Advances in Food and Nutrition Research, Vol. 42 [1st ed.] 978-0-12-016442-4

Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences a

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English Pages ii-ix, 1-278 [289] Year 1998

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Table of contents :
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

Advances in Food and Nutrition Research, Vol. 42 [1st ed.]
 978-0-12-016442-4

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