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.

Readership

Food scientists in academia and industry and professional nutritionists and dieticians

Table of Contents

Lactic Acid Bacteria and Their Uses in Animal Feeding to Improve Food Safety Mycotoxins in fruits: microbiology, occurrence and changes during fruit processing Human Protozoan Parasites in Molluscan Shellfish Regulation of Human Immune and Inflammatory Responses by Dietary Fatty Acids Bacteria Important During Winemaking Biosynthesis of Conjugated Linoleic Acid in Ruminants and Humans Safety Issues Associated with Herbal Ingredients

Details

No. of pages:
336
Language:
English
Copyright:
© 2005
Published:
Imprint:
Academic Press
eBook ISBN:
9780080915692
Print ISBN:
9780120164509
Print ISBN:
9780124113114

About the editor

Steve Taylor

Affiliations and Expertise

University of Nebraska, Lincoln, NE, USA

Reviews

"a very fine review of each of the main microorganisms that live in wine." - Bibiana Guerra, in WINE BUSINESS MONTHLY