PDF/Textbook Interactions Of Starch Hydrolysis Products With Oral Bacteria Full Download

The Micro-organisms of the Human Mouth

Author: Willoughby Dayton Miller
Publisher:
ISBN:
Category : Mouth
Languages : en
Pages : 406

Book Description

Microbial Metabolism In The Digestive Tract

Author: M. J. Hill
Publisher: CRC Press
ISBN: 135108299X
Category : Science
Languages : en
Pages : 261

Book Description
In this book an attempt has been made to give an update on the flora of the human digestive tract and its role in disease. This is a subject that has implications in many disciplines and therefore is aimed at not only microbiologists, but also clinicians, dentists, medical researchers, biochemists, and toxicologists who have a background knowledge of bacteriology but are not necessarily directly involved in research into the metabolic actions of gut bacteria.

Dental Caries

Author: Ole Fejerskov
Publisher: John Wiley & Sons
ISBN: 1444309285
Category : Medical
Languages : en
Pages : 641

Book Description
The second edition of Dental Caries: the Disease and its Clinical Management builds on the success of the prestigious first edition to present an unrivaled resource on cariology. The clinical thrust of the first edition is widened and strengthened to include coverage of the disease in all its variety, from eruption of the first primary tooth to the prevalent forms of the disease in older patients. The centrality of caries control and management to the dental health of all populations is further emphasized, as the book goes beyond the successful treatment of carious lesions to demonstrate the long-term consequences of the non-operative and therapeutic techniques employed.

Index Medicus

Author:
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 2036

Book Description
Vols. for 1963- include as pt. 2 of the Jan. issue: Medical subject headings.

American Doctoral Dissertations

Author:
Publisher:
ISBN:
Category : Dissertation abstracts
Languages : en
Pages : 532

Book Description

Starch in Food

Author: Lars Nilsson
Publisher: Elsevier
ISBN: 0323961037
Category : Technology & Engineering
Languages : en
Pages : 574

Book Description
Starch in Food: Structure, Function and Applications, Third Edition is now fully updated with eleven new chapters covering "hot" areas for starch applications, such as starch-based pickering emulsifiers, starch for structuring gluten-free bread products, and starch microspheres for encapsulation of probiotic bacteria. Sections illustrate how plant starch can be analyzed and modified, including chapters on analysis of starch molecular structure, molar mass and size, the relationship between structure and digestion of starch, sources of starch, including new chapters on cereal, root and tuber and pulse starches, and starch applications, with a new chapter on utilizing starches in product development, in baked products and in gluten-free bread. Starch selection is one of the most complex areas for a product developer, yet starch is key to solving formulation challenges when developing products to meet many of the emerging consumer trends. This book aids the end user on acquiring knowledge on fundamental starch aspects, such as granular and molecular structure and properties, analysis, biosynthesis and general functionality of starch in foods. - Thoroughly revised edition bringing updated and new chapters covering the fundamentals of starch applications - Explores starch aspects such as granular and molecular structure and properties, analysis, biosynthesis, and general functionality of starch in foods - Offers insight into how starch-related formulation challenges can be addressed

Oral Processing and Consumer Perception

Author: Bettina Wolf
Publisher: Royal Society of Chemistry
ISBN: 1788017153
Category : Medical
Languages : en
Pages : 361

Book Description
This is the first book for some years that provides a comprehensive overview of food oral processing including the biomechanics of swallowing, the biophysics of mouthfeel and texture as well as the biochemistry of flavours and how food microstructures can be manipulated.