Advances in Food and Nutrition Research (eBook)

eBook Download: EPUB

2010 | 1. Auflage
280 Seiten
Elsevier Science (Verlag)
978-0-12-380943-8 (ISBN)

Infos

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

Inhalt

Front Cover 1
Advances in Food and Nutrition Research 4
Copyright Page 5
Contents 6
Contributors 10
Chapter 1: Dairy Food Consumption and Obesity-Related Chronic Disease 12
I. Introduction 13
II. Obesity-Related Chronic Disease 15
A. Obesity and insulin resistance 15
B. Metabolic syndrome and type 2 diabetes 16
C. Cardiovascular diseases 17
III. Dietary Fat and Obesity-Related Chronic Disease 17
IV. Dairy Foods and Obesity-Related Chronic Disease 18
A. Dairy food intake, obesity, and weight management 19
B. Dairy food intake, metabolic syndrome, and type 2 diabetes 21
C. Dairy food intake and cardiovascular diseases 22
V. Components of Dairy Food 24
VI. Effects of Dairy Food Components 26
A. Micronutrients 26
B. Milk-derived peptides 28
C. Trans-fatty acids 28
D. Conjugated linoleic acid 29
E. Saturated fats 29
F. Total dairy fats 31
VII. Effects of Individual Dairy Foods 32
VIII. Biomarkers of Milk Fat Intake 34
A. Coronary heart disease 35
B. Stroke 37
C. Type 2 diabetes mellitus 37
IX. Possible Mechanisms of Effect 38
A. Calcium flux 38
B. Fecal fat excretion 39
C. Fat oxidation 39
D. Satiation 40
E. Nutrigenomic effects 40
X. Conclusion 41
References 44
Chapter 2: Pesticides' Influence on Wine Fermentation 54
I. Introduction 55
II. Grapevine Pathogens 56
A. Downy mildew (P. viticola) 57
B. Powdery mildew (U. necator) 58
C. Gray mold (B. cinerea) 58
D. Grape moth (L. botrana) 59
E. Vine and the citrus mealybugs (P. ficus and P. citri) 59
III. Pesticides 60
IV. Fermentation Process 61
A. Alcoholic fermentation 61
B. Pesticide effect on yeasts 65
C. Effect of alcoholic fermentation on pesticide residues 68
V. Malolactic Fermentation 69
A. Pesticide effect on lactic bacteria 70
B. Effect of malolactic fermentation on pesticide residues 71
References 71
Chapter 3: Transmission of Chagas Disease (American Trypanosomiasis) by Food 74
I. Chagas Disease (American Trypanosomiasis) 75
II. Discovery 76
III. T. cruzi Life Cycle 77
IV. Phases and Symptoms 78
V. Diagnoses and Treatment 78
VI. Transmission Routes 79
VII. Chagas Disease Experimentally Transmitted by the Oral Route in Animals 80
VIII. Transmission of Chagas Disease by the Oral Route in Humans 81
IX. The Influence of the T. cruzi Strain in the Transmission of Chagas Disease by the Oral Route 83
X. Acute Chagas Disease Outbreaks Associated with Food in Brazil 83
XI. Other Acute Chagas Disease Outbreaks Associated with Food 88
XII. T. cruzi Control (in food) 89
XIII. Final Considerations 91
References 91
Chapter 4: Nuclear Magnetic Resonance and Chemometrics to Assess Geographical Origin and Quality of Traditional Food Products 98
I. Introduction 99
A. Food characterization 100
B. NMR techniques 101
C. Chemometrics 103
II. Geographical Origin of Foods 107
A. Wine 109
B. Olive oil 117
C. Cheese 123
D. Cereals 127
E. Honey 130
F. Fish 132
G. Meat 133
H. Other foods 136
III. Quality and Authenticity of Foods 142
A. Wine and beer 142
B. Vegetables 149
C. Balsamic and Traditional Balsamic Vinegar of Modena 152
D. Fruit juice 154
E. Olive oil 156
F. Fish and meat 160
G. Dairy products 161
H. Honey 164
I. Coffee 165
J. Vanilla 165
IV. Conclusions 167
References 168
Chapter 5: Chemical and Instrumental Approaches to Cheese Analysis 178
I. Introduction 179
II. Sampling Techniques 179
III. Compositional Analysis 180
A. Moisture and total solids 180
B. Fat 182
C. Protein 182
D. Ash 183
E. Salt and chloride content 183
F. Acidity and pH 183
G. Calcium and phosphorus 184
IV. Monitoring Cheese Ripening 184
A. Assessment of lactose, lactate, and citrate metabolism 185
B. Assessment of lipolysis 189
C. Assessment of proteolysis 191
D. Assessment of smaller breakdown products 205
V. Novel and Rapid Instrumental Methods 207
VI. Concluding Remarks 211
References 212
Chapter 6: Finger Millet: Eleusine coracana 226
I. Introduction 227
II. Taxonomy 227
III. Antiquity of Cultivation of the Eleusine 234
IV. Seed Development 234
A. Expressed sequence tags 236
V. Proximate Composition 236
VI. Color and Polyphenols 237
VII. Carbohydrate 242
A. Starch 242
B. Sugars and nonstarchy polysaccharide 244
VIII. Protein 247
A. Trypsin and a-amylase inhibitor 253
IX. Processing and Utilization 254
X. Glycemic Index 262
XI. Resistance to Herbicide and Transformation 264
Acknowledgments 264
References 264
Index 274

Produkt-Details

• Erscheint lt. Verlag: 19.8.2010
• Mitarbeit: Herausgeber (Serie): Steve Taylor
• Sprache: englisch
• Themenwelt: Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie
• Themenwelt: Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung
• Themenwelt: Naturwissenschaften ► Biologie ► Mikrobiologie / Immunologie
• Themenwelt: Technik ► Lebensmitteltechnologie
• ISBN-10: 0-12-380943-6 / 0123809436
• ISBN-13: 978-0-12-380943-8 / 9780123809438