Volume 66: Advances in Food and Nutrition Research, 1st Edition

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

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 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.

Readership

Food scientists in academia and industry and professional nutritionists and dietitians.

Advances in Food and Nutrition Research, 1st Edition

1. Sparkling Wines: Features and Trends From Tradition

Susana Buxaderas and Elvira López Tamames

2. Occupational Allergies in Seafood Processing Workers

Mohamed F Jeebhay and Andreas L Lopata

3. Health Benefits of Algal Polysaccharides in Human Nutrition

Ladislava Mišurcová, Sona Škrovánková, Dušan Samek, Jarmila Ambrožová, and Ludmila Machu,

4. Fiber, Protein & Lupin Enriched Foods: Role For Improving Cardiovascular Health

Regina Belski

5. "Green Preservatives" - Combating Fungi in The Food And Feed Industry By Applying Antifungal Lactic Acid Bacteria