COVID-19 Update: We are currently shipping orders daily. However, due to transit disruptions in some geographies, deliveries may be delayed. To provide all customers with timely access to content, we are offering 50% off Science and Technology Print & eBook bundle options. Terms & conditions.
Advances in Food and Nutrition Research - 1st Edition - ISBN: 9780123744685, 9780080922607

Advances in Food and Nutrition Research, Volume 61

1st Edition

0.0 star rating Write a review
Serial Volume Editor: Steve Taylor
Hardcover ISBN: 9780123744685
eBook ISBN: 9780080922607
Imprint: Academic Press
Published Date: 2nd December 2010
Page Count: 264
Sales tax will be calculated at check-out Price includes VAT/GST
Price includes VAT/GST

Institutional Subscription

Secure Checkout

Personal information is secured with SSL technology.

Free Shipping

Free global shipping
No minimum order.

Table of Contents

  1. Visual Perception of Effervescence in Champagne and other sparkling Beverages
  2. Gérard Liger-Belair, Régis Gougeon and Philippe Schmitt-Kopplin

  3. Chemometric Brains for Artificial Tongues
  4. Paolo Oliveri, M. Chiara Casolino, Michele Forina

  5. Photodynamic Treatment – A New Efficient Alternative for Surface Sanitation
  6. Lubov Brovko

  7. Micro-oxidation in Wine Production
  8. Paul A. Kilmartin

  9. The Morama Bean (Tylosema esculentum): A Potential Crop for Southern Africa

Jose C. Jackson, Kwaku G. Duodu, Mette Holse, Margarida D. Lima de Faria, Danie Jordaan, Walter Chingwaru, Aase Hansen, Avrelija Cencic, Martha Kandawa-Schultz, Selalelo M. Mpotokwane, Henrietta L. de Kock and Amanda Minnaar


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


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


No. of pages:
© Academic Press 2010
2nd December 2010
Academic Press
Hardcover ISBN:
eBook ISBN:

Ratings and Reviews

About the Serial Volume Editor

Steve Taylor

Affiliations and Expertise

University of Nebraska, Lincoln, NE, USA