Advances in Food and Nutrition Research: Volume 58
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Advances in Food and Nutrition Research: Volume 58 : Volume 58

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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.
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Product details

  • Hardback | 269 pages
  • 152.4 x 228.6 x 20.32mm | 566.99g
  • Academic Press Inc
  • San Diego, United States
  • English
  • 58th edition
  • 0123744415
  • 9780123744418

Table of contents

Soy protein in infant formula
Dominque Turck

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

Gossypol
Xi Wang

Protein Haze Formation and Control in Wine
Elizabeth Waters

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

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

3D Molecular Similarity - Applications in Food Chemistry
Karina Martinez-Mayorga

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

Clostridium difficile - Its Potential as a Source of Foodborne Disease

Maja Rupnik
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