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. Read more... 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
Author(s): Steve L. Taylor (Eds.)
Series: Advances in Food and Nutrition Research 42
Publisher: Academic Press
Year: 1998
Language: English
Pages: ii-ix, 1-278
City: San Diego [Calif.]
Content:
Advisory Board
Page ii
Edited by
Page iii
Copyright page
Page iv
Contributors to Volume 42
Page ix
The Role of Flavoring Substances in Food Allergy and Intolerance Original Research Article
Pages 1-44
Steve L. Taylor, Erin Stafford Dormedy
The Use of Amino Acid Sequence Alignments to Assess Potential Allergenicity of Proteins Used in Genetically Modified Foods Original Research Article
Pages 45-62
Steven M. Gendel
Sequence Databases for Assessing the Potential Allergenicity of Proteins Used in Transgenic Foods Original Research Article
Pages 63-92
Steven M. Gendel
Design of Emulsification Peptides Original Research Article
Pages 93-129
David Sheehan, Kathleen Carey, Siobhan O'Sullivan
X-Ray Diffraction of Food Polysaccharides Original Research Article
Pages 131-210
Rengaswami Chandrasekaran
Cellular Signal Transduction of Sweetener-Induced Taste Original Research Article
Pages 211-243
Michael Naim, Benjamin J. Striem, Michael Tal
Antioxidant Activity of the Labiatae Original Research Article
Pages 245-271
Susan L. Cuppett, Clifford A. Hall III
Index
Pages 273-278
