Advances in Food and Nutrition Research

Buch | Hardcover

269 Seiten

2009
Academic Press Inc (Verlag)
978-0-12-374441-8 (ISBN)

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Recognizes the integral relationship between the food and nutritional sciences. This book focuses on scientific developments in the broad areas of food science and nutrition. It is suitable for food scientists and nutritionists.

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.

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

Reihe/Serie	Advances in Food and Nutrition Research
Mitarbeit	Herausgeber (Serie): Steve Taylor
Verlagsort	San Diego
Sprache	englisch
Maße	152 x 229 mm
Gewicht	560 g
Themenwelt	Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	0-12-374441-5 / 0123744415
ISBN-13	978-0-12-374441-8 / 9780123744418
Zustand	Neuware