Advances in Food and Nutrition Research

Advances in Food and Nutrition Research

Volume editor  , Volume editor 

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The appearance of Volume 38 marks a transition for Advances in Food and Nutrition Research as Steve L. Taylor assumes editorial responsibility for the series. Under John Kinsella's guiding hand, Advances in Food Research strengthened its reputation as the leading publication for comprehensive reviews on important topics in food science, evolving into Advances in Food and Nutrition Research, a title which better reflected his interest in the integral relationships between food science and nutrition. Building on this legacy of quality scholarship, Dr. Taylor brings a fresh perspective to the serial, seeking novel approaches to research in food and nutritional science.
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Product details

  • Hardback | 304 pages
  • 159 x 235 x 19.05mm | 608g
  • Academic Press Inc
  • San Diego, United States
  • English
  • index
  • 0120164388
  • 9780120164387

Table of contents

Hydrolic and transgalactosylic activities of commercial B-galctosidase (lactase) in food processing, L.F. Pivarnik et al; glass transitions and water-food structure interactions, L. Slade and H. Levine; corn wet milling - processing and chemistry, D. Jackson and D. Shandera, Jr
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Review quote

Recommended to all biochemists, chemists, food scientists, nutritionists, and others seriously interested in analysis. --FOOD TECHNOLOGY This series will undoubtedly remain a major reference for some years to come. --FOOD AND DRUG RESEARCH
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