Volume 58: Advances in Food and Nutrition Research, 1st Edition

Advances in Food and Nutrition Research, 1st Edition

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