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 42
  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: cau
    place:
      place term: San Diego [Calif.]
    publisher: Academic Press
    date issued: ©1998
    date issued: 1998
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (ix, 278 pages) : illustrations
  abstract: 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.
  table of contents: Front Cover; Advances in Food and Nutrition Research, Volume 42; Copyright Page; Contents; Contributors to Volume 42; Chapter 1. The Role of Flavoring Substances in Food Allergy and Intolerance; I. Introduction; II. Food Allergies and Intolerance; III. Types and Uses of Flavoring Substances in Foods; IV. Review of Reported Allergic Reactions to Food Flavoring Substances; V. Appropriate Diagnostic Tests for Investigation of Sensitivity to Food Flavoring Substances; VI. Conclusions; References
  table of contents: Chapter 2. The Use of Amino Acid Sequence Alignments to Assess Potential Allergenicity of Proteins Used in Genetically Modified FoodsI. Introduction; II. Methods; III. Results; IV. Discussion; References; Chapter 3. Sequence Databases For Assessing the Potential Allergenicity of Proteins Used in Transgenic Foods; I. Introduction; II. Methods; III. Results; IV. Discussion; References; Chapter 4. Design of Emulsification Peptides; I. Introduction; II. Secondary Structure of Peptides; III. Modeling of Peptide Structures; IV. Synthesis of Designed Peptides
  table of contents: v. Testing of Peptide Emulsification PropertiesVI. Future Directions; References; Chapter 5. X-Ray Diffraction of Food Polysaccharides; I. Introduction; II. Basic Principles of Solving Three-Dimensional Structures; III. Molecular Shapes and Interactions; IV. Mixed Polysaccharides; V. Morphology to Macroscopic Properties; VI. Summary; References; Chapter 6. Cellular Signal Transduction of Sweetener-Induced Taste; I. Introduction; II. Recognition Stage At the Taste-Receptor Cell; III. Components of the Downstream Transduction Pathway
  table of contents: IV. Involvement of Gustducin/Transducin in Sweet-Taste TransductionV. Amiloride-Sensitive Sweet-Taste Transduction; VI. The Hypothesis of Receptor-Independent Activation of Sweet Taste By Amphipathic Nonsugar Sweeteners; VII. Summary and Research Needs; References; Chapter 7. Antioxidant Activity of the Labiatae; I. Introduction; II. Evolution of Labiatae as Antioxidant Sources; III. Plant Tissue Studies; IV. Labiatae Essential Oils as Antioxidants; V. Rosemary Extracts; VI. Isolation and Identification of Rosemary Compounds; VII. Compound Activities
  table of contents: VIII. Rosemary Synergism(s) and Heat StabilitiesIX. Health Implications; References; Index
  note: edited by Steve L. Taylor.
  note: Includes bibliographical references and index.
  note: English.
  subject:
    topic: Nutrition
    topic: Research
  subject:
    topic: Food
    topic: Research
  subject:
    topic: Nutrition
    topic: Recherche
  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
    topic: Research
  classification: TX367 .A38eb vol. 42
  classification: 613.2072
  related item:
    title info:
      title: Advances in food and nutrition research. Volume 42
    origin info:
      publisher: San Diego [Calif.] : Academic Press, ©1998
  related item:
    title info:
      title: Advances in food and nutrition research
  identifier: 9780080567839
  identifier: 0080567835
  identifier: 0120164388
  identifier: 9780120164387
  identifier: 1281709913
  identifier: 9781281709912
  identifier: 9786611709914
  identifier: 6611709916
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: N$T
    record creation date: 081125
    record change date: 20260326155728.9
    record identifier: in00005735425
    language of cataloging:
      language term: eng