Nutritional and Toxicological Aspects of the Chemical Changes of Food Components and Nutrients During Heating and Cooking

2015 ◽  
pp. 897-936 ◽  
Author(s):  
Bhavbhuti M. Mehta
2015 ◽  
pp. 833-866
Author(s):  
Nathamol Chindapan ◽  
Chalida Niamnuy ◽  
Sakamon Devahastin

2015 ◽  
pp. 1-27
Author(s):  
Nathamol Chindapan ◽  
Chalida Niamnuy ◽  
Sakamon Devahastin

Impact ◽  
2020 ◽  
Vol 2020 (7) ◽  
pp. 42-44
Author(s):  
Katsuko Kajiya

A Japan-based team of researchers is looking into the disease prevention potential of certain foods, with a focus on the Sakurajima radish, and how it could have a beneficial impact on heart health, specifically cardiovascular health. Given that vascular diseases are the leading cause of death worldwide, the importance of this work cannot be underestimated. At the Faculty of Agriculture, Department of Food Sciences and Biotechnology, Kagoshima University, Japan, Dr. Katsuko Kajiya and her team are researching the bioregulatory functions of agricultural products and how they can be beneficial to health. The researchers are working to scientifically elucidate the function of foods, looking at the disease prevention mechanisms and physiological functions of certain food ingredients.


2019 ◽  
Author(s):  
Jeremy Scott ◽  
◽  
Jennifer R. Callanan ◽  
Jonathan Harris ◽  
Ryan Wizner ◽  
...  
Keyword(s):  

Sign in / Sign up

Export Citation Format

Share Document