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Food science research summaries. Volume 3 /
This book compiles research summaries from a number of different focuses in the important field of food science.
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Nova Science Publishers, Inc.,
[2014]
|
| Colección: | Food science and technology (Academic Press)
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 245 | 0 | 0 | |a Food science research summaries. |n Volume 3 / |c Lucille Monaco Cacioppo, editor. |
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| 490 | 1 | |a Food science and technology | |
| 520 | |a This book compiles research summaries from a number of different focuses in the important field of food science. | ||
| 505 | 0 | |a FOOD SCIENCE RESEARCH SUMMARIES. VOLUME 3; FOOD SCIENCE RESEARCH SUMMARIES. VOLUME 3; Library of Congress Cataloging-in-Publication Data; CONTENTS; PREFACE; TECHNOLOGICAL EVALUATION OF PAN BREAD PRODUCED WITH THE ADDITION OF COMMERCIAL RESISTANT STARCH OR UNRIPE BANANA FLOUR; IMPORTANCE OF FRENCH-TYPE BREAD IN BRAZILIAN DIET; EFFECT OF ADDING ASCORBIC ACID ON THE QUALITY OF SLICED LOAF WITH PARTIAL SUBSTITUTION OF AMARANTH FLOUR (AMARANTHUS CAUDATUS) AND WHEAT BRAN (TRITICUM AESTIVUM); MAIZE BREAD: HEALTHY AND SAFE; NUTRITIONAL QUALITY OF PROTEINS IN BREADS. | |
| 505 | 8 | |a Fiber-enriched bread as an aid in the nutritional management of dislipemic patientseffect of different pineapple juice (ananas comosus l.) preparations on the microstructure, staling and textural properties of wheat bread; nutritional and technological characteristics of gluten-free and low glycemic index baking products; experimental design for the evaluation of bread protein quality; packaging and required protection for the preservation of bread functional compounds. | |
| 505 | 8 | |a Gastrointestinal health promotion via bread consumption: elucidation of preventive effects in the etiology of pathological events along the intestinewhat is coffee?; antioxidant and free radical processes in coffee; properties and analysis of caffeine and chlorogenic acids in coffee beans; occurrence and identification of chlorogenic acids in green and roasted coffee beans; coffee roasting: accurate control for increased bioactivity; characterization of organic coffee using photothermal techniques; coffee consumption and the health of the gastrointestinal and endocrine systems. | |
| 505 | 8 | |a Effects of coffee on inflammatory processesepidemiological evidence for the association of coffee consumption with cancer; coffee consumption and oxidative dna damage; coffee, caffeine and the cardiovascular system; coffee consumption and type 2 diabetes mellitus; neurological effects of coffee consumption; effects of coffee consumption during pregnancy and in young children; effects of caffeine consumption on exercise; other health-related aspects of coffee consumption; effect of ionizing radiation on polymeric food packaging materials. | |
| 505 | 8 | |a Packaging optimization for minimally processed fruit and vegetablescharacterization of pla, pcl and sodium caseinate active bio-films for food packaging applications; metal-based micro and nano-composites as antimicrobials in food packaging; alternative technique for the quantitative determination of antimicrobial activity of antimicrobial packaging film containing lipophilic materials; antimicrobial packaging: lab developments and possible commercialization; evaluation of safety of recycled paper and board food contact materials; faking authenticity?; the multisensory packaging of beverages. | |
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| 650 | 0 | |a Nutrition |x Research. | |
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| 650 | 6 | |a Aliments |x Recherche. | |
| 650 | 6 | |a Nutrition |x Recherche. | |
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| 650 | 7 | |a Food |x Research. |2 fast |0 (OCoLC)fst00930596 | |
| 650 | 7 | |a Nutrition |x Research. |2 fast |0 (OCoLC)fst01042241 | |
| 700 | 1 | |a Cacioppo, Lucille Monaco, |e editor. | |
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