Advances in Food and Nutrition Research

307 Pages·English

by  Taylor, Steve

Advances in Food and Nutrition Research, Volume 42 Page: iii
Copyright Page Page: iv
Contents Page: v
Contributors to Volume 42 Page: ix
Chapter 1. The Role of Flavoring Substances in Food Allergy and Intolerance Page: 1
I. Introduction Page: 1
II. Food Allergies and Intolerance Page: 2
III. Types and Uses of Flavoring Substances in Foods Page: 13
IV. Review of Reported Allergic Reactions to Food Flavoring Substances Page: 21
V. Appropriate Diagnostic Tests for Investigation of Sensitivity to Food Flavoring Substances Page: 31
VI. Conclusions Page: 36
References Page: 37
Chapter 2. The Use of Amino Acid Sequence Alignments to Assess Potential Allergenicity of Proteins U Page: 45
I. Introduction Page: 45
II. Methods Page: 47
III. Results Page: 50
IV. Discussion Page: 59
References Page: 61
Chapter 3. Sequence Databases For Assessing the Potential Allergenicity of Proteins Used in Transgen Page: 63
I. Introduction Page: 63
II. Methods Page: 65
III. Results Page: 67
IV. Discussion Page: 90
References Page: 92
Chapter 4. Design of Emulsification Peptides Page: 93
I. Introduction Page: 93
II. Secondary Structure of Peptides Page: 95
III. Modeling of Peptide Structures Page: 99
IV. Synthesis of Designed Peptides Page: 112
V. Testing of Peptide Emulsification Properties Page: 115
VI. Future Directions Page: 119
References Page: 122
Chapter 5. X-Ray Diffraction of Food Polysaccharides Page: 131
I. Introduction Page: 131
II. Basic Principles of Solving Three-Dimensional Structures Page: 133
III. Molecular Shapes and Interactions Page: 146
IV. Mixed Polysaccharides Page: 200
V. Morphology to Macroscopic Properties Page: 202
VI. Summary Page: 204
References Page: 204
Chapter 6. Cellular Signal Transduction of Sweetener-Induced Taste Page: 211
I. Introduction Page: 211
II. Recognition Stage At the Taste-Receptor Cell Page: 214
III. Components of the Downstream Transduction Pathway Page: 219
IV. Involvement of Gustducin/Transducin in Sweet-Taste Transduction Page: 227
V. Amiloride-Sensitive Sweet-Taste Transduction Page: 229
VI. The Hypothesis of Receptor-Independent Activation of Sweet Taste By Amphipathic Nonsugar Sweeten Page: 230
VII. Summary and Research Needs Page: 233
References Page: 236
Chapter 7. Antioxidant Activity of the Labiatae Page: 245
I. Introduction Page: 245
II. Evolution of Labiatae as Antioxidant Sources Page: 247
III. Plant Tissue Studies Page: 247
IV. Labiatae Essential Oils as Antioxidants Page: 249
V. Rosemary Extracts Page: 251
VI. Isolation and Identification of Rosemary Compounds Page: 254
VII. Compound Activities Page: 256
VIII. Rosemary Synergism(s) and Heat Stabilities Page: 258
IX. Health Implications Page: 263
References Page: 267
Index Page: 273