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.

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


No. of pages:
© 2010
Academic Press
eBook ISBN:
Print ISBN:

About the serial-volume-editor

Steve Taylor

Affiliations and Expertise

University of Nebraska, Lincoln, NE, USA