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Advances in Food and Nutrition Research provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce disease risk and optimise health.
The series provides the latest advances on the identification and characterisation of emerging bioactive compounds with putative health benefits, as well as up-to-date information on food science, including raw materials, production, processing, distribution and consumption, always having in mind its nutritional benefits and health effects.
- Each contributor has been carefully selected based on their long experience and high expertise on the subject
- Each manuscript is covered with an updated and in-depth critical discussion of available information that gives the reader an unique opportunity to learn and have a broad view of the subject