Advances in Food Research, the leading publication for comprehensive reviews on important topics in food science, has evolved into Advances in Food and Nutrition Research under the editorial direction ofJohn E. Kinsella. This expanded title recognizes the integral relationships between food science and nutrition and presents reviews of topics in nutrition as well as food science. This change also encourages nutritionists and food scientists to become more familiar with relevant advances in these interrelated areas
"Recommended to all biochemists, chemists, food scientists, nutritionists, and others seriously interested in analysis."
"This series will undoubtedly remain a major reference for some years to come."
--FOOD AND DRUG RESEARCH
|Hydrolytic and Transgalactosylic Activities of Commercial beta-Galactosidase (Lactase) in Food Processing|
|Glass Transitions and Water-Food Structure Interactions|
|Corn Wet Milling: Separation Chemistry and Technology|
|Table of Contents provided by Publisher. All Rights Reserved.|
Series: Advances in Food & Nutrition Research : Book 37
Number Of Pages: 437
Published: 1st August 1993
Country of Publication: US
Dimensions (cm): 22.91 x 15.19
Weight (kg): 0.78