Advances in Food and Nutrition Research
- 1st Edition, Volume 58 - October 26, 2009
- 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
Description
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
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
Readership
Food scientists in academia, industry and professional nutritionists and dietitians
Table of contents
Table of contents
1. Soy protein in infant formula
Dominque Turck
2. Quinoa: Composition, Chemistry, and Functional and Nutritional Properties
Lillian Abugoch James
3. Gossypol
Xi Wang
4. Protein Haze Formation and Control in Wine
Elizabeth Waters
5. Traditional Balsamic Vinegar
Paolo Giudici, Pasquale Massimiliano Falcone and Lisa Solieri
6. Chemical Approaches to the Assessment of Cheese Quality
Luis E Rodriguez-Saona
7. 3D Molecular Similarity – Applications in Food Chemistry
Karina Martínez-Mayorga
8. 3D Molecular Similarity – Applications in Food Chemistry
Jose L. Medina-Franco
9. Clostridium difficile – Its Potential as a Source of Foodborne Disease
Maja Rupnik
Dominque Turck
2. Quinoa: Composition, Chemistry, and Functional and Nutritional Properties
Lillian Abugoch James
3. Gossypol
Xi Wang
4. Protein Haze Formation and Control in Wine
Elizabeth Waters
5. Traditional Balsamic Vinegar
Paolo Giudici, Pasquale Massimiliano Falcone and Lisa Solieri
6. Chemical Approaches to the Assessment of Cheese Quality
Luis E Rodriguez-Saona
7. 3D Molecular Similarity – Applications in Food Chemistry
Karina Martínez-Mayorga
8. 3D Molecular Similarity – Applications in Food Chemistry
Jose L. Medina-Franco
9. Clostridium difficile – Its Potential as a Source of Foodborne Disease
Maja Rupnik
Product details
Product details
- Edition: 1
- Latest edition
- Volume: 58
- Published: November 6, 2009
- Language: English
About the editor
About the editor
ST
Steve Taylor
Affiliations and expertise
University of Nebraska, Lincoln, NE, USAView book on ScienceDirect
View book on ScienceDirect
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