Conceptualizing plant-based nutrition: bioresources, nutrients repertoire and bioavailability / Ramesh S. V., Shelly Praveen, editors.
S. V., Ramesh, editor.; Praveen, Shelly, editor.
2022
TX391
Available Online

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Title Conceptualizing plant-based nutrition: bioresources, nutrients repertoire and bioavailability / Ramesh S. V., Shelly Praveen, editors.
ISBN 9789811945908 (electronic bk.)
981194590X (electronic bk.)
9811945896
9789811945892
DOI https://doi.org/10.1007/978-981-19-4590-8
Publication Details Singapore : Springer, 2022.
Language English
Description 1 online resource
Item Number 10.1007/978-981-19-4590-8 doi
Call Number TX391
Dewey Decimal Classification 613.2/62
Summary This book deliberates on the various aspects of plant-based nutrition. Plant-based nutrition has numerous potential health benefits as it is low on calories nevertheless high on nutrient density and satiety, and also nutrient supplementation makes them wholesome diets. Starting with the importance of biodiversity contributing to the nutrition, the book discusses the development or utilization of nutrient-dense crops/foods with their bioavailability properties and health effects. Further, it deals with the enrichment of micronutrients through bio-fortification, fortification, the role of food matrix, and nutrient bioavailability, including the role of plant-based milk alternatives. The linkage between food and health is also being discussed in the context of anti-nutritional factors, metabolic fate of the food, and genomics. Finally, the implications of next-gen biotech crops and food safety issues imperative to define the concept of safe nutrition are discussed. With contributions from plant nutrition experts, this book serves as a one-stop reference for plant scientists, food technologists, and nutritionists looking to understand the concept of plant-based nutrition and its linkage with human health.
Access Note Access limited to authorized users.
Source of Description Online resource; title from PDF title page (SpringerLink, viewed October 24, 2022).
Added Author S. V., Ramesh, editor.
Praveen, Shelly, editor.
Available in Other Form Print version: 9789811945892
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Chapter 1. Biodiversity for Nutritive Gains: Values, Benefits and Threats
Chapter 2. Biofortification of crops: novel insights and approaches for enhanced nutrient accumulation
Chapter 3.Food matrix-implications for nutritional quality
Chapter 4. Plant-based nutraceuticals
Chapter 5. Plant-based milk alternatives: nutritional potential and challenges
Chapter 6.Legumes and Pulses: Ways and Means to Enhance the Protein Quality
Chapter 7. Microgreens: A novelfood for nutritional security
Chapter 8.Anti-nutritional Factors: Nutrient Bioavailability and Health Beneficial Effects
Chapter 9. Metabolic fate of food and its bioavailability
Chapter 10. Nutrigenomics Insights and Implications for Genome-based Nutrition
Chapter 11. Next Gen Biotech Crops for Human Nutrition
Chapter 12. Food Safety: A multidimensional concept
Chapter 13. Future Perspectives-plant based nutrition.

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