Food Science and Nutrition

2018·English

by  Information Resources Management Association

Copyright Page Page: ii
Editorial Advisory Board Page: iii
List of Contributors Page: iv
Table of Contents Page: v
Preface Page: viii
Section 1: Consumption Behavior and Nutrition Page: x
Chapter 1: Health Determinants Page: 1
Chapter 2: Truly Nourished Page: 26
Chapter 3: Nutrigenomics and Nutrigenetics and the Medicinal Values of Vegetables and Fruits Page: 52
Chapter 4: Evaluation of the Relationship Between Nutritional Status and Quality of Life Among Nursi Page: 68
Section 2: Economic Development and Sustainability Page: 93
Chapter 5: Technologies for Food, Health, Livelihood, and Nutrition Security Page: 94
Chapter 6: Biotechnology and Wealth Creation From Plant With Healing Properties Page: 113
Chapter 7: Millets as an Integral Part of Nutritional Diet in India Page: 131
Chapter 8: Strategic Approaches to Food Security in Developing Countries Page: 151
Section 3: Food Engineering and Packaging Page: 176
Chapter 9: Antimicrobial Edible Films and Coatings for Fruits and Vegetables Page: 177
Chapter 10: New Horizons of Nanotechnology in Agriculture and Food Processing Industry Page: 196
Chapter 11: Nanoencapsulation of Food Ingredients Page: 218
Chapter 12: Perspective Uses of Essential Oils in Functional Foods and Antimicrobial Packaging Mater Page: 235
Chapter 13: Accepting a New Nano-Tech-Based Technology in the Fruit Storage Industry Page: 266
Section 4: Medicinal and Therapeutic Uses Page: 286
Chapter 14: Herbal Benefits of Tea Page: 287
Chapter 15: New Herbal Approaches for the Treatment of Diabetic Kidney Diseases and Its Therapeutic Page: 321
Chapter 16: Lentils (Lens culinaris, L.) Page: 361
Chapter 17: Food in Health Preservation and Promotion Page: 392
Chapter 18: Health Promoting Effects of Kimchi Page: 427
Chapter 19: Functional Foods of the Indian Subcontinent Page: 452
Chapter 20: Functional Properties of Camel Milk Page: 481
Index Page: 499