Advances in food and nutrition research

Author(s)

• Kinsella, John E.
• Taylor, Steve L.
• Henry, Jeyakumar
• Toldrá, Fidel
• Lim, Loong-tak
• Rogers, Michael

Bibliographic Information

Advances in food and nutrition research

edited by John E. Kinsella

Academic Press, 1989-

• v. 33
• v. 34
• v. 35
• v. 36
• v. 37
• v. 38
• v. 39
• v. 42
• v. 43
• v. 44
• v. 45
• v. 46
• v. 47
• v. 48
• v. 49
• v. 50
• v. 51
• v. 52
• v. 53
• v. 54
• v. 55
• v. 56
• v. 57
• v. 58
• v. 59
• v. 60
• v. 61
• v. 62
• v. 63
• v. 66
• v. 67
• v. 69
• v. 70
• v. 71
• v. 74
• v. 75
• v. 76
• v. 77
• v. 81
• v. 82
• v. 84
• v. 85
• v. 87
• v. 88
• v. 89
• v. 91
• v. 92

Other Title

Advances in food research

Note

Vol. 33 is the 1st volume of "Advances in food and nutrition research" ; formerly called "Advances in food research"

Vol. 30-32 registered as <BA03413190>

Editors: Vol. 38: John E. Kinsella, Steve L. Taylor.; v. 39, 42-61: Steve L. Taylor; v. 66-71, 74-77: Jeyakumar Henry; v. 81-82, 84-87, 89, 91, 98: Fidel Toldrá; v.88: Loong-tak Lim, Michael Rogers

Vol. 46: Cumulative index: volumes 1-45

Includes bibliographical references and index

Description and Table of Contents

Volume

v. 35 ISBN 9780120164356

Description

Intended for researchers and graduate students in food science and nutrition. This volume includes updates on two major nutrient classes, such as polyunsaturated fatty acids (PUFA) and proteins. Comparison of the beneficial effects of both the N-6 PUFAs (known to affect plasma cholesterol) and N-3 (from fish oils and seafoods) indicates that these exert different physiological effects. The digestibility of proteins is discussed and is an active area of research of importance to biomedical researchers and scientists in the food industry.

Table of Contents

• a-linolenic acid - functions and effects on linolenic acid metabolism and eicosanoid-mediated reactions, J.E. Kinsella
• protein digestibility - in vitro methods of assessment, protein and enzyme stability - structural, thermodynamic and experimental aspects, H.E. Swaisgood and G.L. Catignani
• thermal analysis of food proteins, M.M. Kristjansson et al.

Volume

v. 36 ISBN 9780120164363

Description

This title recognizes the integral relationships between food science and nutrition and presents reviews of topics in nutrition as well as food science.

Table of Contents

• Physicochemical properties of wheat proteins in relation to functionality, F. MacRitchie
• plant food protein engineering, S. Utsumi
• minerals and trace elements in milk, A. Flynn
• dietary fatty acids, lipoproteins, and cardiovascular disease, D.J. McNamara.

Volume

v. 37 ISBN 9780120164370

Description

Advances in Food Research, the leading publication for comprehensive reviews on important topics in food science, has evolved into Advances in Food and Nutrition Research under the editorial direction ofJohn E. Kinsella. This expanded title recognizes the integral relationships between food science and nutrition and presents reviews of topics in nutrition as well as food science. This change also encourages nutritionists and food scientists to become more familiar with relevant advances in these interrelated areas

Table of Contents

J.J. Pestka, Food, Diet and Gastro-Intestinal Immune Function. M.E. Sanders, Effects of Consumption of Lactic Cultures on Human Health. L. Berner, Defining the Role of Milkfat in Balanced Diets. A. Berger,M.E. Hershwin, and J.B. German, Biochemistry of Cardiolipin: Sensitivity to Dietary Fatty Acids. A.M. Pearson and R.B. Young, Diseases and Disorders of Muscle.

Volume

v. 38 ISBN 9780120164387

Description

The appearance of Volume 38 marks a transition for Advances in Food and Nutrition Research as Steve L. Taylor assumes editorial responsibility for the series. Under John Kinsella's guiding hand, Advances in Food Research strengthened its reputation as the leading publication for comprehensive reviews on important topics in food science, evolving into Advances in Food and Nutrition Research, a title which better reflected his interest in the integral relationships between food science and nutrition. Building on this legacy of quality scholarship, Dr. Taylor brings a fresh perspective to the serial, seeking novel approaches to research in food and nutritional science.

Table of Contents

• Hydrolic and transgalactosylic activities of commercial B-galctosidase (lactase) in food processing, L.F. Pivarnik et al
• glass transitions and water-food structure interactions, L. Slade and H. Levine
• corn wet milling - processing and chemistry, D. Jackson and D. Shandera, Jr

Volume

v. 39 ISBN 9780120164394

Description

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 encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academic and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.

Table of Contents

G.V. Barbosa-Canovas, L. Ma, J.L. Kokini, and A. Ibarz, The Rheology of Semiliquid Foods. S.F. Chang, A.M. Pearson, and T.C. Huang, Control of the Dehydration Process in Production of Intermediate-Moisture Meat Products: A Review. P.F. Fox, T.P. O'Connor, P.L.H. McSweeney, T.P. Guinee, and N.M. O'Brien, Cheese: Physical, Biochemical, and Nutritional Aspects. D.D. Rawles, G.J. Flick, and R.E. Martin, Biogenic Amines in Fish and Shellfish. Chapter References. Index

Volume

v. 42 ISBN 9780120164424

Description

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 encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academic and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.

