Advances in Food and Nutrition Research
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.
- Role of Proteins in Insulin Secretion and Glycemic Control
- Physical Activity, Fitness and Energy Cost of Activities: Implications on Obesity in Children and Adolescents in the Tropics
- Starch Hydrolases Inhibitors from Edible Plants
- Food Microstructure and Starch Digestion
- Food Based Ingredients for Modulating Blood Glucose Pariyarath Sangeetha Thondre
Viren Ranawana and Bhupinder Kaur
Xiao Chuan Lau, Kar Hau Chong, Bee Koon Poh, and Mohd Noor Ismail
Hongyu Wang, Tingting Liu, and Dejian Huang
Jaspreet Singh, Lovedeep Kaur, and Harjinder Singh
Food scientists in academia and industry and professional nutritionists and dietitians.
- The latest important information for food scientists and nutritionists
- Peer-reviewed articles by a panel of respected scientists
- The go-to series since 1948
Date de parution : 08-2013
Ouvrage de 248 p.
15x22.8 cm
Épuisé
Thème d’Advances in Food and Nutrition Research :
Mots-clés :
#x03B1-Glucosidase#x03B1-AmylaseInhibitionNatural plantsLow glycemic index; ProteinAmino acidInsulinBlood glucoseGlucagonGlycemiaInsulinemia; StarchIn vitro starch digestibilityFood microstructureFood matrixProcessingPotatoBeansViscosityDigestaStarch interaction; Type 2 diabetesBlood glucoseInsulinCerealsOatsBarleyRyeDietary fiberPolyphenolsFruitsSpicesLegumes
