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.

Key Features

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

Readership

Food scientists in academia and industry and professional nutritionists and dieticians

Table of Contents

Flaxseed Lycopene Food Components That Reduce Cholesterol Absorption Imaging Techniques for the Study of Food Micrstructure Electrodialysis Applications in the Food Industry

Details

No. of pages:
384
Language:
English
Copyright:
© 2006
Published:
Imprint:
Academic Press
Print ISBN:
9780120164516
Electronic ISBN:
9780080465333