Advances in Food and Nutrition Research (eBook)

Steve Taylor (Herausgeber)

eBook Download: EPUB

2010 | 1. Auflage
264 Seiten
Elsevier Science (Verlag)
978-0-08-092260-7 (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 5
Contents 6
Contributors 8
Chapter 1: Visual Perception of Effervescence in Champagne and Other Sparkling Beverages 10
I. Introduction 11
II. Within a Champagne Bottle 12
III. The Bubble Nucleation Process 21
IV. During the Bubble Rise 36
V. CO2 Volume Fluxes Outgassing from Champagne Glasses in Tasting Conditions 43
VI. Close-Up on Bubbles Bursting at the Liquid Surface 52
Acknowledgments 62
References 62
Chapter 2: Chemometric Brains for Artificial Tongues 66
I. Introduction 67
II. Terminology 70
III. History 71
IV. Main Application Sectors 72
V. Analytical Techniques 75
VI. Chemometrics 78
VII. Artificial Tongue Applications in the Food Science 107
VIII. Conclusions 117
References 118
Chapter 3: Photodynamic Treatment: A New Efficient Alternativefor Surface Sanitation 128
I. Introduction 129
II. Interaction of Light with Matter and History of PDT 130
III. Mechanisms of Photodynamic Production of Cytotoxic Species 133
IV. Mechanisms of Photodynamic Killing of Bacteria and Viruses 135
V. Examples of Photoactive Dyes used for Photodynamic Killing of Microorganisms 142
VI. PDT for Environmental Cleaning and Disinfection 147
VII. Conclusions 152
References 153
Chapter 4: Microoxidation in Wine Production 158
I. Introduction 159
II. Microoxygenation in Industry 160
III. Oxidation Processes in Wine 163
IV. Microoxygenation Research Findings 168
V. Final Comments 190
References 191
Chapter 5: The Morama Bean (Tylosema esculentum): A Potential Cropfor Southern Africa 196
I. Introduction 198
II. Agronomic Characteristics 199
III. Chemistry, Nutritional, and Health Potential 204
IV. Food-Processing Applications and Utilization 222
V. Potential Marketing Strategies for Morama-Processed Products 232
VI. Socio-Economic Analysis of Communities Where Morama is Found 239
VII. Challenges and Future Research 247
References 248
Index 256

Produkt-Details

• Erscheint lt. Verlag: 15.12.2010
• Sprache: englisch
• Themenwelt: Sachbuch/Ratgeber
• Themenwelt: Technik ► Lebensmitteltechnologie
• ISBN-10: 0-08-092260-0 / 0080922600
• ISBN-13: 978-0-08-092260-7 / 9780080922607