Advances in Food and Nutrition Research

Volume 57

Series Editor:

  • 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 scientific developments in the broad areas of food science and nutrition and are intended to provide those in academia and industry with the latest information on emerging research in these constantly evolving sciences.
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Food scientists in academia and industry and professional nutritionists and dietitians.


Book information

  • Published: July 2009
  • ISBN: 978-0-12-374440-1

Table of Contents

tentative(1) Fish-Induced Keriorrhea,(2) Haze in Beverages,(3) Carnosine in Nutrition and Health(4) Recent Advances in Microbial Safety of Fresh Fruits and Vegetables,(5) Quinoa: Composition, Chemistry, Nutritional and Functional Properties(6) Understanding Oil Absorption During Deep-Fat Frying,(7) Introduction of Oats in the Diet of Individuals with Celiac Disease,(8) Pesticide Influences in Fermentation