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Books in Nutrition

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41-50 of 195 results in All results

Nutraceuticals in Brain Health and Beyond

  • 1st Edition
  • November 12, 2020
  • Dilip Ghosh
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 2 0 5 9 3 - 8
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 0 6 1 0 - 2
Nutraceuticals in Brain Health and Beyond focuses on a variety of health disorders where intervention with nutritional supplements prove valuable, such as Alzheimer’s, Parkinson’s, autism, and attention-deficit disorder in children. In addition, Nutraceuticals in Brain Health and Beyond addresses "herb-nutra psychiatry" which is a field of research focused on developing a comprehensive, cohesive, and scientifically rigorous evidence base to shift conceptual thinking around the role of diet and nutrition in mental health.Intended for nutrition researchers, nutritionists, dieticians, regulatory bodies, health professionals, and students studying related fields, Nutraceuticals in Brain Health and Beyond will be a useful reference in understanding the links between nutrition and brain health.

Steviol Glycosides

  • 1st Edition
  • November 10, 2020
  • Charis M. Galanakis
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 2 0 0 6 0 - 5
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 0 4 0 1 - 6
Steviol Glycosides: Production, Properties, and Applications illustrates the health effects of steviol glycosides, presenting methods to preserve their stability, bioactivity and bioavailability during handling, extraction and processing. Beginning with biosynthesis, metabolism and health uses, the book also explores agronomic practices, toxicology and pharmacology, leaf drying, conventional techniques, non-thermal technologies, green recovery, membrane clarification technologies, chemical and enzymatic modifications, stability studies and food applications. This book is an excellent resource for food scientists, technologists, engineers, chemists, nutritionists, new product developers, researchers and academics with an interest in understanding steviol glycoside applications in the development of functional foods, nutraceuticals and pharmaceuticals.

Saffron

  • 1st Edition
  • November 3, 2020
  • Charis M. Galanakis
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 2 1 2 1 9 - 6
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 1 6 1 3 - 2
Saffron explores the properties, metabolism and health effects of saffron ingredients, along with processing issues and the industrial applications that are affected by these aspects. The book addresses the in vitro and in vivo antioxidant activities of bioactive compounds found in saffron and investigates recovery methods for the extraction of these target ingredients, as well as their encapsulation. Each of these methods aims to prevent the degradation of saffron's bioactive compounds by environmental factors and to improve their bioavailability in different applications. The book is an excellent reference for food scientists, technologists, chemists, new product developers, researchers, academics, professionals working in the food industry, and pharmacologists, pharmacists and clinicians interested in nutrition and metabolism.

Food Security and Nutrition

  • 1st Edition
  • October 17, 2020
  • Charis M. Galanakis
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 2 0 5 2 1 - 1
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 0 9 3 2 - 5
Food and nutrition security - identified via availability, access, utilization, and stability - and transitions to sustainable food systems are major discourses in the agro-food arena, as many countries today experience different forms of malnutrition simultaneously, such as child undernutrition, anemia among women, and adult obesity. Meanwhile, the triple burden of malnutrition (undernutrition, overnutrition, and micronutrient deficiency) is still widespread. Food Security and Nutrition explores integrated, context-specific approaches to food security challenges, emphasizing nutrition security as an integral component and addressing the implications of food content to food and nutrition security policies. Providing insight into these challenges through agricultural, policy, nutritional, geographic and sustainability lenses, Food Security and Nutrition is a valuable reference for food scientists and nutrition researchers working in food supply, food security, and nutrition security, and policy makers, investors, and other decision-makers seeking to address food insecurity around the world.

Molecular Nutrition

  • 1st Edition
  • October 15, 2020
  • Manlio Vinciguerra + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 3 8 6 2 - 5
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 3 8 6 3 - 2
Molecular Nutrition: Mother and Infant presents the impact of diet in early life stages, from pre-conception, throughout pregnancy, and to the infant. The book covers the molecular biology of the cell, genetic machinery and its function, general coverage on diet and nutrition, pregnancy, placenta, weight gain, breast milk, feeding practices, gestational disease, glucose metabolism, immunity, vitamins and minerals. Other topics discusses include fetal programming, bioactive compounds, amino acids, intrauterine growth, one carbon metabolism, overnutrition, genetic risk factors, polymorphisms, folic acid genes, DNA methylation, genes involved in lipid metabolism, microRNAs, epigenetics, transcriptomics and micro RNA. This book will be a welcomed reference for research scientists and practitioners, including nutritionists and dieticians.

