Advances in Food and Nutrition Research
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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, industry and professional nutritionists and dietitians
Table of Contents
- 1. Soy protein in infant formula
Dominque Turck
2. Quinoa: Composition, Chemistry, and Functional and Nutritional Properties
Lillian Abugoch James
3. Gossypol
Xi Wang
4. Protein Haze Formation and Control in Wine
Elizabeth Waters
5. Traditional Balsamic Vinegar
Paolo Giudici, Pasquale Massimiliano Falcone and Lisa Solieri
6. Chemical Approaches to the Assessment of Cheese Quality
Luis E Rodriguez-Saona
7. 3D Molecular Similarity – Applications in Food Chemistry
Karina Martínez-Mayorga
8. 3D Molecular Similarity – Applications in Food Chemistry
Jose L. Medina-Franco
9. Clostridium difficile – Its Potential as a Source of Foodborne Disease
Maja Rupnik
Product details
- No. of pages: 269
- Language: English
- Copyright: © Academic Press 2009
- Published: October 26, 2009
- Imprint: Academic Press
- Hardcover ISBN: 9780123744418
- eBook ISBN: 9780080922379
About the Serial Editor
Steve Taylor
Affiliations and Expertise
University of Nebraska, Lincoln, NE, USA
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