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Plant-Based Food Consumption: Product, Consumers and Strategies explores the phenomenon of plant-based food consumption, specifically that which follows flexitarian, reducetarian, vegetarian and vegan diets. The book provides an overview of plant-based food products and...
Meat andMeat Replacements: An Interdisciplinary Assessment of Current Status and Future Directions provides an interdisciplinary view on the production and consumption of food, challenges to the traditional meat industry, and potential meat replacements. This reference...
A volume in the Consumer Science and Strategic Marketing Series, Case Studies on the Business of Nutraceuticals considers nutraceuticals from a strategic marketing perspective, exploring consumer needs and trends as a pathway to defining novel opportunities in...
Early Nutrition and Long-Term Health: Mechanisms, Consequences, and Opportunities, Second Edition updates and expands upon the content in the first edition and adds focus on actionable and modifiable aspects of nutrition that have an impact on long-term health and...
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...
The nutrition of an individual during gestation and the first two years of life—the first 1,000 days—sets the stage for lifelong health. Nutrition quality and quantity in this period can influence the risk of developing diseases that constitute today's epidemics....
Developing Food Products for Customers with Specific Dietary Needs explains the process for developing foods for customers who have specific dietary needs, further shining a light on the number of increasing medical conditions related to food intake that have emerged in...
Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently in use in food processing, as well as those with significant potential.Specialty oils and fats have an increasing number of...
Obesity is an increasing problem on a global scale, and strategies for its prevention involve experts from many disciplines including nutritionists, physicians, policy-makers and public health professionals. This book covers the latest advances in obesity development,...
Metabolomics is a multidisciplinary science used to understand the ways in which nutrients from food are used in the body and how this can be optimised and targeted at specific nutritional needs.Metabolomics as a Tool in Nutrition Research provides a review of the uses...
Dietary supplements made from foods, herbs and their constituents are a rapidly growing market sector. Consumers often view food supplements as 'natural' and therefore safe; however, supplements are regulated as foods rather than as pharmaceuticals and so are not as...
Although inflammation is one of the body's first responses to infection, overactive immune responses can cause chronic inflammatory diseases. Long-term low-grade inflammation has also been identified as a risk factor for other diseases. Diet, immunity and inflammation...
Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technologies to assure egg safety have been developed. Improving the safety and...
Allergens and respiratory pollutants is a collection of 12 authoritative papers that draws upon the collective expertise of world leaders in the fields of innate immunity, immunotoxicology and pulmonary biology. The book critically explores the biological and...
The first edition of Functional foods: Concept to product quickly established itself as an authoritative and wide-ranging guide to the functional foods area. There has been a remarkable amount of research into health-promoting foods in recent years and the market for...
The need to reduce saturated fat levels in food and the different ways of doing this are among the most important issues facing the food industry. Reducing saturated fats in foods reviews the sources and effects of saturated fats in food and the ways in which the food...
The development of food and drink products for children and adolescents represents an expanding market sector, which has received little attention in the existing literature. In recognition of increasing concerns regarding diet and nutrition in children and their...
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