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Advances in Food and Nutrition Research
 
 

Advances in Food and Nutrition Research, 1st Edition

 
Advances in Food and Nutrition Research, 1st Edition,Steve Taylor,ISBN9780123737298
 
 
 

Advances in Food and Nutrition Research

S Taylor   

Academic Press

9780123737298

9780080553153

258

229 X 152

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Key Features

*Series established since 1948
*Advisory Board consists of 8 respected scientists
*Unique series as it combines food science and nutrition research

Description

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.

Readership

Food scientists in academia and industry and professional nutritionists and dieticians

Steve Taylor

Affiliations and Expertise

University of Nebraska, Lincoln, NE, USA

View additional works by Steve Taylor

Advances in Food and Nutrition Research, 1st Edition

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.

Quotes and reviews

"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
 
 
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