Advances in Food and Nutrition Research, Volume 55

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Academic Press, Oct 14, 2008 - Technology & Engineering - 288 pages
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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.
  • The latest in important information for food scientists and nutritionists
  • Articles are peer-reviewed by a panel of respected scientists
  • The go-to series since 1948
 

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Contents

Adherence AntiAdherence and Oligosaccharides Preventing Pathogens from Sticking to the Host
101
Lung Disease in Flavoring and Food Production Learning from Butter Flavoring
163
Beneficial Health Properties of Psyllium and Approaches to Improve Its Functionalities
193
Starch Gelatinization
221
Index
269
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