Browse Items (52 total)

This book is focused on the challenges to implement sustainability in diverse contexts such as agribusiness, natural resource systems and new technologies. The experiences made by the researchers of the School of Agricultural, Forestry, Food and…

The sensation of flavor reflects the complex integration of aroma, taste, texture, and chemesthetic (oral and nasal irritation cues) from a food or food component. Flavor is a major determinant of food palatability—the extent to which a food is…

The global market of foods with health claims remains highly dynamic and is predicted to expand even further. Consumers have become increasingly aware of the importance of consuming healthy foods in order to have a well-balanced diet and this has…

Meat holds an important position in human nutrition. Although protein from this source has lower biological value than egg albumin, it is an exclusive source of heme iron and vitamins and minerals. Fat content and fatty acid profile from this source…

Mens sana in corpore sano (a healthy mind in a healthy body) is a Latin phrase taken from Giovenale (Satire, X, 356) that remains relevant and is supported by today’s data regarding genetics and nutrition, and their contribution to mental health. The…

his book highlights the important links between agriculture and nutrition, both direct and indirect, both theoretical and practical. It explores these relationships through various frameworks, such as value chains, programmes and policies, as well as…

This book presents different articles focused on the role of nutritional properties and/or health-related claims on choice preferences, choice behavior, healthy eating/healthy diet, and the willingness to pay for certain foods.

Antioxidant use in sports is controversial due to existing evidence that it both supports and hurts athletic performance. This book presents information on antioxidants, specifically for athletes, and their roles in sports nutrition. It stresses how…

Inequity starts before birth and is programmed in part by nutritional exposures. If these exposures occur around the time of conception, during pregnancy, and/or in infancy or childhood (all critical periods of development) they may alter a child’s…

This book deals with very different aspects of nutrition from different countries (qualities and quantities of food, their absorptions from the gastrointestinal tract, utilization in healthy human beings or in patients with different diseases, food…