Advances in Food and Nutrition Research (eBook)

Front Cover 1
Advances in Food and Nutrition Research, Volume 42 4
Copyright Page 5
Contents 6
Contributors to Volume 42 10
Chapter 1. The Role of Flavoring Substances in Food Allergy and Intolerance 12
I. Introduction 12
II. Food Allergies and Intolerance 13
III. Types and Uses of Flavoring Substances in Foods 24
IV. Review of Reported Allergic Reactions to Food Flavoring Substances 32
V. Appropriate Diagnostic Tests for Investigation of Sensitivity to Food Flavoring Substances 42
VI. Conclusions 47
References 48
Chapter 2. The Use of Amino Acid Sequence Alignments to Assess Potential Allergenicity of Proteins Used in Genetically Modified Foods 56
I. Introduction 56
II. Methods 58
III. Results 61
IV. Discussion 70
References 72
Chapter 3. Sequence Databases For Assessing the Potential Allergenicity of Proteins Used in Transgenic Foods 74
I. Introduction 74
II. Methods 76
III. Results 78
IV. Discussion 101
References 103
Chapter 4. Design of Emulsification Peptides 104
I. Introduction 104
II. Secondary Structure of Peptides 106
III. Modeling of Peptide Structures 110
IV. Synthesis of Designed Peptides 123
V. Testing of Peptide Emulsification Properties 126
VI. Future Directions 130
References 133
Chapter 5. X-Ray Diffraction of Food Polysaccharides 142
I. Introduction 142
II. Basic Principles of Solving Three-Dimensional Structures 144
III. Molecular Shapes and Interactions 157
IV. Mixed Polysaccharides 211
V. Morphology to Macroscopic Properties 213
VI. Summary 215
References 215
Chapter 6. Cellular Signal Transduction of Sweetener-Induced Taste 222
I. Introduction 222
II. Recognition Stage At the Taste-Receptor Cell 225
III. Components of the Downstream Transduction Pathway 230
IV. Involvement of Gustducin/Transducin in Sweet-Taste Transduction 238
V. Amiloride-Sensitive Sweet-Taste Transduction 240
VI. The Hypothesis of Receptor-Independent Activation of Sweet Taste By Amphipathic Nonsugar Sweeteners 241
VII. Summary and Research Needs 244
References 247
Chapter 7. Antioxidant Activity of the Labiatae 256
I. Introduction 256
II. Evolution of Labiatae as Antioxidant Sources 258
III. Plant Tissue Studies 258
IV. Labiatae Essential Oils as Antioxidants 260
V. Rosemary Extracts 262
VI. Isolation and Identification of Rosemary Compounds 265
VII. Compound Activities 267
VIII. Rosemary Synergism(s) and Heat Stabilities 269
IX. Health Implications 274
References 278
Index 284