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| ADVANCES IN FOOD AND NUTRITION RESEARCH, 42
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Steve Taylor, University of Nebraska, Lincoln, USA
Included in series
Advances in Food & 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 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.
Audience
Academic and industrial food scientists, food technologists, food engineers, food chemists, food processors and manufacturers.
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.
| Bibliographic details |
Hardbound, 278 pages, publication date: MAY-1998
ISBN-13: 978-0-12-016442-4
ISBN-10: 0-12-016442-6
Imprint: ACADEMIC PRESS
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| Price and Ordering |
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USD 160
GBP 80
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Last update: 26 Sep 2008
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