Advances in Food and Nutrition Research, Nide 49
Advances in Food and Nutrition Research is an eclectic serial established in 1948. The serial 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 fields of food science and nutrition and 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.
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Properties Analysis Degradation
Chemistry Production Applications and Health Effects
Chapter 4 A Review of the Application of Sourdough Technology to Wheat Breads
Chapter 5 Detection of Insect Infestation in Stored Foods
acidification acoustic activity agglomerates Agric amino analysis anthocyanins application astaxanthin attrition Barbosa-Ca´novas beetle bread bulk density carotenoids castaneum cell Cereal Chem chemical chitin chitin and chitosan chitinase chitosan chlorophyll chromatography cohesive color compaction compression consumer deacetylation deformation degradation detection of insect diet dietary dominica dough effect Entomol enzymes Ephestia EVect extraction flowability Food Chem food commodities Food Guide Pyramid food powders Food Sci forces fruits gluten granarius Hagstrum HPLC increased insect insect fragments insect infestation kernels lactic acid bacteria larvae liquid material mechanisms method mixture moisture molecules moth NIRS Nutr nutrient Nutrition nuts oligomers oryzae particle Peleg pheromones pigments plant pressure properties protein reduced Rhyzopertha dominica samples Schoefs Sitophilus soluble sourdough sourdough fermentation species storage Stored Prod Stored Product Stored-product Protection stress structure technique Technol tion Tribolium uric acid vegetables wheat wheat flour Whole grains
Sivu ii - Bruce Chassy University of Illinois, USA Patrick Fox University College Cork, Republic of Ireland Dennis Gordon North Dakota State University, USA Robert Hutkins University of Nebraska, USA Ronald S.Jackson Quebec, Canada Daryl B.
Sivu 3 - For the great majority of people in good health the ordinary food materials — meats, fish, eggs, milk, butter, cheese, sugar, flour, meal, potatoes, and vegetables — make a fitting diet, and the main question is to use them in the kinds and proportions fitted to the actual needs of the body.
Sivu 3 - ... with object lessons on the food-purchasing power of money. DANGER OF A ONE-SIDED DIET. Unless care is exercised in selecting food a diet may result which is one-sided or badly balanced — that is, one in which either protein or fuel ingredients are provided in excess. If a person consumes large amounts of meat and little vegetable food, the diet will be too rich in protein and may be harmful. On the other hand, if pastry, butter, and such foods are eaten in preference to a more varied diet,...