Advances in Food & Nutrition Research


  • Steve Taylor, University of Nebraska, Lincoln, NE, USA

Advances in Food and Nutrition recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas of food science and nutrition are intended to ensure that food scientists in academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.
View full description


Food scientists in academia and industry, and professional nutritionists and dieticians


Book information

  • Published: October 2003
  • ISBN: 978-0-12-016447-9

Table of Contents

Milk protein modification to improve functional and biological propertiesNutritional significance, metabolism, and toxicology of selenomethioneEchinacea as a functional food ingredientBioactive peptides and proteinsPlant products with hypocholesterolemic potentials