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| ADVANCES IN FOOD AND NUTRITION RESEARCH, 53
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To order this title, and for more information, click here
Edited By
Steve Taylor, University of Nebraska, Lincoln, USA
Included in series
Advances in Food and Nutrition Research,
Description
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 of food science and nutrition are intended to ensure that food scientists in academia and industry as well as professional nutritionists
and dieticians are kept informed concerning emerging research and developments in these important disciplines.
Audience
Food scientists in academia and industry and professional nutritionists and dieticians
Contents
1. Influence of Processing on Functionality of Milk and Dairy Proteins - Mary Ann Augustin and Punsandani Udabage; 2. Central Nervous
System Tissue in Meat Products: An Evaluation of Risk, Prevention Strategies, and Testing Procedures - M.B. Bowling, K.E. Belk, K. K.
Nightingale, L.D. Goodridge, J.A. Scanga, J.N. Sofos, J.D. Tatum, and G.C. Smith; 3. Functional Genomics of Wine Yeast Saccharomyces
cerevisiae - Linda F. Bisson, Jonathan E. Karpel, Vidhya Ramakrishnan, Lucy Joseph; 4. Monascus Rice Products - Tseng-Hsing Wang and
Tzann-Feng Lin; 5. Designer Milk - Latha Sabikhi; 6. The Sweet Taste Receptor: A Single Receptor with Multiple Sites and Modes of Interaction
- Pierandrea Temussi.
| Bibliographic details |
Hardbound, 258 pages, publication date: OCT-2007
ISBN-13: 978-0-12-373729-8
ISBN-10: 0-12-373729-X
Imprint: ACADEMIC PRESS
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Last update: 9 Nov 2009
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