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Books in Nutrition

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61-70 of 195 results in All results

Nutritional and Health Aspects of Food in Western Europe

  • 1st Edition
  • October 14, 2019
  • Susanne Braun + 3 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 3 1 7 1 - 8
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 3 1 7 2 - 5
People were once restricted to food native to their region and produced locally. Today, however, food from any place in the world is available, or can be made available, anywhere else. Often there is no or very little information about the nutritional and health aspects of these foods. Nutrition and Health of Western European Foods: Traditional and Ethnic Diets is part of series that will cover the entire globe and is aimed at filling the knowledge gap from traditional and scientific points of view. This volume provides an analysis of traditional and ethnic foods from Western Europe, including Ireland, the United Kingdom, Netherlands, Belgium, Luxembourg, France, and Germany. It also addresses the history of use, composition, preparation, ingredient origin, nutritional aspects, and health effects of various foods and food products in each of these countries. Nutrition and Health of Western European Foods: Traditional and Ethnic Diets ultimately presents both local and international regulations, providing suggestions to harmonize these regulations and promote global availability of these foods.

Glucosinolates: Properties, Recovery, and Applications

  • 1st Edition
  • October 2, 2019
  • Charis M. Galanakis
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 6 4 9 3 - 8
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 6 4 9 4 - 5
Glucosinolates: Properties, Recovery and Applications covers all the important aspects of glucosinolates (properties, processing and recovery issues, particular applications). Starting from the metabolism, health effects and biosynthesis of glucosinolates, the book then deals with recovery, analysis and processing issues in order to reveal their potential applications. Bringing the latest advances in the field, the book also covers practical approaches and applications, giving emphasis to their diversity in plants, the debate of "good" and "bad" glucosinolates, biosynthetic pathways and metabolism, the influence of the food supply chain on decomposition and intake, sustainable sources of glucosinolates, processing and cooking effects, and more. Written by a team of chemists, biochemists, food scientists and technologists, this book is a helpful resource for anyone dealing with food science, technology and new product developments in food, natural products and in health industries.

Principles of Nutrigenetics and Nutrigenomics

  • 1st Edition
  • September 19, 2019
  • Raffaele De Caterina + 2 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 0 4 5 7 2 - 5
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 4 5 8 7 - 9
Approx.566 pages

Molecular Nutrition

  • 1st Edition
  • August 23, 2019
  • Vinood B. Patel
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 1 9 0 7 - 5
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 1 9 3 6 - 5
Molecular Nutrition: Vitamins presents the nutritional and molecular aspects of vitamins with a specific focus on vitamins A, B1 (thiamine), B2 (riboflavin), B# (niacin), B5 (pantothenic acid), B6, (pyridoxine), B7 (biotin), B9 (folate), B12 (colbamin), C, D, E, and K. As part of the Molecular Nutrition series, this book discusses introductory aspects and general coverage of vitamins and nutrition, the molecular biology of the cell, including signaling, transporters, oxidative stress, receptors, uptake, immunity, proliferation, endoplasmic reticulum, differentiation, carcinogenesis and apoptosis. Final sections cover genetic machinery and its function, transcriptional processes, homeostasis genes, cancer, gene expression, mutations, and more. Emerging fields of molecular biology and important discoveries related to diet and nutritional health are also covered, rounding out the book.

The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness

  • 1st Edition
  • July 19, 2019
  • Charis M. Galanakis
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 6 4 5 3 - 2
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 7 5 1 7 - 0
The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness provides a guide for innovative food ingredients and food products. The book covers consumer wellness as it relates to food ingredients and functional foods, alternative ingredients, food products fortified with extracts derived from food processing by-products, food products based on Omega-3 polyunsaturated fatty acids and their health effects, selected superfoods and related super diets, edible insects, microalgae as health ingredients for functional foods and spirulina related products, fruit-based functional foods, pro- and pre-biotics, gluten-free products, and bioaromas. Food scientists, food technologists and nutrition researchers working on food applications and food processing will find this book extremely useful. In addition, those interested in the development of innovative products and functional foods will also benefit from this reference, as will students who study food chemistry, food science, technology, and food processing in postgraduate programs.

