Advances in Food and Nutrition Research 55

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. Read more... Content: Advances in Food And Nutrition Research; Copyright Page; Contents; Contributors; Chapter 1: Ginsenosides: Chemistry, Biosynthesis, Analysis, and Potential Health Effects; Chapter 2: Adherence, Anti-Adherence, and Oligosaccharides: Preventing Pathogens from Sticking to the Host; Chapter 3: Lung Disease in Flavoring and Food Production: Learning from Butter Flavoring; Chapter 4: Beneficial Health Properties of Psyllium and Approaches to Improve Its Functionalities; Chapter 5: Starch Gelatinization; Index. Abstract: 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