Nutritional and Health Aspects of Food in Western Europe

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  • Author : Susanne Braun
  • Publisher : Academic Press
  • Pages : 268 pages
  • ISBN : 0128131721
  • Rating : /5 from reviews
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Download or Read online Nutritional and Health Aspects of Food in Western Europe full in PDF, ePub and kindle. this book written by Susanne Braun and published by Academic Press which was released on 14 October 2019 with total page 268 pages. We cannot guarantee that Nutritional and Health Aspects of Food in Western Europe book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. People were once restricted to food native to their region and produced locally. Today, however, food from any place in the world is available, or can be made available, anywhere else. Often there is no or very little information about the nutritional and health aspects of these foods. Nutrition and Health of Western European Foods: Traditional and Ethnic Diets is part of series that will cover the entire globe and is aimed at filling the knowledge gap from traditional and scientific points of view. This volume provides an analysis of traditional and ethnic foods from Western Europe, including Ireland, the United Kingdom, Netherlands, Belgium, Luxembourg, France, and Germany. It also addresses the history of use, composition, preparation, ingredient origin, nutritional aspects, and health effects of various foods and food products in each of these countries. Nutrition and Health of Western European Foods: Traditional and Ethnic Diets ultimately presents both local and international regulations, providing suggestions to harmonize these regulations and promote global availability of these foods. Analyzes nutritional and health claims related to western European foods Includes traditional and ethnic foods from Ireland, the UK, Netherlands, Belgium, Luxembourg, France, and Germany Explores both scientific and anecdotal diet-based health claims Examines if foods meet regulatory requirements, and how to remedy noncompliance Reviews the influence of historical eating habits on today’s diets

Nutritional and Health Aspects of Food in Western Europe

Nutritional and Health Aspects of Food in Western Europe
  • Author : Susanne Braun,Christina Zübert,Dimitrios Argyropoulos,Francisco Javier Casado Hebrard
  • Publisher : Academic Press
  • Release : 14 October 2019
GET THIS BOOK Nutritional and Health Aspects of Food in Western Europe

People were once restricted to food native to their region and produced locally. Today, however, food from any place in the world is available, or can be made available, anywhere else. Often there is no or very little information about the nutritional and health aspects of these foods. Nutrition and Health of Western European Foods: Traditional and Ethnic Diets is part of series that will cover the entire globe and is aimed at filling the knowledge gap from traditional and

Nutritional and Health Aspects of Food in Nordic Countries

Nutritional and Health Aspects of Food in Nordic Countries
  • Author : Veslemøy Andersen,Eirin Bar,Gun Wirtanen
  • Publisher : Academic Press
  • Release : 18 September 2018
GET THIS BOOK Nutritional and Health Aspects of Food in Nordic Countries

Nutritional and Health Aspects of Food in Nordic Countries provides an analysis of traditional and ethnic foods from the Nordic countries, including Norway (and Svalbard), Sweden, Finland, Iceland, and Denmark (including Greenland and the Faroe Islands). The book addresses the history of use, origin, composition and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products in each of these countries. In addition, readers will find local and international regulations and suggestions on how

Nutritional and Health Aspects of Food in South Asian Countries

Nutritional and Health Aspects of Food in South Asian Countries
  • Author : Jamuna Prakash,Viduranga Waisundara,Vishweshwaraiah Prakash
  • Publisher : Academic Press
  • Release : 13 March 2020
GET THIS BOOK Nutritional and Health Aspects of Food in South Asian Countries

Nutritional and Health Aspects of Food in South Asian Countries provides an analysis of traditional and ethnic foods from the South Asia Region, including India, Sri Lanka, Pakistan, Nepal, Bangladesh and Iran. The book addresses the history of use, origin, composition, preparation, ingredient composition, nutritional aspects, and the effects on the health of various foods and food products in each of these countries from the perspective of their Traditional and Ethnic Foods. In addition, the book presents local and international

Nutritional and Health Aspects of Food in the Balkans

Nutritional and Health Aspects of Food in the Balkans
  • Author : Alina-Ioana Gostin,Diana Bogueva,Vladimir Kakurinov
  • Publisher : Academic Press
  • Release : 21 May 2021
GET THIS BOOK Nutritional and Health Aspects of Food in the Balkans

