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Food science and nutrition = breakth...

Information Resources Management Association,

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Food science and nutrition = breakthroughs in research and practice /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Food science and nutrition/ Information Resources Management Association, editor.
其他題名:	breakthroughs in research and practice /
出版者:	Hershey, Pennsylvania :IGI Global, : [2018],
面頁冊數:	1 online resource (ix, 501 p.)
內容註:	Section 1. Consumption behavior and nutrition. Chapter 1. Health determinants: nutrition-related facts ; Chapter 2. Truly nourished ; Chapter 3. Nutrigenomics and nutrigenetics and the medicinal values of vegetables and fruits ; Chapter 4. Evaluation of the relationship between nutritional status and quality of life among nursing home residents with Alzheimer's disease -- Section 2. Economic development and sustainability. Chapter 5. Technologies for food, health, livelihood, and nutrition security ; Chapter 6. Biotechnology and wealth creation from plant with healing properties ; Chapter 7. Millets as an integral part of nutritional diet in India ; Chapter 8. Strategic approaches to food security in Developing Countries -- Section 3. Food engineering and packaging. Chapter 9. Antimicrobial edible films and coatings for fruits and vegetables ; Chapter 10. New horizons of nanotechnology in agriculture and food processing industry ; Chapter 11. Nanoencapsulation of food ingredients ; Chapter 12. Perspective uses of essential oils in functional foods and antimicrobial packaging material ; Chapter 13. Accepting a new nano-tech-based technology in the fruit storage industry: a B2B perspective from the Middle East -- Section 4. Medicinal and therapeutic uses. Chapter 14. Herbal benefits of tea ; Chapter 15. New herbal approaches for the treatment of diabetic kidney diseases and its therapeutic implications ; Chapter 16. Lentils (lens culinaris, l.): a novel functional food ; Chapter 17. Food in health preservation and promotion: a special focus on the interplay between oxidative stress and pro-oxidant/antioxidant ; Chapter 18. Health promoting effects of kimchi ; Chapter 19. Functional foods of the Indian subcontinent ; Chapter 20. Functional properties of camel milk.
標題:	Food - Technology. -
電子資源:	http://services.igi-global.com/resolvedoi/resolve.aspx?doi=10.4018/978-1-5225-5207-9
ISBN:	9781522552086 (ebook)

Food science and nutrition = breakthroughs in research and practice /
Food science and nutrition (Information Resources Management Association)

Food science and nutritionbreakthroughs in research and practice /[electronic resource] :Information Resources Management Association, editor. - Hershey, Pennsylvania :IGI Global,[2018] - 1 online resource (ix, 501 p.)

Includes bibliographical references and index.

Section 1. Consumption behavior and nutrition. Chapter 1. Health determinants: nutrition-related facts ; Chapter 2. Truly nourished ; Chapter 3. Nutrigenomics and nutrigenetics and the medicinal values of vegetables and fruits ; Chapter 4. Evaluation of the relationship between nutritional status and quality of life among nursing home residents with Alzheimer's disease -- Section 2. Economic development and sustainability. Chapter 5. Technologies for food, health, livelihood, and nutrition security ; Chapter 6. Biotechnology and wealth creation from plant with healing properties ; Chapter 7. Millets as an integral part of nutritional diet in India ; Chapter 8. Strategic approaches to food security in Developing Countries -- Section 3. Food engineering and packaging. Chapter 9. Antimicrobial edible films and coatings for fruits and vegetables ; Chapter 10. New horizons of nanotechnology in agriculture and food processing industry ; Chapter 11. Nanoencapsulation of food ingredients ; Chapter 12. Perspective uses of essential oils in functional foods and antimicrobial packaging material ; Chapter 13. Accepting a new nano-tech-based technology in the fruit storage industry: a B2B perspective from the Middle East -- Section 4. Medicinal and therapeutic uses. Chapter 14. Herbal benefits of tea ; Chapter 15. New herbal approaches for the treatment of diabetic kidney diseases and its therapeutic implications ; Chapter 16. Lentils (lens culinaris, l.): a novel functional food ; Chapter 17. Food in health preservation and promotion: a special focus on the interplay between oxidative stress and pro-oxidant/antioxidant ; Chapter 18. Health promoting effects of kimchi ; Chapter 19. Functional foods of the Indian subcontinent ; Chapter 20. Functional properties of camel milk.

Restricted to subscribers or individual electronic text purchasers.

"This book is an innovative reference source for the latest academic material on how dietary nutrition can impact people's lives, prevent disease, and maintain an overall healthier lifestyle. Highlighting a range of topics such as health preservation, functional foods, and herbal remedies"--Provided by publisher.

ISBN: 9781522552086 (ebook)Subjects--Topical Terms:

2181698
Food
--Technology.

LC Class. No.: RA784 / .F66 2018e

Dewey Class. No.: 613.2

National Library of Medicine Call No.: WA 695 / .F66 2018e

Food science and nutrition = breakthroughs in research and practice /
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505 0 $a Section 1. Consumption behavior and nutrition. Chapter 1. Health determinants: nutrition-related facts ; Chapter 2. Truly nourished ; Chapter 3. Nutrigenomics and nutrigenetics and the medicinal values of vegetables and fruits ; Chapter 4. Evaluation of the relationship between nutritional status and quality of life among nursing home residents with Alzheimer's disease -- Section 2. Economic development and sustainability. Chapter 5. Technologies for food, health, livelihood, and nutrition security ; Chapter 6. Biotechnology and wealth creation from plant with healing properties ; Chapter 7. Millets as an integral part of nutritional diet in India ; Chapter 8. Strategic approaches to food security in Developing Countries -- Section 3. Food engineering and packaging. Chapter 9. Antimicrobial edible films and coatings for fruits and vegetables ; Chapter 10. New horizons of nanotechnology in agriculture and food processing industry ; Chapter 11. Nanoencapsulation of food ingredients ; Chapter 12. Perspective uses of essential oils in functional foods and antimicrobial packaging material ; Chapter 13. Accepting a new nano-tech-based technology in the fruit storage industry: a B2B perspective from the Middle East -- Section 4. Medicinal and therapeutic uses. Chapter 14. Herbal benefits of tea ; Chapter 15. New herbal approaches for the treatment of diabetic kidney diseases and its therapeutic implications ; Chapter 16. Lentils (lens culinaris, l.): a novel functional food ; Chapter 17. Food in health preservation and promotion: a special focus on the interplay between oxidative stress and pro-oxidant/antioxidant ; Chapter 18. Health promoting effects of kimchi ; Chapter 19. Functional foods of the Indian subcontinent ; Chapter 20. Functional properties of camel milk.
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