Advances in Food and Nutrition Research

Inbunden, Engelska, 2010

Del 61 i serien Advances in Food and Nutrition Research

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Beskrivning

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.

The latest important information for food scientists and nutritionists
Peer-reviewed articles by a panel of respected scientists
The go-to series since 1948

Produktinformation

Utgivningsdatum:2010-12-15
Mått:152 x 229 x undefined mm
Vikt:540 g
Format:Inbunden
Språk:Engelska
Serie:Advances in Food and Nutrition Research
Antal sidor:264
Förlag:Elsevier Science
Medarbetare:Steve Taylor
ISBN:9780123744685

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Innehållsförteckning

Visual Perception of Effervescence in Champagne and other sparkling BeveragesGérard Liger-Belair, Régis Gougeon and Philippe Schmitt-Kopplin Chemometric Brains for Artificial TonguesPaolo Oliveri, M. Chiara Casolino, Michele ForinaPhotodynamic Treatment – A New Efficient Alternative for Surface SanitationLubov BrovkoMicro-oxidation in Wine ProductionPaul A. KilmartinThe Morama Bean (Tylosema esculentum): A Potential Crop for Southern Africa Jose C. Jackson, Kwaku G. Duodu, Mette Holse, Margarida D. Lima de Faria, Danie Jordaan, Walter Chingwaru, Aase Hansen, Avrelija Cencic, Martha Kandawa-Schultz, Selalelo M. Mpotokwane, Henrietta L. de Kock and Amanda Minnaar