Advances in Food and Nutrition Research, Volume 49

Re-Inventing the Food Guide Pyramid to Promote Health
Plant Pigments: Properties, Analysis, Degradation
Chitin, Chitosan and Co-Products: Chemistry, Production, Applications and Health Effects A Review of the Application of Sourdough Technology to Wheat Breads Detection of Insect Infestation in Stored Foods
Compression and Compaction Characteristics of Selected Food Powders

Advances in Food and Nutrition Research is an eclectic serial established in 1948. The serial 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 encompassed by the fields 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.

• Series established since 1948
• Advisory Board consists of 8 respected scientists
• Unique series as it combines food science and nutrition research

Food scientists in academia and industry and professional nutritionists and dieticians