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04113cam a2200529Ka 4500 |
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ocn747426831 |
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OCoLC |
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20180501121943.0 |
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m o d |
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|a 905461575
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|a 9780080465333
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|a TEFA
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|a Advances in food and nutrition research.
|n Vol. 51 /
|c edited by Steve L. Taylor.
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| 250 |
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|a 1st ed.
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| 264 |
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|a Amsterdam ;
|a Boston :
|b Elsevier,
|c 2006.
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| 300 |
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|a 1 online resource (viii, 369 pages) :
|b illustrations.
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 490 |
1 |
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|a Advances in Food and Nutrition Research ;
|v v. 51
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| 504 |
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|a Includes bibliographical references and index.
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|a Print version record.
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|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 the scientific developments in the broad areas of food science and nutrition are intended to ensure that food scientists in academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines. *Series established since 1948 *Advisory Board consists of 8 respected scientists *Unique series as it combines food science and nutrition research.
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|a Cover Page; Title Page; Copyright Page; Contents; Contributors to Volume 51; Chapter 1: Flaxseed; I. Introduction; II. Flaxseed Components; III. Health Benefits; IV. Flaxseed Quality and End Use Functionality; V. Conclusion; References; Chapter 2: Lycopene; I. Introduction; II. Oxidative Stress and Chronic Diseases; III. Chemistry and Dietary Sources of Lycopene; IV. Analytical Methods of Measuring Lycopene in Food and Other Biological Materials; V. Stability and Antioxidant Properties of Lycopene and Its Isomers; VI. Bioavailability, Tissue Distribution, Metabolism, and Safety of Lycopene.
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|a VII. Mechanisms of Action of LycopeneVIII. Lycopene and Human Diseases; IX. Dietary Intake Levels of Lycopene; X. Conclusions; References; Chapter 3: Food Components that Reduce Cholesterol Absorption; I. Introduction; II. Mechanisms of Cholesterol Absorption; III. Food Components That Reduce Cholesterol Absorption; IV. Conclusions; References; Chapter 4: Imaging Techniques for the Study of Food Microstructure: A Review; I. Introduction; II. Image Acquisition Techniques; III. Data Processing; IV. Summary; References; Chapter 5: Electrodialysis Applications in The Food Industry.
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| 505 |
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|a I. IntroductionII. ED Principles; III. ED Applications; IV. Mathematical Modeling of an ED Device; V. Present Problems and Future Perspectives; References; Index.
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| 650 |
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|a Nutrition
|x Research
|v Periodicals.
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| 650 |
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|a Food
|x Research
|v Periodicals.
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| 650 |
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7 |
|a TECHNOLOGY & ENGINEERING
|x Food Science.
|2 bisacsh
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| 650 |
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|a Food
|x Research.
|2 fast
|0 (OCoLC)fst00930596
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| 650 |
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7 |
|a Nutrition
|x Research.
|2 fast
|0 (OCoLC)fst01042241
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| 655 |
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4 |
|a Electronic books.
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| 655 |
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7 |
|a Periodicals.
|2 fast
|0 (OCoLC)fst01411641
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| 700 |
1 |
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|a Taylor, Steven L.
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| 776 |
0 |
8 |
|i Print version:
|t Advances in food and nutrition research. Vol. 51.
|b 1st ed.
|d Amsterdam ; Boston : Elsevier, 2006
|z 0120164515
|w (OCoLC)171103016
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| 830 |
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0 |
|a Advances in food and nutrition research ;
|v v. 51.
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| 856 |
4 |
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|u https://www.sciencedirect.com/science/bookseries/10434526/51
|z Full Text via HEAL-Link
|
