Advances in Food and Nutrition Research, Volume 57

1st Edition

Hardcover ISBN: 9780123744401
eBook ISBN: 9780080922362
Imprint: Academic Press
Published Date: 24th July 2009
Page Count: 352
177.00 + applicable tax
107.00 + applicable tax
133.00 + applicable tax
171.00 + applicable tax
Unavailable
Compatible Not compatible
VitalSource PC, Mac, iPhone & iPad Amazon Kindle eReader
ePub & PDF Apple & PC desktop. Mobile devices (Apple & Android) Amazon Kindle eReader
Mobi Amazon Kindle eReader Anything else

Institutional Access


Table of Contents

tentative (1) Fish-Induced Keriorrhea, (2) Haze in Beverages, (3) Carnosine in Nutrition and Health (4) Recent Advances in Microbial Safety of Fresh Fruits and Vegetables, (5) Quinoa: Composition, Chemistry, Nutritional and Functional Properties (6) Understanding Oil Absorption During Deep-Fat Frying, (7) Introduction of Oats in the Diet of Individuals with Celiac Disease, (8) Pesticide Influences in Fermentation

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 scientific developments in the broad areas of food science and nutrition and are intended to provide those in academia and industry with the latest information on emerging research in these constantly evolving sciences.

Key Features

The latest important information for food scientists and nutritionists Peer-reviewed articles by a panel of respected scientists *The go-to series since 1948

Readership

Food scientists in academia and industry and professional nutritionists and dietitians.


Details

No. of pages:
352
Language:
English
Copyright:
© Academic Press 2009
Published:
Imprint:
Academic Press
eBook ISBN:
9780080922362
Hardcover ISBN:
9780123744401

Reviews

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 scientific developments in the broad areas of food science and nutrition and are intended to provide those in academia and industry with the latest information on emerging research in these constantly evolving sciences.