Advances in food and nutrition research - 85

This series provides updated knowledge on nutrients in foods and how to avoid their deficiency, especially the essential nutrients that should be present in the diet to reduce disease risk and optimise health.

It provides the latest advances on the identification and characterisation of emerging bioactive compounds with putative health benefits.

Readers will find up-to-date information on food science, including raw materials, production, processing, distribution and consumption, with an emphasis on nutritional benefits and health effects.