Advances in Food and Nutrition Research: Volume 61

Advances in Food and Nutrition Research: Volume 61

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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.
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Product details

  • Hardback | 264 pages
  • 154.94 x 231.14 x 17.78mm | 521.63g
  • Academic Press Inc
  • San Diego, United States
  • English
  • 61st edition
  • 0123744687
  • 9780123744685

Table of contents

Visual Perception of Effervescence in Champagne and other sparkling Beverages
Gerard Liger-Belair, Regis Gougeon and Philippe Schmitt-Kopplin

Chemometric Brains for Artificial Tongues
Paolo Oliveri, M. Chiara Casolino, Michele Forina

Photodynamic Treatment - A New Efficient Alternative for Surface Sanitation
Lubov Brovko

Micro-oxidation in Wine Production
Paul A. Kilmartin

The Morama Bean (Tylosema esculentum): A Potential Crop for Southern Africa

Jose C. Jackson, Kwaku G. Duodu, Mette Holse, Margarida D. Lima de Faria, Danie Jordaan, Walter Chingwaru, Aase Hansen, Avrelija Cencic, Martha Kandawa-Schultz, Selalelo M. Mpotokwane, Henrietta L. de Kock and Amanda Minnaar
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