- We will send in 10–14 business days.
/images/books/2821170/9780128204702.jpg)
- Publisher: Academic Press
- ISBN-10: 0128204702
- ISBN-13: 9780128204702
- Format: 15.2 x 22.9 x 1.9 cm, kieti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
Advances in Food and Nutrition Research (e-book) (used book) | bookbook.eu
Reviews
Description
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.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 23d.13:41:26
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Publisher: Academic Press
- ISBN-10: 0128204702
- ISBN-13: 9780128204702
- Format: 15.2 x 22.9 x 1.9 cm, kieti viršeliai
- Language: English English
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.
Reviews