Science in the Kitchen
by Ella Eaton Kellogg
Publisher: Modern Medicine Publishing Co. 1893
Number of pages: 628
This book is a scientific treatise on food substances and their dietetic properties, together with a practical explanation of the principles of healthful cookery, and a large number of original, palatable, and wholesome recipes.
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by Anitra C. Carr, Margreet C. M. Vissers - MDPI AG
Ascorbic acid is a simple molecule, synthesised by most plants and animals, with the exception of humans. For humans, it is thus a vitamin C that must be obtained from the diet, with complete deficiency resulting in the fatal disease scurvy.
Comprehensive encyclopedia that will be of use to students researching health and food-science topics. The set examines a variety of subjects such as 'Antioxidants', 'Appetite', 'Fats', 'Malnutrition', 'Soy', and 'Organic Foods'.
- National Collaborating Centre for Acute Care
These guidelines cover most aspects of nutrition support in adult patients who are either malnourished or are at risk of malnutrition. In some cases guidance related to patients in specific care settings or with specific diseases are provided.
by Colin Binns, Mi Kyung Lee (eds) - MDPI AG
Some of the immediate needs to be answered are to define the interactions and outcomes of nutrient levels with future health and disease beyond childhood, epigenetics and nutrients, interactions of nutrients with the human microbiome, etc.