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Advances in Food and Nutrition Research
Steve Taylor (Edited by)
9780123737298, Elsevier Science
Hardback, published 20 November 2007
258 pages, Illustrated
22.9 x 15.1 x 2.2 cm, 0.49 kg
"Recommended to all biochemists, chemists, food scientists, nutritionists, and other seriously interested in analysis." --FOOD TECHNOLOGY
"This series will undoubtedly remain a major reference for some years to come." --FOOD AND DRUG RESEARCH
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.
1. Influence of Processing on Functionality of Milk and Dairy Proteins - Mary Ann Augustin and Punsandani Udabage
2. Central Nervous System Tissue in Meat Products: An Evaluation of Risk, Prevention Strategies, and Testing Procedures - M.B. Bowling, K.E. Belk, K. K. Nightingale, L.D. Goodridge, J.A. Scanga, J.N. Sofos, J.D. Tatum, and G.C. Smith
3. Functional Genomics of Wine Yeast Saccharomyces cerevisiae - Linda F. Bisson, Jonathan E. Karpel, Vidhya Ramakrishnan, Lucy Joseph
4. Monascus Rice Products - Tseng-Hsing Wang and Tzann-Feng Lin
5. Designer Milk - Latha Sabikhi
6. The Sweet Taste Receptor: A Single Receptor with Multiple Sites and Modes of Interaction - Pierandrea Temussi.
Subject Areas: Food & beverage technology [TDCT]
