Advances in Food and Nutrition Research
Seiten
1998
Academic Press Inc (Verlag)
978-0-12-016442-4 (ISBN)
Academic Press Inc (Verlag)
978-0-12-016442-4 (ISBN)
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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 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 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.
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.
Erscheint lt. Verlag | 9.6.1998 |
---|---|
Reihe/Serie | Advances in Food and Nutrition Research |
Mitarbeit |
Herausgeber (Serie): Steve Taylor |
Verlagsort | San Diego |
Sprache | englisch |
Maße | 152 x 229 mm |
Gewicht | 590 g |
Themenwelt | Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung |
Technik ► Lebensmitteltechnologie | |
ISBN-10 | 0-12-016442-6 / 0120164426 |
ISBN-13 | 978-0-12-016442-4 / 9780120164424 |
Zustand | Neuware |
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