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Food science and nutrition: breakthroughs in research and practice / Information Resources Management Association, editor. — 1 online resource — <URL:http://elib.fa.ru/ebsco/1684134.pdf>.Дата создания записи: 15.01.2018 Тематика: Nutrition.; Diet.; Functional foods.; Diet in disease.; Dietetics.; Food Technology; Diet; Functional Food; Nutritional Physiological Phenomena; Nutritional Sciences; Nutrition.; Alimentation.; Nutraceutiques.; Régimes alimentaires.; Diététique.; diet.; HEALTH & FITNESS — Healthy Living.; HEALTH & FITNESS — Holism.; HEALTH & FITNESS — Reference.; MEDICAL — Preventive Medicine.; Diet.; Functional foods.; Nutrition. Коллекции: EBSCO Разрешенные действия: –
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Аннотация
"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.
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| Локальная сеть Финуниверситета | Все |
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Оглавление
- Title Page
- Copyright Page
- Editorial Advisory Board
- List of Contributors
- Table of Contents
- Preface
- Section 1: Consumption Behavior and Nutrition
- Chapter 1: Health Determinants
- 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
- 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.)
- Chapter 17: Food in Health Preservation and Promotion
- Chapter 18: Health Promoting Effects of Kimchi
- Chapter 19: Functional Foods of the Indian Subcontinent
- Chapter 20: Functional Properties of Camel Milk
- Index
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