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Elsevier

Advances in Food and Nutrition Research

  • 1 Edición, Volumen 55 - 14 de octubre de 2008
  • Última edición
  • Editor: Steve Taylor
  • Idioma: Inglés

Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive review… Leer más

Descripción

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.

Puntos claves

  • 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

De interès para

Food scientists in academia and inudstry and professional nutritionists and dieticians

Índice

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

Detalles del producto

  • Edición: 1
  • Última edición
  • Volumen: 55
  • Publicado: 14 de octubre de 2008
  • Idioma: Inglés

Sobre el editor

ST

Steve Taylor

Afiliaciones y experiencia
University of Nebraska, Lincoln, NE, USA

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