Table of Contents

S.L. Taylor and E.S. Dormedy, The Role of Flavoring Substances in Food Allergy and Intolerance. S.M. Gendel, The Use of Amino Acid Sequence Alignments to Assess Potential Allergenicity of Proteins Used in Genetically Modified Foods. S.M. Gendel, Sequence Databases for Assessing the Potential Allergenicity of Proteins Used in Transgenic Foods. D. Sheehan, S.M. O'Sullivan, and K.B. Carey, Design of Emulsification Peptides. R. Chandrasekaran, X-Ray Diffraction of Food Polysaccharides. M. Naim, B.J. Striem, and M. Tal, Cellular Signal Transduction of Sweetener-Induced Taste. S.L. Cuppett and C.A. Hall, Antioxidant Activity of the Labiatae. Subject Index.

Volume

v. 43 ISBN 9780120164431

Description

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 encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.

Volume

v. 44 ISBN 9780120164448

Description

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 nutrition and are intended to ensure that food scientists in academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines. This serial was established in 1948, and continues to publish top quality articles on emerging research and developments. Some of the topics in this volume include special processing methods for high-acid liquid foods, structure and properties of fat crystal networks, taste and smell perception in the elderly, edible coatings and films, and the composition and processing of buckwheat.

Volume

v. 45 ISBN 9780120164455

Description

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 nutrition and are intended to ensure that food scientists in academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines. The Advisory Board includes Daryl Lund, a recipient of the International Award by the Institute of Food Technologists. All food scientists and nutritionists should have access to this publication.

Table of Contents

Inonsitol Phosphates in Foods. Pyrrolizidine Alkaloids in Foods. Application of Ultrasonic Sensors for the Food Industry. Ozone and its Current and Future Applications for the Food Industry. The High Molecular Weight Subunits of Wheat Glutenin and their Role in Determining Wheat Processing Properties.

Volume

v. 46 ISBN 9780120164462

Description

This is a cumulative index of Volumes 1-45 of the Advances in Food and Nutrition Research series, established in 1948. This ecclectic serial 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 encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academia and industry, as well as professional nutritionists and dieticians, are kept informed concerning emerging research and developments in these important disciplines.

Table of Contents

A cummulative index of Volumes 1-45.

Volume

v. 47 ISBN 9780120164479

Description

Advances in Food and Nutrition 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 nutrition are intended to ensure that food scientists in academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.

Table of Contents

Milk protein modification to improve functional and biological properties Nutritional significance, metabolism, and toxicology of selenomethione Echinacea as a functional food ingredient Bioactive peptides and proteins Plant products with hypocholesterolemic potentials

Volume

v. 48 ISBN 9780120164486

Description

Advances in Food and Nutrition Research is an eclectic serial established in 1948. The serial 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 encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academia and industry, as well as professional nutritionists and dieticians, are kept informed concerning emerging research and developments in these important disciplines.

Volume

v. 49 ISBN 9780120164493

Description

Advances in Food and Nutrition Research is an eclectic serial established in 1948. The serial 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 encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academia and industry, as well as professional nutritionists and dieticians, are kept informed concerning emerging research and developments in these important disciplines.

Table of Contents

Re-Inventing the Food Guide Pyramid to Promote Health Plant Pigments: Properties, Analysis, Degradation Chitin, Chitosan and Co-Products: Chemistry, Production, Applications and Health Effects A Review of the Application of Sourdough Technology to Wheat Breads Detection of Insect Infestation in Stored Foods Compression and Compaction Characteristics of Selected Food Powders

Volume

v. 50 ISBN 9780120164509

Description

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 nutrition are intended to ensure that food scientists in academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.

Table of Contents

Lactic Acid Bacteria and Their Uses in Animal Feeding to Improve Food Safety Mycotoxins in fruits: microbiology, occurrence and changes during fruit processing Human Protozoan Parasites in Molluscan Shellfish Regulation of Human Immune and Inflammatory Responses by Dietary Fatty Acids Bacteria Important During Winemaking Biosynthesis of Conjugated Linoleic Acid in Ruminants and Humans Safety Issues Associated with Herbal Ingredients

Volume

v. 51 ISBN 9780120164516

Description

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 nutrition are intended to ensure that food scientists in academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.

Table of Contents

Flaxseed Lycopene Food Components That Reduce Cholesterol Absorption Imaging Techniques for the Study of Food Micrstructure Electrodialysis Applications in the Food Industry

Volume

v. 52 ISBN 9780123737113

Description

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 nutrition, and are intended to ensure that food scientists in academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.

Table of Contents

Sweetpotato: A Review of Its Past, Present, and Future Role in Human Nutrition Infectobesity: Obesity of Infectious Origin Refrigerated Fruit Juices: Quality and Safety Issues Tetrodotoxin Poisoning Marine Biotechnology for Production of Food Ingredients Fruits of the Actinidia Genus

Volume

v. 53 ISBN 9780123737298

Description

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 nutrition are intended to ensure that food scientists in academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.

