Author : F. Javier Moreno
Publisher : Frontiers Media SA
Page : 114 pages
File Size : 33,89 MB
Release : 2019-12-09
Category :
ISBN : 2889632318
Author : Jean-Pierre Montmayeur
Publisher : CRC Press
Page : 646 pages
File Size : 11,44 MB
Release : 2009-09-14
Category : Medical
ISBN : 1420067761
Presents the State-of-the-Art in Fat Taste TransductionA bite of cheese, a few potato chips, a delectable piece of bacon - a small taste of high-fat foods often draws you back for more. But why are fatty foods so appealing? Why do we crave them? Fat Detection: Taste, Texture, and Post Ingestive Effects covers the many factors responsible for the se
Author : Stanley J. Ulijaszek
Publisher : Cambridge University Press
Page : 415 pages
File Size : 13,52 MB
Release : 2012-10-18
Category : Health & Fitness
ISBN : 0521869161
Exploration of changing human nutrition from evolutionary and social perspectives and its influence on health and disease, past and present.
Author : Javier T. Gonzalez
Publisher : MDPI
Page : 267 pages
File Size : 10,79 MB
Release : 2018-07-04
Category : Science
ISBN : 3038429996
This book is a printed edition of the Special Issue "Carbohydrate Metabolism in Health and Disease" that was published in Nutrients
Author : Thomas F. Schweizer
Publisher : Springer Science & Business Media
Page : 362 pages
File Size : 25,60 MB
Release : 2013-03-07
Category : Medical
ISBN : 1447119282
Dietary fibre is now recognized as a vital component of good daily nutrition, yet its properties and specific role in the digestive system are still being investigated. The involvement of government agencies, the food industry and health professionals - as well as public interest - make this global overview, Dietary Fibre - A Component of Food, an important contribution to the literature on the subject. The cooperation of experts from different research centers and their peer review of each other's papers enhance the value of the book, since it presents consolidated views and objective assessments on such key issues as fibre analysis and mineral bioavailability. The seventeen chapters are grouped into three sections. The background papers deal with biochemical and analytical characteristics: e.g. the physico-chemical properties of food polysaccharides and bacterial fermentation in the colon. The papers on physiological effects deal with the physiological function of dietary fibre throughout the gastrointestinal tract: its influence on protein, lipid and carbohydrate digestion and absorption and its role in bile acid metabolism and faecal bulking. The third section of papers focuses on the prevention and treatment of disease: gastrointestinal disorders, obesity, diabetes mellitus, and hyperlipidemias.
Author : National Research Council
Publisher : National Academies Press
Page : 765 pages
File Size : 10,8 MB
Release : 1989-01-01
Category : Medical
ISBN : 0309039940
Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, obesity, osteoporosis, diabetes mellitus, liver disease, and dental caries.
Author : Benjamin Caballero
Publisher : Academic Press
Page : 586 pages
File Size : 34,60 MB
Release : 2005
Category : Health & Fitness
ISBN : 9780121501129
Author : Annabel Laura Merrill
Publisher :
Page : 126 pages
File Size : 35,99 MB
Release : 1955
Category : Food
ISBN :
Author : Jacqueline B. Marcus
Publisher : Academic Press
Page : 0 pages
File Size : 37,10 MB
Release : 2019-04-12
Category : Health & Fitness
ISBN : 9780128135273
Approximately 380 million people worldwide are 60 years of age or older. This number is predicted to triple to more than 1 billion by 2025. Aging, Nutrition and Taste: Nutrition, Food Science and Culinary Perspectives for Aging Tastefully provides research, facts, theories, practical advice and recipes with full color photographs to feed the rapidly growing aging population healthfully. This book takes an integrated approach, utilizing nutrition, food science and the culinary arts. A significant number of aging adults may have taste and smell or chemosensory disorders and many may also be considered to be undernourished. While this can be partially attributed to the behavioral, physical and social changes that come with aging, the loss or decline in taste and smell may be at the root of other disorders. Aging adults may not know that these disorders exist nor what can be done to compensate. This text seeks to fill the knowledge gap. Aging, Nutrition and Taste: Nutrition, Food Science and Culinary Perspectives for Aging Tastefully examines aging from three perspectives: nutritional changes that affect health and well-being; food science applications that address age-specific chemosensory changes, compromised disease states and health, and culinary arts techniques that help make food more appealing to diminishing senses. Beyond scientific theory, readers will find practical tips and techniques, products, recipes, and menus to increase the desirability, consumption and gratification of healthy foods and beverages as people age.
Author : Bernadette P. Marriott
Publisher : Academic Press
Page : 680 pages
File Size : 18,80 MB
Release : 2020-07-21
Category : Technology & Engineering
ISBN : 0128198427
Present Knowledge in Nutrition: Basic Nutrition and Metabolism, Eleventh Edition, provides an accessible, referenced source on the most current information in the broad field of nutrition. Now broken into two volumes and updated to reflect scientific advancements since the publication of the last edition, the book includes expanded coverage on basic nutrition, metabolism and clinical and applied topics. This volume provides coverage of macronutrients, vitamins, minerals and other dietary components and concludes with new approaches in nutrition science that apply to many, if not all, of the nutrients and dietary components presented throughout the reference. Advanced undergraduate, graduate and postgraduate students in nutrition, public health, medicine and related fields will find this resource useful. In addition, professionals in academia and medicine, including clinicians, dietitians, physicians, health professionals, academics and industrial and government researchers will find the content extremely useful. The book was produced in cooperation with the International Life Sciences Institute (https://ilsi.org/). - Provides an accessible source of the most current, reliable and comprehensive information in the broad field of nutrition - Features new chapters on topics of emerging importance, including the microbiome, eating disorders, nutrition in extreme environments, and the role of nutrition and cognition in mental status - Covers topics of clinical relevance, including the role of nutrition in cancer support, ICU nutrition, supporting patients with burns, and wasting, deconditioning and hypermetabolic conditions
