Advances in Food and Nutrition Research, Volume 67
Academic Press, Dec 18, 2012 - Technology & Engineering - 280 pages
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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Antioxidant Activity and Protecting Health Effects of Common Medicinal Plants
Fatty Acid Profile of Unconventional Oilseeds
Modern Approaches in Probiotics Research to Control Foodborne Pathogens
Bacteriophages for Detection and Control of Bacterial Pathogens in Food and FoodProcessing Environment
Carbon Dioxide and Ethanol Release from Champagne Glasses Under Standard Tasting Conditions
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Agricultural and Food analysis antimicrobial antioxidant activity Applied and Environmental ascorbic acid assay bacteria bacteriophage Bifidobacterium biocontrol Biology Biotechnology bottle bubbles carotenoids cell champagne chemical chlorophyll color components concentration cumin curcumin degradation detection disease dissolved CO2 DPPH effect Escherichia coli essential oil ethanol evaluated extracts fatty acids flavonoids flute Food Chemistry food products Food Science foodborne pathogens free radical gaseous CO2 gene Ginkgo glass headspace host human infection inhibition intestinal Journal of Agricultural Journal of Food Lactobacillus Lamiaceae laser Liger-Belair light energy light exposure light wavelengths linoleic linoleic acid lipid Listeria Loessner medicinal plants metabolic metabolites metabolomics microbial milk Molecular molecules monocytogenes Nutrition officinalis oilseeds oleic oxidation palmitic phage phenolic photodegradation photosensitizer potential pouring probiotics protect protein PUFA radical scavenging Research riboflavin Salmonella samples seed oil singlet oxygen specific strains studies target Technology temperature tocopherol UV light vitamin vitro wine