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Biochemistry --- Food Analysis --- Nutritive Value --- Food --- Nutrition --- Aliments --- Composition --- Nutrition. --- Biochemistry. --- Food Analysis. --- Nutritive Value. --- voeding, onderzoek --- Availability, Biological Nutritional --- Availability, Nutritional Biologic --- Biologic Availability, Nutritional --- Biologic Nutritional Availability --- Nutrition Value --- Nutritional Availability, Biologic --- Nutritional Availability, Biological --- Nutritional Biological Availability --- Nutritional Food Quality --- Nutritional Quality --- Nutritional Value --- Nutritive Quality --- Biological Availability, Nutritional --- Nutritional Availability --- Availability, Biologic Nutritional --- Availability, Nutritional --- Availability, Nutritional Biological --- Biological Nutritional Availability --- Food Quality, Nutritional --- Nutrition Values --- Nutritional Biologic Availability --- Nutritional Values --- Nutritive Values --- Quality, Nutritional --- Quality, Nutritional Food --- Quality, Nutritive --- Value, Nutrition --- Value, Nutritional --- Value, Nutritive --- Values, Nutrition --- Values, Nutritional --- Values, Nutritive --- Analysis, Food --- Analyses, Food --- Food Analyses --- Food Quality --- Chemistry of food --- Food, Chemistry of --- Food chemistry --- Alimentation --- Health --- Physiology --- Diet --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Composition. --- analysis --- Chemistry --- Analysis --- Health aspects --- Food science --- Agrotechnology and Food Sciences. Food Sciences --- Food Chemistry --- Food science. --- Food Chemistry. --- Voeding: biochemie --- Voedingswaarde

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Exotic Fruits Reference Guide is the ultimate, most complete reference work on exotic fruits from around the world. The book focuses on exotic fruit origin, botanical aspects, cultivation and harvest, physiology and biochemistry, chemical composition and nutritional value, including phenolics and antioxidant compounds. This guide is in four-color and contains images of the fruits, in addition to their regional names and geographical locations. Harvest and post-harvest conservation, as well as the potential for industrialization, are also presented as a way of stimulating interest in consumption and large scale production.

Antioxidants. --- Fruit. --- Nutritive Value. --- Phenols. --- Tropical fruit. --- Subtropical fruit --- Subtropical fruits --- Tropical fruits --- Fruit --- Tropical plants --- Phenol --- Availability, Biological Nutritional --- Availability, Nutritional Biologic --- Biologic Availability, Nutritional --- Biologic Nutritional Availability --- Nutrition Value --- Nutritional Availability, Biologic --- Nutritional Availability, Biological --- Nutritional Biological Availability --- Nutritional Food Quality --- Nutritional Quality --- Nutritional Value --- Nutritive Quality --- Biological Availability, Nutritional --- Nutritional Availability --- Availability, Biologic Nutritional --- Availability, Nutritional --- Availability, Nutritional Biological --- Biological Nutritional Availability --- Food Quality, Nutritional --- Nutrition Values --- Nutritional Biologic Availability --- Nutritional Values --- Nutritive Values --- Quality, Nutritional --- Quality, Nutritional Food --- Quality, Nutritive --- Value, Nutrition --- Value, Nutritional --- Value, Nutritive --- Values, Nutrition --- Values, Nutritional --- Values, Nutritive --- Fruits --- Pomology --- Food --- Food crops --- Horticultural crops --- Horticultural products --- Plants --- Anti-Oxidant Effect --- Anti-Oxidant Effects --- Anti-Oxidants --- Antioxidant Effect --- Antioxidant Effects --- Anti Oxidant Effect --- Anti Oxidant Effects --- Anti Oxidants --- Oxygen Radical Absorbance Capacity --- Food Preservatives --- Oxidation-Reduction --- Preservatives, Pharmaceutical --- Oxidants --- analogs & derivatives --- Anti-Oxidant --- Antioxidant --- Antioxidant Activity --- Activity, Antioxidant --- Anti Oxidant

