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

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

• Author : Susanne Braun,Christina Zübert,Dimitrios Argyropoulos,Francisco Javier Casado Hebrard
• Publisher : Academic Press
• Release : 15 October 2019

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

• Author : Tetiana Golikova,Diana Bogueva,Mark Shamtsyan,Ida Jakobsone,Maris Jakobsons
• Publisher : Academic Press
• Release : 19 September 2021

Nutritional and Health Aspects of Food in Eastern Europe provides an analysis of traditional and ethnic foods from Eastern Europe, including selections from Russia, Belarus, Ukraine, Estonia, Latvia and Lithuania. The book addresses 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, it presents both local and international regulations, while also providing suggestions on how to harmonize these regulations to

• Author : Alina-Ioana Gostin,Diana Bogueva,Vladimir Kakurinov
• Publisher : Academic Press
• Release : 21 May 2021

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

• Author : Veslemøy Andersen,Eirin Bar,Gun Wirtanen
• Publisher : Academic Press
• Release : 18 September 2018

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

• Author : Jamuna Prakash,Viduranga Waisundara,Vishweshwaraiah Prakash
• Publisher : Academic Press
• Release : 13 March 2020

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

• Author : Charis Michel Galanakis
• Publisher : Academic Press
• Release : 19 November 2020

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

• Author : Maurice O'Sullivan
• Publisher : Woodhead Publishing
• Release : 24 March 2020

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

• Author : Blanca Hernandez-Ledesma,Cristina Martinez-Villaluenga
• Publisher : Academic Press
• Release : 16 December 2021

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

• Author : Mauro Rossi
• Publisher : Academic Press
• Release : 11 May 2021

Biotechnological Strategies for the Treatment of Gluten Intolerance provides a comprehensive overview of a wide range of biotechnological approaches that will further research and upon implementation improve the quality of life of this population. Gluten intolerance is a heterogeneous condition with varying levels of sensitivity that have typically been treated with a gluten free diet, but this book provides new and exciting biotechnological approaches that affect diet as well as non-dietary approaches. The reference describes the varying levels of sensitivity

• Author : Vassilios Raikos,Viren Ranawana
• Publisher : Springer Nature
• Release : 09 October 2019

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

• Author : Peter J. Atkins,Peter Lummel,Derek J. Oddy
• Publisher : Routledge
• Release : 23 March 2023

There has been a rapid urbanisation throughout Western Europe since the Eighteenth Century. Bringing together studies from across the continent, this edited volume looks at the impact this urbanisation has had upon diets and food systems over the past 200 years. It stresses the fundamental links between food systems, food cultures and food politics on one hand and the key changes in European social history in the other. It responds to key questions such as: when and how did local food

• Author : Nancy Milio,Elisabet Helsing
• Publisher : WHO Regional Office Europe
• Release : 23 March 1998

This publication presents a vast array of experience, insight and points of view on current issues in food and nutrition policy-making across Europe.

• Author : Colin W Wrigley,Harold Corke,Koushik Seetharaman,Jonathan Faubion
• Publisher : Academic Press
• Release : 17 December 2015

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

• Author : United States. Congress. Senate. Select Committee on Nutrition and Human Needs
• Publisher : Unknown
• Release : 23 March 1976