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Advances in Food and Nutrition Research Steve Taylor (University of Nebraska, Lincoln, NE, USA)

Advances in Food and Nutrition Research By Steve Taylor (University of Nebraska, Lincoln, NE, USA)

Advances in Food and Nutrition Research by Steve Taylor (University of Nebraska, Lincoln, NE, USA)

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Summary

Recognizes the integral relationship between the food and nutritional sciences and brings together comprehensive reviews that highlight this relationship. This book detail the scientific developments in the areas encompassed by the fields of food science and nutrition. It is useful for food scientists in academic and industry, and nutritionists.

Advances in Food and Nutrition Research Summary

Advances in Food and Nutrition Research: Volume 42 by Steve Taylor (University of Nebraska, Lincoln, NE, USA)

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.

Advances in Food and Nutrition Research Reviews

Praise for the Series Recommended to all biochemists, chemists, food scientists, nutritionists, and others seriously interested in analysis. --FOOD TECHNOLOGY This series will undoubtedly remain a major reference for some years to come. --FOOD AND DRUG RESEARCH

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.

Additional information

NPB9780120164424
9780120164424
0120164426
Advances in Food and Nutrition Research: Volume 42 by Steve Taylor (University of Nebraska, Lincoln, NE, USA)
Steve Taylor (University of Nebraska, Lincoln, NE, USA)
New
Hardback
Elsevier Science Publishing Co Inc
1998-06-09
278
N/A
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
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Customer Reviews - Advances in Food and Nutrition Research