Advances in Food and Nutrition Research, Volume 55
Academic Press, Oct 14, 2008 - Technology & Engineering - 288 pages
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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Lung Disease in Flavoring and Food Production Learning from Butter Flavoring
Beneficial Health Properties of Psyllium and Approaches to Improve Its Functionalities
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acid activity adhesins adhesion airways obstruction allergens Allergy American ginseng amorphous amylopectin annealing anti-adhesive antibody bacterial adherence binding Biol Bull cancer Chem cholesterol Clin colonization compound crystalline crystallites detection diacetyl diet disease effect of psyllium effects of ginsenosides EHEC endotherm enzymatic enzyme EPEC epithelial cells Escherichia coli exposure extraction fiber fibronectin fimbriae flavoring Fuzzati gene ginseng roots ginseng saponins ginsenoside Rb1 ginsenosides glucose H Glc Helicobacter pylori human Immun increased Infect inhibit integrins interactions intestinal lectins lipid lung melting metabolism Microbiol microwave popcorn mucus notoginseng Notoginsenoside Nutr Occupational asthma Ofek oligosaccharides Panax ginseng Panax quinquefolium Park pathogens Pharm Pharmacol plant plasma polymer PPAR probiotics protein quinquefolium rats receptor red ginseng respiratory role Salmonella saponins shown specific spirometry squalene oxide starch gelatinization starch granules structure studies Tanaka temperature tion tissue triterpene tumor vitro vivo Wang workers