Advances in Food and Nutrition Research

This book presents the latest in an ongoing series that continually publishes cutting-edge reviews in the areas of food science and nutrition, helping users recognize the integral relationship between the food and nutritional sciences, and bringing together outstanding and comprehensive reviews that highlight this relationship

Jeya Henry (Series edited by)

9780128036068

Hardback, published 27 October 2015

174 pages
22.9 x 15.1 x 1.9 cm, 0.45 kg

Approx.164 pages

1. Capsaicin and Related Food Ingredients Reducing Body Fat Through the Activation of TRP and Brown Fat Thermogenesis

Masayuki Saito

2. School Based Interventions to Reduce Obesity Risk in Children in High and Middle Income Countries

Charlotte E. L. Evans, Salwa Albar, Elisa Vargas-Garcia and Fei Xu

3. Digestion and Postprandial Metabolism in the Elderly

Amber M. Milan and David Cameron-Smith

4. Gotu Kola (Centella asiatica): Nutritional Properties, and Plausible Health Benefits Udumalagala Gamage Chandrika and Peramune A. A. S.Prasad Kumara

Subject Areas: Fitness & diet [VFM], Food & beverage technology [TDCT]