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


Book information

  • Published: September 2006
  • ISBN: 978-0-12-016451-6

Table of Contents

FlaxseedLycopeneFood Components That Reduce Cholesterol AbsorptionImaging Techniques for the Study of Food MicrstructureElectrodialysis Applications in the Food Industry