Advances in Food and Nutrition Research

by Jeya Henry (Editor)

Overview

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 encompassed by the fields of food science and nutrition and 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.

Product Details

ISBN-13:	9780128051702
Publisher:	Elsevier Science
Publication date:	02/29/2016
Series:	ISSN , #77
Sold by:	Barnes & Noble
Format:	eBook
Pages:	114
File size:	6 MB

About the Author

Taylor, Steve L. (Univ of Nebraska-Lincoln)

Table of Contents

1. Oats – From Farm to Fork Ravi Menon, Tanhia Gonzalez, Mario Ferruzzi, Eric Jackson, Dan Winderl and Jay Watson 2. Calcium and Vitamin D in Obesity and Related Chronic Disease Poonam K. Pannu, Emily K. Calton and Mario Soares

What People are Saying About This

From the Publisher

Presents the latest in an ongoing series that continually publishes cutting-edge reviews in the areas of food science and nutrition

Editorial Reviews

Praise for the Series
@qu"Recommended to all biochemists, chemists, food scientists, nutritionists, and other seriously interested in analysis."
—FOOD TECHNOLOGY

"This series will undoubtedly remain a major reference for some years to come."
—FOOD AND DRUG RESEARCH

From the Publisher