Table of Contents

• 1. Influence of Processing on Functionality of Milk and Dairy Proteins - Mary Ann Augustin and Punsandani Udabage
• 2. Central Nervous System Tissue in Meat Products: An Evaluation of Risk, Prevention Strategies, and Testing Procedures - M.B. Bowling, K.E. Belk, K. K. Nightingale, L.D. Goodridge, J.A. Scanga, J.N. Sofos, J.D. Tatum, and G.C. Smith
• 3. Functional Genomics of Wine Yeast Saccharomyces cerevisiae - Linda F. Bisson, Jonathan E. Karpel, Vidhya Ramakrishnan, Lucy Joseph
• 4. Monascus Rice Products - Tseng-Hsing Wang and Tzann-Feng Lin
• 5. Designer Milk - Latha Sabikhi
• 6. The Sweet Taste Receptor: A Single Receptor with Multiple Sites and Modes of Interaction - Pierandrea Temussi.

Volume

v. 54 ISBN 9780123737403

Description

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 nutrition are intended to ensure that food scientists in academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines. Chapters cover biosensors and bio-based methods for the separation and detection of foodborne pathogens, the immunological components of human milk, PCR-based diagnosis and quantification of mycotoxin-producing fungi, molluscan shellfish allergy, nutritargeting, and a review of the supporting science behind the health benefits of calcium citrate malate.

Table of Contents

1. Biosensors and Bio-Based Methods for the Separation and Detection of Foodborne Pathogens Arun K. Bhunia 2. The Immunological Components of Human Milk Heather J. Hosea, Michelle C. Cicalo, Carol D. Holland & Catherine J. Field 3. PCR-Based Diagnosis and Quantification of Mycotoxin-Producing Fungi Ludwig Niessen 4. Molluscan Shellfish Allergy Steve L. Taylor 5. Nutritargeting Hans Konrad Biesalski and Jana Tinz 6. The Health Benefits of Calcium Citrate Malate: A Review of the Supporting Science S. Reinwald and C.M. Weaver

Volume

v. 55 ISBN 9780123741202

Description

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.

Table of Contents

Ginsenosides: Chemistry, Biosynthesis, Analysis, and Potential Health Effects Lars P. Christensen Adherence, anti-adherence, and oligosaccharides: preventing pathogens from sticking to the host Kari D. Shoaf-Sweeney and Robert W. Hutkins Lung Disease in Flavoring and Food Production: Learning from Butter Flavoring Nancy Sahakian and Kathleen Kreiss Beneficial Health Properties of Psyllium and Approaches to Improve Its Functionalities Liangli (Lucy) Yu, Herman Lutterodt, and Zhizong Cheng Starch gelatinization Wajira S. Ratanyake and David S. Jackson

Volume

v. 56 ISBN 9780123744395

Description

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.

Volume

v. 57 ISBN 9780123744401

Description

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.

Table of Contents

tentative (1) Fish-Induced Keriorrhea, (2) Haze in Beverages, (3) Carnosine in Nutrition and Health (4) Recent Advances in Microbial Safety of Fresh Fruits and Vegetables, (5) Quinoa: Composition, Chemistry, Nutritional and Functional Properties (6) Understanding Oil Absorption During Deep-Fat Frying, (7) Introduction of Oats in the Diet of Individuals with Celiac Disease, (8) Pesticide Influences in Fermentation

Volume

v. 58 ISBN 9780123744418

Description

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.

Table of Contents

1. Soy protein in infant formula Dominque Turck 2. Quinoa: Composition, Chemistry, and Functional and Nutritional Properties Lillian Abugoch James 3. Gossypol Xi Wang 4. Protein Haze Formation and Control in Wine Elizabeth Waters 5. Traditional Balsamic Vinegar Paolo Giudici, Pasquale Massimiliano Falcone and Lisa Solieri 6. Chemical Approaches to the Assessment of Cheese Quality Luis E Rodriguez-Saona 7. 3D Molecular Similarity - Applications in Food Chemistry Karina Martinez-Mayorga 8. 3D Molecular Similarity - Applications in Food Chemistry Jose L. Medina-Franco 9. Clostridium difficile - Its Potential as a Source of Foodborne Disease Maja Rupnik

Volume

v. 61 ISBN 9780123744685

Description

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.

Table of Contents

Visual Perception of Effervescence in Champagne and other sparkling Beverages Gerard Liger-Belair, Regis Gougeon and Philippe Schmitt-Kopplin Chemometric Brains for Artificial Tongues Paolo Oliveri, M. Chiara Casolino, Michele Forina Photodynamic Treatment - A New Efficient Alternative for Surface Sanitation Lubov Brovko Micro-oxidation in Wine Production Paul A. Kilmartin The Morama Bean (Tylosema esculentum): A Potential Crop for Southern Africa Jose C. Jackson, Kwaku G. Duodu, Mette Holse, Margarida D. Lima de Faria, Danie Jordaan, Walter Chingwaru, Aase Hansen, Avrelija Cencic, Martha Kandawa-Schultz, Selalelo M. Mpotokwane, Henrietta L. de Kock and Amanda Minnaar

Volume

v. 59 ISBN 9780123809421

Description

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.

Table of Contents

Dairy Food Consumption And Obesity Related Chronic Disease - Eva Warensjoe Pesticide Influences In Fermentation - Pierluigi Caboni, Paolo Cabras Transmission Of Chagas Disease (American Trypanosomiasis) By Foods - KAREN SIGNORI PEREIRA Nuclear Magnetic Resonance And Chemometrics To Assess Geographical Origin And Quality Of Traditional Food Products - Consonni R. Chemical and Instrumental Approaches to Cheese Analysis - Luis Rodriguez-Saona Finger Millet - Eleusine Coracana - Arun Chandrasekar

Volume

v. 60 ISBN 9780123809445

Description

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.

