Advances in Food and Nutrition Research

Other | October 1, 2008

byTaylor, Steve, Steve Taylor

not yet rated|write a review
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

Pricing and Purchase Info

$197.09 online
$255.91 list price (save 22%)
In stock online
Ships free on orders over $25

From the Publisher

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 thos...

Format:OtherDimensions:288 pages, 1 × 1 × 1 inPublished:October 1, 2008Publisher:Academic PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0080920799

ISBN - 13:9780080920795

Customer Reviews of Advances in Food and Nutrition Research

Reviews

Extra Content

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