Advances in Food and Nutrition Research
- 1st Edition, Volume 75 - August 25, 2015
- Latest edition
- Editor: Jeya Henry
- Language: English
Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences, bringing together outstanding and comprehensive reviews t… Read more
Advances in Food and Nutrition Research
recognizes the integral relationship between the food and nutritional sciences, bringing together outstanding and comprehensive reviews that highlight this relationship.The book contains contributions that detail scientific developments in the broad areas of food science and nutrition, providing those in academia and industry with the latest information on emerging research in these constantly evolving sciences.
- Provides the latest important information for food scientists and nutritionists
- Contains peer-reviewed articles by a panel of respected scientists
- Ideal for those studying and researching topics, including glutamate, umami, capsaicin, gotukola, vitamin D, and chia seeds, amongst others
- The go-to series on the topic of advances in food and nutrition research since 1948
Food scientists in academia and industry and professional nutritionists and dietitians
1. Vitamin D, Cancer Risk and MortalityElena Tagliabue, Sara Raimondi and Sara Gandini2. Chia (Salvia hispanica): A Review of Native Mexican Seed and its Nutritional and Functional PropertiesMa. Ángeles Valdivia-López and Alberto Tecante 3. Physical Activity and Health: ‘What is Old is New Again’Andrew P. Hills, Steven J. Street and Nuala M. Byrne4. Body Composition in Asians and Caucasians; Comparative Analyses and Influences on Cardiometabolic Outcomes Sumanto Haldar, Siok Ching Chia and Jeyakumar Henry
- Edition: 1
- Latest edition
- Volume: 75
- Published: August 25, 2015
- Language: English
JH
Jeya Henry
Affiliations and expertise
Singapore Institute for Clinical Sciences, Brenner Center for Molecular Medicine, SingaporeRead Advances in Food and Nutrition Research on ScienceDirect