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 and 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.
The Advisory Board includes Daryl Lund, a recipient of the International Award by the Institute of Food Technologists. All food scientists
and nutritionists should have access to this publication.
Audience
Food scientists in academia and industry, and professional nutritionists and dieticians.
Contents Inonsitol Phosphates in Foods.
Pyrrolizidine Alkaloids in Foods.
Application of Ultrasonic Sensors for the Food Industry.
Ozone and
its Current and Future Applications for the Food Industry.
The High Molecular Weight Subunits of Wheat Glutenin and their Role in Determining
Wheat Processing Properties.
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