Volume

v. 63 ISBN 9780123849274

Description

The issue concentrates on the history and current production practices unique to the specialty wines. This includes fortified wines, such as ports, sherries, sparkling wines, and distinctive table wines, such as vin santo, botrytised, and carbonic maceration wines.

Table of Contents

Carbonic Maceration wines - Catherine Tesniere Sherry-wines - Dra. M. Victoria Moreno-Arribas Vin Santo - Paola Domizio Mead - Leticia Estevinho Port wines - Paula Guedes de Pinho & Antonio Cesar Silva Ferreira Botrytised wines - Magyar Ildiko Medeira - Jose Camara Vermouth - Parmjit S Panesar Appassimento - Franco Dellaglio

Volume

v. 62 ISBN 9780123859891

Description

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.

Table of Contents

Norovirus as a foodborne disease hazard - Kirsten Mattison Mitigation of Greenhouse Gas Emissions in the Production of Fluid Milk - Peggy M. Tomasula and Darin W. Nutter Chemical Composition, Characterization, and Differentiation of Honey Botanical and Geographical Origins - Jun Wang and Qing X. Li Japan Food Allergen Labeling Regulation - History and Evaluation - Hiroshi Akiyama, Takanori Imai and Motohiro Ebisawa Extrusion Texturized Dairy Proteins: Processing and Application - Charles I. Onwulata*, Michael H. Tunick, and Phoebe X. Qi A Review of the Application of Atomic Force Microscopy (AFM) in Food Science and Technology - Shaoyang Liu and Yifen Wang

Volume

v. 66 ISBN 9780123945976

Description

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.

Table of Contents

Sparkling Wines: Features and Trends From Tradition Susana Buxaderas and Elvira Lopez Tamames Occupational Allergies in Seafood Processing Workers Mohamed F Jeebhay and Andreas L Lopata Health Benefits of Algal Polysaccharides in Human Nutrition Ladislava Misurcova, Sona Skrovankova, Dusan Samek, Jarmila Ambrozova, and Ludmila Machu, Fiber, Protein & Lupin Enriched Foods: Role For Improving Cardiovascular Health Regina Belski "Green Preservatives" - Combating Fungi in The Food And Feed Industry By Applying Antifungal Lactic Acid Bacteria Agata M. Pawlowska, Emanuele Zannini, Aidan Coffey, Elke K. Arendt

Volume

v. 67 ISBN 9780123945983

Description

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.

Table of Contents

Metabolomics in Food Science Juan Manuel Cevallos-Cevallos and Jose Ignacio Reyes-De-Corcuera Implications of Light Energy on Food Quality and Packaging Selection Susan E. Duncan and Hao-Hsun Chang Antioxidant Activity and Protecting Health Effects of Common Medicinal Plants Sona Skrovankova, Ladislava Misurcova and Ludmila Machu Fatty Acid Profile of Unconventional Oil Seeds Latha Sabikhi and Sathish Kumar M. H. Modern Approaches in Probiotics Research to Control Foodborne Pathogens Mary Anne Roshni Amalaradjou and Arun K. Bhunia Bacteriophages for Detection and Control of Bacterial Pathogens in Food and Food-Processing Environment Lubov Y. Brovko, Hany Anany, and Mansel W. Griffiths Carbon Dioxide and Ethanol Release from Champagne Glasses, Under Standard Tasting Conditions Gerard Liger-Belair, Fabien Beaumont, Marielle Bourget, Herve Pron, Philippe Jeandet, Bertrand Parvitte, Virginie Zeninari, Guillaume Polidori and Clara Cilindre

Volume

v. 69 ISBN 9780124105409

Description

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.

Table of Contents

Finger Millet (Ragi, Eleusine coracana L.): A Review of its Nutritional Properties, Processing and Plausible Health Benefits S. Shobana, K. Krishnaswamy, V. Sudha, N.G. Malleshi, R.M. Anjana, L. Palaniappan, and V. Mohan Advances in Food Powder Agglomeration Engineering B. Cuq, C. Gaiani, C. Turchiuli, L. Galet, J. Scher, R. Jeantet, S. Mandato, J. Petit, I. Murrieta-Pazos, A. Barkouti, P. Schuck, E. Rondet, M. Delalonde, E. Dumoulin, G. Delaplace, and T. Ruiz Dietary Strategies to Increase Satiety C.J. Rebello, A.G. Liu, F.L. Greenway, and N.V. Dhurandhar Biotransformation of Polyphenols for Improved Bioavailability and Processing Stability A. Gupta, L.D. Kagliwal, and R.S. Singhal

Volume

v. 70 ISBN 9780124165557

Description

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.

Table of Contents

Role of Proteins in Insulin Secretion and Glycemic Control Viren Ranawana and Bhupinder Kaur Physical Activity, Fitness and Energy Cost of Activities: Implications on Obesity in Children and Adolescents in the Tropics Xiao Chuan Lau, Kar Hau Chong, Bee Koon Poh, and Mohd Noor Ismail Starch Hydrolases Inhibitors from Edible Plants Hongyu Wang, Tingting Liu, and Dejian Huang Food Microstructure and Starch Digestion Jaspreet Singh, Lovedeep Kaur, and Harjinder Singh Food Based Ingredients for Modulating Blood Glucose Pariyarath Sangeetha Thondre

Volume

v. 71 ISBN 9780128002704

Description

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.

