Advances in food and nutrition research . vol. 58
Recognizes the integral relationship between the food and nutritional sciences. This book focuses on scientific developments in the broad areas of food science and nutrition. It is suitable for food scientists and nutritionists.
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| Format: | Book |
| Language: | English |
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Amsterdam :
Elsevier ,
2009
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Table of Contents:
- 1. Quinoa (chenopodium quinoa willd.): composition, chemistry, nutritional, and functional properties
- 2. Chemoinformatics - applications in food chemistry
- 3. Processing of food wastes
- 4. Technological and microbiological aspects of traditional balsamic vinegar and their influence on quality and sensorial properties
- 5. Nanostructured materials in the food industry
- 6. Gossypol-A polyphenolic compound from cotton plant