Advances in Food and Nutrition Research: Volume 44

Advances in Food and Nutrition Research: Volume 44

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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 the scientific developments in the broad areas of food science and nutrition are intended to ensure that food scientists in academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.
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Product details

  • Hardback | 336 pages
  • 156 x 228 x 20mm | 680.4g
  • Academic Press Inc
  • San Diego, United States
  • English
  • 53rd edition
  • Illustrated; Illustrations, unspecified
  • 0120164507
  • 9780120164509

Table of contents

Lactic Acid Bacteria and Their Uses in Animal Feeding to Improve Food Safety
Mycotoxins in fruits: microbiology, occurrence and changes during fruit processing
Human Protozoan Parasites in Molluscan Shellfish
Regulation of Human Immune and Inflammatory Responses by Dietary Fatty
Bacteria Important During Winemaking
Biosynthesis of Conjugated Linoleic Acid in Ruminants and Humans
Safety Issues Associated with Herbal Ingredients
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Review quote

"a very fine review of each of the main microorganisms that live in wine."
- Bibiana Guerra, in WINE BUSINESS MONTHLY

"Recommended to all biochemists, chemists, food scientists, nutritionists, and other seriously interested in analysis."

"This series will undoubtedly remain a major reference for some years to come."
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