Advances in Food and Nutrition Research

Series Editor:

  • Steve Taylor, University of Nebraska, Lincoln, NE, USA

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.
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Food scientists in academia and inudstry and professional nutritionists and dieticians.


Book information

  • Published: September 2008
  • ISBN: 978-0-12-374120-2

Table of Contents

Ginsenosides: Chemistry, Biosynthesis, Analysis, and Potential Health EffectsLars P. ChristensenAdherence, anti-adherence, and oligosaccharides: preventing pathogens from sticking to the hostKari D. Shoaf-Sweeney and Robert W. HutkinsLung Disease in Flavoring and Food Production: Learning from Butter FlavoringNancy Sahakian and Kathleen KreissBeneficial Health Properties of Psyllium and Approaches to Improve Its FunctionalitiesLiangli (Lucy) Yu, Herman Lutterodt, and Zhizong ChengStarch gelatinizationWajira S. Ratanyake and David S. Jackson