Offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems
Colostrum. INTRODUCTION Before birth, the fetus is well protected by the maternal placenta, which delivers all essential nutrients to the fetus but blocks the transfer of most harmful substances. At birth, this protection ends abruptly and the ...
Broccoli (Brassica oleracea var. Italica) is a compact, rapidly developing floral vegetable that is usually harvested when the flowering heads are immature. The name broccoli, therefore, refers to the young shoots that develop in spring on some ...
Chinese Red Rice: Anka (Ang-kah) (C. F. Lin, 1977; Su and Wang, 1977; Sooksan and Gongsakdi, 1977; Pichyangkura, 1977) Description Anka, or red rice, is a product of fermentation of rice with various strains of Monascus purpureus Went.
