高雄醫學大學圖書館 |

語系/ Language: 繁體中文

登入

回首頁

Food science and nutritionbreakthroughs in research and practice /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Food science and nutrition/ Information Resources Management Association, editor.
其他題名:	breakthroughs in research and practice /
出版者:	Hershey, Pennsylvania :IGI Global, : [2018],
面頁冊數:	1 online resource (ix, 501 p.)
提要註:	"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"--Provided by publisher.
標題:	Food - Technology. -
電子資源:	http://services.igi-global.com/resolvedoi/resolve.aspx?doi=10.4018/978-1-5225-5207-9
ISBN:	9781522552086 (ebook)

Food science and nutritionbreakthroughs in research and practice /
Food science and nutrition (Information Resources Management Association)

Food science and nutritionbreakthroughs in research and practice /[electronic resource] :Information Resources Management Association, editor. - Hershey, Pennsylvania :IGI Global,[2018] - 1 online resource (ix, 501 p.)

Includes bibliographical references and index.

Section 1. Consumption behavior and nutrition. Chapter 1. Health determinants: nutrition-related facts ; Chapter 2. Truly nourished ; Chapter 3. Nutrigenomics and nutrigenetics and the medicinal values of vegetables and fruits ; Chapter 4. Evaluation of the relationship between nutritional status and quality of life among nursing home residents with Alzheimer's disease -- Section 2. Economic development and sustainability. Chapter 5. Technologies for food, health, livelihood, and nutrition security ; Chapter 6. Biotechnology and wealth creation from plant with healing properties ; Chapter 7. Millets as an integral part of nutritional diet in India ; Chapter 8. Strategic approaches to food security in Developing Countries -- Section 3. Food engineering and packaging. Chapter 9. Antimicrobial edible films and coatings for fruits and vegetables ; Chapter 10. New horizons of nanotechnology in agriculture and food processing industry ; Chapter 11. Nanoencapsulation of food ingredients ; Chapter 12. Perspective uses of essential oils in functional foods and antimicrobial packaging material ; Chapter 13. Accepting a new nano-tech-based technology in the fruit storage industry: a B2B perspective from the Middle East -- Section 4. Medicinal and therapeutic uses. Chapter 14. Herbal benefits of tea ; Chapter 15. New herbal approaches for the treatment of diabetic kidney diseases and its therapeutic implications ; Chapter 16. Lentils (lens culinaris, l.): a novel functional food ; Chapter 17. Food in health preservation and promotion: a special focus on the interplay between oxidative stress and pro-oxidant/antioxidant ; Chapter 18. Health promoting effects of kimchi ; Chapter 19. Functional foods of the Indian subcontinent ; Chapter 20. Functional properties of camel milk.

Restricted to subscribers or individual electronic text purchasers.

"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"--Provided by publisher.

ISBN: 9781522552086 (ebook)Subjects--Topical Terms:

433532
Food
--Technology.

LC Class. No.: RA784 / .F66 2018e

Dewey Class. No.: 613.2

National Library of Medicine Call No.: WA 695 / .F66 2018e

Food science and nutritionbreakthroughs in research and practice /
LDR:03143nam a2200289 a 4500 001 314507
003 IGIG
005 20181030105941.0
006 m o d
007 cr cn
008 181108s2018 pau fob 001 0 eng d
010 $z 2017038001
020 $a 9781522552086 (ebook)
020 $a 9781522552079 (hardcover)
035 $a (OCoLC)1020046541
035 $a 1071025295
040 $a CaBNVSL $b eng $c CaBNVSL $d CaBNVSL
050 4 $a RA784 $b .F66 2018e
060 1 0 $a WA 695 $b .F66 2018e
082 0 4 $a 613.2 $2 23
130 0 $a Food science and nutrition (Information Resources Management Association) $3 433531
245 1 0 $a Food science and nutrition $h [electronic resource] : $b breakthroughs in research and practice / $c Information Resources Management Association, editor.
260 $a Hershey, Pennsylvania : $b IGI Global, $c [2018]
300 $a 1 online resource (ix, 501 p.)
504 $a Includes bibliographical references and index.
505 0 $a Section 1. Consumption behavior and nutrition. Chapter 1. Health determinants: nutrition-related facts ; Chapter 2. Truly nourished ; Chapter 3. Nutrigenomics and nutrigenetics and the medicinal values of vegetables and fruits ; Chapter 4. Evaluation of the relationship between nutritional status and quality of life among nursing home residents with Alzheimer's disease -- Section 2. Economic development and sustainability. Chapter 5. Technologies for food, health, livelihood, and nutrition security ; Chapter 6. Biotechnology and wealth creation from plant with healing properties ; Chapter 7. Millets as an integral part of nutritional diet in India ; Chapter 8. Strategic approaches to food security in Developing Countries -- Section 3. Food engineering and packaging. Chapter 9. Antimicrobial edible films and coatings for fruits and vegetables ; Chapter 10. New horizons of nanotechnology in agriculture and food processing industry ; Chapter 11. Nanoencapsulation of food ingredients ; Chapter 12. Perspective uses of essential oils in functional foods and antimicrobial packaging material ; Chapter 13. Accepting a new nano-tech-based technology in the fruit storage industry: a B2B perspective from the Middle East -- Section 4. Medicinal and therapeutic uses. Chapter 14. Herbal benefits of tea ; Chapter 15. New herbal approaches for the treatment of diabetic kidney diseases and its therapeutic implications ; Chapter 16. Lentils (lens culinaris, l.): a novel functional food ; Chapter 17. Food in health preservation and promotion: a special focus on the interplay between oxidative stress and pro-oxidant/antioxidant ; Chapter 18. Health promoting effects of kimchi ; Chapter 19. Functional foods of the Indian subcontinent ; Chapter 20. Functional properties of camel milk.
506 $a Restricted to subscribers or individual electronic text purchasers.
520 3 $a "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"--Provided by publisher.
650 0 $a Food $x Technology. $3 433532
650 0 $2 96060 $a Food industry and trade. $3 240942
650 0 $2 96060 $a Nutrition. $3 192833
650 0 $2 96060 $a Food. $3 245238
710 2 $a Information Resources Management Association, $e issuing body. $3 407768
856 4 0 $u http://services.igi-global.com/resolvedoi/resolve.aspx?doi=10.4018/978-1-5225-5207-9

筆 0 讀者評論

多媒體

評論

新增評論分享你的心得，請勿在此評論區張貼涉及人身攻擊、情緒謾罵、或內容涉及非法的不當言論，館方有權利刪除任何違反評論規則之發言，情節嚴重者一律停權，以維護所有讀者的自由言論空間。

Export

取書館別