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Advances in Food and Nutrition Research
 
 

Advances in Food and Nutrition Research, 1st Edition

 
Advances in Food and Nutrition Research, 1st Edition,Steve Taylor,ISBN9780120164424
 
 
 

Advances in Food and Nutrition Research

S Taylor   

Academic Press

9780120164424

9780080567877

278

229 X 152

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Key Features

@introbul:Key Features
@bul:* This volume includes three thematic chapters:
* 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

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

Readership

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

Steve Taylor

Affiliations and Expertise

University of Nebraska, Lincoln, NE, USA

View additional works by Steve Taylor

Advances in Food and Nutrition Research, 1st Edition

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.

Quotes and 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
 
 
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