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Advances in food and nutrit...
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 encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academic and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.Key Features* This volume
Monografía
monografia Rebiun24446938 https://catalogo.rebiun.org/rebiun/record/Rebiun24446938 m o d | cr -n--------- 890405s1995 caua o 000 0 eng d 1-281-70993-X 9786611709938 0-08-056787-8 UPVA 997187292503706 CBUC 991013418771606708 CBUC 991010863716006709 MiAaPQ MiAaPQ MiAaPQ eng 613.2 664 664/.005 Advances in food and nutrition research. Volume 38 electronic resource] edited by John E. Kinsella, Steve L. Taylor San Diego Academic Press 1995 San Diego San Diego Academic Press 1 online resource (319 p.) 1 online resource (319 p.) Text txt computer c online resource cr Advances in food and nutrition research Description based upon print version of record Front Cover; Advances in Food and Nutrition Research, Volume 38; Copyright Page; Contents; Contributors to Volume 38; Preface; Chapter 1. Hydrolytic and Transgalactosylic Activities of Commercial ß-Galactosidase (Lactase) in Food Processing; I. Introduction; II. Hydrolase Activity; III. Transgalactosylase Activity; IV. Summary and Research Needs; References; Chapter 2. Glass Transitions and Water-Food Structure Interactions; I. Introduction; II. Foundation of the ""Food Polymer Science"" Approach; III. Key Elements and Applications of the ""Food Polymer Science"" Approach IV. Research Needs: Outstanding Problems, Issues, and Unanswered QuestionsV. Conclusions and Future Prospects; References; Chapter 3. Corn Wet Milling: Separation Chemistry and Technology; I. Introduction; II. Corn: Structure and Types Used; III. Steeping: Process and Equipment; IV. Milling and Final Processing; V. Laboratory versus Commercial Milling; VI. Research to Improve Wet Milling; VII. End Products; VIII. Summary; References; Index 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 encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academic and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.Key Features* This volume English Nutrition Food- Research Electronic books Taylor, Steven L. Kinsella, John E. 1938-) Advances in food and nutrition research (CKB)954927715364 (DLC)2011233087 (OCoLC)60644000 2213-6797 0-12-016442-6