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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Bibliographic Details
Call Number:Libro Electrónico
Other Authors: Kinsella, John E., 1938-, Taylor, Steven L.
Format: Electronic eBook
Language:Inglés
Published: San Diego : Academic Press, �1995.
Series:Advances in food and nutrition research
Subjects:
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.
Online Access:Texto completo
Texto completo
Table of Contents:
  • 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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