Advances in Food and Nutrition Research, Volume 38 [ISBN : 9780120164387] [Publisher : Academic Press]

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. Read more... Abstract: 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 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. Content: Advisory Board Page ii Edited by Page iii Copyright page Page iv Contributors to Volume 38 Page vii Preface Pages ix-x Steve L. Taylor Hydrolytic and Transgalactosylic Activities of Commercial β -Galactosidase (Lactase) in Food Processing Original Research Article Pages 1-102 Lori F. Pivarnik, Andre G. Senecal, Arthur G. Rand Glass Transitions and Water-Food Structure Interactions Original Research Article Pages 103-269 Louise Slade, Harry Levine Corn Wet Milling: Separation Chemistry and Technology Original Research Article Pages 271-300 David S. Jackson, Donald L. Shandera Jr. Index Pages 301-307