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Advances in food and nutrition research. Volume 45
Title:
Advances in food and nutrition research. Volume 45
Author:
Taylor, Steven L.
ISBN:
9780080493305
9780120164455
Publication Information:
Amsterdam : Boston, Mass. : Academic Press, ©2003.
Physical Description:
1 online resource (1 volume).
Series:
Advances in food and nutrition research ; 45
Contents:
Front Cover; ADVANCES IN FOOD AND NUTRITION RESEARCH; Copyright Page; CONTENTS; Contributors to Volume 44; Chapter 1. Inositol Phosphates in Foods; I. Introduction; II. Chemistry of Inositol Phosphates; III. Metabolism of Inositol Phosphates; IV. Inositol Phosphates in Seeds; V. Inositol Phosphates in Fruits and Vegetables; VI. Inositol Phosphates in Animals; VII. Nutritional Importance of Inositol Phosphates; VIII. Summary and Conclusions; IX. Future Research Needs; Disclaimer; Acknowledgement; References; Chapter 2. Pyrrolizidine Alkaloids in Foods; I. Introduction; II. Plant Sources
III. Chemical Structures of Pyrrolizidine AlkaloidsIV. Pyrrolizidine Alkaloids in Foods and Herbal Medicines; V. Toxicity of Pyrrolizidine Alkaloids; VI. Metabolism of Pyrrolizidine Alkaloids; VII. Mechanism of Toxic Action; VIII. Control of Pyrrolizidine Alkaloids and Future Prospects; Acknowledgements; References; Chapter 3. Ultrasonic Sensors for the Food Industry; I. Introduction; II. Theory; III. Measurement Methods; IV. Applications; V. Conclusions; Acknowledgements; References; Chapter 4. Ozone and Its Current and Future Application in the Food Industry; I. Introduction
II. Ozone Chemistry and Physics: An OverviewIII. Medium for Ozone Treatment; IV. Reactor and Equipment Considerations; V. Application of Ozone in Food Processing; VI. Selected Food Applications; VII. Combination Treatments; VIII. Analytical Methods; IX. Regulatory Status; X. Limitations, Toxicity and Safety; Acknowledgements; References; Chapter 5. The High Molecular Weight Subunits of Wheat Glutenin and Their Role in Determining Wheat Processing Properties; I. Introduction; II. The HMW Subunits of Glutenin; III. The Sequences and Structures of HMW Subunits
IV. Experimental Evidence for the Role of HMW Subunits in Dough Mixing and Gluten ViscoelasticityV. Manipulating HMW Subunit Composition; VI. Experimental Evidence for Differential Effects of Individual HMW Subunits on Mixing and Rheological Properties; VII. The Molecular Basis for Correlations between HMW Subunits and Quality; VIII. Theoretical Basis for Properties of the HMW Subunits and their Role in Gluten Viscoelasticity and Dough Mixing; IX. Conclusions and Future Prospects; Acknowledgements; References; Index
Abstract:
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. Key Features * Series established in 1948 * Advisory Board consists of 8 respected scientists * Unique as it combines food science and nutrition research together.
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Electronic Access:
ScienceDirect http://www.sciencedirect.com/science/book/9780120164455Available:*
Shelf Number | Item Barcode | Shelf Location | Status |
|---|---|---|---|
| TX367 .A38 EB VOL. 45 | 1188687-1001 | Elsevier E-Book Collections | Searching... |
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