Advances in Food and Nutrition Research, Volume 42 (Hardcover)

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 academic and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.
Key Features
* This volume includes three thematic chapters:
* 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

General

Imprint:	Academic Press Inc
Country of origin:	United States
Series:	Advances in Food and Nutrition Research
Release date:	June 1998
First published:	May 1998
Series editors:	Jeya Henry
Dimensions:	229 x 152 x 20mm (L x W x T)
Format:	Hardcover
Pages:	278
ISBN-13:	978-0-12-016442-4
Categories:	Books > Medicine > General issues > Public health & preventive medicine > Personal & public health > Dietetics & nutrition Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-12-016442-6
Barcode:	9780120164424

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