Advances in Food and Nutrition Research, Volume 61

1st Edition

Serial Volume Editors: Steve Taylor
Hardcover ISBN: 9780123744685
eBook ISBN: 9780080922607
Imprint: Academic Press
Published Date: 2nd December 2010
Page Count: 264
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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


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:
264
Language:
English
Copyright:
© Academic Press 2010
Published:
Imprint:
Academic Press
eBook ISBN:
9780080922607
Hardcover ISBN:
9780123744685

About the Serial Volume Editors

Steve Taylor Serial Volume Editor

Affiliations and Expertise

University of Nebraska, Lincoln, NE, USA