Advances in Food and Nutrition Research

Advances in Food and Nutrition 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 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.

Milk protein modification to improve functional and biological properties
Nutritional significance, metabolism, and toxicology of selenomethione
Echinacea as a functional food ingredient
Bioactive peptides and proteins
Plant products with hypocholesterolemic potentials

Food scientists in academia and industry, and professional nutritionists and dieticians