Food science and technology : new research /
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| Imprint: | New York : Nova Science Publishers, c2008. |
|---|---|
| Description: | xiii, 482 p. : ill. (some col.) ; 26 cm. |
| Language: | English |
| Subject: | |
| Format: | Print Book |
| URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/8359180 |
Table of Contents:
- Preface
- Chapter 1. LC-MS Profiling and Quantification of Food Phenolic Components Using a Standard Analytical Approach for All Plants
- Chapter 2. Nutritional and Antinutritional Composition of Legumes and Factors Affecting it
- Chapter 3. Low-cost Adsorbents from Agri-food Wastes
- Chapter 4. Molecular Traceability in the Post-genomic Era: An Application of Technology to Food Science
- Chapter 5. Psychophysical and Electrophysiological Responses to Odor in Food Science
- Chapter 6. Food Bioactive Peptides: Recent Trends in Research, Production, Functionality, and Applications
- Chapter 7. Recent Trends in the Probiotic and Prebiotic Functional Food Product Development
- Chapter 8. Diffusive and Chemical Exchange Model: Practical Hits to Investigate Water Dynamics in Foods
- Chapter 9. Effect of Some Reactional Parameters in an Enzyme Assisted Process for Hydrolysing whey Proteins
- Chapter 10. Techno-functional Properties from Hydrolyzed Wheat Gluten Fractions
- Chapter 11. Fortification of Mexican Bread with Sources News of Proteins and Soluble Fiber
- Chapter 12. An Overview and Prospect on Banana Processing Technologies in China
- Chapter 13. Organic Fresh Vegetables: Green Technologies
- Chapter 14. The Use of Fish Powders and Gruel as Growth Substrate for the Production of Alkaline Serine Proteases by Bacillus Licheniformis NH1
- Chapter 15. Coffee Oil, Cafestol, and Kahweol:Extraction Using Supercritical Carbon Dioxide
- Index