Environmental Nutrition

  • 1st Edition
  • July 1, 2019
  • Joan Sabate
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 1 6 6 0 - 9
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 1 6 6 1 - 6
Environmental Nutrition: Connecting Health and Nutrition with Environmentally Sustainable Diets explores the connection between diet, environmental sustainability and human health. Current food systems are a major contributor to our most pressing health and environmental issues, including climate change, water scarcity, food insecurity and chronic diseases. This book not only seeks to increase our understanding of the interrelatedness of these major global issues, but also aids in the creation of new solutions. Sections discuss the diet, the health and environment trilemma, food systems and their trends, environmental nutrition as an all-encompassing discipline, and the environmental nutrition model.

The Practical Handbook of Perioperative Metabolic and Nutritional Care

  • 1st Edition
  • June 25, 2019
  • M. Isabel T.D Correia
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 6 4 3 8 - 9
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 7 5 1 1 - 8
Intended for any healthcare professional working with surgical patients, including medical students, residents, surgeons and internists, nurses, dieticians, pharmacists, and physical therapists, The Practical Handbook of Perioperative Metabolic and Nutritional Care focuses on topics from the history of surgery and metabolism, to organic response to stress. Based on clinical processes, the author explores screening, assessment, and the impact of nutritional status on outcomes, in addition to investigating nutritional requirements, including macronutrients and micronutrients. Chapters examine wound healing as well as metabolic and nutritional surgical preconditioning, including coverage of preoperative counseling, preoperative nutrition, and preoperative fasting. Physical exercise is addressed, as well as nutritional therapy in the form of oral supplements, and enteral and parenteral approaches. Additional topics explored include nutrition therapy complications and immunomodulatory nutrients, pro, pre and symbiotics, postoperative oral, enteral and parenteral nutrition, enteral access, vascular access, fluid therapy, and more. With up-to-date information, practical and cost-effective data, this resource is critical for translating theory to practice.

Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds

  • 1st Edition
  • June 7, 2019
  • Francisco J. Barba + 3 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 4 1 7 4 - 8
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 4 1 7 5 - 5
Innovative Thermal and Nonthermal Processing, Bioacessibility and Bioavailability of Nutrients and Bioactive Compounds presents the implications of conventional and innovative processing on the nutritional and health aspects of food products. Chapters cover the relationship between gastronomic science, nutrition and food science in the development of healthy products, introduce the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds, describe how processing affects bioavailability and bioaccessibility of lipids, particularly fatty acids, protein, amino acids and carbohydrates, and discuss how processing affects bioavailability and bioaccessibility of minerals, water-soluble vitamins, and fat soluble vitamins. Final sections cover processing, bioavailability and bioaccessibility of bioactive compounds, describing how processing (conventional and non-conventional) is affecting to bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids, and bioactive peptides.

Proteins: Sustainable Source, Processing and Applications

  • 1st Edition
  • May 30, 2019
  • Charis M. Galanakis
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 6 6 9 5 - 6
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 7 2 8 6 - 5
Proteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with an emphasis on proteins of animal origin, plant-based and insect proteins, microalgal single cell proteins, extraction, production, the stability and bioengineering of proteins, food applications (e.g. encapsulation, films and coatings), consumer behavior and sustainable consumption. Written in a scientific manner to meet the needs of chemists, food scientists, technologists, new product developers and academics, this book addresses the health effects and properties of proteins, highlights sustainable sources, processes and consumption models, and analyzes the potentiality of already commercialized processes and products. This book is an integral resource that supports the current applications of proteins in the food industry, along with those that are currently under development.

Trends in Personalized Nutrition

  • 1st Edition
  • May 23, 2019
  • Charis M. Galanakis
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 6 4 0 3 - 7
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 7 2 6 5 - 0
Trends in Personalized Nutrition explores the topic of personalized nutrition from multiple angles, addressing everything from consumer acceptance, to policies and cognitive dissonance. Sections in the book cover epigenetics, nutrigenomics, predicting glycemic response, and metabolomics and the role of bacteria. In addition, the book explores diet, obesity and personalized nutrition for athletes, women, and infants and children, along with a section on the role of modern technology in the promotion of personalized nutrition. Nutritionists, food technologists, food chemists, new product developers, academics, and researchers and physicians working in the field of nutrition will find this to be a great reference.