Advances in Food and Nutrition Research

Presents the latest from an ongoing series that continually publishes cutting-edge reviews in the areas of food science and nutrition

Fidel Toldra (Series edited by)

9780128126332

Hardback, published 17 April 2017

378 pages
22.9 x 15.1 x 2.6 cm, 0.77 kg

Approx.366 pages

1. Phenolic Compounds and Its Bioavailability: In Vitro Bioactive Compounds or Health Promoters?
2. Health Risks of Food Oxidation
3. Metabolomics, Nutrition, and Potential Biomarkers of Food Quality, Intake, and Health Status
4. Improvement of Soybean Products Through the Response Mechanism Analysis Using Proteomic Technique
5. Nanotechnology for Food Packaging and Food Quality Assessment
6. Influence of High Hydrostatic Pressure Technology on Wine Chemical and Sensorial Characteristics: Potentialities and Drawbacks
7. Methodologies for the Characterization of the Quality of Dairy Products
8. Pathogens of Food Animals: Sources, Characteristics, Human Risk, and Methods of Detection

Subject Areas: Food & beverage technology [TDCT]