Advances in Food and Nutrition Research

This new release in the series focuses on a variety of topics, including sections on nanotechnologies that can be used to increase nutrient bioavailability, an analysis of the implications of nitrites and nitrates in foods, metabolic ...

Author:

Publisher: Academic Press

ISBN: 9780128119174

Category: Technology & Engineering

Page: 330

View: 728

Download →

Advances in Food and Nutrition Research, Volume 81 provides updated knowledge on nutrients in foods and how to avoid deficiencies, paying special attention to the essential nutrients that should be present in the diet to reduce disease risk and optimize health. The series provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, as well as up-to-date information on food science, including raw materials, production, processing, distribution, and consumption. Contains contributions that have been carefully selected based on their vast experience and expertise on the subject Includes updated, in-depth, and critical discussions of available information, giving the reader a unique opportunity to learn Encompasses a broad view of the topics at hand

Related Books

Advances in Food and Nutrition Research
Language: en
Pages: 330
Authors:
Categories: Technology & Engineering
Type: BOOK - Published: 2017-03-17 - Publisher: Academic Press

Advances in Food and Nutrition Research, Volume 81 provides updated knowledge on nutrients in foods and how to avoid deficiencies, paying special attention to the essential nutrients that should be present in the diet to reduce disease risk and optimize health. The series provides the latest advances on the identification
Lipid-Based Nanostructures for Food Encapsulation Purposes
Language: en
Pages: 564
Authors:
Categories: Technology & Engineering
Type: BOOK - Published: 2019-08-03 - Publisher: Academic Press

Lipid-Based Nanostructures for Food Encapsulation Purposes, Volume Two in the Nanoencapsulation in the Food Industry series, reviews recent studies on the formulation and evaluation of different categories of lipid-based nano-carriers and discusses how lipid nanoencapsulation is a feasible technology for the food industry. This book covers nano-emulsions, nano-liposomes, nanostructured lipid
Nanoemulsions in Food Technology
Language: en
Pages: 326
Authors: Javed Ahmad, Leo M.L. Nollet
Categories: Technology & Engineering
Type: BOOK - Published: 2021-10-17 - Publisher: CRC Press

As of late, greater efforts are being made in the use of nanoemulsion techniques to encapsulate, protect, and deliver functional compounds for food applications, given their advantages over conventional emulsification techniques. In addition, delivery systems of nano-scale dimensions use low-energy emulsification methods and exclude the need of any solvent, heat,
Functional and Preservative Properties of Phytochemicals
Language: en
Pages: 480
Authors: Bhanu Prakash
Categories: Technology & Engineering
Type: BOOK - Published: 2020-03 - Publisher: Academic Press

Functional and Preservative Properties of Phytochemicals examines the potential of plant-based bioactive compounds as functional food ingredients and preservative agents against food-spoiling microbes and oxidative deterioration. The book provides a unified and systematic accounting of plant-based bioactive compounds by illustrating the connections among the different disciplines, such as food science,
Release and Bioavailability of Nanoencapsulated Food Ingredients
Language: en
Pages: 508
Authors: Bhanu Prakash
Categories: Technology & Engineering
Type: BOOK - Published: 2020-06-02 - Publisher: Academic Press

Release and Bioavailability of Nanoencapsulated Food Ingredients, volume five in the Nanoencapsulation in the Food Industry series, reviews different release mechanisms of nanoencapsulated food ingredients. The book discusses mathematical and intelligent modeling of the release of bioactive agents from nano-vehicles to better understand their release mechanisms, while also covering different