Book
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, …
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eReference
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Book
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 …
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Book
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 …
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Book
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 …
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Hardcover
eReference
Book with Online Access
Book
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 …
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Book
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 …
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Book
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 …
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Book with w. online files/update
eBook
Book
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 …
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Hardcover
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Book
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' …
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Book
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 …
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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 …
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Book
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 …
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Book
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 …
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Book
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 …
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Book
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 …
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Softcover
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Book
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 …
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Book
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 …
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Book
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, …
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Book
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 …
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Softcover
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Book
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 …
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