Table of Contents

Antioxidants in Food: Content, Measurement, Significance, Action, Cautions, Caveats and Research NeedsIris F.F. Benzie and Siu-Wai Choi Micronutrient Status in Type 2 Diabetics: A ReviewBhupinder Kaur and Jeyakumar Henry Sarcopenia and NutritionAlessandro Laviano, Chiara Gori and Serena Rianda Current Evidence on Dietary Pattern and Cognitive FunctionBernice H.K. Cheung, Ivan C.H. Ho, Ruth S.M. Chan, Mandy M.M. Sea and Jean Woo

Volume

v. 74 ISBN 9780128022269

Description

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.

Table of Contents

Leveraging Agriculture for Nutrition Impact through the Feed the Future Initiative Lidan du Health Benefits of Prebiotic Fibers Diederick Meyer Vegetarian Diets Across the Lifecycle: Impact on Zinc Intake and Status Meika Foster and Samir Samman

Volume

v. 75 ISBN 9780128022276

Description

Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences, bringing together outstanding and comprehensive reviews that highlight this relationship. The book contains contributions that detail scientific developments in the broad areas of food science and nutrition, providing those in academia and industry with the latest information on emerging research in these constantly evolving sciences.

Table of Contents

• 1. Vitamin D, Cancer Risk and MortalityElena Tagliabue, Sara Raimondi and Sara Gandini2. Chia (Salvia hispanica): A Review of Native Mexican Seed and its Nutritional and Functional PropertiesMa. Angeles Valdivia-Lopez and Alberto Tecante 3. Physical Activity and Health: 'What is Old is New Again'Andrew P. Hills, Steven J. Street and Nuala M. Byrne4. Body Composition in Asians and Caucasians
• Comparative Analyses and Influences on Cardiometabolic Outcomes Sumanto Haldar, Siok Ching Chia and Jeyakumar Henry

Volume

v. 76 ISBN 9780128036068

Description

Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences, bringing together outstanding and comprehensive reviews that highlight this relationship. The book contains contributions that detail scientific developments in the broad areas of food science and nutrition, providing those in academia and industry with the latest information on emerging research in these constantly evolving sciences.

Table of Contents

Capsaicin and Related Food Ingredients Reducing Body Fat Through the Activation of TRP and Brown Fat Thermogenesis Masayuki Saito School Based Interventions to Reduce Obesity Risk in Children in High and Middle Income Countries Charlotte E. L. Evans, Salwa Albar, Elisa Vargas-Garcia and Fei Xu Digestion and Postprandial Metabolism in the Elderly Amber M. Milan and David Cameron-Smith Gotu Kola (Centella asiatica): Nutritional Properties, and Plausible Health Benefits Udumalagala Gamage Chandrika and Peramune A. A. S.Prasad Kumara

Volume

v. 77 ISBN 9780128047729

Description

Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences, bringing together outstanding and comprehensive reviews that highlight this relationship. The book contains contributions that detail scientific developments in the broad areas of food science and nutrition, providing those in academia and industry with the latest information on emerging research in these constantly evolving sciences.

Table of Contents

1. Oats - From Farm to Fork Ravi Menon, Tanhia Gonzalez, Mario Ferruzzi, Eric Jackson, Dan Winderl and Jay Watson 2. Calcium and Vitamin D in Obesity and Related Chronic Disease Poonam K. Pannu, Emily K. Calton and Mario Soares

Volume

v. 81 ISBN 9780128119167

Description

Advances in Food and Nutrition Research, Volume 81 provides updated knowledge on nutrients in foods and how to avoid deficiencies, paying special attention to the essential nutrients that should be present in the diet to reduce disease risk and optimize health. This new release in the series focuses on a variety of topics, including sections on nanotechnologies that can be used to increase nutrient bioavailability, an analysis of the implications of nitrites and nitrates in foods, metabolic phenotyping of diet and dietary intake, and an interesting discussion of foodomics, amongst other topics. The series provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, as well as up-to-date information on food science, including raw materials, production, processing, distribution and consumption.

Table of Contents

1. Nanotechnology Approaches for Increasing Nutrient Bioavailability S.M. Jafari and D.J. McClements 2. Food Processing Antioxidants F.J. Hidalgo and R. Zamora 3. Analysis of Nitrite and Nitrate in Foods: Overview of Chemical, Regulatory and Analytical Aspects L. Merino, U. Ornemark and F. Toldra 4. Protein Hydrolysates and Biopeptides: Production, Biological Activities and Applications in Foods and Health Benefits. A Review M. Nasri 5. Bioactive Properties of Maillard Reaction Products Generated from Food Protein-Derived Peptides K. Arihara, L. Zhou and M. Ohata 6. Use of Foodomics for Control of Food Processing and Assessing of Food Safety D. Josic, Z. Persuric, D. Restar, T. Martinovic, L. Saftic and S.K. Pavelic 7. Metabolic Phenotyping of Diet and Dietary Intake J. Brignardello, E. Holmes and I. Garcia-Perez 8. Nutritional Aspects of Dysphagia Management C. Gallegos, E. Brito-de la Fuente, P. Clave, A. Costa and G. Assegehegn

Volume

v. 82 ISBN 9780128126332

Description

Advances in Food and Nutrition Research, Volume 82 provides updated knowledge on nutrients in foods and how to avoid deficiency. Topics covered in this latest release include Phenolic Compounds and its Bioavailability: In Vitro Bioactive Compounds or Health Promoters?, Health Risks of Food Oxidation, Metabolomics, Nutrition, and Potential Biomarkers of Food Quality, Intake, and Health Status, Improvement of Soybean Products Through the Response Mechanism Analysis Using Proteomic Technique, and Nanotechnology for Food Packaging and Food Quality Assessment. This resource is especially useful for those interested in the essential nutrients that should be present in the diet to reduce disease risk and optimize health. It provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, as well as up-to-date information on food science, including raw materials, production, processing, distribution and consumption, with an emphasis on nutritional benefits and health effects.

