Advances in Food and Nutrition Research
- 1st Edition, Volume 51 - September 19, 2006
- Latest edition
- Editor: Steve Taylor
- Language: English
Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive review… Read more
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 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.
- Series established since 1948
- Advisory Board consists of 8 respected scientists
- Unique series as it combines food science and nutrition research
Food scientists in academia and industry and professional nutritionists and dieticians
Flaxseed
Lycopene
Food Components That Reduce Cholesterol Absorption
Imaging Techniques for the Study of Food Micrstructure
Electrodialysis Applications in the Food Industry
Lycopene
Food Components That Reduce Cholesterol Absorption
Imaging Techniques for the Study of Food Micrstructure
Electrodialysis Applications in the Food Industry
- Edition: 1
- Latest edition
- Volume: 51
- Published: September 19, 2006
- 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