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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,ISBN9780123945983
 
 
 

Advances in Food and Nutrition Research

S Taylor   

Academic Press

9780123945983

9780123947819

280

229 X 152

This series continually publishes cutting-edge reviews in the areas of food science and nutrition.

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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.

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. Metabolomics in Food Science
  2. Juan Manuel Cevallos-Cevallos and Jose Ignacio Reyes-De-Corcuera

  3. Implications of Light Energy on Food Quality and Packaging Selection
  4. Susan E. Duncan and Hao-Hsun Chang

  5. Antioxidant Activity and Protecting Health Effects of Common Medicinal Plants
  6. Sona Skrovankova, Ladislava Misurcova and Ludmila Machu

  7. Fatty Acid Profile of Unconventional Oil Seeds
  8. Latha Sabikhi and Sathish Kumar M. H.

  9. Modern Approaches in Probiotics Research to Control Foodborne Pathogens
  10. Mary Anne Roshni Amalaradjou and Arun K. Bhunia

  11. Bacteriophages for Detection and Control of Bacterial Pathogens in Food and Food-Processing Environment
  12. Lubov Y. Brovko, Hany Anany, and Mansel W. Griffiths

  13. Carbon Dioxide and Ethanol Release from Champagne Glasses, Under Standard Tasting Conditions

Gerard Liger-Belair, Fabien Beaumont, Marielle Bourget, Herve Pron, Philippe Jeandet, Bertrand Parvitte, Virginie Zéninari, Guillaume Polidori and Clara Cilindre

 
 

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