Advances in Food and Nutrition Research
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Advances in Food and Nutrition Research
This new release in the series focuses on a variety of topics, including sections on nanotechnologies that can be used to increase nutrient bioavailability, an analysis of the implications of nitrites and nitrates in foods, metabolic ...
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Advances in Food and Nutrition Research
By Steve TaylorAdvances in Food and Nutrition Research is an eclectic serial established in 1948.
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Advances in Food and Nutrition Research
By Fidel ToldraThe book provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits.
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Advances in Food and Nutrition Research
By Fidel ToldraLactose-derived nondigestible oligosaccharides and other high added-value products. In A. Illanes, C. Guerrero, C. Vera, L. Wilson, R. Conejeros, & F. Scott (Eds.), Lactose-derived prebiotics: A process perspective (pp. 87–110).
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Advances in Food and Nutrition Research
By Fidel ToldraDelaney, A., Frangoudes, K., & Ii, S. A. (2016). Society and seaweed: Understanding the past and present. In J. Fleurence & I. Levine (Eds.), Seaweed in health and disease prevention (pp. 7–40). San Diego: Academic Press.
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Advances in Food and Nutrition Research
By Fidel ToldraCurrent Medical Research and Opinion, 30, 131–141. Rizzoli, R., & Biver, E. (2017). Yogurt consumption and impact on bone health. In N. Shah (Ed.), Yogurt in health and disease prevention (pp ...
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Advances in Food and Nutrition Research
CHAPTER FOUR Fatty Acid Profile of Unconventional Oilseeds Latha Sabikhi1, M.H. Sathish Kumar Dairy Technology ... in the demand as well as the price of edible oils, leading to the search for alternative unconventional sources of oils, ...
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Advances in Food and Nutrition Research
By Steve TaylorThe latest important information for food scientists and nutritionists Peer-reviewed articles by a panel of respected scientists The go-to series since 1948
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Advances in Food and Nutrition Research
By Fidel ToldraStability of 3D printing using a mixture of pea protein and alginate: Precision and application of additive layer ... In F. C. Godoi, B. R. Bhandari, S. Prakash, & M. Zhang (Eds.), Fundamentals of 3D food printing and applications (pp.
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Advances in Food and Nutrition Research
Microstructure ofwhole milk powder and of insolubles detected by powder functional testing. Scanning, 21, 305–315. Miller, B. S. (1979). A feasibility study on use of near infrared techniques. Cereal Foods World, 24, 88–89.
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Advances in Food and Nutrition Research
Interstitial lung disease: Current concepts of pathogenesis, staging and therapy. Am. J. Med. 70, 542. ... New Concepts of the Motor Unit, Neuromuscular Disorders, Electromyographic Kinesiology” (J. E. Desmedt, ed.), pp. 241–304.
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Advances in Food and Nutrition Research
A polymer science approach to structure/property relationships in aqueous food systems: Non-equilibrium behavior of carbohydrate—water systems. In “Water Relationships in Foods” (H. Levine and L. Slade, eds.), pp. 29–101.
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Advances in Food and Nutrition Research
By Fidel ToldraThe topics covered in this book include the problematics of bacteriophages in dairy plants and methods for their monitorization and control, the obtention of antioxidant and antimicrobial compounds from sustainable sources and their ...
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Advances in Food and Nutrition Research: Cumulative Index: Volumes 1-45
By Steve TaylorThis is a cumulative index of Volumes 1-45 of the Advances in Food and Nutrition Research series, established in 1948.
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Advances in Food and Nutrition Research
The book provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits.
-
Advances in Food and Nutrition Research
The latest important information for food scientists and nutritionists Peer-reviewed articles by a panel of respected scientists The go-to series since 1948
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Advances in Food and Nutrition Research
By Fidel ToldraAdvances in Food and Nutrition Research, Volume 107 provides the latest advances on emerging bioactive compounds with putative health benefits and their controlled release and application in foods and nutraceuticals, as well as information ...