Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences, bringing together outstanding and comprehensive reviews that highlight this relationship. The book contains contributions that detail scientific developments in the broad areas of food science and nutrition, providing those in academia and industry with the latest information on emerging research in these constantly evolving sciences. Provides the latest important information for food scientists and nutritionists Contains peer-reviewed articles by a panel of respected scientistsIdeal for those studying and researching topics, including glutamate, umami, capsaicin, gotukola, vitamin D, and chia seeds, amongst others The go-to series on the topic of advances in food and nutrition research since 1948 INDICE: 1. Nutritional review on Gotukola Chandrika Udumalagala Gamage 2. Umami, Japanese Food, Glutamate and Physiological Functions Yoshiyuki Fujishima 3. Vitamin D and cancer risk and mortality Sara Gandini 4. Capsaicin and related food ingredients reducing body fat through the activation of TRP and brown fat thermogenesis Masayuki Saito 5. Chia (Salvia hipanica): A review of native Mexican seed and its nutritional and functional properties Ángeles Valdivia-López
- ISBN: 978-0-12-802227-6
- Editorial: Academic Press
- Encuadernacion: Cartoné
- Páginas: 232
- Fecha Publicación: 01/09/2015
- Nº Volúmenes: 1
- Idioma: Inglés