Advances in Food and Nutrition Research, Volume 81 provides updated knowledge on nutrients in foods and how to avoid deficiencies, paying special attention to the essential nutrients that should be present in the diet to reduce disease risk and optimize health. The series provides the latest advances on the identification and characterization 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. Contains contributions that have been carefully selected based on their vast experience and expertise on the subject Includes updated, in-depth, and critical discussions of available information, giving the reader a unique opportunity to learn Encompasses a broad view of the topics at hand

Advances in Food and Nutrition Research is an eclectic serial established in 1948. The serial recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academia and industry, as well as professional nutritionists and dieticians, are kept informed concerning emerging research and developments in these important disciplines. Series established since 1948 Advisory Board consists of 8 respected scientists Unique series as it combines food science and nutrition research

New Research and Developments of Water-Soluble Vitamins, Volume 83, 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 optimize health. The book provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits. With up-to-date information on food science, including raw materials, production, processing, distribution and consumption, it is an ideal resource for nutritionists and researchers alike. Contains guidance from carefully selected researchers that is based on his/her long experience and high expertise on the subject matter Presents updated and in-depth critical discussions of available information, giving readers a unique opportunity to gain a broad view of the subject Provides high quality illustrations, with a high percentage in color, to enhance the content

Advances in Food and Nutrition Research, Volume 91 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 optimize health. Specific topics covered in this new release include Polyphenols in the management of brain disorders: Modulation of the microbiota-gut-brain axis, Protein and amino acids in skeletal muscle health in aging, Chemical composition and health properties of coffee and coffee by-products, Seaweed and seaweed-derived metabolites as prebiotics, Bioactive potential of fruit and vegetable wastes, and more. The series provides the latest advances on the identification and characterization 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. Contains contributions that have been carefully selected based on their vast experience and expertise on the subject Includes updated, in-depth, and critical discussions of available information, giving the reader a unique opportunity to learn Encompasses a broad view of the topics at hand

The Latest Research and Development of Minerals in Human Nutrition, Volume 96 in the Advances in Food and Nutrition Research series, highlights new advances in the field, with this new volume presenting interesting chapters written by an international board of authors. Provides the authority and expertise of leading contributors from an international board of authors Presents the latest release in the Advances in Food and Nutrition Research series Updated release includes the Latest Research and Development of Minerals in Human Nutrition

Advances in Food and Beverage Labelling reviews recent advances in labelling research and regulation, covering issues such as nutrition and hazard information, traceability, health claims and standardisation, as well as new labelling technologies and consumer issues. The EU Food Information Regulation will come into force in December 2014 and the book is designed to provide timely and useful information to manufacturers in this area, as well as on a global scale. Part one covers the different types of information that can, or must be present on a food label. Part two looks at recent developments in food labelling technology, regulations and enforcement. Brings together contributions from industry, trade bodies, government and academia. Offers timely advice for those concerned with the legal framework for food labelling, with information about the EU Food Information Regulation, as well as the US market. Reviews issues surrounding nutrition and health claims and GM, ethical and environmental labelling.

Understanding the biochemistry of food is basic to all other research and development in the fields of food science, technology, and nutrition, and the past decade has seen accelerated progress in these areas. Advances in Food Biochemistry provides a unified exploration of foods from a biochemical perspective. Featuring illustrations to elucidate m