Buch, Englisch, 174 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 450 g
Buch, Englisch, 174 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 450 g
ISBN: 978-0-12-803606-8
Verlag: William Andrew Publishing
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.
Zielgruppe
<p>Food scientists in academia and industry and professional nutritionists and dietitians.</p>
Fachgebiete
Weitere Infos & Material
- Capsaicin and Related Food Ingredients Reducing Body Fat Through the Activation of TRP and Brown Fat Thermogenesis
Masayuki Saito
- School Based Interventions to Reduce Obesity Risk in Children in High and Middle Income Countries
Charlotte E. L. Evans, Salwa Albar, Elisa Vargas-Garcia and Fei Xu
- Digestion and Postprandial Metabolism in the Elderly
Amber M. Milan and David Cameron-Smith
- Gotu Kola (Centella asiatica): Nutritional Properties, and Plausible Health Benefits Udumalagala Gamage Chandrika and Peramune A. A. S.Prasad Kumara