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Advances in food and nutrition research. Volume 49 /
Advances in Food and Nutrition Research is an eclectic serial established in 1948. The serial 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...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Amsterdam :
Academic Press,
2005.
|
| Colección: | Advances in food and nutrition research ;
v. 49 |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Cover; Copyright Page; Contents; Contributors to Volume 49; Chapter 1. Reinvention of the Food Guide Pyramid to Promote Health; I. Introduction; II. History of the Food Guides; III. Why Reinvent the Pyramid?; IV. Alternate Solutions Pursued by the Consumer; V. Physical Activity as a Variable; VI. Impact of Cultural Diversity; VII. Reinventing the Pyramid; VIII. The Calories for Nutrient to Assess Caloric Density; IX. Foods Providing the Most Nutraceuticals are Functional Foods; X. Phytochemicals and Color-Coded Eating Plans; XI. Addressing the Energy Intake Issues
- XII. Revamping the Cereal Grain-Based Food GroupXIII. Communion with Other Pyramids; XIV. How Should the Consumer Approach the Pyramid for Food Choice Guidance?; XV. Practical Approach of Food Guides; References; Chapter 2. Plant Pigments: Properties, Analysis, Degradation; I. Introduction; II. Spectroscopic, Molecular Structures, and Chemical Properties; III. Chemical Modifications Occurring During Food Treatments and Storage; IV. Methods of Analysis: An Overview; V. Pigment Identification and Quantification: the Problem of Standards; VI. Extraction and Analysis: Case by Case
- VII. Future TrendsAcknowledgment; References; Chapter 3. Chitin, Chitosan, and Co-Products: Chemistry, Production, Applications, and Health Effects; I. Introduction; II. Chemistry; III. Applications of Chitin, Chitosan, and their Oligomers; IV. Safety and Regulatory Status; References; Chapter 4. A Review of the Application of Sourdough Technology to Wheat Breads; I. Introduction; II. Microflora of Sourdough; III. Positive Effects of Sourdough on Wheat Bread Quality.; IV. Understanding the Technological Functionality of Sourdough Application
- V. Effect of Sourdough Incorporation on Bread Dough StructureVI. Conclusion; References; Chapter 5. Detection of Insect Infestation in Stored Foods; I. Introduction; II. Insect Pests of Stored Foods; III. Detection of Insects in Samples; IV. Detection in Storage Facilities; V. Conclusion; Acknowledgments; References; Chapter 6. Compression and Compaction Characteristics of Selected Food Powders; I. Introduction; II. Modeling Compression and Compaction of Food Powders.; III. Microstructural Approach for Compression and Compaction; IV. Compression and Compaction in Food Processing
- V. ConclusionReferences; Index