Advances in Food and Nutrition Research, Vol 53

  • ID: 1753385
  • Book
  • 258 Pages
  • Elsevier Science and Technology
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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.

  • Series established since 1948
  • Advisory Board consists of 8 respected scientists
  • Unique series as it combines food science and nutrition research

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1. Influence of Processing on Functionality of Milk and Dairy Proteins
Mary Ann Augustin and Punsandani Udabage; 2. Central Nervous System Tissue in Meat Products: An Evaluation of Risk, Prevention Strategies, and Testing Procedures
M.B. Bowling, K.E. Belk, K. K. Nightingale, L.D. Goodridge, J.A. Scanga, J.N. Sofos, J.D. Tatum, and G.C. Smith; 3. Functional Genomics of Wine Yeast Saccharomyces cerevisiae
Linda F. Bisson, Jonathan E. Karpel, Vidhya Ramakrishnan, Lucy Joseph; 4. Monascus Rice Products
Tseng-Hsing Wang and Tzann-Feng Lin; 5. Designer Milk
Latha Sabikhi; 6. The Sweet Taste Receptor: A Single Receptor with Multiple Sites and Modes of Interaction
Pierandrea Temussi.
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Taylor, Steve
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