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Books on the topic 'Nutritional value of fish'

Author: Grafiati

Published: 4 June 2021

Last updated: 21 February 2023

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1

1932-, Tucker Barbee W., ed. Seafood: Effects of technology on nutrition. New York: M. Dekker, 1990.

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2

Groom, Hilary. Nutritional aspects of fish. London: British Nutrition Foundation, 1993.

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3

Food: Biochemistry and nutritional value. Harlow, Essex, England: Longman Scientific & Technical, 1987.

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4

Lombardini, John B. Taurine: Nutritional Value and Mechanisms of Action. Boston, MA: Springer US, 1992.

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5

Barry, Lombardini J., Schaffer S. W, Azuma Junichi, Waltham Symposium on Taurine and Cat Nutrition (1991 : Orange Beach, Ala.), and International Taurine Symposium: New Dimensions on its Mechanisms of Action (1991 : Orange Beach, Ala.), eds. Taurine: Nutritional value and mechanisms of action. New York: Plenum Press, 1992.

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6

Mariod, Abdalbasit Adam, ed. Wild Fruits: Composition, Nutritional Value and Products. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-31885-7.

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7

Council, National Dairy. The nutritional value of milk: Your questons answered. London: National Dairy Council, 1994.

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8

Tacon, Albert G. J. Nutritional fish pathology: Morphological signs of nutrient deficiency and toxicity in farmed fish. Rome: Food and Agriculture Organization of the United Nations, 1992.

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9

Chang, S. T. Mushrooms: Cultivation, nutritional value, medicinal effect, and environmental impact. 2nd ed. Boca Raton, Fla: CRC Press, 2004.

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10

Laura A. de la Rosa. Fruit and vegetable phytochemicals: Chemistry, nutritional value and stability. Ames, Iowa: Wiley-Blackwell, 2009.

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11

Laura A. de la Rosa. Fruit and vegetable phytochemicals: Chemistry, nutritional value and stability. Ames, Iowa: Wiley-Blackwell, 2009.

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12

Laura A. de la Rosa. Fruit and vegetable phytochemicals: Chemistry, nutritional value and stability. Ames, Iowa: Wiley-Blackwell, 2009.

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13

G, Miles Philip, and Chang S. T. 1930-, eds. Mushrooms: Cultivation, nutritional value, medicinal effect, and environmental impact. 2nd ed. Boca Raton, Fla: CRC Press, 2004.

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14

Varzakas, Theodoros, Stylianos Anestis, and Athanasios Labropoulos. Sweeteners: Nutritional aspects, applications, and production technology. Boca Raton, FL: CRC Press, 2012.

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15

(Programme), COST 98. Effects of antinutrients on the nutritional value of legume diets. Luxembourg: Office for Official Publications of the EC, 1996.

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16

(Programme), COST 98. Effects of antinutrients on the nutritional value of legume diets. Luxembourg: Office for Official Publications of the EC, 1996.

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17

United States. Dept. of Agriculture., ed. Handbook of the nutritional value of foods: In common units. New York: Dover Publications, 1986.

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18

R, Burt J., ed. Fish smoking and drying: The effect of smoking and drying on the nutritional properties of fish. London: Elsevier Applied Science, 1988.

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19

Roodt, Veronica. Trees & shrubs of the Okavango Delta: Medicinal uses and nutritional value. Gaborone, Botswana: Shell Oil Botswana, 1998.

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20

WHO, Symposium on Plants and Health for All: Scientific Advancement (1st 1991 Kōbe-shi Japan). Natural resources and human health: Plants of medicinal and nutritional value. Amsterdam: Elsevier, 1992.

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21

Common wild flowers of the Okavango Delta: Medicinal uses and nutritional value. Gaborone, Botswana: Shell Oil Botswana, 1998.

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22

Haddad, Lawrence James. The value of intra-household survey data for age-based nutritional targeting. Washington, DC (1818 H St. NW, Washington 20433): Office of the Vice President, World Bank, 1991.

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23

Dayakar Rao, B., N. G. Malleshi, G. A. Annor, and J. V. Patil, eds. Millets value chain for nutritional security: a replicable success model from India. Wallingford: CABI, 2016. http://dx.doi.org/10.1079/9781780648309.0000.

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24

Anderson, J. Stewart. Nutritive value of fish meal for Atlantic salmon (Salmo salar). Charlottetown: University of Prince Edward Island, 1992.

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25

Org, Food and Agriculture. Yield and Nutritional Value of the Commercially More Important Fish Species (Fao Conservation Guide). Food & Agriculture Organization of the UN (FA, 1989.

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26

Fish oils in nutrition. New York: Van Nostrand Reinhold, 1990.

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27

Tucker, Barbara, and George M. Pigott. Seafood: Effects of Technology on Nutrition. Taylor & Francis Group, 2017.

