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20110420093000.0 |
| 008 |
100725s2009 na eng |
| 020 |
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|a 0123741203 (hbk.)
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| 020 |
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|a 9780123741202 (hbk.)
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| 090 |
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|a TX537
|b .A47 2009 v55
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| 245 |
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|a Advances in food and nutrition research .
|n vol. 55
|c edited by Steve L.Taylor
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| 260 |
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|a Burlington, Massachusetts :
|b Elsevier ,
|c c2009
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| 300 |
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|a viii, 276 p. :
|b ill, ;
|c 24 cm.
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
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|a 1. Ginenosides: chemistry, biosynthesis, analysis, and potential health effects -- 2. Adherence, anti-adherence, and oil oligosaccharides: preventing pathogens from sticking to the host -- 3. Lung disease in flavoring and food production: learning from butter flavoring -- 4. Beneficial health properties of psyllium and approaches to improve its functionalities -- 5. Starch gelatinization
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| 520 |
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|a Recognizes the integral relationship between the food and nutritional sciences and brings together reviews that highlight this relationship. This work includes contributions that detail scientific developments in the broad areas of food science and nutrition. It also includes information for food scientists and nutritionists.
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| 650 |
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|a Food
|x Research
|v Periodicals
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| 650 |
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|a Nutrition
|x Research
|v Periodicals
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| 700 |
1 |
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|a Taylor, Steve L. ,
|e author
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| 999 |
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|a 1000134354
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|