Advances in Food and Nutrition Research
- 1st Edition, Volume 47 - August 8, 2011
- Latest edition
- Author: Steve Taylor
- Language: English
- Hardback ISBN:9 7 8 - 0 - 1 2 - 0 1 6 4 4 7 - 9
- Paperback ISBN:9 7 8 - 0 - 1 2 - 3 9 1 7 1 9 - 5
- eBook ISBN:9 7 8 - 0 - 0 8 - 0 9 1 5 6 7 - 8
Advances in Food and Nutrition recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highli… Read more
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Advances in Food and Nutrition recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas of food science and nutrition are intended to ensure that food scientists in academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.
Food scientists in academia and industry, and professional nutritionists and dieticians
Milk protein modification to improve functional and biological properties
Nutritional significance, metabolism, and toxicology of selenomethione
Echinacea as a functional food ingredient
Bioactive peptides and proteins
Plant products with hypocholesterolemic potentials
Nutritional significance, metabolism, and toxicology of selenomethione
Echinacea as a functional food ingredient
Bioactive peptides and proteins
Plant products with hypocholesterolemic potentials
- Edition: 1
- Latest edition
- Volume: 47
- Published: August 8, 2011
- Language: English
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Steve Taylor
Affiliations and expertise
University of Nebraska, Lincoln, NE, USARead Advances in Food and Nutrition Research on ScienceDirect