Advances in Food and Nutrition Research

by Steve Taylor (Editor)

Overview

Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academic and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.

Key Features
* This volume includes three thematic chapters:
* The Role of Flavoring Substances in Food Allergy and Intolerance
* The Use of Amino Acid Sequence Alignments to Assess Potential Allergenicity of Proteins Used in Genetically Modified Foods
* Sequence Databases for Assessing the Potential Allergeniticity of Proteins Used in Transgenic Foods

Product Details

ISBN-13:	9780080567877
Publisher:	Elsevier Science
Publication date:	06/09/1998
Series:	ISSN , #42
Sold by:	Barnes & Noble
Format:	eBook
Pages:	278
File size:	11 MB
Note:	This product may take a few minutes to download.

About the Author

Taylor, Steve L. (Univ of Nebraska-Lincoln)

Table of Contents

S.L. Taylor and E.S. Dormedy, The Role of Flavoring Substances in Food Allergy and Intolerance. S.M. Gendel, The Use of Amino Acid Sequence Alignments to Assess Potential Allergenicity of Proteins Used in Genetically Modified Foods. S.M. Gendel, Sequence Databases for Assessing the Potential Allergenicity of Proteins Used in Transgenic Foods. D. Sheehan, S.M. O'Sullivan, and K.B. Carey, Design of Emulsification Peptides. R. Chandrasekaran, X-Ray Diffraction of Food Polysaccharides. M. Naim, B.J. Striem, and M. Tal, Cellular Signal Transduction of Sweetener-Induced Taste. S.L. Cuppett and C.A. Hall, Antioxidant Activity of the Labiatae. Subject Index.

What People are Saying About This

From the Publisher

A well-respected series containing articles on emerging research in food science and nutrition.

Editorial Reviews

Praise for the Series
@qu"Recommended to all biochemists, chemists, food scientists, nutritionists, and other seriously interested in analysis."
—FOOD TECHNOLOGY

"This series will undoubtedly remain a major reference for some years to come."
—FOOD AND DRUG RESEARCH

From the Publisher