Advances in Food and Nutrition Research

Edited by

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

Advances in Food and Nutrition Research is an eclectic serial established in 1948. The serial 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 encompassed by the fields of food science and nutrition and 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


Book information

  • Published: April 2005
  • ISBN: 978-0-12-016449-3


"Recommended to all biochemists, food scientists, nutritionists, and others seriously interested in analysis." --FOOD TECHNOLOGY

Table of Contents

Re-Inventing the Food Guide Pyramid to Promote Health Plant Pigments: Properties, Analysis, Degradation Chitin, Chitosan and Co-Products: Chemistry, Production, Applications and Health Effects A Review of the Application of Sourdough Technology to Wheat Breads Detection of Insect Infestation in Stored Foods Compression and Compaction Characteristics of Selected Food Powders