Advances in Food and Nutrition Research

Volume 58
Erscheinungsjahr 2009
ISBN: 978-0-12-374441-8
Verlag: William Andrew Publishing

Buch, Englisch, 269 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 560 g

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.

Zielgruppe

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Autoren/Hrsg.

Weitere Mitwirkende

Taylor, Steve

Fachgebiete

• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

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