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