Criterios de búsqueda

Gran Área: Ciencias médicas y de la salud
Área: Ciencias de la salud
Subárea: Nutrición y dietética



Resultado: 49 registro(s)


Advanced Dairy Chemistry

Vol. 2


3rd ed. Boston, MA: Springer Science+Business Media, 2006.

ISBNs 9780387263649 9780387288130

Colección: SpringerLink

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Vol. Special Issue


MDPI AG - Multidisciplinary Digital Publishing Institute, 2016.

Título de la serie/colección: Molecules. ISSN 1420-3049,

ISBNs 9783038422280 9783038422297

Colección: Directory of Open Access Books

Resumen (en inglés): Research articles on anthocyanin pigments have escalated dramatically in the last 20 years. While PubMed shows 230 anthocyanin publications in the decade from 1982 through 1991, there were 753 from 1992 through 2001, and 3,043 from 2002 through 2011. Anthocyanin pigments have long intrigued scientists, and earlier investigations documented the dynamic nature of their chemistry and their role in the color quality of foods, particularly wine because of its high economic value. Historically, botanists have investigated these pigments in chemotaxonomic and horticultural research to understand the role of anthocyanins in the color quality of flowers and in fruit ripening. More recently, the widely-publicized “French Paradox” made the public aware of the epidemiological evidence that the French, despite a diet high in saturated fats, had a lower than predicted rate of coronary heart disease compared to people in several Western countries with similar risk factors. It was suggested that the consumption of flavonoid-rich foods including anthocyanins that are abundant in red wine and other fruit-based foods might account at least in part for the phenomena. These findings have stimulated an explosion of investigations on various phytochemicals, their bioactivities and their possible role in human health. As part of an early working hypothesis it was suggested that the antioxidant properties of plant food phytochemicals could be a positive predictor of possible health benefits. Numerous investigations revealed that there was a high correlation specifically between the anthocyanin content of some vegetables, fruits and especially berries and their antioxidant activity in vitro. However, determining the in vivo significance of anthocyanin antioxidant activity in human health has been more difficult since studies have shown that anthocyanins are poorly absorbed and rapidly cleared from the body. Notwithstanding there remains abundant in vivo evidence from closely-controlled animal studies, and an increasing amount of human clinical evidence that anthocyanins do indeed provide beneficial health effects. Complementary mechanistic studies have shown that anthocyanins can affect a variety of physiological processes in a beneficial manner. Most encouraging perhaps is recent epidemiological evidence indicating that anthocyanins specifically are associated with a reduced risk of both cardiac events and type 2 diabetes in free-living human populations. Research articles covering all aspects of anthocyanin chemistry, such as composition, degradative reactions, biosynthesis, their use as natural colorants, and the possible mechanisms for reducing the risks of chronic diseases are welcomed for inclusion in the Special Issue of Molecules.

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Antioxidants in Food, Vitamins and Supplements

Prevention and Treatment of Disease


Elsevier, 2014.

ISBNs 9780124058729

Colección: ScienceDirect

Resumen (en inglés): Antioxidants in Food, Vitamins and Supplements bridges the gap between books aimed at consumers and technical volumes written for investigators in antioxidant research. It explores the role of oxidative stress in the pathophysiology of various diseases as well as antioxidant foods, vitamins, and all antioxidant supplements, including herbal supplements. It offers healthcare professionals a rich resource of key clinical information and basic scientific explanations relevant to the development and prevention of specific diseases. The book is written at an intermediate level, and can be easily understood by readers with a college level chemistry and biology background.

  • Covers both oxidative stress-induced diseases as well as antioxidant-rich foods (not the chemistry of antioxidants)
  • Contains easy-to-read tables and figures for quick reference information on antioxidant foods and vitamins
  • Includes a glycemic index and a table of ORAC values of various fruits and vegetables for clinicians to easily make recommendations to patients

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Benders' Dictionary of Nutrition and Food Technology


8th ed. Woodhead Publishing, 2006.

