Advances in Food and Nutrition Research, Volume 55
1st Edition
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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
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
- 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
Food scientists in academia and inudstry and professional nutritionists and dieticians
Details
- No. of pages:
- 288
- Language:
- English
- Copyright:
- © Academic Press 2008
- Published:
- 2nd September 2008
- Imprint:
- Academic Press
- Hardcover ISBN:
- 9780123741202
- eBook ISBN:
- 9780080920795
Ratings and Reviews
About the Serial Editor
Steve Taylor
Affiliations and Expertise
University of Nebraska, Lincoln, NE, USA
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