Artificial Intelligence in Nutrition Analysis / Pravin Ghatge / Burlington [Canada] : Delve Publishing (2026)

Public ISBD Titre : Artificial Intelligence in Nutrition Analysis Type de document : texte imprimé Auteurs : Pravin Ghatge, Auteur Editeur : Burlington [Canada] : Delve Publishing Année de publication : 2026 Importance : 1 vol. (433 p.) Présentation : ill., couv. ill. en coul. Format : PDF ISBN/ISSN/EAN : 978-1-83441-369-3 Langues : Français Catégories : Bibliothèque Numérique:Livre Electronique Mots-clés : - Artificial Intelligence - Nutrition Analysis - L'intelligence artificielle - l'analyse nutritionnelle Index. décimale : 353.56 Alimentation et aliments Résumé : Artificial intelligence has revolutionized the field of nutrition science by enabling automated analysis of dietary patterns, nutrient estimation, and health prediction. Through data-driven insights, AI supports personalized nutrition and policy design. Artificial Intelligence in Nutrition Analysis explores the use of machine learning, image recognition, and natural language processing in dietary assessment. The book discusses AI-powered food tracking, nutrient profiling, and predictive analytics for health outcomes. It also examines ethical and data privacy concerns in digital nutrition tools. With examples from clinical and consumer applications, it offers a forward-looking view of how technology is transforming modern nutritional analysis. Artificial Intelligence in Nutrition Analysis [texte imprimé] / Pravin Ghatge, Auteur . - Burlington (Canada) : Delve Publishing, 2026 . - 1 vol. (433 p.) : ill., couv. ill. en coul. ; PDF. ISBN : 978-1-83441-369-3 Langues : Français Catégories : Bibliothèque Numérique:Livre Electronique Mots-clés : - Artificial Intelligence - Nutrition Analysis - L'intelligence artificielle - l'analyse nutritionnelle Index. décimale : 353.56 Alimentation et aliments Résumé : Artificial intelligence has revolutionized the field of nutrition science by enabling automated analysis of dietary patterns, nutrient estimation, and health prediction. Through data-driven insights, AI supports personalized nutrition and policy design. Artificial Intelligence in Nutrition Analysis explores the use of machine learning, image recognition, and natural language processing in dietary assessment. The book discusses AI-powered food tracking, nutrient profiling, and predictive analytics for health outcomes. It also examines ethical and data privacy concerns in digital nutrition tools. With examples from clinical and consumer applications, it offers a forward-looking view of how technology is transforming modern nutritional analysis.

Exemplaires

Code-barres	Cote	Support	Localisation	Section	Disponibilité
EB-SNV/0068	EB-SNV/0068	Livre	Bibliothèque SNV	Englais	Disponible

Vitamin Stability in Processed Foods / Pravin Ghatge / Burlington [Canada] : Delve Publishing (2026)

Public ISBD Titre : Vitamin Stability in Processed Foods Type de document : document électronique Auteurs : Pravin Ghatge, Auteur Editeur : Burlington [Canada] : Delve Publishing Année de publication : 2026 Importance : 1 vol. (429 p.) Présentation : ill., couv. ill. en coul. Format : PDF ISBN/ISSN/EAN : 978-1-83441-367-9 Langues : Français Catégories : Bibliothèque Numérique:Livre Electronique Mots-clés : - Vitamin - Processed Foods - vitamines - Aliments transformés Index. décimale : 353.56 Alimentation et aliments Résumé : Vitamins are essential micronutrients that often degrade under processing and storage conditions, affecting the nutritional quality of food products. Understanding their stability mechanisms is vital for designing fortified and shelf-stable foods. Vitamin Stability in Processed Foods discusses the chemical, thermal, and oxidative factors influencing vitamin degradation during food manufacturing. The book examines stabilization strategies such as encapsulation, pH control, and light protection. It also highlights analytical methods for quantifying vitamin retention and loss. By combining chemistry, nutrition, and industrial application, it provides valuable insights for food scientists and manufacturers dedicated to preserving nutritional integrity. Vitamin Stability in Processed Foods [document électronique] / Pravin Ghatge, Auteur . - Burlington (Canada) : Delve Publishing, 2026 . - 1 vol. (429 p.) : ill., couv. ill. en coul. ; PDF. ISBN : 978-1-83441-367-9 Langues : Français Catégories : Bibliothèque Numérique:Livre Electronique Mots-clés : - Vitamin - Processed Foods - vitamines - Aliments transformés Index. décimale : 353.56 Alimentation et aliments Résumé : Vitamins are essential micronutrients that often degrade under processing and storage conditions, affecting the nutritional quality of food products. Understanding their stability mechanisms is vital for designing fortified and shelf-stable foods. Vitamin Stability in Processed Foods discusses the chemical, thermal, and oxidative factors influencing vitamin degradation during food manufacturing. The book examines stabilization strategies such as encapsulation, pH control, and light protection. It also highlights analytical methods for quantifying vitamin retention and loss. By combining chemistry, nutrition, and industrial application, it provides valuable insights for food scientists and manufacturers dedicated to preserving nutritional integrity.

Exemplaires

Code-barres	Cote	Support	Localisation	Section	Disponibilité
EB-SNV/0112	EB-SNV/0112	Livre	Bibliothèque SNV	Englais	Disponible

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