Advances in Food and Nutrition Research

by Steve Taylor

Overview

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 the scientific developments in the broad areas encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.

Product Details

ISBN-13:	9780124165557
Publisher:	Elsevier Science
Publication date:	06/05/2013
Series:	Advances in Food and Nutrition Research , #70
Pages:	248
Product dimensions:	6.20(w) x 9.10(h) x 0.70(d)

About the Author

Taylor, Steve L. (Univ of Nebraska-Lincoln)

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

What People are Saying About This

From the Publisher

The latest research and cutting-edge information for food scientists and nutritionists

Editorial Reviews

"Recommended to all biochemists, food scientists, nutritionists, and others seriously interested in analysis." —FOOD TECHNOLOGY

From the Publisher