rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Advances in food and nutrition research
    part number: Volume 45
  name:
    name part: Taylor, Steven L.
  name:
    name part: ScienceDirect (Online service)
  type of resource: text
  genre: bibliography
  genre: Electronic books.
  origin info:
    place:
      place term: ne
    place:
      place term: Amsterdam
    publisher: Boston, Mass.
    publisher: Academic Press
    date issued: ©2003
    date issued: 2003
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (1 volume)
  abstract: 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 of food science and nutrition and are intended to ensure that food scientists in academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines. The Advisory Board includes Daryl Lund, a recipient of the International Award by the Institute of Food Technologists. All food scientists and nutritionists should have access to this publication. Key Features * Series established in 1948 * Advisory Board consists of 8 respected scientists * Unique as it combines food science and nutrition research together.
  table of contents: Front Cover; ADVANCES IN FOOD AND NUTRITION RESEARCH; Copyright Page; CONTENTS; Contributors to Volume 44; Chapter 1. Inositol Phosphates in Foods; I. Introduction; II. Chemistry of Inositol Phosphates; III. Metabolism of Inositol Phosphates; IV. Inositol Phosphates in Seeds; V. Inositol Phosphates in Fruits and Vegetables; VI. Inositol Phosphates in Animals; VII. Nutritional Importance of Inositol Phosphates; VIII. Summary and Conclusions; IX. Future Research Needs; Disclaimer; Acknowledgement; References; Chapter 2. Pyrrolizidine Alkaloids in Foods; I. Introduction; II. Plant Sources
  table of contents: III. Chemical Structures of Pyrrolizidine AlkaloidsIV. Pyrrolizidine Alkaloids in Foods and Herbal Medicines; V. Toxicity of Pyrrolizidine Alkaloids; VI. Metabolism of Pyrrolizidine Alkaloids; VII. Mechanism of Toxic Action; VIII. Control of Pyrrolizidine Alkaloids and Future Prospects; Acknowledgements; References; Chapter 3. Ultrasonic Sensors for the Food Industry; I. Introduction; II. Theory; III. Measurement Methods; IV. Applications; V. Conclusions; Acknowledgements; References; Chapter 4. Ozone and Its Current and Future Application in the Food Industry; I. Introduction
  table of contents: II. Ozone Chemistry and Physics: An OverviewIII. Medium for Ozone Treatment; IV. Reactor and Equipment Considerations; V. Application of Ozone in Food Processing; VI. Selected Food Applications; VII. Combination Treatments; VIII. Analytical Methods; IX. Regulatory Status; X. Limitations, Toxicity and Safety; Acknowledgements; References; Chapter 5. The High Molecular Weight Subunits of Wheat Glutenin and Their Role in Determining Wheat Processing Properties; I. Introduction; II. The HMW Subunits of Glutenin; III. The Sequences and Structures of HMW Subunits
  table of contents: IV. Experimental Evidence for the Role of HMW Subunits in Dough Mixing and Gluten ViscoelasticityV. Manipulating HMW Subunit Composition; VI. Experimental Evidence for Differential Effects of Individual HMW Subunits on Mixing and Rheological Properties; VII. The Molecular Basis for Correlations between HMW Subunits and Quality; VIII. Theoretical Basis for Properties of the HMW Subunits and their Role in Gluten Viscoelasticity and Dough Mixing; IX. Conclusions and Future Prospects; Acknowledgements; References; Index
  note: edited by Steve L. Taylor.
  note: Includes bibliographical references and index.
  subject:
    topic: Nutrition
  subject:
    topic: Food
    topic: Research
  subject:
    topic: Nutrition
  subject:
    topic: Aliments
    topic: Recherche
  subject:
    topic: HEALTH & FITNESS
    topic: Nutrition
  subject:
    topic: HEALTH & FITNESS
    topic: Diets
  subject:
    topic: MEDICAL
    topic: Nutrition
  subject:
    topic: MEDICAL
    topic: Nursing
    topic: Nutrition
  subject:
    topic: HEALTH & FITNESS
    topic: Food Content Guides
  subject:
    topic: Food
    topic: Research
  subject:
    topic: Nutrition
  classification: TX367 .A38eb vol. 45
  classification: 613.2/072
  related item:
    title info:
      title: Advances in food and nutrition research ; 45
  identifier: 9780080493305
  identifier: 0080493300
  identifier: 0120164450
  identifier: 9780120164455
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: N$T
    record creation date: 070924
    record change date: 20260326152625.4
    record identifier: in00005733767
    language of cataloging:
      language term: eng