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28

Tucker, Barbara, and George M. Pigott. Seafood: Effects of Technology on Nutrition. Taylor & Francis Group, 2017.

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29

Tucker, Barbara, and George M. Pigott. Seafood: Effects of Technology on Nutrition. Taylor & Francis Group, 2017.

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30

Tucker, Barbara, and George M. Pigott. Seafood: Effects of Technology on Nutrition. Taylor & Francis Group, 2017.

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31

Foundation, British Nutrition, ed. Nutritional aspects of fish. London: British Nutrition Foundation, 1986.

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32

Y. Waisundara, Viduranga, ed. Nutritional Value of Amaranth. IntechOpen, 2020. http://dx.doi.org/10.5772/intechopen.82910.

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33

Food Biochemistry and Nutritional Value. Longman, 1987.

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34

Robinson, David S. Food: Biochemistry and nutritional value. Wiley, 1987.

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35

Andrews, Rob, and Clare England. Poor diets. Edited by Patrick Davey and David Sprigings. Oxford University Press, 2018. http://dx.doi.org/10.1093/med/9780199568741.003.0335.

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Abstract:

Apart from breast milk, no single food contains all the essential nutrients the body needs to be healthy and function efficiently. The nutritional value of a person’s diet depends on the overall balance of foods eaten over a period of time, as well as on the needs of the individual. Over the last 60 years, there has been increasing agreement about the balance of nutrients and foods that make up a ‘good’ diet. This consists primarily of wholegrains (i.e. cereal grains, or foods made from them, containing bran, germ, and endosperm, e.g. wholemeal breads, oatmeal, and dark rye); vegetables and fruit, including nuts and pulses; moderate amounts of fish and low-fat dairy foods; and limited amounts of meat. The consumption of saturated fat should be low, with saturated fat being replaced by mono- and polyunsaturated vegetable fats and fish oils. Trans-fatty acids should be minimized, and added sugar should provide no more than 10% of energy intake. However, as omnivores, humans can survive on a wide range of different foods, and many people worldwide eat diets that fall far short of this ideal.

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36

U D & J V Patil Chavan. Millets Nutritional Value and Processing Technology. Daya Publishing House, 2016.

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37

Serra, Aida, Xavier Gallart-Palau, Xinya Hemu, and Maria-Jose Motilva, eds. Food Proteomes: Beyond Their Nutritional Value. Frontiers Media SA, 2021. http://dx.doi.org/10.3389/978-2-88971-576-3.

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38

Nutritional Value of Grain-Based Foods. MDPI, 2020. http://dx.doi.org/10.3390/books978-3-03936-211-0.

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39

Ben-Thlija, Abdellaziz. Nutritional value of several Opuntia species. 1986.

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40

F, Redhead J., Boelen M, and Food and Agriculture Organization of the United Nations., eds. Utilization of tropical foods: Animal products : compendium on technological and nutritional aspects of processing and utilization of tropical foods, both animal and plant, for purposes of training and field reference. Rome: Food and Agriculture Organization of the United Nations, 1990.

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41

Utilization of tropical foods: Fruits and leaves : compendium on technological and nutritional aspects of processing and utilization of tropical foods, both animal and plant, for purposes of training and field reference. Rome: Food and Agriculture Organization of the United Nations, 1990.

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42

Mariod, Abdalbasit Adam. Wild Fruits: Composition, Nutritional Value and Products. Springer, 2019.

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43

Mariod, Abdalbasit Adam. Wild Fruits: Composition, Nutritional Value and Products. Springer International Publishing AG, 2021.

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44

Whitworth, Richard J. Arachis Hypogaea: Cultivation, Production and Nutritional Value. Nova Science Publishers, Incorporated, 2021.

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45

Whitworth, Richard J. Arachis Hypogaea: Cultivation, Production and Nutritional Value. Nova Science Publishers, Incorporated, 2021.

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46

Devries, Jonathan W., Hao Feng, and Boris Nemzer. Sprouted Grains: Nutritional Value, Production, and Applications. Elsevier Science & Technology, 2018.

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47

Kalač, Pavel. Edible Mushrooms: Chemical Composition and Nutritional Value. Elsevier Science & Technology Books, 2016.

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48

Guidi, Lucia, Luigi De Bellis, and Alberto Pardossi, eds. Nutritional and Antioxidant Value of Horticulturae Products. MDPI, 2022. http://dx.doi.org/10.3390/books978-3-0365-3786-3.

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49

Sprouted Grains: Nutritional Value, Production, and Applications. WPACIP, 2018.

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50

Marinangeli, Christopher P. F., ed. Nutritional Value of Pulses and Whole Grains. MDPI, 2022. http://dx.doi.org/10.3390/books978-3-0365-5423-5.

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