Inhaltsverzeichnis

Norovirus as a foodborne disease hazard - Kirsten Mattison
Mitigation of Greenhouse Gas Emissions in the Production of Fluid Milk - Peggy M. Tomasula and Darin W. Nutter
Chemical Composition, Characterization, and Differentiation of Honey Botanical and Geographical Origins - Jun Wang and Qing X. Li
Japan Food Allergen Labeling Regulation - History and Evaluation - Hiroshi Akiyama, Takanori Imai and Motohiro Ebisawa
Extrusion Texturized Dairy Proteins: Processing and Application - Charles I. Onwulata , Michael H. Tunick, and Phoebe X. Qi
A Review of the Application of Atomic Force Microscopy (AFM) in Food Science and Technology - Shaoyang Liu and Yifen Wang

Beschreibung

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

Autoren-Info:

Steve Taylor

Steve Taylor ist Dozent, Seminarleiter und Autor. Seine Forschungsgebiete beziehen sich vor allem auf Anthropologie, Psychologie und Spiritualität. Fachartikel des Autors wurden in mehr als 30 Zeitungen und Magazinen veröffentlicht. Steve Taylor gibt Kurse in Persönlichkeitsentwicklung mit dem Schwerpunkt "Psychologie des Glücks". Er lebt mit seiner Frau und zwei Kindern in Manchester.