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Business, Economy and Management --- Economics --- Chemistry --- Biology --- Physics --- Nutrition --- Food --- Nutrition. --- Food Analysis. --- Nutritive Value. --- Availability, Biological Nutritional --- Availability, Nutritional Biologic --- Biologic Availability, Nutritional --- Biologic Nutritional Availability --- Nutrition Value --- Nutritional Availability, Biologic --- Nutritional Availability, Biological --- Nutritional Biological Availability --- Nutritional Food Quality --- Nutritional Quality --- Nutritional Value --- Nutritive Quality --- Biological Availability, Nutritional --- Nutritional Availability --- Availability, Biologic Nutritional --- Availability, Nutritional --- Availability, Nutritional Biological --- Biological Nutritional Availability --- Food Quality, Nutritional --- Nutrition Values --- Nutritional Biologic Availability --- Nutritional Values --- Nutritive Values --- Quality, Nutritional --- Quality, Nutritional Food --- Quality, Nutritive --- Value, Nutrition --- Value, Nutritional --- Value, Nutritive --- Values, Nutrition --- Values, Nutritional --- Values, Nutritive --- Analysis, Food --- Analyses, Food --- Food Analyses --- Food Quality --- Alimentation --- Health --- Physiology --- Diet --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Analysis of food --- Chemistry of food --- Food, Chemistry of --- Chemistry, Technical --- Sanitary chemistry --- Natural philosophy --- Philosophy, Natural --- Physical sciences --- Dynamics --- Life sciences --- Life (Biology) --- Natural history --- Analysis --- Analysis. --- analysis --- Health aspects --- Composition

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The first edition of Functional foods: Concept to product quickly established itself as an authoritative and wide-ranging guide to the functional foods area. There has been a remarkable amount of research into health-promoting foods in recent years and the market for these types of products has also developed. Thoroughly revised and updated, this major new edition contains over ten additional chapters on significant topics including omega-3 polyunsaturated fatty acids, consumers and health claims and functional foods for obesity prevention.Part one provides an overview of key general i

Diet therapy. --- Functional foods. --- Health promotion -- Methods. --- Nutritive value. --- Functional foods --- Diet therapy --- Investigative Techniques --- Foods, Specialized --- Nutritional Physiological Phenomena --- Preventive Health Services --- Health Care Facilities, Manpower, and Services --- Analytical, Diagnostic and Therapeutic Techniques and Equipment --- Physiological Phenomena --- Health Services --- Health Care --- Food --- Food and Beverages --- Phenomena and Processes --- Technology, Industry, Agriculture --- Health Promotion --- Methods --- Functional Food --- Nutritive Value --- Human Anatomy & Physiology --- Health & Biological Sciences --- Physiology --- Engineering --- Food Science and Technology --- Designer foods --- Medicinal food --- Medicinal foods --- Neutraceuticals --- Neutriceuticals --- Nutraceuticals --- Nutriceuticals --- Pharmafoods --- 641.1 --- Clinical nutrition --- Diet --- Diet and disease --- Dietotherapy --- Medical nutrition therapy --- MNT (Medical nutrition therapy) --- Nutrition therapy --- Dietetics --- Therapeutics, Physiological --- 641.1 Foodstuffs from the point of view of properties. Nutritional value --- Foodstuffs from the point of view of properties. Nutritional value --- Therapeutic use --- Availability, Biological Nutritional --- Availability, Nutritional Biologic --- Biologic Availability, Nutritional --- Biologic Nutritional Availability --- Nutrition Value --- Nutritional Availability, Biologic --- Nutritional Availability, Biological --- Nutritional Biological Availability --- Nutritional Food Quality --- Nutritional Quality --- Nutritional Value --- Nutritive Quality --- Biological Availability, Nutritional --- Nutritional Availability --- Availability, Biologic Nutritional --- Availability, Nutritional --- Availability, Nutritional Biological --- Biological Nutritional Availability --- Food Quality, Nutritional --- Nutrition Values --- Nutritional Biologic Availability --- Nutritional Values --- Nutritive Values --- Quality, Nutritional --- Quality, Nutritional Food --- Quality, Nutritive --- Value, Nutrition --- Value, Nutritional --- Value, Nutritive --- Values, Nutrition --- Values, Nutritional --- Values, Nutritive --- Food, Functional --- Foods, Functional --- Functional Foods --- Dietary Supplements --- methods