Table of Contents

1. Phenolic Compounds and Its Bioavailability: In Vitro Bioactive Compounds or Health Promoters? 2. Health Risks of Food Oxidation 3. Metabolomics, Nutrition, and Potential Biomarkers of Food Quality, Intake, and Health Status 4. Improvement of Soybean Products Through the Response Mechanism Analysis Using Proteomic Technique 5. Nanotechnology for Food Packaging and Food Quality Assessment 6. Influence of High Hydrostatic Pressure Technology on Wine Chemical and Sensorial Characteristics: Potentialities and Drawbacks 7. Methodologies for the Characterization of the Quality of Dairy Products 8. Pathogens of Food Animals: Sources, Characteristics, Human Risk, and Methods of Detection

Volume

v. 84 ISBN 9780128149904

Description

Advances in Food and Nutrition Research, Volume 84 provides updated knowledge on nutrients in foods and how to avoid their deficiency, especially the essential nutrients that should be present in the diet to reduce disease risk and optimize health. The book provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits. Readers will find up-to-date information on food science, including raw materials, production, processing, distribution and consumption, with an emphasis on nutritional benefits and health effects. Specific sections in this new release include discussions on ethylcellulose oleogels, novel biosensors for the rapid detection of toxicants in foods, polyphenols and their interactions with other dietary compounds- implications for human health, protein hydrolysates and hypolipidemia, the effects of B-alanine supplementation on carnosine elevation and physiological performance, the effect of ultrasound technology on food and nutritional quality, modern procedures for removal of hazardous compounds from foods, the bioactive potential of Andean and Amazonian fruits, seeds and tubers, and more.

Table of Contents

Preface Fidel Toldra 1. Ethyl Cellulose Oleogels: Structure, Rheology, and Nutritional Properties A.J. Gravelle and Alejandro G. Marangoni 2. Novel Biosensors for the Rapid Detection of Toxicants in Foods Georgia-Paraskevi Nikoleli, Dimitrios P. Nikolelis, Christina G. Siontorou, Stephanos Karapetis and Theo Varzakas 3. Polyphenols and Their Interactions With Other Dietary Compounds: Implications for Human Health Nevena Kardum and Maria Glibetic 4. Structural Basis of Bioactivity of Food Peptides in Promoting Metabolic Health Shixiang Yao, Dominic Agyei and Chibuike C. Udenigwe 5. Effects of ss-Alanine Supplementation on Carnosine Elevation and Physiological Performance Jay R. Hoffman, Alyssa Varanoske and Jeffrey R. Stout 6. Effect of Ultrasound Technology on Food and Nutritional Quality Kumari S. Ojha, Brijesh K. Tiwari and Colm P. O'Donnell 7. Modern Procedures for Removal of Hazardous Compounds From Foods Peter Simko 8. Bioactive Potential of Andean Fruits, Seeds, and Tubers David Campos, Rosana Chirinos, Lena Galvez and Romina Pedreschi

Volume

v. 85 ISBN 9780128150894

Description

Advances in Food and Nutrition Research, Volume 85, provides updated knowledge on nutrients in foods and how to avoid their deficiency, especially the essential nutrients that should be present in the diet to reduce disease risk and optimize health. The book provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits. Readers will find up-to-date information on food science, including raw materials, production, processing, distribution and consumption, with an emphasis on nutritional benefits and health effects. New sections in the updated volume include discussions on the biological and biomedical applications of egg peptides, omega-3 fatty acids and liver diseases in children, the characterization of the degree of food processing in relation to health, the impact of unit operations from farm to fork on microbial safety and quality of foods, new trends in the uses of yeasts in oenology, and more.

