Advances in Food and Nutrition 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. Read more... Abstract: Advances in Food and Nutrition 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
Author(s): Steven L Taylor
Series: Advances in Food and Nutrition Research 47
Publisher: Academic Press
Year: 2003
Language: English
Pages: 1-347
City: [S.l.]
Content:
Contents
Pages v-vi
Contributors
Page vii
Milk protein modification to improve functional and biological properties Review Article
Pages 1-71
Jean-Marc Chobert
The nutritional significance, metabolism and toxicology of selenomethionine Review Article
Pages 73-112
Gerhard Norbert Schrauzer
echinacea as a functional food ingredient Review Article
Pages 113-173
Clifford Hall III
Bioactive peptides and proteins Review Article
Pages 175-276
Anne Pihlanto, Hannu Korhonen
Plant products with hypocholesterolemic potentials Review Article
Pages 277-338
Pulok K Mukherjee
Index
Pages 339-347
