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Advances in Food and Nutrition Research (Advances in Food and Nutrition Research, nr. 48)

Editat de Steve Taylor
Notă GoodReads:
en Limba Engleză Carte Hardback – 04 Nov 2004
Advances in Food and Nutrition Research is an eclectic serial established in 1948. The serial 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 encompassed by the fields of food science and nutrition and 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.

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

ISBN-13: 9780120164486
ISBN-10: 0120164485
Pagini: 320
Ilustrații: Approx. 100 illustrations
Dimensiuni: 152 x 229 x 20 mm
Greutate: 0.63 kg
Editura: ELSEVIER SCIENCE
Seria Advances in Food and Nutrition Research


Public țintă

Food scientists in academia, professional nutritionists and dieticians.

Recenzii

"Recommended to all biochemists, food scientists, nutritionists, and others seriously interested in analysis." --FOOD TECHNOLOGY

Cuprins

  1. Metabolomics in Food Science Juan Manuel Cevallos-Cevallos and Jose Ignacio Reyes-De-Corcuera
  2. Implications of Light Energy on Food Quality and Packaging Selection Susan E. Duncan and Hao-Hsun Chang
  3. Antioxidant Activity and Protecting Health Effects of Common Medicinal Plants Sona Skrovankova, Ladislava Misurcova and Ludmila Machu
  4. Fatty Acid Profile of Unconventional Oil Seeds Latha Sabikhi and Sathish Kumar M. H.
  5. Modern Approaches in Probiotics Research to Control Foodborne Pathogens Mary Anne Roshni Amalaradjou and Arun K. Bhunia
  6. Bacteriophages for Detection and Control of Bacterial Pathogens in Food and Food-Processing Environment Lubov Y. Brovko, Hany Anany, and Mansel W. Griffiths
  7. 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