Gastronomy and Food Science

  • 1st Edition
  • September 18, 2020
  • Charis M. Galanakis
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 2 0 0 5 7 - 5
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 0 4 3 8 - 2
Gastronomy and Food Science fills the transfer knowledge gap between academia and industry by covering the interrelation of gastronomy and food and culinary science in one integral reference. Coverage of the holistic cuisine, culinary textures with food ingredients, the application of new technologies and gastronomy in shaping a healthy diet, and the recycling of culinary by-products using new is also covered in this important reference. Written for food scientists and technologists, food chemists, and nutritionists, researchers, academics, and professionals working in culinary science, culinary professionals and other food industry personnel, this book is sure to be a welcomed reference.

Present and Future of High Pressure Processing

  • 1st Edition
  • August 20, 2020
  • Francisco J. Barba + 3 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 6 4 0 5 - 1
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 7 2 6 6 - 7
Developed for academic researchers and for those who work in industry, Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe, and Healthy Foods outlines innovative applications derived from the use of high-pressure processing, beyond microbial inactivation. This content is especially important for product developers as it includes technological, physicochemical, and nutritional perspectives.This book specifically focuses on innovative high-pressure processing applications and begins with an introduction followed by a section on the impact of high-pressure processing on bioactive compounds and bioaccessibility/bioavailability. The third section addresses the ways in which high-pressure processing can assist in the reduction of toxins and contaminants, while the fourth section presents opportunities for the use of high-pressure processing in the development of healthy and/or functional food. This reference concludes with an analysis of the challenges regarding the use of high-pressure processing as an innovative application.

Nutritional Composition and Antioxidant Properties of Fruits and Vegetables

  • 1st Edition
  • July 29, 2020
  • Amit K. Jaiswal
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 2 7 8 0 - 3
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 2 7 8 1 - 0
Nutritional Composition and Antioxidant Properties of Fruits and Vegetables provides an overview of the nutritional and anti-nutritional composition, antioxidant potential, and health benefits of a wide range of commonly consumed fruits and vegetables. The book presents a comprehensive overview on a variety of topics, including inflorescence, flowers and flower buds (broccoli, cauliflower, cabbage), bulb, stem and stalk (onion, celery, asparagus, celery), leaves (watercress, lettuce, spinach), fruit and seed (peppers, squash, tomato, eggplant, green beans), roots and tubers (red beet, carrots, radish), and fruits, such as citrus (orange, lemon, grapefruit), berries (blackberry, strawberry, lingonberry, bayberry, blueberry), melons (pumpkin, watermelon), and more. Each chapter, contributed by an international expert in the field, also discusses the factors influencing antioxidant content, such as genotype, environmental variation and agronomic conditions.

Present Knowledge in Nutrition

  • 11th Edition
  • July 20, 2020
  • Bernadette P. Marriott + 3 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 8 4 6 0 - 8
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 8 4 6 1 - 5
Present Knowledge in Nutrition, Eleventh Edition, provides an accessible, highly readable, referenced, source of the most current, reliable, and comprehensive information in the broad field of nutrition. Now broken into two, separate volumes, and updated to reflect scientific advancements since the publication of its tenth edition, Present Knowledge in Nutrition, Eleventh Edition includes expanded coverage on the topics of basic nutrition and metabolism and clinical and applied topics in nutrition. This volume, Present Knowledge in Nutrition: Clinical and Applied Topics in Nutrition, addresses life stage nutrition and maintaining health, nutrition monitoring, measurement, and regulation, and important topics in clinical nutrition. Authored by an international group of subject-matter experts, with the guidance of four editors with complementary areas of expertise, Present Knowledge in Nutrition, Eleventh Edition will continue to be a go-to resource for advanced undergraduate, graduate and postgraduate students in nutrition, public health, medicine, and related fields; professionals in academia and medicine, including clinicians, dietitians, physicians, and other health professionals; and academic, industrial and government researchers, including those in nutrition and public health. The book was produced in cooperation with the International Life Sciences Institute (https://ilsi.org/).

Present Knowledge in Nutrition

  • 11th Edition
  • July 20, 2020
  • Bernadette P. Marriott + 3 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 6 6 1 6 2 - 1
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 9 8 4 2 - 1
Present Knowledge in Nutrition: Basic Nutrition and Metabolism, Eleventh Edition, provides an accessible, referenced source on the most current information in the broad field of nutrition. Now broken into two volumes and updated to reflect scientific advancements since the publication of the last edition, the book includes expanded coverage on basic nutrition, metabolism and clinical and applied topics. This volume provides coverage of macronutrients, vitamins, minerals and other dietary components and concludes with new approaches in nutrition science that apply to many, if not all, of the nutrients and dietary components presented throughout the reference. Advanced undergraduate, graduate and postgraduate students in nutrition, public health, medicine and related fields will find this resource useful. In addition, professionals in academia and medicine, including clinicians, dietitians, physicians, health professionals, academics and industrial and government researchers will find the content extremely useful. The book was produced in cooperation with the International Life Sciences Institute (https://ilsi.org/).