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| ADVANCES IN FOOD AND NUTRITION RESEARCH, 55
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To order this title, and for more information, click here
Steve Taylor, University of Nebraska, Lincoln, USA
Included in series
Advances in Food and Nutrition Research,
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.
Audience
Food scientists in academia and inudstry and professional nutritionists and dieticians.
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
| Bibliographic details |
Hardbound, 288 pages, publication date: SEP-2008
ISBN-13: 978-0-12-374120-2
ISBN-10: 0-12-374120-3
Imprint: ACADEMIC PRESS
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| Price and Ordering |
Price:
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USD 160
EUR 113.95
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Last update: 9 Nov 2009
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