Advances in Food and Nutrition Research

by Steve Taylor

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:	9780124165557
Publisher:	Elsevier Science
Publication date:	06/05/2013
Series:	Advances in Food and Nutrition Research , #70
Pages:	248
Product dimensions:	6.20(w) x 9.10(h) x 0.70(d)

About the Author

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

Table of Contents

G.V. Barbosa-Canovas, L. Ma, J.L. Kokini, and A. Ibarz, The Rheology of Semiliquid Foods. S.F. Chang, A.M. Pearson, and T.C. Huang, Control of the Dehydration Process in Production of Intermediate-Moisture Meat Products: A Review. P.F. Fox, T.P. O'Connor, P.L.H. McSweeney, T.P. Guinee, and N.M. O'Brien, Cheese: Physical, Biochemical, and Nutritional Aspects. D.D. Rawles, G.J. Flick, and R.E. Martin, Biogenic Amines in Fish and Shellfish. Chapter References. Index

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From the Publisher

The latest research and cutting-edge information for food scientists and nutritionists

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