Food Science Research Summaries
Nova Science Publishers Inc (Verlag)
978-1-63117-863-4 (ISBN)
Preface; Advances in Cereal & Pseudocereal Research for Functional Foods; Cellular & Molecular Mechanisms of Honey Wound Healing; Chemical Food Safety & Health; Finger Millet: A Valued Cereal; Food as Medicine; Food Product Traceability in Value Networks; Honey: Current Research & Clinical Applications; Milk Production; Nutraceuticals & Functional Foods: Natural Remedy Title; Occurrences, Structure, Biosynthesis, & Health Benefits Based on Their Evidences of Medicinal Phytochemicals in Vegetables & Fruits. Volume 1; Seeds as Functional Foods & Nutraceuticals: New Frontiers in Food Science; Tannins & Phenolics in Animal Nutrition: Chemistry & Challenges; Traditional & Modern Japanese Soy Foods: Manufacturing, Nutrition & Cuisine of a Variety of Soy Foods for Health & Joy of Taste; Nitrogen Nutrition & Amino Acid Metabolism in Cucumber; Non-Thermal Food Processing: Impact on Chemical, Nutritional & Bioactive Components; Carotenoids & Adiposity; ss-Carotene & Peroxisome Proliferator-Activated Receptor Gamma; Beta-Carotene: Functions, Health Benefits, Adverse Effects & Applications; Approaches for the Stabilization & Administration of Beta-Carotene; Effects of Dietary Beta-Carotene on Lung Function, Respiratory Symptoms & Chronic Obstructive Pulmonary Disease; Milk Composition Disturbance & Animal Organism Dysfunction Caused by Aflatoxins: A Review; Size Characterization of Fat Globules in Dairy Products by Field Flow Fractionation; Dairy System Impacts on Milk Fat Composition Related to Human Health; Milk Fat Globules' Microstructure; Rheology, Texture & Functionality of Soy Protein Isolate-Based Potato Puree: Instrumental, Sensory & Structural Relationships; Soy Protein: Research Advances on the Relationships among the Processing Techniques, Nutritional Quality, Functional Properties & Applications in Various Food Products; Soybean Proteins Applied to Microencapsulation as Wall Material: A Review; Bio-Prevalence, Determination & Reduction of Aflatoxin B1 in Cereals; Aflatoxin Occurrence; Toxicology & Control; Immunosuppressive Actions of Aflatoxin & Its Role in Disease Susceptibility; Aflatoxins Hazards & Regulations Impacts on Brazil Nuts Trade; Polymorphisms of DNA Repair Genes & Toxicological Effects of Aflatoxin B1 Exposure; Incidence of Aspergillus Section Flavi & Interrelated Mycoflora in Peanut Agroecosystems in Argentina; Toxicological Effects, Risk Assessment & Legislation for Aflatoxins; Food Sources & Occurrence of Aflatoxins: The Experience in Greece; Aflatoxins As Serious Threats to Economy & Health; Apple Pomace: Source of Value Added Products; Nondestructive Measurement of Apples Using Machine Vision, NIR Spectrophotometer & Electronic Nose; Microbiology of Apples & Apple Products & Related Health Hazards; Apples, Obesity, Metabolic Syndrome & Diabetes; Characterization of Apples & Apple Juices by Determining Organic & Inorganic Nutrients; The Use of Microsatellite Markers & Morphological Traits in Characterising & Maintaining Genetic Diversity in a Cultivated Apple Germplasm Collection; Analysis of Apple Juice Aroma by Means of Headspace-Trap HRGC/MS & Sensory Evaluation; Contamination of Apples; Fruit Quality of Sicilian, Commercially Affirmed, & Newly Selected Apple Varieties: Potential Resources for Genetic Improvement & Specialty Markets; Effect of System Composition on Potassium Sorbate Degradation & Its Effect on Microbiological & Sensory Stability; The Question of Food Miles: Thinking Locally; Natural Derivatives as Promising Alternatives to Chemical Food Preservatives; Chemical Strategies Applied to Maize & Peanut Storage Agroecosystem in Argentina to Prevent Aflatoxin Contamination; Controlled Atmosphere-Based Improved Storage of Cold Raw Milk: Potential of N2 Gas; Comparison of the Additive Effect of Training & Three Different Diets on Energy Metabolism in Rat; Effect of Storage on Pesticide Residue Dissipation in Food Grains: A Review; Edible & Biodegradable Packaging for Food Storage; Pulses Facing the New Age: Functional Compounds on Gene Expression & Health Connection; Table Olives: A Natural Vehicle for Health-Promoting Bacteria & Bioactive Compounds; Mediterranean Diet: Functional Foods & Physical Activity, Benefits for Human Health; European Consumers Acceptance of Healthy Food Products: A Review of Functional Foods; Fermentation of Tomato Juice with the Probiotic Yeast Saccharomyces Cerevisiae Boulardii; Market Strategies to Maximise Consumer Acceptance of Functional Dairy-based Foods & Beverages; Immunoassays for Measuring Coeliac Harmful Proteins & Peptides in Gluten-Free Foods; Gluten Related Disorders: An Update; Gluten Formation: Its Sources, Composition & Health Effects; Wheat Gluten: Composition & Health Effects; Meat Analogue Produced with Soy Protein Isolate & Vital Gluten by Thermoplastic Extrusion: Technological, Physicochemical & Nutritional Characteristics; Potential of Gliadin for Biomaterial Applications; Gluten Ataxia: Anti-Gliadin-Antibody-Positive Cerebellar Ataxia; Celiac Disease: New Therapeutic Options; New Perspectives on Gluten-Free Food Products; Impact of Different Honey Types on the Content of Trace Minerals, Composition of Phenolic & Flavonoid Antioxidants & Antioxidant Activity Contributing to Human Health; High Performance Liquid Chromatography Determination of Antibiotics in Honey; Phenolic Compounds in Honey as Health Promoters; Quality Control of Honey Using Spectroscopic Methods; Medicalisation of Honey, its Therapeutic Properties, Composition & Health Benefits; Characterization of Antioxidant Activity, Flavonoid Content & Antimicrobial Activity of Clover Argentinean Honeys; Beekeeping in Burkina Faso; Inventory of Fixtures; Production Process & Technological Aspects of Honey Flavored Hard Candy; Determination of Geographical & Botanical Origin of Honey: From Sensory Evaluation to the State of the Art of Non-invasive Technology; Meat Consumption & Effects on Human Health; Strategies to Improve the Healthy Properties of Meat & Meat Products; Nutritional Value of Fermented Meat Products; Bioactive Peptides Derived from Beef Hydrolysates of Hanwoo & Their Bioactivities; Understanding Meat Eaters Perceptions of Personal & Societal Meat Avoidance Behaviors; Evaluation of Natural Levels of Substances Commonly-Used As Food Additives in Fresh Meat Preparations; The Quality of Dietary Protein in Africa; Microbial Quality of Meat Dishes Served in Spanish Restaurants; Meat Products As Healthy Food: Use of Vegetable Oils & Other Functional Ingredients in Their Formulation; Dynamic Rheology & Sensory Properties Determined by Inulin/extra Virgin Olive Oil Blends in Mashed Potatoes: Effects of Hydrocolloids Addition & Freeze/Thaw; Olive Oil, Mitochondrial Oxidative Stress & Ageing; Virgin Olive Oil Antioxidants; Olive Oil & Postprandial Lipemia; Matrix-Assisted Laser Desorption/Ionization Time-of-Flight (MALDI TOF) Mass Spectrometry Fingerprinting as a New Tool for Quality Control & Health Risk Assessment of Virgin Olive Oil; Last Advances in the Study of Olive Airborne Pollen Dynamic; Frying with Olive Oil & Health; Olive Oil Phenolics & Oxidative Stress; Olive Oil Traceability through DNA Markers; Is Region of Origin a Valuable Cue for the Consumer? The Case of Olive Oil Sector; Antioxidant Compounds of Olive Products & Human Health; Human Metabolism of Polyphenols from Extra Virgin Olive Oil; Novel Thermal & Non-Thermal Food Processing Technologies; Persistence of Transgenic DNA in Processed Foods of Animal Origin: A Potential Biological Risk; Cassava (Manihot esculenta Crantz) as a Source of Chemically Safe Food: A Critical Review; Transformation of Vegetable Waste of the Food Industry into Value-Added