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.

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

Details

No. of pages:
352
Language:
English
Copyright:
© 2009
Published:
Imprint:
Academic Press
Electronic ISBN:
9780080922362
Print ISBN:
9780123744401
Print ISBN:
9780323163576