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Elsevier

Advances in Food and Nutrition Research

  • 1 Edición, Volumen 50 - 30 de noviembre de 2005
  • Última edición
  • Editor: Steve Taylor
  • Idioma: Inglés

Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive review… Leer más

Descripción

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.

De interès para

Food scientists in academia and industry and professional nutritionists and dieticians

Índice

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
Acids
Bacteria Important During Winemaking
Biosynthesis of Conjugated Linoleic Acid in Ruminants and Humans
Safety Issues Associated with Herbal Ingredients

Reseñas

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

Detalles del producto

  • Edición: 1
  • Última edición
  • Volumen: 50
  • Publicado: 2 de mayo de 2012
  • Idioma: Inglés

Sobre el editor

ST

Steve Taylor

Afiliaciones y experiencia
University of Nebraska, Lincoln, NE, USA

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