The primary aim of this unique international journal is to integrate food science with nutrition. Topics covered include: impact of nutritional science on food product development; nutritional implications of food processing; bioavailibility of nutrients; nutritional quality of novel foods; food-nutrient interactions; use of biotechnology in food science/nutrition; tropical food processing and nutrition; food acceptibility and dietary selection; nutritional and physiological aspects of food; dietary requirements and nutritive value of food.
Holdings: v. 56, no. 1 (2005)--v. 61, no. 8 (2010)
For USC users only. Requires USC network connection.Permalink