Advances in Food and Nutrition Research book cover

Advances in Food and Nutrition Research

Volume 58

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.

Audience

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

Hardbound, 269 Pages

Published: November 2009

Imprint: Academic Press

ISBN: 978-0-12-374441-8

Contents

    1. Soy protein in infant formula
    2. Dominque Turck

    3. Quinoa: Composition, Chemistry, and Functional and Nutritional Properties
    4. Lillian Abugoch James

    5. Gossypol
    6. Xi Wang

    7. Protein Haze Formation and Control in Wine
    8. Elizabeth Waters

    9. Traditional Balsamic Vinegar
    10. Paolo Giudici, Pasquale Massimiliano Falcone and Lisa Solieri

    11. Chemical Approaches to the Assessment of Cheese Quality
    12. Luis E Rodriguez-Saona

    13. 3D Molecular Similarity – Applications in Food Chemistry
    14. Karina Martínez-Mayorga

    15. 3D Molecular Similarity – Applications in Food Chemistry
    16. Jose L. Medina-Franco

    17. Clostridium difficile – Its Potential as a Source of Foodborne Disease

    Maja Rupnik

Advertisement

advert image