Advances in food and nutrition research. Volume 38 /

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 fi...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Kinsella, John E., 1938-, Taylor, Steven L.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: San Diego : Academic Press, �1995.
Colección:Advances in food and nutrition research
Temas:
Nutrition > Research.
Food > Research.
Nutrition > Recherche.
Aliments > Recherche.
HEALTH & FITNESS > Nutrition.
HEALTH & FITNESS > Diets.
MEDICAL > Nutrition.
MEDICAL > Nursing > Nutrition.
HEALTH & FITNESS > Food Content Guides.
Food > Research
Nutrition > Research
Electronic books.
Acceso en línea:Texto completo
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Tabla de Contenidos:
  • 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 �-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

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