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 scientists- Ideal 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
Please Note: This is an On Demand product, delivery may take up to 11 working days after payment has been received.
Elena Tagliabue, Sara Raimondi and Sara Gandini
- Chia (Salvia hispanica): A Review of Native Mexican Seed and its Nutritional and Functional Properties
Ma. Ángeles Valdivia-López and Alberto Tecante
- Physical Activity and Health: 'What is Old is New Again'
Andrew P. Hills, Steven J. Street and Nuala M. Byrne
- Body Composition in Asians and Caucasians; Comparative Analyses and Influences on Cardiometabolic Outcomes Sumanto Haldar, Siok Ching Chia and Jeyakumar Henry