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Advances In Food And Nutrition Research Volume 47 : Volume 47 - Steve Taylor

Advances In Food And Nutrition Research Volume 47

Volume 47

Hardcover Published: 1st January 2003
ISBN: 9780120164479
Number Of Pages: 356

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Advances in Food and Nutrition 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 of food science and nutrition 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.

Contributors to Volume 47p. vii
Milk Protein Modification to Improve Functional and Biological Properties
Introductionp. 1
Chemical Modification of Milk Proteinsp. 2
Enzymatic Protein Processingp. 37
Genetic Engineering of Milk Proteins and Proteasesp. 50
Conclusionp. 58
Acknowledgementsp. 60
Referencesp. 60
The Nutritional Significance, Metabolism and Toxicology of Selenomethionine
Introductionp. 74
Properties of Selenomethioninep. 74
Methods of Analysisp. 75
Synthesisp. 77
Natural Occurrence and Biosynthesisp. 77
Selenomethionine-containing Proteins and Enzymesp. 82
Metabolism of Selenomethioninep. 86
Selenomethionine in Human Se Supplementationp. 91
Se Yeast as an Animal Feed Supplementp. 92
Toxicity of Selenomethioninep. 94
Selenium Requirements and Recommended Dietary Intakesp. 101
Summary and Conclusionsp. 102
Referencesp. 102
Echinacea as a Functional Food Ingredient
Introductionp. 113
Phytochemical Constituentsp. 117
Standardization, Quality Assurance and Regulationsp. 144
Biological and Toxicological Activitiesp. 148
Echinacea as a Functional Food Additivep. 161
Conclusionp. 164
Acknowledgementsp. 165
Referencesp. 165
Bioactive Peptides and Proteins
Introductionp. 175
Bioactive Food Proteins and their Biological Functionsp. 176
Bioactive Peptides Derived from Food Proteinsp. 207
Technological Processes for the Production of Bioactive Proteins and Peptidesp. 237
Safety Implicationsp. 247
Research Needsp. 248
Referencesp. 249
Plant Products with Hypocholesterolemic Potentials
Introductionp. 278
Phytoconstituents with Hypocholesterolemic Potentialsp. 281
Herbs Useful in Hypercholesterolemiap. 298
Conclusionp. 322
Acknowledgementsp. 324
Referencesp. 324
Indexp. 339
Table of Contents provided by Ingram. All Rights Reserved.

ISBN: 9780120164479
ISBN-10: 0120164477
Series: Advances in Food and Nutrition Research : Book 47
Audience: Professional
Format: Hardcover
Language: English
Number Of Pages: 356
Published: 1st January 2003
Publisher: Elsevier Science Publishing Co Inc
Country of Publication: US
Dimensions (cm): 15.2 x 22.9  x 1.88
Weight (kg): 0.69