ACS Symposium Series
eBook - PDF

ACS Symposium Series

  1. English
  2. PDF
  3. Available on iOS & Android
eBook - PDF

ACS Symposium Series

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Yes, you can access ACS Symposium Series by Masuko Kobori,Hiroshi Nabetani,Wallace Yokoyama,LinShu Liu,Shuzo Hashimoto,Masayuki Shibata,Nanae Fujii,Motonaka Kuroda,Miwa Yamaguchi,Nobuo Nishi,Hideto Takase,Wally Yokoyama,James Pan,Hyunsook Kim,Hiroshi Nabetani,Ken'ichi Ohtsubo,Sumiko Nakamura,Masuko Kobori,Risa Araki,Koichi Hashimoto,Yukiharu , Masuko Kobori, Hiroshi Nabetani, Wallace Yokoyama, LinShu Liu, Masuko Kobori,Hiroshi Nabetani,Wallace Yokoyama,LinShu Liu in PDF and/or ePUB format, as well as other popular books in Physical Sciences & Chemistry. We have over one million books available in our catalogue for you to explore.

Information

Publisher
American Chemical Society
Year
2022
Print ISBN
9780841297388
eBook ISBN
9780841297388
Topic
Physical Sciences
Subtopic
Chemistry
Index
Chemistry

Table of contents

  1. Washoku, Japanese Food
  2. ACS Symposium Series1430
  3. Foreword
  4. Preface
  5. Japanese Food and Soy Processing Technology
  6. Soup Consumption Inversely Correlates with the Risk of Obesity: A Systematic Review
  7. Characteristics of WASHOKU: Japanese Traditional Dietary Culture, Compared with Sustainable Healthy Diets Based on Nutrition-Sensitive Agriculture and Food Systems
  8. The SMART Washoku Concept - Based on Japanese Diet and Implemented to Prevent Visceral Fat Accumulation
  9. Culinary History and Health Benefits of Brasenia Schreberi Leaf and Hydrocolloids
  10. Characteristics of Japanese Food and Its Culture
  11. Rice, the Symbolic Food of Japan
  12. Health Functions of Fermented Soybean Product Natto: Poly-Gamma-Glutamic Acid Reduces the Postprandial Blood Glucose Levels
  13. Digestive Property of Plant-Based Japanese Foods
  14. Editors’ Biographies
  15. Indexes
  16. Author Index
  17. Subject Index
  18. Preface
  19. Japanese Food and Soy Processing Technology
  20. Soup Consumption Inversely Correlates with the Risk of Obesity: A Systematic Review
  21. Characteristics of WASHOKU: Japanese Traditional Dietary Culture, Compared with Sustainable Healthy Diets Based on Nutrition-Sensitive Agriculture and Food Systems
  22. The SMART Washoku Concept - Based on Japanese Diet and Implemented to Prevent Visceral Fat Accumulation
  23. Culinary History and Health Benefits of Brasenia Schreberi Leaf and Hydrocolloids
  24. Characteristics of Japanese Food and Its Culture
  25. Rice, the Symbolic Food of Japan
  26. Health Functions of Fermented Soybean Product Natto: Poly-Gamma-Glutamic Acid Reduces the Postprandial Blood Glucose Levels
  27. Digestive Property of Plant-Based Japanese Foods
  28. Editors’ Biographies
  29. Indexes
  30. Author Index
  31. Subject Index