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 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: December 2010
  • ISBN: 978-0-12-374468-5

Table of Contents

  1. Visual Perception of Effervescence in Champagne and other sparkling Beverages
  2. Gérard Liger-Belair, Régis Gougeon and Philippe Schmitt-Kopplin

  3. Chemometric Brains for Artificial Tongues
  4. Paolo Oliveri, M. Chiara Casolino, Michele Forina

  5. Photodynamic Treatment - A New Efficient Alternative for Surface Sanitation
  6. Lubov Brovko

  7. Micro-oxidation in Wine Production
  8. Paul A. Kilmartin

  9. The Morama Bean (Tylosema esculentum): A Potential Crop for Southern Africa

Jose C. Jackson, Kwaku G. Duodu, Mette Holse, Margarida D. Lima de Faria, Danie Jordaan, Walter Chingwaru, Aase Hansen, Avrelija Cencic, Martha Kandawa-Schultz, Selalelo M. Mpotokwane, Henrietta L. de Kock and Amanda Minnaar