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Intestinal Absorption. --- Intestines --- Dietary Proteins --- Digestion --- Proteins --- Nutritive Value. --- Energy Metabolism --- Nutrition Disorders --- Nutritional Physiological Phenomena. --- 591.133 --- 612.3 --- geneeskunde --- voedingsleer --- 613.2 --- dieetleer --- gezondheid --- metabolisme --- proteïnen --- voeding --- voedingsmiddelen --- Nutrition Phenomena --- Nutrition Physiological Concepts --- Nutrition Physiological Phenomenon --- Nutrition Process --- Nutritional Phenomena --- Nutritional Physiological Phenomenon --- Nutritional Physiology --- Nutritional Physiology Concepts --- Nutritional Physiology Phenomenon --- Nutritional Process --- Nutritional Processes --- Nutrition Physiological Phenomena --- Nutrition Physiology --- Nutrition Processes --- Nutritional Physiology Phenomena --- Concept, Nutrition Physiological --- Concept, Nutritional Physiology --- Concepts, Nutrition Physiological --- Concepts, Nutritional Physiology --- Nutrition Physiological Concept --- Nutritional Physiology Concept --- Phenomena, Nutrition --- Phenomena, Nutrition Physiological --- Phenomena, Nutritional --- Phenomena, Nutritional Physiological --- Phenomena, Nutritional Physiology --- Phenomenon, Nutrition Physiological --- Phenomenon, Nutritional Physiological --- Phenomenon, Nutritional Physiology --- Physiological Concept, Nutrition --- Physiological Concepts, Nutrition --- Physiological Phenomena, Nutrition --- Physiological Phenomena, Nutritional --- Physiological Phenomenon, Nutrition --- Physiological Phenomenon, Nutritional --- Physiology Concept, Nutritional --- Physiology Concepts, Nutritional --- Physiology Phenomena, Nutritional --- Physiology Phenomenon, Nutritional --- Physiology, Nutrition --- Physiology, Nutritional --- Process, Nutrition --- Process, Nutritional --- Processes, Nutrition --- Processes, Nutritional --- Food --- Nutritional Sciences --- Phototrophic Processes --- Autotrophic Processes --- Heterotrophic Processes --- Chemoautotrophic Growth --- 612.3 Alimentation. Eating. Digestion. Nutrition --- Alimentation. Eating. Digestion. Nutrition --- 591.133 Physiological chemistry of foods and nutrition --- Physiological chemistry of foods and nutrition --- Availability, Biological Nutritional --- Availability, Nutritional Biologic --- Biologic Availability, Nutritional --- Biologic Nutritional Availability --- Nutrition Value --- Nutritional Availability, Biologic --- Nutritional Availability, Biological --- Nutritional Biological Availability --- Nutritional Food Quality --- Nutritional Quality --- Nutritional Value --- Nutritive Quality --- Biological Availability, Nutritional --- Nutritional Availability --- Availability, Biologic Nutritional --- Availability, Nutritional --- Availability, Nutritional Biological --- Biological Nutritional Availability --- Food Quality, Nutritional --- Nutrition Values --- Nutritional Biologic Availability --- Nutritional Values --- Nutritive Values --- Quality, Nutritional --- Quality, Nutritional Food --- Quality, Nutritive --- Value, Nutrition --- Value, Nutritional --- Value, Nutritive --- Values, Nutrition --- Values, Nutritional --- Values, Nutritive --- Absorption, Intestinal --- Absorption --- metabolism. --- physiology. --- complications. --- Intestine --- Nutritional Requirements --- Nutrition Assessment --- Agrotechnology and food sciences. human nutrition --- Dietary proteins --- Energy metabolism --- Intestinal absorption. --- Nutrition disorders --- Nutritive value. --- Human nutrition and health. --- Metabolism. --- Physiology. --- Complications. --- human nutrition --- physiological functions --- Metabolic disorders --- Food intake --- diet --- Overeating --- Malnutrition --- Digestive system --- Digestive system diseases --- Mineral nutrients --- body fluids --- Physiology of nutrition. Metabolism --- parenterale voeding --- General biochemistry --- metabolische ziekten --- vocht- en zoutstoornissen --- biochemie --- malnutrition --- biochemistry --- Nutrition --- Intestinal Absorption --- Nutritive Value --- Nutritional Physiological Phenomena --- metabolism --- physiology --- complications --- Voedingsleer --- Geneeskunde --- Nefrologie --- Diseases --- Nutrition. --- Nutritional aspects. --- NUTRITION --- PHYSICIANS --- EDUCATION