Advances in Food and Nutrition Research provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce disease risk and optimise health.
The series provides the latest advances on the identification and characterisation 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, always having in mind its nutritional benefits and health effects.
1. Cover image - p. iv 2. Title page - p. iv 3. Table of Contents - p. iv 4. Copyright - p. iv 5. Contributors - p. ix 6. Preface - p. xiii 7. Chapter One: Genetic determinants of beverage consumption: Implications for nutrition and health - p. xiv 8. Chapter Two: Current feeding strategies to improve pork intramuscular fat content and its nutritional quality - p. 52 9. Chapter Three: Dairy foods and positive impact on the consumer's health - p. 94 10. Chapter Four: Food-derived bioactive peptides and their role in ameliorating hypertension and associated cardiovascular diseases - p. 164 11. Chapter Five: Effects of phytochemicals against diabetes - p. 207 12. Chapter Six: DMHF (2,5-dimethyl-4-hydroxy-3(2H)-furanone), a volatile food component with attractive sensory properties, brings physiological functions through inhalation - p. 238 13. Chapter Seven: Challenges and opportunities regarding the use of alternative protein sources: Aquaculture and insects - p. 258 14. Chapter Eight: Mycotoxins in food and feed - p. 295
Advances in Food and Nutrition Research provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce disease risk and optimise health.
The series provides the latest advances on the identification and characterisation 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, always having in mind its nutritional benefits and health effects.
1. Cover image - p. iv 2. Title page - p. iv 3. Table of Contents - p. iv 4. Copyright - p. iv 5. Contributors - p. ix 6. Preface - p. xiii 7. Chapter One: Genetic determinants of beverage consumption: Implications for nutrition and health - p. xiv 8. Chapter Two: Current feeding strategies to improve pork intramuscular fat content and its nutritional quality - p. 52 9. Chapter Three: Dairy foods and positive impact on the consumer's health - p. 94 10. Chapter Four: Food-derived bioactive peptides and their role in ameliorating hypertension and associated cardiovascular diseases - p. 164 11. Chapter Five: Effects of phytochemicals against diabetes - p. 207 12. Chapter Six: DMHF (2,5-dimethyl-4-hydroxy-3(2H)-furanone), a volatile food component with attractive sensory properties, brings physiological functions through inhalation - p. 238 13. Chapter Seven: Challenges and opportunities regarding the use of alternative protein sources: Aquaculture and insects - p. 258 14. Chapter Eight: Mycotoxins in food and feed - p. 295