Nutritional and Health Aspects of Food in the Balkans s introduces and analyzes traditional foods from the Balkans. Beginning with the eating habits in Balkans, this book unfolds the history of use, origin, compositions and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products of the region. Nutritional and Health Aspects of Food in the Balkans also addresses local and international regulations and provides suggestions on how to harmonize these regulations to promote

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Trends in Wheat and Bread Making
  • Author : Charis Michel Galanakis
  • Publisher : Academic Press
  • Release : 19 November 2020
GET THIS BOOK Trends in Wheat and Bread Making

Trends in Wheat and Bread Making provides a comprehensive look at the state-of-the-art in bread making from ingredient to shelf-life, with a focus on the impact of processing on the nutritional value and consumer acceptability of this global staple. The book also includes chapters on new breads and bakery products fortified with plant-processing-by-products and/or natural antioxidants, and explores efforts to improve biotechnological processes and fermentation for bread making. It is an excellent resource for researchers, industry professionals and enterprises

Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress

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  • Author : Blanca Hernandez-Ledesma,Cristina Martinez-Villaluenga
  • Publisher : Academic Press
  • Release : 16 December 2021
GET THIS BOOK Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress

Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress presents the nutritional and technological aspects related to the development of functional foods with anti-inflammatory and antioxidant effects. Specifically, analytical approaches for the characterization of anti-inflammatory and antioxidant properties of healthy foods and functional constituents, as well as technological strategies for the extraction of compounds and fractions from raw materials to produce anti-inflammatory and antioxidant ingredients are addressed. In addition, the molecular mechanisms by which foods and their

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  • Author : Maurice O'Sullivan
  • Publisher : Woodhead Publishing
  • Release : 24 March 2020
GET THIS BOOK Salt Fat and Sugar Reduction

Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages explores salt, sugar, fat and the current scientific findings that link them to diseases. The sensory techniques that can be used for developing consumer appealing nutritional optimized products are also discussed, as are other aspects of shelf life and physicochemical analysis, consumer awareness of the negative nutritional impact of these ingredients, and taxes and other factors that are drivers for nutritional optimization. This book is ideal

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  • Author : I. Elmadfa
  • Publisher : Karger Medical and Scientific Publishers
  • Release : 23 September 2009
GET THIS BOOK European Nutrition and Health Report 2009

The main objective of the report at hand was to gather available and authorized data, both published and unpublished, on the nutrition and health situation in the countries of the European Union (EU). Whereas the first report, released in 2004, included 13 EU member states and Norway, the 2009 edition covers 24 EU member states and Norway. For the collection of data, the researchers concentrated on the following points: The description of trends in food supply in the EU, focusing also on the different

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  • Author : Vassilios Raikos,Viren Ranawana
  • Publisher : Springer Nature
  • Release : 09 October 2019
GET THIS BOOK Reformulation as a Strategy for Developing Healthier Food Products

This work introduces the concept of reformulation, a relatively new strategy to develop foods with beneficial properties. Food reformulation by definition is the act of re-designing an existing, often popular, processed food product with the primary objective of making it healthier. In recent years the concept of food reformulation has evolved significantly as additional benefits of re-designing food have become apparent. In addition to targeting specific food ingredients that are considered potentially harmful for human health, food reformulation can also

Encyclopedia of Food Grains

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  • Author : Colin W Wrigley,Harold Corke,Koushik Seetharaman,Jonathan Faubion
  • Publisher : Academic Press
  • Release : 17 December 2015
GET THIS BOOK Encyclopedia of Food Grains

The Encyclopedia of Food Grains is an in-depth and authoritative reference covering all areas of grain science. Coverage includes everything from the genetics of grains to the commercial, economic and social aspects of this important food source. Also covered are the biology and chemistry of grains, the applied aspects of grain production and the processing of grains into various food and beverage products. With the paramount role of cereals as a global food source, this Encyclopedia is sure to become

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  • Author : Judith L. Buttriss,Ailsa A. Welch,John M. Kearney,Susan A. Lanham-New
  • Publisher : John Wiley & Sons
  • Release : 05 April 2017
GET THIS BOOK Public Health Nutrition

In this second edition of the bestselling title from the acclaimed Nutrition Society Textbook series, Public Health Nutrition has been extensively revised to ensure that it reflects the latest evidence-based knowledge and research. Ground-breaking and comprehensive in both its scope and approach, Public Health Nutrition has been fully updated by an expert editorial team to cover the most recent changes in the field. It now offers a structured overview of the subject’s core concepts and considers public health nutrition