Table of Contents

1. Egg Protein-Derived Bioactive Peptides: Preparation, Efficacy, and Absorption Wang Liao, Forough Jahandideh, Hongbing Fan, Myoungjin Son, and Jianping Wu 1. Introduction 2. Preparation of Bioactive Peptides From Egg Proteins 3. Bioactivities of Egg Protein-Derived Peptides 4. GI Digestion and Absorption of Egg Protein-Derived Bioactive Peptides 5. Scale-Up Production of Bioactive Peptides From Egg Proteins 6. Conclusion References Further Reading 2. Omega-3 Fatty Acids and Fatty Liver Disease in Children Claudia Della Corte, Salvatore Iasevoli, Andrea Dello Strologo, Mariateresa Sanseviero, and Valerio Nobili 1. Introduction 2. Polyunsaturated Fatty Acids 3. "Metabolic" Effects of PUFA 4. NAFLD Pathogenesis 5. Therapeutic Strategies for Pediatric NAFLD 6. Conclusions References 3. Characterization of the Degree of Food Processing in Relation With Its Health Potential and Effects Anthony Fardet 1. Introduction: The Four Nutritional Transitions 2. Food Processing and Chronic Disease Risks 3. Food Processing and Food Health Potential 4. Food Processing and Ranking of Foods 5. Food Processing: Holistic vs Reductionist Approaches 6. Conclusions and Perspectives References 4. Impact of Unit Operations From Farm to Fork on Microbial Safety and Quality of Foods Veronica O. Alvarenga, Fernanda B. Campagnollo, Leonardo do Prado-Silva, Claudia N. Horita, Magdevis Y.R. Caturla, Eliene P.R. Pereira, Aline Crucello, and Anderson S. Sant'Ana 1. Introduction 2. Microbial Ecology-Methods and Relevance for Food Safety and Spoilage 3. Unit Operations-Basic Definitions 4. On-Factory Unit Operations and Their Impacts on Microbial Ecology of Foods 5. Distribution and Consumer Practices: Impact on Microbial Safety and Quality of Foods 6. Concluding Remarks References Further Reading 5. New Trends in the Uses of Yeasts in Oenology A. Querol, R. P>erez-Torrado, J. Alonso-del-Real, R. Minebois, J. Stribny, B.M. Oliveira, and E. Barrio 1. Introduction 2. Species of the Genus Saccharomyces Relevant in Wine Fermentation 3. New Demands of the Oenological Sector: The Role of the Yeasts 4. Application of Nonconventional Yeasts to Solve the Current Winemaking Demands 5. Conclusions References 6. Producing Powders Containing Active Dry Probiotics With the Aid of Spray Drying Nan Fu, Song Huang, Jie Xiao, and Xiao Dong Chen 1. Introduction 2. Probiotics: Taxonomy, Application, and the Next Generation 3. Spray Drying: Modern Understanding of the Process 4. Scientific Investigations on How to Preserve Probiotics Through Encapsulation/Formulation: Single Droplet Tests 5. Investigations Using Lab, Pilot, and Production-Scale Dryers 6. Concluding Remarks Acknowledgments References 7. Affinity Biosensors for Detection of Mycotoxins in Food Gennady Evtugyn, Veronika Subjakova, Sopio Melikishvili, and Tibor Hianik 1. Introduction 2. Mycotoxins and Conventional Analytical Methods for Their Detection in Food 3. Antibodies and DNA Aptamers as Receptors for Mycotoxin Recognition 4. Biosensors for Mycotoxin Detection 5. Conclusion and Future Perspectives Acknowledgments References Further Reading

Volume

v. 87 ISBN 9780128160497

Description

Advances in Food and Nutrition Research, Volume 87 provides updated information on nutrients in foods and how to avoid deficiency, especially the essential nutrients that should be present in the diet to reduce disease risk and optimize health. The book provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits. Chapters in this new release include discussions of the function and application of bioactive peptides from corn gluten meal, Dietary fatty acids and metabolic syndrome, the Microbial ecology of plant-based fermented foods and current knowledge on their impact on human health, and much more.

Table of Contents

1. Functions and Applications of Bioactive Peptides From Corn Gluten Meal Guoming Li, Wenying Liu, Yuqing Wang, Fuhuai Jia, Yuchen Wang, Yong Ma, Ruizeng Gu and Jun Lu 2. Dietary Fatty Acids and the Metabolic Syndrome: A Personalized Nutrition Approach Sarah O'Connor and Iwona Rudkowska 3. Microbial Ecology of Fermented Vegetables and Non-Alcoholic Drinks and Current Knowledge on Their Impact on Human Health Laura Lavefve, Daya Marasini and Franck Carbonero 4. Marine Waste Utilization as a Source of Functional and Health Compounds Amin Shavandi, Yakun Hou, Alan Carne, Michelle McConnell and Alaa El-din A. Bekhit 5. Advanced Analysis of Roots and Tubers by Hyperspectral Techniques Wen-Hao Su and Da-Wen Sun 6. Advances in Sheep and Goat Meat Products Research Alfredo Teixeira, Severiano Silva and Sandra Rodrigues 7. Particular Alimentations for Nutrition, Health and Pleasure Jose Miguel Aguilera, Bum-Keun Kim and Dong June Park 8. Meat as a Pharmakon: An Exploration of the Biosocial Complexities of Meat Consumption Frederic Leroy

Volume

v. 88 ISBN 9780128160732

Description

Food Applications of Nanotechnology, Volume 88, consolidates the literature on recent developments in nanotechnology, addressing production, safety and nutritional aspects pertaining to foods and nutraceuticals. Chapters in this new release include Assembled protein nanoparticles in food and nutrition applications, Nano-scale carbohydrate Materials in food/nutrition/agricultural applications, Nanotechnology-based colloidal delivery systems in foods, Electrospinning and Electrospraying in food, Bioavailability of nanotechnology-based bioactives and nutraceuticals, and more.

Table of Contents

1. Nanotechnology in food and nutrition - past, present and future perspectives Michael Rogers 2. Assembled protein nanoparticles in food and nutrition applications Owen Griffith Jones 3. Nano-scale carbohydrate Materials in food/nutrition/agricultural applications Alvaro Renato Guerra Dias and Elessandra da Rosa Zavareze 4. Nanotechnology-based colloidal delivery systems in foods Qingrong Huang 5. Electrospinning and Electrospraying in food L.T Lim 6. Bioavailability of nanotechnology-based bioactives and nutraceuticals Gabriel Davidov Pardo 7. Packaging Nanotechnology Rafael A. Auras and Maria Rubino 8. Health, environmental, safety of nanomaterials in food Hongda Chen

Volume

v. 89 ISBN 9780128171714

Description

Advances in Food and Nutrition Research provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce disease risk and optimise health. The series provides the latest advances on the identification and characterisation of emerging bioactive compounds with putative health benefits, as well as up-to-date information on food science, including raw materials, production, processing, distribution and consumption, always having in mind its nutritional benefits and health effects.

