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. *The latest important information for food scientists and nutritionists *Peer-reviewed articles by a panel of respected scientists *The go-to series since 1948 INDICE: Metabolomics in Food Science Juan Manuel Cevallos-Cevallos and Jose Ignacio Reyes-De-Corcuera Implications of Light Energy on Food Quality and Packaging Selection Susan E. Duncan and Hao-Hsun Chang Antioxidant Activity and Protecting Health Effects of Common Medicinal Plants Sona Skrovankova, Ladislava Misurcova and Ludmila Machu Fatty Acid Profile of Unconventional Oil Seeds Latha Sabikhi and Sathish Kumar M. H. Modern Approaches in Probiotics Research to Control Foodborne Pathogens Mary Anne Roshni Amalaradjou and Arun K. Bhunia Bacteriophages for Detection and Control of Bacterial Pathogens in Food and Food-Processing Environment Lubov Y. Brovko, Hany Anany, and Mansel W. Griffiths Carbon Dioxide and Ethanol Release from Champagne Glasses, Under Standard Tasting Conditions Gerard Liger-Belair, Fabien Beaumont, Marielle Bourget, Herve Pron, Philippe Jeandet, Bertrand Parvitte, Virginie Zéninari, Guillaume Polidori and Clara Cilindre
- ISBN: 978-0-12-394598-3
- Editorial: Academic Press
- Encuadernacion: Cartoné
- Páginas: 280
- Fecha Publicación: 16/11/2012
- Nº Volúmenes: 1
- Idioma: Inglés