Advances in Food and Nutrition ResearchSteve Taylor 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 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.
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Agarwal anionic anionic membranes antioxidant aVect bile acids bone breast cancer cancer risk carotenoids cationic chemical cholesterol absorption Clin coeYcient compared concentration cultivars decreased density dietary disease diVerent diVusion electron enterolactone evaluation eVect eVect of lycopene extracted eYciency fatty acids fermentation fiber Fidaleo and Moresi Flax flaxseed diet flaxseed gum flaxseed oil Food Chem fraction ground flaxseed human increased inhibition intake intestinal ions juice lignan linolenic acid lipid lower lycopene lycopene levels Mazza metabolism micelles microscopy microstructure mucilage Nutr observed omega-3 Oomah osteoclasts overall oxidative stress parameters phospholipids plant sterols plasma properties prostate cancer protein rats reduced reported role of lycopene sample saponins seed sensory serum lycopene significantly sodium soluble solution soy protein stability stack stearic stearic acid structure technique Thompson tion tissue tomato transport tumor vitamin vitro whey X-ray
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Page 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.