Products: The Case of Cynara scolymus; Functional Mathematical Index (FMI): An Index Generator for Taming Quality, Applied to Food & Processes; Nutritional & Biological Potential of Functional Foods Containing the Hard-to-Cook Bean (Phaseolus vulgaris L.) Protein Hydrolysate; Basic Guidelines for Establishing Food Standards; Strategies for Annatto Seeds Processing with Pressurized Fluids in Food Industries; Principles of Quality Analysis & Critical Control Points Applicable to Food Processing; Engineered Colloidal Systems from Food-Grade Materials for Applications in Novel Processed Foods; Flavour Compounds in Legumes: Chemical & Sensory Aspects; Micronutrient Disorders & Various Mitigation Options in Indian Agriculture; Legumes: Properties, Nutrition, Consumption & Health; Role of Processing Industry for Food Security in India; Characteristics & Utilization of Black Rice; In-Season Wheat Yield Prediction in the Semiarid Pampa of Argentina using Artificial Neural Networks; Legumes as Cover Crops or Components of Intercropping Systems & Their Effects on Weed Populations & Crop Productivity; Optimizing Barley Grain use by Dairy Cows: A Betterment of Current Perceptions; Bioactivity of Oleanane Triterpenoids from Soy (Glycine Max Merr) Depends on the Chemical Structure; Enhanced Production of Carotene & L Asparaginase from a Tribal Food Alga, Vaucheria Uncinata; Wheat Grain: a Unique Prepartal Choice for Transition Holstein Heifers; Germinated Legumes: A Boon to Human Nutrition; Sucrose Metabolism & Grain Development of Contrasting Spikelets Located at Different Positions of the Rice Panicle; Wheat Grain in Dairy Rations: A Major Feasible Commodity Overlooked; Food Demand: Coping with its Growth; Sicilian Aromatic Plants: From Traditional Heritage to a New Agro-Industrial Exploitation; The Role of Spice Products Synthetic Cannabinoids in Systems Toxicity; Rosmarinus Officinalis L.: An Aromatic Plant with Interesting Biological Properties; The Use of Rosemary (Rosmarinus Officinalis) as Antioxidant in Meat Products in Comparison to BHA & BHT; Types, Uses & Fruit Quality of Brazilian Chili Peppers; Spices Not Just Spicy: Role in Human Health with Medicinal & Therapeutic Potentialities; Herbs & Spices Commonly-Used in Foods; Berries: Bioactive Constituents & Their Impact on Human Health; Resveratrol in Berries: A Review; Conjugated Polysaccharides as Potential Health Promoting Compounds in Berries & Cherries; Blueberries: Major Phytochemicals & Potential Health Effects in Cardiovascular Diseases; Flavour Properties & Chemistry of Berries; European Elderberry (Sambucus Nigra L.) & American Elderberry (Sambucus Canadensis L.): Botanical, Chemical & Health Properties of Flowers, Berries & Their Products; Myrtle (Myrtus communis L.) Berries: Composition & Properties; Colombian Bilberry (Vaccinium Meridionale Swartz): Chemical Composition, Antioxidant Activity, Anthocyanin & Non-Anthocyanin Phenolic Composition as Compared to Other Vaccinium Species; Updating Allergies to Berries of Genera Morus, Vaccinium & Fragaria; Problems & Methods to Improve the Market-Life of Berry Fruit; Berry Marketing: Overview of the Current Trends, Challenges & Future Opportunities to Connect Fresh Berry Producers & Consumers; Functional Breads Enhanced with Fruit-derived Polyphenol Antioxidants & Dietary Fibers; Bread Health & Consumption; Italian Durum Wheat Breads; Effect of Enzymes in Whole Bread in Brazil; Isolation of Small Starch Granules of Vicia Faba (haba) & Determination of their Fat Mimic Characteristics; Index.
| Verlagsort | New York |
|---|---|
| Sprache | englisch |
| Maße | 180 x 260 mm |
| Gewicht | 738 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 1-63117-863-6 / 1631178636 |
| ISBN-13 | 978-1-63117-863-4 / 9781631178634 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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