Nutrition Books

New and Published Books

1. Nutrition and Metabolism in Sports, Exercise and Health

   By Jie Kang

   A key determinant of successful athletic performance is the high-level energy transformation which begins with combustion of the food that we eat. By developing a sound understanding of good nutrition we can improve athletic performance, help maintain good health and prevent disease. This clear and...

   Published February 23rd 2012 by Routledge
2. Functional Foods and Cardiovascular Disease

   Edited by Mohammed H. Moghadasian, N.A. Michael Eskin

   Cardiovascular disease remains the number one killer in North America and around the world. The staggering medical costs involved in treating patients suffering from this disease demand an alternative approach to prevent or minimize its development. In Functional Foods and Cardiovascular Disease,...

   Published February 9th 2012 by CRC Press
3. OMICs Technologies

   Tools for Food Science

   Edited by Noureddine Benkeblia

   Since the completion of the Human Genome Project, food and nutrition sciences have undergone a fundamental molecular transformation. New discoveries in molecular biology, analytical chemistry, and biochemistry have led to the development of new tools that are likely to revolutionize the study of...

   Published January 23rd 2012 by CRC Press
4. Handbook of Analysis of Active Compounds in Functional Foods

   Edited by Leo M.L. Nollet, Fidel Toldra

   Functional foods offer specific benefits that enhance life and promote longevity, and the active compounds responsible for these favorable effects can be analyzed through a range of techniques. Handbook of Analysis of Active Compounds in Functional Foods presents a full overview of the analytical...

   Published January 17th 2012 by CRC Press
5. Lactic Acid Bacteria

   Microbiological and Functional Aspects, Fourth Edition

   Edited by Sampo Lahtinen, Arthur C. Ouwehand, Seppo Salminen, Atte von Wright

   While lactic acid-producing fermentation has long been used to improve the storability, palatability, and nutritive value of perishable foods, only recently have we begun to understand just why it works. Since the publication of the third edition of Lactic Acid Bacteria: Microbiological and...

   Published December 12th 2011 by CRC Press
6. Nutritional Genomics

   The Impact of Dietary Regulation of Gene Function on Human Disease

   Edited by Wayne R. Bidlack, Raymond L. Rodriguez

   The notion of matching diet with an individual’s genetic makeup is transforming the way the public views nutrition as a means of managing health and preventing disease. To fulfill the promise of nutritional genomics, researchers are beginning to reconcile the diverse properties of dietary factors...

   Published December 4th 2011 by CRC Press
7. Bioactive Food Proteins and Peptides

   Applications in Human Health

   Edited by Navam S. Hettiarachchy, Kenji Sato, Maurice R. Marshall, Arvind Kannan

   Many naturally occurring compounds from foods such as rice, vegetables, fruits, and animal products possess properties that help to slow disease progression, inhibit pathophysiological mechanisms, or suppress activities of pathogenic molecules. Proteins and peptides play significant roles in such...

   Published December 1st 2011 by CRC Press
8. Melatonin in the Promotion of Health, Second Edition

   Edited by Ronald Ross Watson

   Melatonin is a powerful hormone and antioxidant with numerous effects on the metabolism and the health of humans. Available as a dietary supplement in the United States since 1993, it is one of the most popular over-the-counter alternative remedies available. Comprising contributions from...

   Published August 24th 2011 by CRC Press
9. Handbook of Nutraceuticals Volume II

   Scale-Up, Processing and Automation

   By Yashwant Vishnupant Pathak

   Due in part to an absence of universally accepted standardization methods, nutraceuticals and functional foods face regulatory ignorance, marketing incompetence and ethical impunity. Even though many researchers believe that there is a connection between nutraceuticals and functional foods and...

   Published May 15th 2011 by CRC Press
10. Fruit and Cereal Bioactives

    Sources, Chemistry, and Applications

    Edited by Özlem Tokuşoğlu, Clifford A Hall III

    Presenting up-to-date data in an easy-to-use format, this comprehensive overview of the chemistry of bioactive components of fruits and cereals addresses the role of these compounds in determining taste, flavor, and color, as well as recent claims of anticarcinogenic, antimutagenic, and antioxidant...

    Published March 13th 2011 by CRC Press