Advances in Food and Nutrition Research, Volume 56
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.
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Advances in Food and Nutrition Research, Volume 56; Volume 2009 Steve Taylor No preview available - 2009 |
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Aardt acetaldehyde activity adolescents apoptosis aroma aroma compounds associated atopy Bifidobacterium Caul ceramide ceramide synthase changes Chem chemical chemistry chronic Clin coli color concentration containers coping cytokines density detection developmental disease DunnGalvin effects environmental epithelial cells evaluation evaporator factors flavor compounds folate folate receptor folic acid Folr1 food allergy food packaging Food Sci fumonisin B1 fumonisin exposure function gender gene genetic HDPE HRQL human immune Immunol increased infection inhibition interactions intestinal Kilcast Lactobacillus LDPE levels lipid lipid rafts LM/Bc maize maple production maple sap maple syrup membrane mice microbial migration milk mycotoxins neural tube defects NTDs odor off-flavor off-odor oxidation packaging materials parents pathways peanut allergy perception Perkins PETE phenolic plastic polyethylene polymer potential probiotic processing protein reactions reduce response result risk sap flow sensory characteristics sensory impact sensory quality social sphinganine sphingolipid sphingosine storage studies styrene sugar taint threshold tion