Advances in Food and Nutrition Research

Series Editor:

  • Steve Taylor, University of Nebraska, Lincoln, NE, USA

Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail scientific developments in the broad areas of food science and nutrition and are intended to provide those in academia and industry with the latest information on emerging research in these constantly evolving sciences.
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Audience

Food scientists in academia and industry and professional nutritionists and dietitians.

 

Book information

  • Published: April 2013
  • Imprint: ACADEMIC PRESS
  • ISBN: 978-0-12-410540-9


Table of Contents

  1. Finger Millet (Ragi, Eleusine coracana L.): A Review of its Nutritional Properties, Processing and Plausible Health Benefits
  2. S. Shobana, K. Krishnaswamy, V. Sudha, N.G. Malleshi, R.M. Anjana, L. Palaniappan, and V. Mohan

  3. Advances in Food Powder Agglomeration Engineering
  4. B. Cuq, C. Gaiani, C. Turchiuli, L. Galet, J. Scher, R. Jeantet, S. Mandato, J. Petit, I. Murrieta-Pazos, A. Barkouti, P. Schuck, E. Rondet, M. Delalonde, E. Dumoulin, G. Delaplace, and T. Ruiz

  5. Dietary Strategies to Increase Satiety
  6. C.J. Rebello, A.G. Liu, F.L. Greenway, and N.V. Dhurandhar

  7. Biotransformation of Polyphenols for Improved Bioavailability and Processing Stability
    A. Gupta, L.D. Kagliwal, and R.S. Singhal