Advances in Food and Nutrition Research 39

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. Read more... Content: Front Cover; Advances in Food and Nutrition Research, Volume 39; Copyright Page; Contents; Contributors to Volume 39; Chapter 1. The Rheology of Semlliquid Foods; Chapter 2. Control of the Dehydration Process in Production of Intermediate-Moisture Meat Products: A Review; Chapter 3. Cheese: Physical, Biochemical, and Nutritional Aspects; Chapter 4. Biogenic Amines in Fish and Shellfish; Index. 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 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