Advances in Food and Nutrition Research: Volume 70
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Advances in Food and Nutrition Research: Volume 70

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Description

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.
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Product details

  • Hardback | 288 pages
  • 158 x 230 x 20mm | 557.92g
  • Academic Press Inc
  • San Diego, United States
  • English
  • 59th edition
  • 0123741203
  • 9780123741202

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
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