Skip to main content
Elsevier

Advances in Food and Nutrition Research

  • 1st Edition, Volume 43 - November 9, 2000
  • Latest edition
  • Editor: Steve Taylor
  • Language: English

Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive review… Read more

Description

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 encompassed by the fields of food science and nutrition and 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.

Key features

  • The Role of Flavoring Substances in Food Allergy and Intolerance
  • The Use of Amino Acid Sequence Alignments to Assess Potential Allergenicity of Proteins Used in Genetically Modified Foods
  • Sequence Databases for Assessing the Potential Allergeniticity of Proteins Used in Transgenic Foods

Readership

Academic and industrial food scientists, food technologists, food engineers, food chemists, and food processors and manufacturers.

Review quotes

PRAISE FOR THE SERIES
"Recommended to all biochemists, chemists, food scientists, nutritionists, and others seriously interested in analysis."—FOOD TECHNOLOGY

"This series will undoubtedly remain a major reference for some years to come."—FOOD AND DRUG RESEARCH

Product details

  • Edition: 1
  • Latest edition
  • Volume: 43
  • Published: November 20, 2000
  • Language: English

About the editor

ST

Steve Taylor

Affiliations and expertise
University of Nebraska, Lincoln, NE, USA

View book on ScienceDirect

Read Advances in Food and Nutrition Research on ScienceDirect