Functional foods and beverages: in vitro assessment of nutritional, sensory a…

A much-needed guide toin vitrofood functionality evaluation principles, processes, and state-of-the-art modeling There are more than a few books devoted to the assessment of food functionality but, until now, there were no comprehensive guides focusing on the increasingly important subject ofin vitrofood evaluation. With contributions from the world's foremost experts in the field, this book b…

Introducing food science

Robert L. Shewfelt, Alicia Orta-Ramirez, Andrew D. Clarke.

Statistics in food science and nutrition

Are Hugo Pripp.

Food and nutrition economics: fundamentals for health sciences

Edition

First edition.

ISBN/ISSN

9780199379118

Collation

xv, 271 pages : illustrations ; 24 cm

Series Title

-

Call Number

[ITP-LIB-130]

Public health nutrition in developing countries

Edition

-

ISBN/ISSN

9789380308067

Collation

2 v. : ill., maps ; 24 cm.

Series Title

Woodhead Publishing India in food science, technology and nutrition

Call Number

[ITP-LIB-594]

Fibre-Rich and Wholegrain Foods. Improving Quality

Consumers are increasingly seeking foods that are rich in dietary fibre and wholegrains, but are often unwilling to compromise on sensory quality. Fibre-rich and wholegrain food reviews key research and best industry practice in the development of fibre-enriched and wholegrain products that efficiently meet customer requirements. Part one introduces the key issues surrounding the analysis, d…

Nutrigenomics and proteomics in health and disease: towards a systems-level u…

This volume brings together leading experts in the areas of nutrition, nutrigenomics, metabolic programming, food-based bioactive dietary components and the gut microbiome, as well as those expert in the application of innovative tools and methods for statistical and biological network analysis, which are now at the forefront of nutritional and biomedical sciences. The articles provide a roadma…

Dietary fibre functionality in food & nutraceuticals: from plant to gut

Increasing fiber consumption can address, and even reverse the progression of pre-diabetes and other associated non-communicable diseases. Understanding the link between plant dietary fiber and gut health is a small step in reducing the heavy economic burden of metabolic disease risks for public health.

Food lipids: chemistry, nutrition, and biotechnology

Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the current state of lipid science, this edition provides 16 new chapters and 21 updated chapters, written b…

Carbohydrates in food

Chromatographic techniques of mono- and di-saccharides analysis / Noureddine Benkeblia -- Mono- and disaccharides : selected physicochemical and functional aspects / Kirsi Jouppila -- Health aspects of mono- and disaccharides / Anne Raben, Ian A. Macdonald, Mikael Fogelholm -- Cell-wall polysaccharides : structural, chemical, and analytical aspects / Roger Andersson, Eric Westerlund and Per Å…