Key Features
*The latest important information for food scientists and nutritionists
*Peer-reviewed articles by a panel of respected scientists
*The go-to series since 1948
Readership
Food scientists in academia and industry and professional nutritionists and dietitians.
Advances in Food and Nutrition Research, 1st Edition
tentative(1) Fish-Induced Keriorrhea,
(2) Haze in Beverages,
(3) Carnosine in Nutrition and Health
(4) Recent Advances in Microbial Safety of Fresh Fruits and Vegetables,
(5) Quinoa: Composition, Chemistry, Nutritional and Functional Properties
(6) Understanding Oil Absorption During Deep-Fat Frying,
(7) Introduction of Oats in the Diet of Individuals with Celiac Disease,
(8) Pesticide Influences in Fermentation