Advances in Food and Nutrition Research

Advances in Food and Nutrition Research

1st Edition - March 21, 2013

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  • Editor: Jeya Henry
  • eBook ISBN: 9780124115002

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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.

Key Features

  • The latest important information for food scientists and nutritionists
  • Peer-reviewed articles by a panel of respected scientists
  • The go-to series since 1948


Food scientists in academia and industry and professional nutritionists and dietitians

Table of Contents

  • Series Page



    Chapter One. Finger Millet (Ragi, Eleusine coracana L.): A Review of Its Nutritional Properties, Processing, and Plausible Health Benefits

    1 Introduction

    2 History of Finger Millet

    3 Millet Consumption in India

    4 Nutritional Significance of Structural Features of Finger Millet

    5 Nutrient Composition of Finger Millet

    6 Phytonutrients/Phytochemicals

    7 Processing and Utilization

    8 Health Benefits of Finger Millet

    9 In Vitro Studies on the Carbohydrate Digestibility of Finger Millet

    10 Glycemic Response (GR) studies on Finger Millet (Human Studies)

    11 Gaps in the Knowledge and Future Directions for Research

    12 Conclusion

    Chapter Two. Advances in Food Powder Agglomeration Engineering

    1 Introduction

    2 Food Powder Reactivity and Surface Properties

    3 Hydrotextural Diagram

    4 Agglomeration Mechanisms and Agglomerate Growth Maps

    5 Agglomeration Processes

    6 Dimensional Analysis of the Agglomeration Processes

    7 Conclusions

    Chapter Three. Dietary Strategies to Increase Satiety

    1 Introduction

    2 Dietary Protein and the Regulation of Food Intake and Body Weight

    3 Carbohydrates and the Regulation of Food Intake and Body Weight

    4 Fats and the Regulation of Food Intake

    5 Teas, Caffeine, and Pungent Foods

    6 Energy Density

    7 Meal Plans

    Chapter Four. Biotransformation of Polyphenols for Improved Bioavailability and Processing Stability

    1 Introduction

    2 Classification of Polyphenols

    3 Biotransformation of Polyphenols: Strategies

    4 Impact of Biotransformation

    5 Conclusion


Product details

  • No. of pages: 240
  • Language: English
  • Copyright: © Academic Press 2013
  • Published: March 21, 2013
  • Imprint: Academic Press
  • eBook ISBN: 9780124115002

About the Serial Editor

Jeya Henry

Affiliations and Expertise

University of Nebraska, Lincoln, NE, USA

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