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ISBN 10: 008092235X
ISBN 13: 9780080922355
Author:
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
Copyright Page
Editorial Board
Contributors to Volume 56
Chapter 1: Understanding the Mechanisms by Which Probiotics Inhibit Gastrointestinal Pathogens
Chapter 2: Sensory Impacts of Food–Packaging Interactions
Chapter 3: Developmental Trajectories in Food Allergy: A Review
Chapter 4: Maple Syrup — Production, Composition, Chemistry, and Sensory Characteristics
Chapter 5: Maternal Fumonisin Exposure as a Risk Factor for Neural Tube Defects
Index
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