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Edited By Steve Taylor, University of Nebraska, Lincoln, USA
Description 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 the scientific developments
in the broad areas of food science and nutrition are intended to ensure that food scientists in academia and industry as well as professional
nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.
Audience
Food scientists in academia and industry and professional nutritionists and dieticians
Contents Flaxseed
Lycopene
Food Components That Reduce Cholesterol Absorption
Imaging Techniques for the Study of Food Micrstructure
Electrodialysis Applications in the Food Industry
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