The appearance of Volume 38 marks a transition for Advances in Food and Nutrition Research as Steve L. Taylor assumes editorial responsibility for the series. Under John Kinsella's guiding hand, Advances in Food Research strengthened its reputation as the leading publication for comprehensive reviews on important topics in food science, evolving into Advances in Food and Nutrition Research, a title which better reflected his interest in the integral relationships between food science and nutrition. Building on this legacy of quality scholarship, Dr. Taylor brings a fresh perspective to the serial, seeking novel approaches to research in food and nutritional science.
Researchers and graduate students in food science and nutrition.
Table of Contents
L.F. Pivarnik, A.G. Senecal, and A.G. Rand, Hydrolytic and Transgalactosylic Activities of Commercial beta-Galactosidase (Lactase) in Food Processing. L. Slade and H. Levine, Glass Transitions and WaterFood Structure Interactions. D.S. Jackson and D.L. Shandera, Jr., Corn Wet Milling: Separation Chemistry and Technology. Subject Index.
@qu:"Recommended to all biochemists, chemists, food scientists, nutritionists, and others seriously interested in analysis."
@qu:"This series will undoubtedly remain a major reference for some years to come."
@source:--FOOD AND DRUG RESEARCH
Elsevier.com visitor survey
We are always looking for ways to improve customer experience on Elsevier.com. We would like to ask you for a moment of your time to fill in a short questionnaire, at the end of your visit.
If you decide to participate, a new browser window will open and remain open until you have completed your visit to this website.