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Advances in Food and Nutrition Research

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Author(s): Steve L. Taylor (Eds.)
Series: Advances in Food and Nutrition Research 58
Publisher: Academic
Year: 2009

Language: English
Pages: 1-270
City: London

Content:
Series Editors
Pages i-iii

Copyright Page
Page iv

Contents
Pages v-vi

Contributors to Volume 58
Pages vii-viii

Chapter 1 Quinoa (Chenopodium quinoa Willd.): Composition, Chemistry, Nutritional, and Functional Properties Review Article
Pages 1-31
Lilian E. Abugoch James

Chapter 2 Chemoinformatics—Applications in Food Chemistry Review Article
Pages 33-56
Karina Martinez-Mayorga, Jose L. Medina-Franco

Chapter 3 Processing of Food Wastes Review Article
Pages 57-136
Maria R. Kosseva

Chapter 4 Technological and Microbiological Aspects of Traditional Balsamic Vinegar and Their Influence on Quality and Sensorial Properties Review Article
Pages 137-182
Paolo Giudici, Maria Gullo, Lisa Solieri, Pasquale Massimiliano Falcone

Chapter 5 Nanostructured Materials in the Food Industry Review Article
Pages 183-213
Mary Ann Augustin, Peerasak Sanguansri

Chapter 6 Gossypol-A Polyphenolic Compound from Cotton Plant Review Article
Pages 215-263
Xi Wang, Cheryl Page Howell, Feng Chen, Juanjuan Yin, Yueming Jiang

Subject Index
Pages 265-270