Advances in food and nutrition research. v. 55 / edited by Steve L. Taylor. — San Diego, Calif. : Academic Press, 2009. – (61.115/A244f/v.55)

Contents

    CONTENTS
    
    1. Ginsenosides: Chemistry， Biosynthesis， Analysis， and Potential Health Effects
    I. Introduction
    II. Chemistry
    III. Biosynthesis
    IV. Analysis
    V. Potential Health Effects of Ginsenosides
    VI. Conclusion
    References
    2. Adherence， Anti-Adherence， and Oligosaccharides: Preventing Pathogens from Sticking to the Host
    I. Introduction
    II. Route of Infection
    III. Adherence Basics
    IV. Specific Pathogen-Host Interactions
    V. Intestinal Target Tissues
    VI. Bacterial Adhesins
    VII. Common Bacterial Adherence Mechanisms
    VIII. Anti-Adhesives
    IX. Conclusions and Future Prospects
    References
    3. Lung Disease in Flavoring and Food Production: Learning from Butter Flavoring
    I. Introduction
    II. Respiratory Tract Anatomy and Defense Mechanisms
    III. Medical Tests Used to Diagnose Lung Disease
    IV. Types of Occupational Respiratory Disease
    V. Flavoring-Related BO
    VI. Recognition of Emerging Occupational Respiratory Disease in the Food Industry
    VII. Prevention of Known Occupational Respiratory Diseases in the Food Industry
    References
    4. Beneficial Health Properties of Psyllium and Approaches to Improve Its Functionalities
    I. Introduction
    II. Beneficial Health Effects of Psyllium
    III. Approaches to Improve the Functionality， Safety and Biological Activity of Psyllium
    References
    5. Starch Gelatinization
    I. Introduction
    II. Starch: Importance and Sources
    III. Starch Structure and Crystallinity
    IV. Starch Gelatinization Theories and Models
    V. Starch Annealing and Its Relationship to Gelatinization
    VI. Glass Transition and Gelatinization
    VII. Contradicting Theories: What Is Gelatinization?
    References