ISBNs 9781845690519

Colección: ScienceDirect

Resumen (en inglés): ‘This valuable book continues to fulfil the purpose of explaining the technical terms in nutrition and food processing.’ Chemistry and Industry

‘A dictionary that fills a need and fills it well.’ Institute of Meat Bulletin

‘The book covers all aspects of food and nutrition science…I use the dictionary on an almost daily basis.’ British Nutrition Foundation Nutrition Bulletin

The study of food and nutrition covers many disciplines, ranging from agriculture, biology, physics and chemistry to food technology, nutrition and medicine. As research on the links between food and health continues to expand, it is more important than ever that specialists in such areas as food processing and nutrition be familiar with the often unfamiliar terminology that differing disciplines use.

This classic book meets that need. It provides succinct, authoritative definitions of over 6100 terms in nutrition and food technology (an increase of 20% from the previous edition). The book also includes nutrient composition data for 340 foods and an appendix with nutrient intake and other useful data.

  • An essential reference for all involved in food science
  • Updated eighth edition of this classic book

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Bioavailability of Nutrients for Animals

Amino Acids, Minerals, and Vitamins


Academic Press, 1995.

ISBNs 9780120562503

Colección: ScienceDirect

Resumen (en inglés): This practical book provides crucial information necessary to formulate diets with appropriate amounts of amino acids, minerals, and vitamins. The factors that influence how well animals obtain these critical nutrients and methods for determining bioavailability are reviewed in this comprehensive text. In addition, data from both ruminants and nonruminants are included as well as established estimates of bioavailability for particular feed stuffs and feed supplements.

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Calcium in Human Health


13th ed. Totowa, NJ: Humana Press Inc., 2006.

Título de la serie/colección: Nutrition and Health.

ISBNs 9781588294524 9781592599615

Colección: SpringerLink

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Community Nutrition for Developing Countries (a co-publication with UNISA Press)


Athabasca University Press, 2016.

ISBNs 9781927356111 9781927356128 9781927356135 9781771990165

Colección: Directory of Open Access Books

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Culinary Turn

Aesthetic Practice of Cookery


transcript Verlag, 2017.

Título de la serie/colección: Ästhetische Praxis.

ISBNs 9783837630312 9783839430316

Colección: Directory of Open Access Books

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Developing Food Products for Consumers with Specific Dietary Needs


Woodhead Publishing, 2016.

ISBNs 9780081003299

Colección: ScienceDirect

Resumen (en inglés):

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 in the past few decades.

From increased fat and sugar intake leading to higher levels of obesity, to greater levels of coeliac disease, the ingredients and nutritional content of food is becoming more and more important. Additionally, consumers are following particular diets for many different reasons, be it health related, or for religious or moral reasons.

The first part of the book looks, in detail, at the organizational structure required within a company to allow for the development of food products which meet the needs of these customers, while the second part presents a number of case studies highlighting the development of food products for various dietary requirements.

Precise coverage includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier foods, as well as the development of organic and vegetarian products for consumers who are following diets for personal reasons.

The potential solutions for developing foods for customers who have specific dietary needs are likely to include both ingredients and technology developments. The ingredients area includes simple reductions as well as replacement strategies, whilst technology will be applied to both the ingredient itself and the host food product. All are aimed at maintaining the product quality as perceived by the customer.

  • Provides an overview of the organizational structure required within a company to develop foods for specific customer needs
  • Includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier foods
  • Presents case studies that deliver a best practice view on developing foods for customers with specific dietary needs
  • Written by industry professionals, this book offers in-depth coverage of this topic of ever increasing importance to the food industry

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Diet and Metabolic Dysfunction

Evidence From Basic Research


MDPI AG - Multidisciplinary Digital Publishing Institute, 2017.

ISBNs 9783038423232 / 9783038423225

Colección: Directory of Open Access Books

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