Food Science and Nutrition: Breakthroughs in Research and Practice, 1st Edition

  • Published By:
  • ISBN-10: 1522552081
  • ISBN-13: 9781522552086
  • DDC: 613.2
  • Grade Level Range: College Freshman - College Senior
  • 501 Pages | eBook
  • Original Copyright 2018 | Published/Released May 2018
  • This publication's content originally published in print form: 2018

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Health and nutrition has become a global focal point as the population continues to grow exponentially. While providing food for the global population is crucial, it is also necessary to provide options that are nutritious in order to promote healthier lifestyles around the world. This book is an innovative reference source for the latest academic material on how dietary nutrition can impact people’s lives, prevent disease, and maintain an overall healthier lifestyle. Highlighting a range of topics, such as health preservation, functional foods, and herbal remedies, this publication is ideally designed for researchers, academics, students, policy makers, government officials, and technology developers.

Table of Contents

Front Cover.
Title Page.
Copyright Page.
Other Frontmatter.
List of Contributors.
Table of Contents.
Consumption Behavior and Nutrition.
1: Health Determinants: Nutrition-Related Facts.
2: Truly Nourished.
3: Nutrigenomics and Nutrigenetics and the Medicinal Values of Vegetables and Fruits.
4: Evaluation of the Relationship Between Nutritional Status and Quality of Life Among Nursing Home Residents With Alzheimer’s Disease.
Economic Development and Sustainability.
5: Technologies for Food, Health, Livelihood, and Nutrition Security.
6: Biotechnology and Wealth Creation From Plant With Healing Properties.
7: Millets as an Integral Part of Nutritional Diet in India.
8: Strategic Approaches to Food Security in Developing Countries.
Food Engineering and Packaging.
9: Antimicrobial Edible Films and Coatings for Fruits and Vegetables.
10: New Horizons of Nanotechnology in Agriculture and Food Processing Industry.
11: Nanoencapsulation of Food Ingredients.
12: Perspective Uses of Essential Oils in Functional Foods and Antimicrobial Packaging Material.
13: Accepting a New Nano-Tech-Based Technology in the Fruit Storage Industry: A B2B Perspective From the Middle East.
Medicinal and Therapeutic Uses.
14: Herbal Benefits of Tea.
15: New Herbal Approaches for the Treatment of Diabetic Kidney Diseases and Its Therapeutic Implications.
16: Lentils (Lens culinaris, L.): A Novel Functional Food.
17: Food in Health Preservation and Promotion: A Special Focus on the Interplay Between Oxidative Stress and Pro-Oxidant/Antioxidant.
18: Health Promoting Effects of Kimchi.
19: Functional Foods of the Indian Subcontinent.
20: Functional Properties of Camel Milk.