Advances in Food and Nutrition Research, Volume 55

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

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.

• 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

Food scientists in academia and inudstry and professional nutritionists and dieticians