Steve Taylor
Elsevier Science
e druk, 2009
9780123744418
Advances in Food and Nutrition Research
Specificaties
Gebonden, blz.
|
Engels
Elsevier Science |
e druk, 2009
ISBN13: 9780123744418
Rubricering
Onderdeel van serie
Advances in Food and Nutrition Research
Levertijd ongeveer 8 werkdagen
Samenvatting
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.
Specificaties
Inhoudsopgave
1. Soy protein in infant formula<br>Dominque Turck<br>2. Quinoa: Composition, Chemistry, and Functional and Nutritional Properties<br>Lillian Abugoch James<br>3. Gossypol<br>Xi Wang<br>4. Protein Haze Formation and Control in Wine<br>Elizabeth Waters<br>5. Traditional Balsamic Vinegar<br>Paolo Giudici, Pasquale Massimiliano Falcone and Lisa Solieri<br>6. Chemical Approaches to the Assessment of Cheese Quality<br>Luis E Rodriguez-Saona<br>7. 3D Molecular Similarity – Applications in Food Chemistry<br>Karina Martínez-Mayorga<br>8. 3D Molecular Similarity – Applications in Food Chemistry<br>Jose L. Medina-Franco<br>9. Clostridium difficile – Its Potential as a Source of Foodborne Disease<br>Maja Rupnik