Advances in Food and Nutrition Research

by Steve Taylor (Editor)

Overview

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 encompassed by the fields of food science and nutrition and 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.

Product Details

ISBN-13:	9780124165724
Publisher:	Elsevier Science & Technology Books
Publication date:	05/27/2013
Series:	Advances in Food and Nutrition Research , #70
Sold by:	Barnes & Noble
Format:	eBook
Pages:	248
File size:	5 MB

About the Author

Taylor, Steve L. (Univ of Nebraska-Lincoln)

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

What People are Saying About This

From the Publisher

A well-respected series containing articles on emerging research in food science and nutrition.

Editorial Reviews

Praise for the Series
@qu"Recommended to all biochemists, chemists, food scientists, nutritionists, and other seriously interested in analysis."
—FOOD TECHNOLOGY

"This series will undoubtedly remain a major reference for some years to come."
—FOOD AND DRUG RESEARCH

From the Publisher