by
Haghi, K.
Call Number
664
Publication Date
2011
Summary
Food Science: Research and Technology presents a broad selection of new research in food science and reflects the diversity of recent advances in the field. Chapters include a study on the use of microbial enzymes for flavor and production in food production; studies of various natural foods, including litchi (lychee), pinto beans, and chickpeas; the content and antioxidant activity of dried plants; new applications of galactosidases in food products; a study of the medicinal properties of edible mushrooms; and more.
Format:
Electronic Resources
Relevance:
1.9561
by
Action, Q. Ashton.
Call Number
664
Publication Date
2012
Format:
Electronic Resources
Relevance:
0.2132
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by
Taylor, Steve.
Call Number
664
Publication Date
2009
Summary
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 important information for food scientists and nutritionists *Peer-reviewed articles by a panel of respected scie
Format:
Electronic Resources
Relevance:
0.0953
by
Taylor, Steve.
Call Number
664.001579
Publication Date
2007
Summary
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 of food science and nutrition 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. *Series established since 1948 *Advisory Board consists of 8 respected scientists *Unique series as it combines food science and nutrition research.
Format:
Electronic Resources
Relevance:
0.0638
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