Advances in Food and Nutrition Research, Volume 38
Academic Press, Oct 20, 1995 - Technology & Engineering - 307 pages
The appearance of Volume 38 marks a transition for Advances in Food and Nutrition Research as Steve L. Taylor assumes editorial responsibility for the series. Under John Kinsella's guiding hand, Advances in Food Research strengthened its reputation as the leading publication for comprehensive reviews on important topics in food science, evolving into Advances in Food and Nutrition Research, a title which better reflected his interest in the integral relationships between food science and nutrition. Building on this legacy of quality scholarship, Dr. Taylor brings a fresh perspective to the serial, seeking novel approaches to research in food and nutritional science.
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Chapter 2 The Use of Amino Acid Sequence Alignments to Assess Potential Allergenicity of Proteins Used in Genetically Modified Foods ...
Chapter 3 Sequence Databases For Assessing the Potential Allergenicity of Proteins Used in Transgenic Foods ...
Chapter 4 Design of Emulsification Peptides
Chapter 5 XRay Diffraction of Food Polysaccharides
adenylyl cyclase adverse reactions alignment allergen allergen databases allergen sequences allergic reactions amino acid sequences amino acids amphipathic amylose antioxidant antioxidant activity antiparallel atoms Balsam of Peru biochemical Biol Biopolymers Ca2+ Carbohydr carnosic carnosic acid carnosol cellulose Chandrasekaran Chem chemical coding compounds conformation Contact Derm contact sensitivity contain control sequences crystal curdlan deﬁne derived diffraction patterns double helix emulsiﬁcation emulsion Enzymes FASTA ﬁbers ﬁrst FLAVORING ﬂavoring substances food allergies G-proteins galactomannans gellan Gliadin Glutenin helices hydrogen bonds hydrophobic identiﬁed IgE-mediated Immunol ingredients inhibited interactions interchain hydrogen bonds involved layer line mannan melittin membrane model peptide Nonfood nonsugar sweeteners or-Amylase/trypsin inhib oregano oxidation packing arrangement pathway polymer polysaccharides proteins receptors reference databases reﬂections residues rosemary extract rosmanol Sarko shown in Fig side chains signiﬁcant speciﬁc spices stability stimulation studies sucrose sugar sweet synthesis thick bonds transgenic unit cell water molecules welan xanthan