Bibliothèque de L'IMIST/CNRST

Includes bibliographical references and index.

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 scientific developments in the broad areas of food science and nutrition and are intended to provide those in academia and industry with the latest information on emerging research in these constantly evolving sciences.*The latest important information for food scientists and nutritionists *Peer-reviewed articles by a panel of respected scientists *The go-to series.

Description based on print version record.

Cover Image; Table of Contents; Chapter 1 Quinoa (Chenopodium quinoa Willd.); Chapter 2 Chemoinformatics-Applications in Food Chemistry; Chapter 3 Processing of Food Wastes; Chapter 4 Technological and Microbiological Aspects of Traditional Balsamic Vinegar and Their Influence on Quality and Sensorial Properties; Chapter 5 Nanostructured Materials in the Food Industry; Chapter 6 Gossypol-A Polyphenolic Compound from Cotton Plant;