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Télécharger le livre :  Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds

Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds


Jorge Manuel Alexandre Saraiva , Francisco J. Barba , Giancarlo Cravotto , Jose M. Lorenzo


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...


Parution : 2019-06-07
Télécharger le livre :  Early Nutrition and Long-Term Health

Early Nutrition and Long-Term Health


Anne M. Dattilo , Jose M Saavedra


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....


Parution : 2016-11-29
Télécharger le livre :  Food for the Aging Population

Food for the Aging Population


Lisette De Groot , Monique Raats


Food for the Aging Population, Second Edition, is a unique volume that reviews the characteristics of the aging population as food consumers, the role of nutrition in healthy aging, and the design of food products and services for the elderly. The first section of the...


Parution : 2016-11-28
Télécharger le livre :  Developing Food Products for Consumers with Specific Dietary Needs

Developing Food Products for Consumers with Specific Dietary Needs


Wayne Morley , Steve Osborn


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...


Parution : 2016-05-17
Télécharger le livre :  Specialty Oils and Fats in Food and Nutrition

Specialty Oils and Fats in Food and Nutrition


Geoff Talbot


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...


Parution : 2015-06-29
Télécharger le livre :  Managing and Preventing Obesity

Managing and Preventing Obesity


Timothy Gill


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,...


Parution : 2014-12-03
Télécharger le livre :  Metabolomics as a Tool in Nutrition Research

Metabolomics as a Tool in Nutrition Research


L Brennan , J-L Sebedio


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...


Parution : 2014-11-28
Télécharger le livre :  Dietary Supplements

Dietary Supplements


Katja Berginc , Samo Kreft


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...


Parution : 2014-11-24
Télécharger le livre :  Diet, Immunity and Inflammation

Diet, Immunity and Inflammation


Philip C Calder , Parveen Yaqoob


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...


Parution : 2013-09-30
Télécharger le livre :  Improving the Safety and Quality of Eggs and Egg Products

Improving the Safety and Quality of Eggs and Egg Products


M Bain , Y Nys , F Van Immerseel


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...


Parution : 2011-08-19
Télécharger le livre :  Allergens and Respiratory Pollutants

Allergens and Respiratory Pollutants


Marc A. Williams


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...


Parution : 2011-07-18
Télécharger le livre :  Functional Foods

Functional Foods


Maria Saarela


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...


Parution : 2011-04-30
Télécharger le livre :  Reducing Saturated Fats in Foods

Reducing Saturated Fats in Foods


G Talbot


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...


Parution : 2011-04-19
Télécharger le livre :  Developing Children’S Food Products

Developing Children’S Food Products


Fiona Angus , David Kilcast


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...


Parution : 2011-02-16

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