Current Research in Food Science and Nutrition

 Current Research in Food Science and Nutrition presents selected research conducted in the field of food Science/Technology and Nutrition. This reference highlights the latest research activities and trends of study by researchers from various universities and research institutions in Malaysia.

In this book, chapter are organized on a research-area basis and information is provided in a standard format for ease of reference. This book consist of four parts: (1) development and characterization of food products/ingredients; (2) study of functional food product / ingredients; (3) food processing and analysis; and (4) public nutrition. All chapters have been peer-reviewed by professionals in the subject area.

This book also enables food scientists/technologists, product development staff, food engineers, quality assurance personnel and nutritionists to assimilate the principles behinds each technique and its application, as well as the methods reported and discussed. Researchers and graduate-level students in government and research institutions, industries and academia will find this book an essential source of reference, particularly for the research and development activities. Last but not least, this book also creates links for future research collaboration and professional service for those engaged in the study of related fields.