Obtaining Low-Fat Foods and Improved Nutritional Value
Journal: International Journal of Pharmacognosy & Chinese Medicine (Vol.2, No. 4)Publication Date: 2018-06-25
Abstract
One of the biggest challenges facing food research is the achievement of sustainable food production and, at the same time, the supply of quality food with added functionality for the prevention of diseases regarding the lifestyle. Currently consumers are more aware of food problems and monitor and attempt to harmonize their diet, they have become more preoccupied with improving their general health through daily nutrition [1].
Other Latest Articles
- Podocyturia-A Reliable Marker for Early Diabetic Nephropathy
- Homocysteine, a Biomarker of Cardiovascular Diseases, in Psoriasis–A Case Control Study
- Betaine Potentials to Prevent Diabetes and Diabetic Complications: What Hindered the Favorable Clinical Trial Outcomes and What to do?
- Hailey-Hailey Disease with Nail Changes Preceding the Skin Changes- A Case Report
- Frequency of Metabolic Syndrome According to Optimal CutPoints for Body Mass Index in Saudi Population
Last modified: 2019-03-23 19:44:32