Dietary fibers are combinations of celluloses, hemicelluloses, pectins, gums and lignins that are important in their actions in the gastrointestinal tract. Recent progress in their chemistry and nutrition are included in the symposium proceedings. Topics includes the analysis, b…
In this book, dietary surveys are critically assessed and their pitfalls are discussed. New data are presented that inform of the actual intake of macro- and micronutrients as well as on additives and contaminants.
Foods and food production encyclopedia
Abstract: An extensive amount of data on food, food science, food production, and food technology is presented in a 1 volume reference tool. The subject areas are broad and highly interdisciplinary and include explanations of the natural food-growth cycle, nurturing of plants an…
Addressing the rapidly advancing field of nutrition research, this title covers the diverse methodologies required for robust nutritional research to ensure thorough understanding of key concepts, both for students at undergraduate and postgraduate levels and for scientists work…
Food colour additives have been the focus of much research in the last few years, and there is increasing consumer demand for natural and safer synthetic colours. This book reviews the natural and synthetic colours available, their properties and applications, as well as regulat…
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 closely moni…
Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and preservatives means that new antioxidants are emerging for use in foods. This book provides an over…
Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food acceptance and preference, and the fact that specific consumer groups, including infants, the elderly, and dysphagia patients require texture-m…
Modifying Food Texture, Volume 2: Sensory Analysis, Consumer Requirements and Preferences explores texture as an important aspect of consumer food acceptance and preference, specifically addressing the food textural needs of infants, the elderly, and dysphagia patients. This vol…
Een aantallen opstellen over het Engeland van vandaag, waarin weergegeven wordt hoe over voedsel wordt gedacht binnen een bepaalde sociale context. Sociale betrekkingen tussen mensen in termen van 'hoog' en 'laag', ongelijke materiele verdeling, vrijheid van keuze, de verhouding…
Active ingredients in foods must remain fully functional for as long as necessary and be transported and discharged appropriately to have the desired nutritional effect. Delivery and controlled release systems are an essential way to achieve these aims. This book reviews how to …
This book is a definitive guide to food, nutrients and diet and sets out in a clear, concise manner everything needed to provide an in-depth introduction to the field. It provides a single point of reference and is an indispensable aid to all those studying food-related subjects…
Almost everyone has an opinion on the food they eat or don't eat. We acquire these opinions from a host of sources starting with what we ate as children. Later in life many other influences develop and change our point of view. The accuracy and nature of the information upon whi…
