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.
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
Food scientists in academia and inudstry and professional nutritionists and dieticians.
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- © Academic Press 2008
- 2nd September 2008
- Academic Press
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University of Nebraska, Lincoln, NE, USA