Advances in Food and Nutrition Research

Recognizes the integral relationship between the food and nutritional sciences. This book focuses on scientific developments in the broad areas of food science and nutrition. It is suitable for food scientists and nutritionists.

List of contents

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

Product details

• Authors: Steve (EDT) Taylor
• Assisted by: Steve Taylor (Editor), Steve Taylor (Editor of the series)
• Publisher: ELSEVIER SCIENCE BV
• Languages: English
• Product format: Hardback
• Released: 16.11.2009
• EAN: 9780123744418
• ISBN: 978-0-12-374441-8
• No. of pages: 270
• Series: Advances in Food & Nutrition R; Advances in Food and Nutrition Research
• Subjects: Guides > Health > Diet; Natural sciences, medicine, IT, technology > Technology > Chemical engineering; MEDICAL / Nutrition, Dietetics & nutrition, Dietetics and nutrition, Food & beverage technology, Food and beverage technology, TECHNOLOGY & ENGINEERING / Food Science / General