Cargando…
Advances in food and nutrition research. Volume 38 /
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 fi...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
San Diego :
Academic Press,
�1995.
|
| Colección: | Advances in food and nutrition research
|
| Temas: | |
| Acceso en línea: | Texto completo Texto completo |
MARC
| LEADER | 00000cam a2200000 a 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_ocn276369556 | ||
| 003 | OCoLC | ||
| 005 | 20231117015134.0 | ||
| 006 | m o d | ||
| 007 | cr cnu---unuuu | ||
| 008 | 081125s1995 caua ob 001 0 eng d | ||
| 040 | |a N$T |b eng |e pn |c N$T |d OCLCQ |d IDEBK |d E7B |d OCLCQ |d OPELS |d OCLCQ |d OCLCF |d OCLCO |d OCLCQ |d CNCGM |d D6H |d OCLCQ |d NLE |d UKMGB |d LEAUB |d SFB |d OCLCO |d OCLCQ |d OCLCO |d INARC | ||
| 015 | |a GBB6H2102 |2 bnb | ||
| 016 | 7 | |a 017549036 |2 Uk | |
| 019 | |a 646756752 |a 1127216616 | ||
| 020 | |a 9780080567877 |q (electronic bk.) | ||
| 020 | |a 0080567878 |q (electronic bk.) | ||
| 020 | |a 0120164426 |q (electronic bk.) | ||
| 020 | |a 9780120164424 |q (electronic bk.) | ||
| 020 | |a 9786611709938 | ||
| 020 | |a 6611709932 | ||
| 035 | |a (OCoLC)276369556 |z (OCoLC)646756752 |z (OCoLC)1127216616 | ||
| 050 | 4 | |a TX367 |b .A38eb vol. 38 | |
| 072 | 7 | |a HEA |x 017000 |2 bisacsh | |
| 072 | 7 | |a HEA |x 006000 |2 bisacsh | |
| 072 | 7 | |a MED |x 060000 |2 bisacsh | |
| 072 | 7 | |a MED |x 058150 |2 bisacsh | |
| 072 | 7 | |a HEA |x 034000 |2 bisacsh | |
| 082 | 0 | 4 | |a 613.2072 |2 22 |
| 245 | 0 | 0 | |a Advances in food and nutrition research. |n Volume 38 / |c edited by John E. Kinsella, Steve L. Taylor. |
| 260 | |a San Diego : |b Academic Press, |c �1995. | ||
| 300 | |a 1 online resource (x, 307 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 0 | |a Advances in food and nutrition research | |
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Print version record. | |
| 520 | |a 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. | ||
| 505 | 0 | |a Front Cover; Advances in Food and Nutrition Research, Volume 38; Copyright Page; Contents; Contributors to Volume 38; Preface; Chapter 1. Hydrolytic and Transgalactosylic Activities of Commercial �-Galactosidase (Lactase) in Food Processing; I. Introduction; II. Hydrolase Activity; III. Transgalactosylase Activity; IV. Summary and Research Needs; References; Chapter 2. Glass Transitions and Water-Food Structure Interactions; I. Introduction; II. Foundation of the ""Food Polymer Science"" Approach; III. Key Elements and Applications of the ""Food Polymer Science"" Approach | |
| 505 | 8 | |a IV. Research Needs: Outstanding Problems, Issues, and Unanswered QuestionsV. Conclusions and Future Prospects; References; Chapter 3. Corn Wet Milling: Separation Chemistry and Technology; I. Introduction; II. Corn: Structure and Types Used; III. Steeping: Process and Equipment; IV. Milling and Final Processing; V. Laboratory versus Commercial Milling; VI. Research to Improve Wet Milling; VII. End Products; VIII. Summary; References; Index | |
| 546 | |a English. | ||
| 650 | 0 | |a Nutrition |x Research. | |
| 650 | 0 | |a Food |x Research. | |
| 650 | 6 | |a Nutrition |x Recherche. |0 (CaQQLa)201-0017200 | |
| 650 | 6 | |a Aliments |x Recherche. |0 (CaQQLa)201-0001966 | |
| 650 | 7 | |a HEALTH & FITNESS |x Nutrition. |2 bisacsh | |
| 650 | 7 | |a HEALTH & FITNESS |x Diets. |2 bisacsh | |
| 650 | 7 | |a MEDICAL |x Nutrition. |2 bisacsh | |
| 650 | 7 | |a MEDICAL |x Nursing |x Nutrition. |2 bisacsh | |
| 650 | 7 | |a HEALTH & FITNESS |x Food Content Guides. |2 bisacsh | |
| 650 | 7 | |a Food |x Research |2 fast |0 (OCoLC)fst00930596 | |
| 650 | 7 | |a Nutrition |x Research |2 fast |0 (OCoLC)fst01042241 | |
| 655 | 4 | |a Electronic books. | |
| 700 | 1 | |a Kinsella, John E., |d 1938- | |
| 700 | 1 | |a Taylor, Steven L. | |
| 776 | 0 | 8 | |i Print version: |t Advances in food and nutrition research. Volume 38. |d San Diego : Academic Press, �1995 |z 0120164388 |z 9780120164387 |w (OCoLC)122269743 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780120164424 |z Texto completo |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/bookseries/10434526/42 |z Texto completo |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780120164424 |z Texto completo |