailed volume explores rice molecular biology, genetic engineering, and genome editing technologies. Dividing into three parts, the book covers subjects such as genetic …

Available Formats: Book with w. online files/update eBook

Pheno-phospholipids and Lipo-phenolics Book

Pheno-phospholipids and Lipo-phenolics

Ramadan, M. F. (2021)

Natural phenolics are powerful bioactive compounds, but their use as antioxidant agents in lipid-based foodstuffs and cosmetics is limited due to their hydrophilic traits. A …

Available Formats: Hardcover eBook

Sustainable Innovation in Food Product Design Book

Sustainable Innovation in Food Product Design

Cortez Vieira, M. M. (Ed), Pastrana, L. (Ed), Aguilera, J. (Ed) (2021)

This book comes out of the 12th Iberoamerican Congress of Food Engineering, which took place at the University of Algarve in Faro, Portugal in July 2019. It includes the editors' …

Available Formats: Hardcover eBook

Tsukemono Book

Tsukemono

Mouritsen, O. G., Styrbæk, K. (2021)

One of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono (つけもの, 漬物). The word, pronounced ‘tskay-moh-noh,’ means ‘something that has been …

Available Formats: Hardcover eBook

Novel enzymes for functional carbohydrates production Book

Novel enzymes for functional carbohydrates production

Mu, W. (Ed), Zhang, W. (Ed), Chen, Q. (Ed) (2021)

This book focuses on the latest research and new techniques in the field of functional carbohydrate-related enzymes. Carbohydrates are a key form of energy for most organisms. The …

Available Formats: Hardcover eBook

Food biopolymers: Structural, functional and nutraceutical properties Book

Food biopolymers: Structural, functional and nutraceutical properties

Gani, A. (Ed), Ashwar, B. A. (Ed) (2021)

Food biopolymers: Structural, functional and nutraceutical properties provides valuable coverage of all major food biopolymers from plant, animal and marine sources. The text …

Available Formats: Hardcover eBook

Alternative Sweet and Supersweet Principles Book

Alternative Sweet and Supersweet Principles

Dwivedi, R. S. (2021)

This book compiles the latest information on different kinds of natural, plant-based super sweeteners. A book on alternative, natural super sweeteners is extremely timely and …

Available Formats: Hardcover eBook

Octopuses, Squid & Cuttlefish Book

Octopuses, Squid & Cuttlefish

Mouritsen, O. G., Styrbæk, K. (2021)

Humans everywhere have always been fascinated by octopuses, squid, and cuttlefish, known biologically as cephalopods. They evolved hundreds of millions of years ago and are …

Available Formats: Hardcover eBook

Food Traceability in Jordan Book

Food Traceability in Jordan

Haddad, M. A., Yamani, M. I., Jaradat, D. M., Obeidat, M., Abu-Romman, S. M., Parisi, S. (2021)

This book outlines the evolution of food traceability matters in the current traditional foods market and particularly with regard to selected historical foods based in Jordan. At …

Available Formats: Softcover eBook

Nanotechnology in Edible Food Packaging Book

Nanotechnology in Edible Food Packaging

Katiyar, V., Ghosh, T. (2021)

This volume delivers a systematic overview of nanotechnology in the development of edible food packaging with noteworthy characteristics for improved food quality. It covers …

Available Formats: Hardcover eBook

Analytical Methods in the Determination of Bioactive Compounds and Elements in Food Book

Analytical Methods in the Determination of Bioactive Compounds and Elements in Food

Jeszka-Skowron, M. (Ed), Zgoła-Grześkowiak, A. (Ed), Grześkowiak, T. (Ed), Ramakrishna, A. (Ed) (2021)

Most bioactive compounds have antioxidant activity, particularly tocochromanols, phenolics (flavonoids and phenolic acids), methylxantines and capsaicinoids. Some of these …

Available Formats: Hardcover eBook

Bioaccessibility and Digestibility of Lipids from Food Book

Bioaccessibility and Digestibility of Lipids from Food

Grundy, M. M. (Ed), Wilde, P. J. (Ed) (2021)

The structure of a food influences the way it is transformed during processing and digestion. This in turn has an impact on nutrient bioaccessibility (release) and digestibility, …

Available Formats: Hardcover eBook

Elementary Food Science Book

Elementary Food Science

Owusu-Apenten, R., Vieira, E. (2021)

Following the success of the popular introductory text,Elementary Food Science(5th edition) coversabroad range of food science topics organized infour parts; Part (1)Interrelated …

Available Formats: Softcover eBook

The Gastro-Archeologist Book

The Gastro-Archeologist

Woodward, J. (2021)

In order to understand common conditions such as coeliac disease and Crohn’s disease, one must view the gut in its evolutionary context. This is the novel approach to the gut and …

Available Formats: Hardcover eBook

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