Advances in Food and Nutrition Research


Language: Anglais

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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.

*The latest important information for food scientists and nutritionists *Peer-reviewed articles by a panel of respected scientists *The go-to series since 1948

  1. Soy protein in infant formula
  2. Dominque Turck

  3. Quinoa: Composition, Chemistry, and Functional and Nutritional Properties
  4. Lillian Abugoch James

  5. Gossypol
  6. Xi Wang

  7. Protein Haze Formation and Control in Wine
  8. Elizabeth Waters

  9. Traditional Balsamic Vinegar
  10. Paolo Giudici, Pasquale Massimiliano Falcone and Lisa Solieri

  11. Chemical Approaches to the Assessment of Cheese Quality
  12. Luis E Rodriguez-Saona

  13. 3D Molecular Similarity – Applications in Food Chemistry
  14. Karina Martínez-Mayorga

  15. 3D Molecular Similarity – Applications in Food Chemistry
  16. Jose L. Medina-Franco

  17. Clostridium difficile – Its Potential as a Source of Foodborne Disease

Maja Rupnik