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.

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

S. Shobana, K. Krishnaswamy, V. Sudha, N.G. Malleshi, R.M. Anjana, L. Palaniappan, and V. Mohan

2. Advances in Food Powder Agglomeration Engineering

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

3. Dietary Strategies to Increase Satiety

C.J. Rebello, A.G. Liu, F.L. Greenway, and N.V. Dhurandhar

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

Edited by: Jeya Henry University of Nebraska, Lincoln, USA

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