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02988nam a2200481 4500 |
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ocn840645861 |
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OCoLC |
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20180501122008.0 |
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m o d |
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130424t20132013enka ob 001 0 eng d |
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|a N$T
|b eng
|e rda
|e pn
|c N$T
|d OPELS
|d YDXCP
|d OCLCQ
|d OCLCF
|d OSU
|d DEBSZ
|d OCLCQ
|d OCLCO
|d DEBBG
|d MERUC
|d GrThAP
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| 020 |
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|a 9780124115002
|q (electronic bk.)
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|a 0124115004
|q (electronic bk.)
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|a 9780124105409
|q (electronic bk.)
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|a 0124105408
|q (electronic bk.)
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|a (OCoLC)840645861
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|a QR115
|b .A38 2013eb
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|a TEC
|x 012000
|2 bisacsh
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|a 664.001579
|2 23
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| 049 |
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|a TEFA
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|a Advances in food and nutrition research.
|n Volume 69 /
|c edited by Jeyakumar Henry.
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| 264 |
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1 |
|a Amsterdam :
|b Elsevier Academic Press,
|c 2013.
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| 264 |
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4 |
|c Ã2013
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| 300 |
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|a 1 online resource (xi, 224 pages) :
|b illustrations (some color).
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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,
|x 1043-4526 ;
|v v. 69
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| 520 |
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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 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. *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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| 504 |
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|a Includes bibliographical references and index.
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| 505 |
0 |
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|a 1. Finger millet (Ragi, Eleusine coracana L.) : a review of its nutritional properties, processing, and plausible health benefits / S. Shobana [and six others] -- 2. Advances in food powder agglomeration engineering / B. Cuq [and fifteen others] -- 3. Dietary strategies to increase satiety / Candida J. Rebello [and three others] -- 4. Biotransformation of polyphenols for improved bioavailability and processing stability / Apoorva Gupta, Lalit D. Kagliwal, and Rekha S. Singhal.
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| 588 |
0 |
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|a Print version record.
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| 650 |
|
0 |
|a Food
|x Microbiology.
|
| 650 |
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0 |
|a Nutrition.
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| 650 |
|
7 |
|a TECHNOLOGY & ENGINEERING
|x Food Science.
|2 bisacsh
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| 650 |
|
7 |
|a Food
|x Microbiology.
|2 fast
|0 (OCoLC)fst00930535
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| 650 |
|
7 |
|a Nutrition.
|2 fast
|0 (OCoLC)fst01042187
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| 655 |
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4 |
|a Electronic books.
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| 700 |
1 |
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|a Henry, C. J. K.,
|e editor.
|
| 776 |
0 |
8 |
|i Print version:
|t Advances in food and nutrition research. Volume 69.
|d Oxford : Academic, 2013
|z 9780124105409
|w (OCoLC)827266709
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| 830 |
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0 |
|a Advances in food and nutrition research ;
|v v. 69.
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| 856 |
4 |
0 |
|u https://www.sciencedirect.com/science/bookseries/10434526/69
|z Full Text via HEAL-Link
|
