Volume 38 edited by John E. Kinsella
The appearance of Volume 38 marks a transition for Advances in Food and Nutrition Research
as Steve L. Taylor assumes editorial responsibility for the series. Under John Kinsella's
guiding hand, Advances in Food Research strengthened its reputation as the leading publication
for comprehensive reviews on important topics in food science, evolving into Advances
in Food and Nutrition Research, a title which better reflected his interest in the integral
relationships between food science and nutrition.
Building on this legacy of quality scholarship, Dr. Taylor brings a fresh perspective
to the serial, seeking novel approaches to research in food and nutritional science.
Contents
Hydrolytic and Transgalactosylic Activities of Commercial beta-Galactosidase (Lactase) in Food Processing: Introduction. Hydrolase Activity. Transgalactosylase Activity. Summary and Research Needs
Glass Transitions and Water–Food Structure Interactions: Introduction. Foundation of the "Food Polymer Science" Approach. Key Elements and Applications of the "Food Polymer Science" Approach. Research Needs: Outstanding Problems, Issues, and Unanswered Questions. Conclusions and Future Prospects.
Corn Wet Milling: Separation Chemistry and Technology: Corn:
Structure and Types Used. Steeping: Process and Equipment. Milling and Final Processing.
Laboratory versus Commercial Milling. Research to Improve Wet Milling. End Products.
Index
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