
Advances in Food and Nutrition Research
Description
Key Features
- Contains contributions that have been carefully selected based on their vast experience and expertise on the subject
- Includes updated, in-depth and critical discussions of available information, giving the reader a unique opportunity to learn
- Encompasses a broad view of the topics at hand
Readership
Table of Contents
1. Drying, a relevant unit operation in the manufacture of foods and nutritional products
Críspulo Gallegos
2. Polycyclic aromatic hydrocarbons in edible oils and fatty foods: occurrence, formation, analysis, change, and control
Shimin Wu
3. Food allergens: characterization, molecular properties and clinical implications
Beatriz Cabanillas
4. Design, quality, safety and efficacy of extensively hydrolysed formula for Management of cow’s milk protein allergy: what are the challenges?
Sophie Nutten
5. Bioactive compounds in bee honey
Suelen Avila
6. Physiological relevance of food antioxidants
Vural Gökmen
7. Protection of natural antioxidants against Low-density Lipoprotein Oxidation
Ryszard Amarowicz
8. Nutrition and the aging retina: A comprehensive review of the relationship between nutrients and their role in age-related macular degeneration and retina disease prevention
Miyoung Suh
Product details
- No. of pages: 344
- Language: English
- Copyright: © Academic Press 2020
- Published: July 22, 2020
- Imprint: Academic Press
- eBook ISBN: 9780128206898
- Hardcover ISBN: 9780128206881
About the Editor
Fidel Toldra

Affiliations and Expertise
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