Browse Items (48 total)

The world of adult education needs information on instruments that provide behavioral changes and support the physical, emotional, and spiritual health of modern individuals. Under this scope, this Special Issue incorporates articles about modern…

Dyslipidemia, and particularly hypercholesterolemia, remains a main cardiovascular disease risk factor, partly reversible with the improvement of life-style, including dietary, habits. Even when a pharmacological treatment is begun, dietary support…

This open access book is the result of an expert panel convened by the Cornell Atkinson Center for Sustainability and Nature Sustainability. The panel tackled the seventeen UN Sustainable Development Goals (SDGs) for 2030 head-on, with respect to the…

Life sciences; Agriculture; Nutrition ; Plant breeding; Food—Biotechnology; Agricultural economics

This book is a printed edition of the Special Issue Fungi and Fungal Metabolites for the Improvement of Human and Animal Nutrition and Health that was published in JoF

The maintenance of optimal musculoskeletal health is increasingly recognized as a key element for promoting overall health and fostering independent living in advanced age. Growing evidence indicates that nutrition, together with an active lifestyle,…

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…