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Advances in Food and Nutrition Research PDF

307 Pages·English
by  TaylorSteve
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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

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.
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