Advances in Food and Nutrition Research

Steve Taylor (Edited by)

9780120164509, Elsevier Science

Hardback, published 30 November 2005

336 pages, Illustrated
22.9 x 15.1 x 2.4 cm, 0.66 kg

"a very fine review of each of the main microorganisms that live in wine." --Bibiana Guerra, in WINE BUSINESS MONTHLY

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.

Lactic Acid Bacteria and Their Uses in Animal Feeding to Improve Food Safety
Mycotoxins in fruits: microbiology, occurrence and changes during fruit processing
Human Protozoan Parasites in Molluscan Shellfish
Regulation of Human Immune and Inflammatory Responses by Dietary Fatty
Acids
Bacteria Important During Winemaking
Biosynthesis of Conjugated Linoleic Acid in Ruminants and Humans
Safety Issues Associated with Herbal Ingredients

Subject Areas: Popular medicine & health [VFD], Food & beverage technology [TDCT], Microbiology [non-medical PSG], Medical microbiology & virology [MMFM], Allergies [MJCM1], Immunology [MJCM], Dietetics & nutrition [MBNH3]