Table of Contents

1. Genetic determinants of beverage consumption: Implications for nutrition and health Marilyn C. Cornelis 2. Current feeding strategies to improve pork intramuscular fat content and its nutritional quality C.M. Alfaia, P.A. Lopes, M.S. Madeira, J.M. Pestana, D. Coelho, F. Toldra and J.A.M. Prates 3. Dairy foods and positive impact on the consumer's health Silvani Verruck, Celso Fasura Balthazar, Ramon Silva Rocha, Ramon Silva, Erick Almeida Esmerino, Tatiana Colombo Pimentel, Monica Queiroz Freitas, Marcia Cristina Silva, Adriano Gomes da Cruz and Elane Schwinden Prudencio 4. Food-derived bioactive peptides and their role in ameliorating hypertension and associated cardiovascular diseases Advaita Ganguly, Kumakshi Sharma and Kaustav Majumder 5. Effects of phytochemicals against diabetes Merve Bacanli, Sevtap Aydin, Nursen Basaran and A. Ahmet Basaran 6. DMHF (2,5-dimethyl-4-hydroxy-3(2H)-furanone), a volatile food component with attractive sensory properties, brings physiological functions through inhalation K. Arihara, I. Yokoyama and M. Ohata 7. Challenges and opportunities regarding the use of alternative protein sources: Aquaculture and insects Belen Gomez, Paulo E.S. Munekata, Zhenzhou Zhu, Francisco J. Barba, Fidel Toldra, Predrag Putnik, Danijela Bursac Kovacevic and Jose M. Lorenzo 8. Mycotoxins in food and feed Jelka Pleadin, Jadranka Frece and Ksenija Markov

Volume

v. 92 ISBN 9780128202166

Description

Aquaculture and By-products: Challenges and Opportunities, Volume 92 in the Advances in Food and Nutrition Research series, explores the potential use of aquaculture and by-products as sources of proteins and bioactive compounds. Alternative extraction techniques to obtain, isolate and purify proteins and bioactive from aquaculture and by-products are thoroughly discussed. Chapters in this new volume include Alternative extraction techniques to obtain, isolate and purify proteins and bioactive from aquaculture and by-products, Development of new food and pharmaceutical products: Nutraceuticals and food additives, Evaluation of the protein and bioactive compound bioaccessibility/bioavailability and citotoxicity of the extracts obtained from aquaculture and by-products, and more.

Table of Contents

1. Aquaculture and by-products as source of proteins and bioactive compounds Mohsen Gavahian 2. Alternative extraction techniques to obtain, isolate and purify proteins and bioactive from aquaculture and by-products Amin Mousavi Khaneghah 3. Development of new food and pharmaceutical products: Nutraceuticals and food additives Jose Manuel Lorenzo 4. Evaluation of the protein and bioactive compound bioaccessibility/bioavailability and citotoxicity of the extracts obtained from aquaculture and by-products Mirian Pateiro 5. Evaluation of the extracts on target populations Daniel Franco Sr. 6. Scaling-up processes: Industrial scale equipment, patents and commercial applications. Francisco J. Marti 7. Life cycle assessment Angelica Mendoza Beltran 8. Limitations for utilization in food industry: Legal regulations and consumer attitudes regarding the use of extracts and products obtained from aquaculture and by-products Krystian Marszalek

Volume

v. 91 ISBN 9780128204702

Description

Approx.322 pages

Table of Contents

1. Polyphenols in the management of brain disorders: Modulation of the microbiota-gut-brain axis Diana Serra 2. Protein and amino acids in skeletal muscle health in aging Anna E. Thalacker-Mercer 3. Chemical Composition and Health Properties of Coffee and Coffee By-Products Carlos Ricardo Soccol Sr. 4. Seaweed and seaweed-derived metabolites as prebiotics Wei Zhang 5. Bioactive Potential of Fruit and Vegetable Wastes Dan Cristian Vodnar 6. Ohmic Heating as a Promising Technique for Extraction of Herbal Essential Oils: Understanding Mechanisms, Recent Findings, and Associated Challenges Mohsen Gavahian 7. Next generation Sequencing and Food Safety David Rodriguez-Lazaro 8. Advanced lipid-based biosensors for food analysis Georgia-Paraskevi Nikolelis

by "Nielsen BookData"

Details

• NCID: BA08034633
• ISBN:
  • 0120164337
  • 0120164345
  • 0120164353
  • 0120164361
  • 012016437X
  • 0120164388
  • 0120164396
  • 0120164426
  • 0120164434
  • 0120164442
  • 9780120164455
  • 0120164469
  • 0120164477
  • 0120164485
  • 0120164493
  • 0120164507
  • 0120164515
  • 9780123737113
  • 9780123737298
  • 9780123737403
  • 9780123741202
  • 9780123744395
  • 9780123744401
  • 9780123744418
  • 9780123809421
  • 9780123809445
  • 9780123744685
  • 9780123859891
  • 9780123849274
  • 9780123945976
  • 9780123945983
  • 9780124105409
  • 9780124165557
  • 9780128002704
  • 9780128022269
  • 9780128022276
  • 9780128036068
  • 9780128047729
  • 9780128119167
  • 9780128126332
  • 9780128149904
  • 9780128150894
  • 9780128160497
  • 9780128160732
  • 9780128171714
  • 9780128204702
  • 9780128202166
• LCCN: 90660950
• Country Code: us
• Title Language Code: eng
• Text Language Code: eng
• Place of Publication: San Diego ; Tokyo
• Pages/Volumes: v.
• Size: 24 cm
• Subject Headings:
  • LCSH : Nutrition -- Periodicals
  • LCSH : Food -- Research -- Periodicals