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 academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.

Key Features

@introbul:Key Features @bul:* 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

Readership

Academic and industrial food scientists, food technologists, food engineers, food chemists, and food processors and manufacturers.

Details

No. of pages:
350
Language:
English
Copyright:
© 2001
Published:
Imprint:
Academic Press
Print ISBN:
9780120164431
Electronic ISBN:
9780080953076

About the editor

Steve Taylor

Affiliations and Expertise

University of Nebraska, Lincoln, NE, USA

Reviews

@from:PRAISE FOR THE SERIES @qu:"Recommended to all biochemists, chemists, food scientists, nutritionists, and others seriously interested in analysis." @source:--FOOD TECHNOLOGY @qu:"This series will undoubtedly remain a major reference for some years to come." @source:--FOOD AND DRUG RESEARCH