Advances in food and nutrition research Volume 56 /

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 nutri...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Taylor, Steve L.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Amsterdam ; Boston : Academic Press, �2009.
Edición:1st ed.
Colección:Advances in food research, v. 56
Temas:
Nutrition > Research > Periodicals.
Food > Research > Periodicals.
Nutrition > Recherche > P�eriodiques.
Aliments > Recherche > P�eriodiques.
Food > Research
Nutrition > Research
Periodical
periodicals.
Periodicals
Periodicals.
P�eriodiques.
Acceso en línea:Texto completo

MARC

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245 0 0 |a Advances in food and nutrition research  |n Volume 56 /  |c edited by Steve L. Taylor. 
250 |a 1st ed. 
260 |a Amsterdam ;  |a Boston :  |b Academic Press,  |c �2009. 
300 |a 1 online resource (vii, 186 pages) :  |b illustrations. 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 0 |a Advances in food research,  |x 0065-2628 ;  |v v. 56 
504 |a Includes bibliographical references and index. 
520 |a 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. 
588 0 |a Print version record. 
505 0 |a Front Cover; Advances in Food and Nutrition Research; Copyright Page; Contents; Contributors; Chapter 1: Understanding the Mechanisms by Which Probiotics Inhibit Gastrointestinal Pathogens; I. Introduction; Acknowledgment; References; Chapter 2: Sensory Impacts of Food-Packaging Interactions; I. Introduction; VI. Taints; References; Chapter 3: Developmental Trajectories in Food Allergy: A Review; I. Background; VIII. The Impact of Sex and Gender in Food Allergy; Chapter 4: Maple Syrup-Production, Composition, Chemistry, and Sensory Characteristics; I. Introduction; VII. Sap Chemistry 
546 |a English. 
650 0 |a Nutrition  |x Research  |v Periodicals. 
650 0 |a Food  |x Research  |v Periodicals. 
650 6 |a Nutrition  |0 (CaQQLa)201-0017200  |x Recherche  |0 (CaQQLa)201-0017200  |v P�eriodiques.  |0 (CaQQLa)201-0378307 
650 6 |a Aliments  |0 (CaQQLa)201-0001966  |x Recherche  |0 (CaQQLa)201-0001966  |v P�eriodiques.  |0 (CaQQLa)201-0378307 
650 7 |a Food  |x Research  |2 fast  |0 (OCoLC)fst00930596 
650 7 |a Nutrition  |x Research  |2 fast  |0 (OCoLC)fst01042241 
655 2 |a Periodical  |0 (DNLM)D020492 
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700 1 |a Taylor, Steve L. 
856 4 0 |u https://sciencedirect.uam.elogim.com/science/book/9780123744395  |z Texto completo 

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