Advances in Food and Nutrition Research
Edited by- Steve Taylor, University of Nebraska, Lincoln, NE, USA
Advances in Food and Nutrition Research 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.
Audience
Food scientists in academia and industry and professional nutritionists and dieticians
Advances in Food and Nutrition Research
Hardbound, 384 Pages
Published: September 2006
Imprint: Academic Press
ISBN: 978-0-12-016451-6
Contents
- FlaxseedLycopeneFood Components That Reduce Cholesterol AbsorptionImaging Techniques for the Study of Food MicrstructureElectrodialysis Applications in the Food Industry

