Advances in Food and Nutrition Research, Vol. 39 (Volume 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 Content: Advisory Board Page ii Edited by Page iii Copyright page Page iv Contributors Pages ix-x The Rheology of Semiliquid Foods Original Research Article Pages 1-69 Gustavo V. Barbosa-Cánovas, Jozef L. Kokini, Li Ma, Albert Ibarz Control of the Dehydration Process in Production of Intermediate-Moisture Meat Products: A Review Original Research Article Pages 71-114,114a,115-161 S.F. Chang, T.C. Huang, A.M. Pearson Cheese: Physical, Biochemical, and Nutritional Aspects Original Research Article Pages 163-328 P.F. Fox, T.P. O'Connor, P.L.H. Mcsweeney, T.P. Guinee, N.M. O'Brien Biogenic Amines in Fish and Shellfish Original Research Article Pages 329-365 Dafne D. Rawles, George J. Flick, Roy E. Martin Index Pages 367-378 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 academic and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines. Recognizes the integral relationship between the food and nutritional sciences and brings together comprehensive reviews that highlight this relationship. This book details the scientific developments in the areas encompassed by the fields of food science and nutrition. It is useful for food scientists in academic and industry, and nutritionists. This text examines the integral relationship between the food and nutritional sciences and brings together reviews that highlight this relationship.