Food consumption is leaning toward products that provide both nutritional value and good flavor. In recent years, researchers have focused on how to scientifica

Reducing the intake of sodium is an important public health goal for Americans. Since the 1970s, an array of public health interventions and national dietary gu

This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, thi

Nutrition Education, Second Edition provides a simple, straightforward model for designing effective nutrition education that addresses the personal and environ

With over 2900 references, tables, and drawings, this book covers a wide variety of conventional and potential food preservation techniques. Emphasizing practic