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 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. This serial was established in 1948, and continues to publish top quality articles on emerging research and developments. Some of the topics in this volume include special processing methods for high-acid liquid foods, structure and properties of fat crystal networks, taste and smell perception in the elderly, edible coatings and films, and the composition and processing of buckwheat. Read more... Abstract: 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 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. This serial was established in 1948, and continues to publish top quality articles on emerging research and developments. Some of the topics in this volume include special processing methods for high-acid liquid foods, structure and properties of fat crystal networks, taste and smell perception in the elderly, edible coatings and films, and the composition and processing of buckwheat
Author(s): Steven L Taylor
Series: Advances in Food and Nutrition Research 44
Publisher: Academic Press
Year: 2002
Language: English
Pages: 1-449
City: [S.l.]
Content:
Editorial Board
Pages vi-vii
Contributors to volume 44
Pages ix-x
Pulsed electric field processing of high acid liquid foods: A review Review Article
Pages 1-32
Hye Won Yeom, Kathryn T McCann, Charles B Streaker, Q.Howard Zhang
Structure and mechanical properties of fat crystal networks Review Article
Pages 33-145
Suresh S Narine, Alejandro G Marangoni
Thermal inactivation of pathogens and verification of adequate cooking in meat and poultry products Review Article
Pages 147-194
Alicia Orta-Ramirez, Denise M Smith
Phytoestrogens in foods Review Article
Pages 195-246,IN1-IN4
Patricia A Murphy, Suzanne Hendrich
Taste and smell perception in the elderly: Effect of medications and disease Review Article
Pages 247-346
Susan S Schiffman, Jennifer Zervakis
Development and application of multicomponent edible coatings and films: A review Review Article
Pages 347-394
Yi Wu, Curtis L Weller, Fayrene Hamouz, Susan L Cuppett, Marilynn Schnepf
Buckwheat composition, chemistry, and processing Review Article
Pages 395-434
Kiyokazu Ikeda
Index
Pages 435-449
