Published monthly by the Institute of Food Technologists, this issue's cover story reviews recent food science, nutrition and metabolic research and translates it into food and ingredient combinations that could possibly lead to a reduction in consumers'
Published monthly by the Institute of Food Technologists, this issue's cover story reviews recent food science, nutrition and metabolic research and translates it into food and ingredient combinations that could possibly lead to a reduction in consumers'
在食品工艺协会每月发布的杂志上，这个观点综合了最近食品科学、营养学和代谢方面的研究，并将之转化成新的食品和配料，使消费者不但吃了后会有饱的感觉还同时减少他们对卡路里的摄入和吸收。