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2011, 1. Aufl., Wiley series in drug discovery and development., ISBN 0470260998, xvii, 540
Understand and assess the design, delivery, and efficacy of orally administered drugs A practical guide to understanding oral bioavailability, one of the major... 
Drugs | Bioavailability | Drug development | Intestinal absorption | Pharmacology | MEDICAL
Book
2011, Woodhead publishing series in food science, technology and nutrition, ISBN 1845697588, Volume no. 222., xxiv, 432
Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range... 
Protéines dans l'alimentation humaine | Proteins in human nutrition | Dietary Proteins | Food
Book
2003, 1. Aufl., Methods and principles in medical chemistry, ISBN 9783527304387, xxiv, 579
The peroral application (swallowing) of a medicine means that the body must first resorb the active substance before it can begin to take effect. The efficacy... 
Drugs | Solubility | Bioavailability
Book
2000, Drugs and the pharmaceutical sciences, ISBN 9780824702724, Volume 106., x, 330
A practical, hands-on guide for successfully developing oral drug products, this comprehensive reference runs the gamut from theoretical stages of... 
Absorption (Physiology) | Drugs | Oral medication
Book
2008, Woodhead Publishing in food science, technology and nutrition, ISBN 1420074369, xvii, 478
Active ingredients in foods must remain fully functional for as long as necessary and be transported and discharged appropriately to have the desired... 
Additifs | Functional foods | Bioactive compounds | Food additives | Composés bioactifs | Nutraceutiques | Aliments | Industrial chemistry & manufacturing technologies | Controlled release technology
Book
2012, ISBN 9780309218238, xvi, 163
"During the past decade, tremendous growth has occurred in the use of nutrition symbols and rating systems designed to summarize key nutritional aspects and... 
Promotion de la santé | Prevention | Obesity | Nutrition | Packing | Health promotion | Méthodes | Étiquetage | Labeling | Aliments | Methods | Food
Book
2011, 1st ed., ISBN 9780123808868, xvii, 524
Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and... 
Additives | Pain | Farine | Adjuvants | Flour | Medicine, Preventive | Health aspects | Aspect sanitaire | Bread | Flour as food | Medicine: General Issues
Book
2006, Reviews in mineralogy and geochemistry, ISBN 9780939950766, Volume 64., xi, 332
Book
2010, 19th ed. / Jean A.T. Pennington, & Judith Spungen Douglass., ISBN 9780781781343, xl, 425
Book
2011, ISBN 9781578086986, iv, 124
Book
2007, 2nd ed., ISBN 1893997928, xiii, 447
Since the first edition of Deep Frying was published in 1996, there have been many changes to the U.S. Dietary Guidelines and nutritional labeling laws, and... 
Oils and fats, Edible | Industrial chemistry & manufacturing technologies
Book