Advances in food and nutrition research Volume sixty seven /

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 scientific developments in the broad areas of food science and nutri...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Henry, Jeyakumar
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Waltham, Mass. : Academic Press, 2012.
Edición:1st ed.
Colección:Advances in food and nutrition research, v. 67
Temas:
Nutrition.
Food > Research.
Nutritional Physiological Phenomena
Aliments > Recherche.
TECHNOLOGY & ENGINEERING > Food Science.
Acceso en línea:Texto completo

MARC

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245 0 0 |a Advances in food and nutrition research  |n Volume sixty seven /  |c edited by Jeyakumar Henry. 
250 |a 1st ed. 
260 |a Waltham, Mass. :  |b Academic Press,  |c 2012. 
300 |a 1 online resource (x, 350 pages :) :  |b illustrations (some color). 
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,  |x 1043-4526 ;  |v v. 67 
504 |a Includes bibliographical references and index. 
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 scientific developments in the broad areas of food science and nutrition and are intended to provide those in academia and industry with the latest information on emerging research in these constantly evolving sciences. *The latest important information for food scientists and nutritionists *Peer-reviewed articles by a panel of respected scientists *The go-to series since 1948. 
505 0 |a Front Cover; Advances in Food and Nutrition Research; Copyright; Contents; Contributors; Chapter One:Metabolomics in Food Science; 1. Introduction; 2. Definitions; 3. Metabolomic Analysis; 3.1. Extracting matrix components; 3.2. Analyzing components; 3.3. Compound identification; 3.4. Data analysis; 4. Metabolomics in Food Safety; 4.1. Metabolomics in food toxicology; 4.2. Metabolomics in food microbiology; 5. Metabolomics in Food Processing; 6. Metabolomics in Food Quality; 7. Future Trends; 7.1. Opportunities; 7.2. Challenges; References 
505 8 |a Chapter Two:Implications of Light Energy on Food Quality and Packaging Selection1. Introduction; 2. The Chemistry of Light Energy on Foods; 2.1. Light as a source of chemical energy; 2.2. Food photosensitizers: Transfer of light energy to foods; 2.3. Transition of energy in foods; 3. The Effect of Light-Induced Oxidation on Food Quality; 4. Effect of Light Energy on Susceptible Food Molecules; 4.1. Lipids; 4.2. Proteins; 4.3. Vitamins; 4.3.1. Vitamin A; 4.3.2. Riboflavin; 4.3.3. Vitamin C; 4.3.4. Vitamin D; 4.3.5. Vitamin E; 4.4. Chlorophyll 
505 8 |a 5. Effect of Selected Light Wavelengths on Light-Responsive Food Molecules and Food Quality5.1. Carotenoids; 5.2. Flavonoids; 5.3. Ascorbic acid; 5.4. Riboflavin; 5.5. Chlorophyll; 5.6. Myoglobin; 5.7. Food colorants; 5.8. Protein; 5.9. Tocopherol and retinoic acid; 5.10. Nitrogen-containing compounds; 6. Food Packaging to Protect Food Quality by Interference with Light Energy; 7. Conclusions; References; Chapter Three:Antioxidant Activity and Protecting Health Effects of Common Medicinal Plants; 1. Introduction; 2. Oxidative Processes and Importance of Antioxidants 
505 8 |a 2.1. Implication of oxidation processes in foods2.2. Importance of antioxidants for humans; 3. Antioxidants in Medicinal Plants; 3.1. Phenolic compounds; 3.1.1. Phenolic acids; 3.1.2. Flavonoids; 3.1.3. Terpenes; 3.2. Vitamins; 3.3. Further antioxidants in medicinal plants; 4. Medicinal Plants as Sources of Antioxidants; 4.1. Lamiaceae family; 4.1.1. Rosemary (Rosmarinus officinalis); 4.1.2. Sage (Salvia officinalis); 4.1.3. Oregano (Origanum vulgare); 4.1.4. Marjoram (Origanum majorana, Majorana hortensis); 4.1.5. Thyme (Thymus vulgaris); 4.1.6. Basil (Ocimum basilicum) 
505 8 |a 4.1.7. Mint, peppermint, spearmint (Mentha officinalis, Mentha piperita, Mentha spicata)4.1.8. Common balm, lemon balm (Melissa officinalis); 4.2. Apiaceae family; 4.2.1. Cumin (Cuminum cyminum); 4.2.2. Fennel (Foeniculum vulgare); 4.2.3. Caraway (Carum carvi); 4.3. Zingiberaceae family; 4.3.1. Turmeric (C. longa); 4.3.2. Ginger (Z. officinale); 4.4. Ginkgoaceae family; 4.4.1. Ginkgo (Ginkgo biloba); 4.5. Asteraceae family; 4.5.1. Chamomile (Matricaria chamomilla); 4.6. Myrtaceae family; 4.6.1. Eucalyptus (Eucalyptus globulus); 5. Antioxidant Activity of Medicinal Plants 
546 |a English. 
650 0 |a Nutrition. 
650 0 |a Food  |x Research. 
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650 6 |a Nutrition.  |0 (CaQQLa)201-0064996 
650 6 |a Aliments  |x Recherche.  |0 (CaQQLa)201-0001966 
650 7 |a TECHNOLOGY & ENGINEERING  |x Food Science.  |2 bisacsh 
650 7 |a Food  |x Research.  |2 fast  |0 (OCoLC)fst00930596 
650 7 |a Nutrition.  |2 fast  |0 (OCoLC)fst01042187 
700 1 |a Henry, Jeyakumar. 
776 |z 0-12-394598-4 
856 4 0 |u https://sciencedirect.uam.elogim.com/science/book/9780123945983  |z Texto completo 

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