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Basic Protocols in Foods and Nutrition. 2022 ed.
・ISBN 978-1-0716-2344-2 hard EUR 219.99
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| 著者・編者 | Betim Cazarin, Cinthia Bau (ed.), |
|---|---|
| シリーズ | (Methods and Protocols in Food Science) |
| 出版社 | (Springer-Verlag New York Inc., US) |
| 出版年月 | 2022 |
| ページ数 | 409 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A02-85222＞ |
解説
This book provides comprehensive knowledge and a detailed step by step description of experimental protocols for the determination of food intake, body weight changes, and some metabolic markers. Chapters are split into two parts detailing experimental diets, monitor food intake, weight gain, evaluate biological samples, predict physiological changes, evaluate bioavailability of bioactive, anamnesis, measure the metabolic rate, assessing the body composition, assessing glucose homeostasis, and monitoring the metabolomic pathways.
Authoritative and cutting-edge, Basic Protocols in Foods and Nutrition aims to be a foundation for future studies and to be a source of inspiration for new investigations in the field.