Advances in Food and Nutrition Research

Advances in Food and Nutrition Research

by Steve Taylor
     
 

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ISBN-10: 0123737117

ISBN-13: 9780123737113

Pub. Date: 04/01/2007

Publisher: Elsevier Science

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 encompassed by the fields of food science and nutrition and are intended to ensure

Overview

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 encompassed by the fields of food science and nutrition and 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.

Product Details

ISBN-13:
9780123737113
Publisher:
Elsevier Science
Publication date:
04/01/2007
Series:
Advances in Food and Nutrition Research Series
Pages:
352
Product dimensions:
0.94(w) x 6.00(h) x 9.00(d)

Related Subjects

Table of Contents

  1. Metabolomics in Food Science
  2. Juan Manuel Cevallos-Cevallos and Jose Ignacio Reyes-De-Corcuera

  3. Implications of Light Energy on Food Quality and Packaging Selection
  4. Susan E. Duncan and Hao-Hsun Chang

  5. Antioxidant Activity and Protecting Health Effects of Common Medicinal Plants
  6. Sona Skrovankova, Ladislava Misurcova and Ludmila Machu

  7. Fatty Acid Profile of Unconventional Oil Seeds
  8. Latha Sabikhi and Sathish Kumar M. H.

  9. Modern Approaches in Probiotics Research to Control Foodborne Pathogens
  10. Mary Anne Roshni Amalaradjou and Arun K. Bhunia

  11. Bacteriophages for Detection and Control of Bacterial Pathogens in Food and Food-Processing Environment
  12. Lubov Y. Brovko, Hany Anany, and Mansel W. Griffiths

  13. Carbon Dioxide and Ethanol Release from Champagne Glasses, Under Standard Tasting Conditions

Gerard Liger-Belair, Fabien Beaumont, Marielle Bourget, Herve Pron, Philippe Jeandet, Bertrand Parvitte, Virginie Zéninari, Guillaume Polidori and Clara Cilindre

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