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.

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

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Advances in Food and Nutrition Research

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Hardbound, 356 Pages

Published: October 2003

Imprint: Academic Press

ISBN: 978-0-12-016447-9

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

Advances in Food & Nutrition Research

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