Advances in food and nutrition research . vol. 55
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 sc...
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| Format: | Book |
| Language: | English |
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Burlington, Massachusetts :
Elsevier ,
c2009
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Table of Contents:
- 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