Advances in Food and Nutrition Research

The latest research and cutting-edge information for food scientists and nutritionists

Steve Taylor (Series edited by)

9780123744418, Elsevier Science

Hardback, published 16 November 2009

269 pages
22.9 x 15.1 x 2.2 cm, 0.56 kg

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

Subject Areas: Fitness & diet [VFM], Food & beverage technology [TDCT]