Description

Advances in Food and Nutrition 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.

Readership

Food scientists in academia and industry, and professional nutritionists and dieticians

Table of Contents

Milk protein modification to improve functional and biological properties Nutritional significance, metabolism, and toxicology of selenomethione Echinacea as a functional food ingredient Bioactive peptides and proteins Plant products with hypocholesterolemic potentials

Details

No. of pages:
356
Language:
English
Copyright:
© 2003
Published:
Imprint:
Academic Press
eBook ISBN:
9780080915678
Print ISBN:
9780120164479
Print ISBN:
9780123917195

About the author

Steve Taylor

Affiliations and Expertise

University of Nebraska, Lincoln, NE, USA