Advances in Food and Nutrition Research
- 1st Edition, Volume 55 - September 2, 2008
- Latest edition
- Editor: Steve Taylor
- Language: English
Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive review… Read more
Description
Description
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.
Key features
Key features
- The latest in important information for food scientists and nutritionists
- Articles are peer-reviewed by a panel of respected scientists
- The go-to series since 1948
Readership
Readership
Food scientists in academia and inudstry and professional nutritionists and dieticians
Table of contents
Table of contents
Ginsenosides: Chemistry, Biosynthesis, Analysis, and Potential Health Effects
Lars P. Christensen
Adherence, anti-adherence, and oligosaccharides: preventing pathogens from sticking to the host
Kari D. Shoaf-Sweeney and Robert W. Hutkins
Lung Disease in Flavoring and Food Production: Learning from Butter Flavoring
Nancy Sahakian and Kathleen Kreiss
Beneficial Health Properties of Psyllium and Approaches to Improve Its Functionalities
Liangli (Lucy) Yu, Herman Lutterodt, and Zhizong Cheng
Starch gelatinization
Wajira S. Ratanyake and David S. Jackson
Lars P. Christensen
Adherence, anti-adherence, and oligosaccharides: preventing pathogens from sticking to the host
Kari D. Shoaf-Sweeney and Robert W. Hutkins
Lung Disease in Flavoring and Food Production: Learning from Butter Flavoring
Nancy Sahakian and Kathleen Kreiss
Beneficial Health Properties of Psyllium and Approaches to Improve Its Functionalities
Liangli (Lucy) Yu, Herman Lutterodt, and Zhizong Cheng
Starch gelatinization
Wajira S. Ratanyake and David S. Jackson
Product details
Product details
- Edition: 1
- Latest edition
- Volume: 55
- Published: September 2, 2008
- Language: English
About the editor
About the editor
ST
Steve Taylor
Affiliations and expertise
University of Nebraska, Lincoln, NE, USAView book on ScienceDirect
View book on ScienceDirect
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