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Advances in food and nutrition research. Vol. 51 /
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...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Amsterdam ; Boston :
Elsevier,
2006.
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| Edición: | 1st ed. |
| Colección: | Advances in food and nutrition research.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Cover Page; Title Page; Copyright Page; Contents; Contributors to Volume 51; Chapter 1: Flaxseed; I. Introduction; II. Flaxseed Components; III. Health Benefits; IV. Flaxseed Quality and End Use Functionality; V. Conclusion; References; Chapter 2: Lycopene; I. Introduction; II. Oxidative Stress and Chronic Diseases; III. Chemistry and Dietary Sources of Lycopene; IV. Analytical Methods of Measuring Lycopene in Food and Other Biological Materials; V. Stability and Antioxidant Properties of Lycopene and Its Isomers; VI. Bioavailability, Tissue Distribution, Metabolism, and Safety of Lycopene.
- VII. Mechanisms of Action of LycopeneVIII. Lycopene and Human Diseases; IX. Dietary Intake Levels of Lycopene; X. Conclusions; References; Chapter 3: Food Components that Reduce Cholesterol Absorption; I. Introduction; II. Mechanisms of Cholesterol Absorption; III. Food Components That Reduce Cholesterol Absorption; IV. Conclusions; References; Chapter 4: Imaging Techniques for the Study of Food Microstructure: A Review; I. Introduction; II. Image Acquisition Techniques; III. Data Processing; IV. Summary; References; Chapter 5: Electrodialysis Applications in The Food Industry.
- I. IntroductionII. ED Principles; III. ED Applications; IV. Mathematical Modeling of an ED Device; V. Present Problems and Future Perspectives; References; Index.