Nutritional Science and Technology
Concept to Application
- English
- ePUB (mobile friendly)
- Available on iOS & Android
Nutritional Science and Technology
Concept to Application
About this book
NUTRITIONAL SCIENCE AND TECHNOLOGY
Food science is a rapidly changing and complicated subject. This new series addresses the current state-of-the-art concepts and technologies associated with the industry and will cover new ideas and emerging novel technologies and processes.
The book Nutritional Science and Technology: Concept to Application in the series, "Bioprocessing in Food Science, " is an excellent resource for any scientist, engineer, student, or other industry professional interested in this topic. It covers a wide range of topics, including human nutrition, technological processes, the health benefits of fermented foods, and food safety concerns. The content contributors and editors are experts in the field, and their primary goal is to provide extensive knowledge about recent technologies in nutritional science and technology to students, researchers, and industry professionals.
Manufacturers are looking for new possibilities to occupy a growing share of the rapidly changing food market, and this book will enable them to make informed decisions about adopting appropriate processing technology, implementation, economics, and constraints of different technologies. The book also provides insights on advances in nutritional science and technology for healthy and safe nutrition, with maximum illustrations of how to ensure public health safety and adequate nutrition. Overall, this book is a comprehensive overview of this study area and a valuable resource for anyone interested in this field.
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Information
Table of contents
- Cover
- Table of Contents
- Series Page
- Title Page
- Copyright page
- Preface
- 1 Human Nutrition and Supplements
- 2 Prebiotics, Probiotics and Synbiotics
- 3 Mechanistic Insights of Dietary Modulation on Gut Microflora and Associated Physiological Changes
- 4 Nutritional Profile, Functional Characteristics, Health Benefits, and Potential Application of Edible Gum (Gond)
- 5 Omega-3 Fatty Acids: Nutritional Aspects and Their Role in Health and Diseases
- 6 Role of Fermented Dairy Products in Enhancing the Immunity
- 7 Potential Applications of Nanotechnology in Food Systems: An Overview
- 8 Nutritional Biomarkers in Metabolic Disorders
- 9 Food Safety and Quality Assurance in the Food Chain: Focus on Foodborne Outbreaks
- 10 Emerging Techniques in Food Preservation
- 11 Food Omics and Its Implications in Nutritional Sciences
- 12 Consumer Viewpoints Regarding Food and Risk Assessment
- 13 Application of Nanomaterials in Detection of Food Contaminants: A Food Safety Perspective
- 14 Food Allergy and Food Intolerance
- 15 Molecular Nutrition and Nutrient–Gene Interactions
- 16 Food Metabolism and Chronic Diseases
- 17 Nanomaterials in Food System
- About the Editors
- Index
- Also of Interest
- End User License Agreement