Advances in food and nutrition research. Volume 45 /

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 of food science and n...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Taylor, Steven L.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Amsterdam : Boston, Mass. : Academic Press, �2003.
Colección:Advances in food and nutrition research ; 45
Temas:
Nutrition.
Food > Research.
Aliments > Recherche.
HEALTH & FITNESS > Nutrition.
HEALTH & FITNESS > Diets.
MEDICAL > Nutrition.
MEDICAL > Nursing > Nutrition.
HEALTH & FITNESS > Food Content Guides.
Food > Research
Nutrition
Electronic books.
Acceso en línea:Texto completo
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Tabla de Contenidos:
  • Front Cover; ADVANCES IN FOOD AND NUTRITION RESEARCH; Copyright Page; CONTENTS; Contributors to Volume 44; Chapter 1. Inositol Phosphates in Foods; I. Introduction; II. Chemistry of Inositol Phosphates; III. Metabolism of Inositol Phosphates; IV. Inositol Phosphates in Seeds; V. Inositol Phosphates in Fruits and Vegetables; VI. Inositol Phosphates in Animals; VII. Nutritional Importance of Inositol Phosphates; VIII. Summary and Conclusions; IX. Future Research Needs; Disclaimer; Acknowledgement; References; Chapter 2. Pyrrolizidine Alkaloids in Foods; I. Introduction; II. Plant Sources
  • III. Chemical Structures of Pyrrolizidine AlkaloidsIV. Pyrrolizidine Alkaloids in Foods and Herbal Medicines; V. Toxicity of Pyrrolizidine Alkaloids; VI. Metabolism of Pyrrolizidine Alkaloids; VII. Mechanism of Toxic Action; VIII. Control of Pyrrolizidine Alkaloids and Future Prospects; Acknowledgements; References; Chapter 3. Ultrasonic Sensors for the Food Industry; I. Introduction; II. Theory; III. Measurement Methods; IV. Applications; V. Conclusions; Acknowledgements; References; Chapter 4. Ozone and Its Current and Future Application in the Food Industry; I. Introduction
  • II. Ozone Chemistry and Physics: An OverviewIII. Medium for Ozone Treatment; IV. Reactor and Equipment Considerations; V. Application of Ozone in Food Processing; VI. Selected Food Applications; VII. Combination Treatments; VIII. Analytical Methods; IX. Regulatory Status; X. Limitations, Toxicity and Safety; Acknowledgements; References; Chapter 5. The High Molecular Weight Subunits of Wheat Glutenin and Their Role in Determining Wheat Processing Properties; I. Introduction; II. The HMW Subunits of Glutenin; III. The Sequences and Structures of HMW Subunits
  • IV. Experimental Evidence for the Role of HMW Subunits in Dough Mixing and Gluten ViscoelasticityV. Manipulating HMW Subunit Composition; VI. Experimental Evidence for Differential Effects of Individual HMW Subunits on Mixing and Rheological Properties; VII. The Molecular Basis for Correlations between HMW Subunits and Quality; VIII. Theoretical Basis for Properties of the HMW Subunits and their Role in Gluten Viscoelasticity and Dough Mixing; IX. Conclusions and Future Prospects; Acknowledgements; References; Index

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