Advances in Food and Nutrition Research, Volume 95 (Hardcover)

Advances in Food and Nutrition Research, Volume 95 provides information on nutrients in foods and how to avoid their deficiency in the diet. Topics covered include nutrigenomic modulation of inflammation and its related diseases through food and dietary bioactive compounds, preparation, structural characteristics and physiological property of resistant starch, emerging prebiotics, utilization of smart dry aging as a tool to improve meat quality, impact of nitrite reduction on the aroma of fermented meat product, strategies to limit meat wastage, DNA-based authentication of seafood, quality aspects of European virgin olive oils registered as PDOs/PGIs with emphasis on nutrient and non-nutrient bioactives, and much more. 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.

General

Imprint:	Academic Press Inc
Country of origin:	United States
Series:	Advances in Food and Nutrition Research
Release date:	March 2021
First published:	2021
Editors:	Fidel Toldra
Dimensions:	229 x 152 x 29mm (L x W x T)
Format:	Hardcover
Pages:	350
ISBN-13:	978-0-12-821520-3
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General Promotions
LSN:	0-12-821520-8
Barcode:	9780128215203

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