Advances in Food and Nutrition Research

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.

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

Included in series
Advances in Food and Nutrition Research

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Hardbound, 280 Pages

Published: October 2012

Imprint: Academic Press

ISBN: 978-0-12-394598-3

1. Metabolomics in Food Science
  Juan Manuel Cevallos-Cevallos and Jose Ignacio Reyes-De-Corcuera
2. Implications of Light Energy on Food Quality and Packaging Selection
  Susan E. Duncan and Hao-Hsun Chang
3. Antioxidant Activity and Protecting Health Effects of Common Medicinal Plants
  Sona Skrovankova, Ladislava Misurcova and Ludmila Machu
4. Fatty Acid Profile of Unconventional Oil Seeds
  Latha Sabikhi and Sathish Kumar M. H.
5. Modern Approaches in Probiotics Research to Control Foodborne Pathogens
  Mary Anne Roshni Amalaradjou and Arun K. Bhunia
6. Bacteriophages for Detection and Control of Bacterial Pathogens in Food and Food-Processing Environment
  Lubov Y. Brovko, Hany Anany, and Mansel W. Griffiths
7. Carbon Dioxide and Ethanol Release from Champagne Glasses, Under Standard Tasting Conditions
  Gerard Liger-Belair, Fabien Beaumont, Marielle Bourget, Herve Pron, Philippe Jeandet, Bertrand Parvitte, Virginie Zéninari, Guillaume Polidori and Clara Cilindre

Advances in Food and Nutrition Research

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