Advances in Food and Nutrition Research book cover

Advances in Food and Nutrition Research

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, 280 Pages

Published: October 2012

Imprint: Academic Press

ISBN: 978-0-12-394598-3

Contents

    1. Metabolomics in Food Science
    2. Juan Manuel Cevallos-Cevallos and Jose Ignacio Reyes-De-Corcuera

    3. Implications of Light Energy on Food Quality and Packaging Selection
    4. Susan E. Duncan and Hao-Hsun Chang

    5. Antioxidant Activity and Protecting Health Effects of Common Medicinal Plants
    6. Sona Skrovankova, Ladislava Misurcova and Ludmila Machu

    7. Fatty Acid Profile of Unconventional Oil Seeds
    8. Latha Sabikhi and Sathish Kumar M. H.

    9. Modern Approaches in Probiotics Research to Control Foodborne Pathogens
    10. Mary Anne Roshni Amalaradjou and Arun K. Bhunia

    11. Bacteriophages for Detection and Control of Bacterial Pathogens in Food and Food-Processing Environment
    12. Lubov Y. Brovko, Hany Anany, and Mansel W. Griffiths

    13. 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

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