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 53
  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: enk
    place:
      place term: Amsterdam
    place:
      place term: Boston
    publisher: Elsevier/Academic
    date issued: 2007
    edition: 1st ed.
    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 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. *Series established since 1948 *Advisory Board consists of 8 respected scientists *Unique series as it combines food science and nutrition research.
  table of contents: Cover; Contents; Contributors; Chapter 1: Influence of Processing on Functionality of Milk and Dairy Proteins; I. Introduction; II. Physical Modification Processes; A. Heat treatment; B. Acidification; C. Addition of mineral salts; D. Homogenization and shear; E. Dehydration; III. Enzymatic Modification Processes; A. Renneting; B. Hydrolysis; C. Transglutamination; IV. Chemical Modification Processes; A. Use of chemical agents; B. Maillard reaction; V. Emerging processes; VI. Conclusion; Acknowledgment; References
  table of contents: Chapter 2: Central Nervous System Tissue in Meat Products: An Evaluation of Risk, Prevention Strategies, and Testing ProceduresI. Introduction; II. Prevalence as an Evaluator of BSE Food Safety Risks; III. Carcass Contamination with Potentially Infectious Tissues; A. Stunning; B. Carcass splitting; C. Removal of CNS tissue; IV. Methods of Detection of CNS Tissue in Meat Products; A. Histological staining and IHC; B. Immunochemical assays and quantification of cholesterol; C. Gas chromatography-mass spectrometry; D. Polymerase chain reaction; V. Conclusion and Future Trends; References
  table of contents: Chapter 3: Functional Genomics of Wine Yeast Saccharomyces cerevisiaeI. Introduction; II. Challenges in the Investigation of Native Yeast Strains; A. The grape juice environment; B. Wine yeast strain diversity; C. The genomic tool chest; III. Functional Genomic Analysis of Wine Yeast; A. Transcript profiling; B. Proteomics; C. Metabolomics; IV. Conclusions; Acknowledgments; References; Chapter 4: Monascus Rice Products; I. The Taxonomy of Monascus spp.; II. History of Using Monascus Rice Products in Asia; III. Production Methods; A. Traditional production
  table of contents: B. Production of polyketide metabolites by Monascus spp.C. Pigments production; D. Monacolin K production; E. GABA production; IV. Evidence for Health Benefits; A. Cholesterol-lowering effect; B. Other effects; V. Safety; Acknowledgments; References; Chapter 5: Designer Milk; I. Introduction; II. Milk ""Designing"": The Prospects; III. Milk Fat Modification; A. Altering the fatty acid chain length and level of saturation in milk fat; B. Increasing CLA levels in milk fat; C. The omega fatty acids; D. Reducing fat content in milk; E. Type of fatty acids versus product quality
  table of contents: IV. Milk Sugar (Lactose) ModificationA. Preharvest methods of lactose reduction; V. Milk Protein Modification; A. Modifying the major milk proteins; B. Modifying the minor milk proteins; C. Targeting the proteinase-cleavage sites; VI. Designer Milk for Infant Health; A. Lactoferrin; B. Lysozyme; C. Cow milk allergy; D. Lactose intolerance; VII. Milk with Human Therapeutic Proteins; VIII. Designer Milk for Animal Growth and Health; IX. Assorted Advantages; X. The Future; References; Chapter 6: The Sweet Taste Receptor: A Single Receptor with Multiple Sites and Modes of Interaction
  note: edited by Steve L. Taylor.
  note: Includes bibliographical references and index.
  subject:
    topic: Nutrition
    topic: Research
  subject:
    topic: Food
    topic: Research
  subject:
    topic: Food
    topic: Microbiology
  subject:
    topic: Food
    topic: Safety measures
  subject:
    topic: Nutrition
    topic: Recherche
  subject:
    topic: Aliments
    topic: Recherche
  subject:
    topic: Aliments
    topic: Sécurité
    topic: Mesures
  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: Microbiology
  subject:
    topic: Food
    topic: Research
  subject:
    topic: Food
    topic: Safety measures
  subject:
    topic: Nutrition
    topic: Research
  classification: TX367 .A38eb vol. 53
  classification: 613.2/072
  related item:
    title info:
      title: Advances in food and nutrition research ; 53
  related item:
    title info:
      title: Advances in food and nutrition research. Volume 53
    origin info:
      publisher: Amsterdam ; Boston : Elsevier/Academic, 2007
      edition: 1st ed.
    identifier: (OCoLC)122282783
  identifier: 9780080553153
  identifier: 008055315X
  identifier: 012373729X
  identifier: 9780123737298
  identifier: 0120164515
  identifier: 9780120164516
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: N$T
    record creation date: 071203
    record change date: 20260326153225.5
    record identifier: in00005734363
    language of cataloging:
      language term: eng