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MORE ABOUT THIS BOOK
Main description:
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.
Contents:
Flaxseed
Lycopene
Food Components That Reduce Cholesterol Absorption
Imaging Techniques for the Study of Food Micrstructure
Electrodialysis Applications in the Food Industry
PRODUCT DETAILS
Publisher: Elsevier (Academic Press Inc)
Publication date: October, 2006
Pages: 384
Weight: 730g
Availability: Not available (reason unspecified)
Subcategories: Nutrition