Understanding and Optimising the Nutraceutical Properties of Fruit and Vegetables

Preedy, Victor (Editor)/ Patel, Vinood (Editor)/ Lima, Giuseppina Pace Pereira (Contributor)/ Jaiswal, Amit K. (Contributor)/ Diwan, A. D. (Contributor)

ISBN 10: 178676850X / ISBN 13: 9781786768506

Edité par Burleigh Dodds Science Pub, 2022

A propos de cet article

400 pages. 9.00x6.00x1.06 inches. In Stock.

N° de réf. du vendeur x-178676850X

Détails bibliographiques

• Titre: Understanding and Optimising the Nutraceutical Properties of Fruit and Vegetables
• Éditeur: Burleigh Dodds Science Pub
• Date de parution: 2022
• Langue: anglais
• ISBN à 10 chiffres: 178676850X
• ISBN à 13 chiffres: 9781786768506
• Reliure: Hardcover
• État de l'article: Brand New

A propos de ce titre

Synopsis

This collection reviews research on phytochemicals in fruits and vegetables, their health benefits and ways these benefits can be optimised to improve human health.

À propos des auteurs

Dr Victor R. Preedy is Professor of Clinical Biochemistry and Pathology at King's College Hospital and Emeritus Professor of Nutritional Biochemistry at King's College London, UK. Amongst many honours, Professor Preedy is a Fellow of the Royal Society of Biology, the Royal Society of Public Health, the Royal College of Pathologists and the Royal Society of Chemistry. He has published over 750 articles which includes numerous books on a wide range of topics related to the impact of nutrition on health and disease.

Dr Vinood B. Patel is Reader in Clinical Biochemistry in the School of Life Sciences at the University of Westminster and a fellow of the Royal Society of Chemistry. Dr Patel is internationally-known for his research on nutrition, biomarkers and liver disease, and has published over 150 articles and edited numerous books on diet, nutrition and health.

Dr A D Diwan is former Assistant Director General (ADG) in the Fisheries Division of the Indian Council of Agricultural Research (ICAR), Ministry of Agriculture, Govt of India, New Delhi. Before assuming this position, he was Professor and Head, Fish Genetics & Biotechnology Division and also as a Dean (Faculty of Fishery Science) at the Central Institute of Fisheries Education (CIFE) a Deemed University, Mumbai. He is a fellow of National Academy of Environmental Biology, National Academy of Nature Conservator and the Bioved Research Society. Presently, he is Emeritus Professor at the Mahatma Gandhi Mission (MGM) University of Health Sciences.

Lia Noemi Gerschenson is the Director of the Laboratory of Optimization of the Quality of Preserved Food Products (LOCAP) of the Industry Department of the Natural and Exact Sciences School of the Buenos Aires University (UBA), Argentina. She has researched in the area of food science and technology for more than 30 years publishing over 120 papers in refereed journals and over 35 chapters in books of international publishers.

Dr. Elsa M. Gonçalves is a Researcher at the Instituto Nacional de Investigação Agrária e Veterinária, Portugal. She is responsible for the Sensory Testing Laboratories, implementing a range of sensory analysis techniques, to evaluate different food products and applied statistical analysis, allowing products to be grouped, and their similarities and differences quantified. She is a member of the Competence Centre of the Mediterranean diet. She has been the national delegate of the Codex Committee on Methods of Analysis and Sampling (CCMAS) since 2019.