Advances in Food and Nutrition Research
Langue : Anglais
Directeur de Collection : Taylor Steve
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.
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
Food scientists in academia and inudstry and professional nutritionists and dieticians.
- 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
Date de parution : 10-2008
Ouvrage de 288 p.
15x22.8 cm
Épuisé
Thème d’Advances in Food and Nutrition Research :
© 2024 LAVOISIER S.A.S.
