Advances in food and nutrition research. Volume 66 /

• Άλλοι συγγραφείς: Henry, Jeyakumar
• Μορφή: Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Oxford : Academic, 2012.
• Θέματα: Food > Microbiology.; Nutrition.; TECHNOLOGY & ENGINEERING > Food Science.; Electronic books.

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 nutri...

Πίνακας περιεχομένων:

• Front Cover; Advances in Food and Nutrition Research; Copyright; Contents; Contributors; Preface; Chapter 1: Sparkling Wines: Features and Trends from Tradition; I. Historical Background; II. Definition and Types of Sparkling Wines and Other Effervescent Wines; III. Cultivation and Harvest; A. Climate and soil conditions; B. Grape varieties; C. Cultivation techniques; D. Ripening control; IV. Elaboration Process; A. White vinification; B. Second fermentation; 1. Champenoise, classic or traditional method; 2. Charmat or Granvas method (or bulk method); C. Aging; D. Expedition.
• V. Organoleptic CharacteristicsA. Foam; 1. Bubbles; 2. Effervescence; B. Color; 1. Compounds related with color; 2. Influence of vinification on color development; C. Aroma; VI. Data of Production and Consumption; Acknowledgments; References; Chapter 2: Occupational Allergies in Seafood-Processing Workers; I. Introduction; II. Seafood Industry, Processing Activities, and Populations at Risk; A. The seafood industry; B. Populations at risk; C. High-risk work processes; III. Health Effects Associated with Seafood Processing and Their Epidemiology; A. Lung; B. Skin.
• IV. Seafood Matrix, Allergen Structure, and Disease MechanismsA. Components of seafood; B. Seafood allergen families; 1. Shellfish allergens; 2. Fish allergens; C. The immune system and inflammatory responses to seafood components; D. Cross-reactivity with other allergen sources; V. Impact of Seafood-Processing Activities on Allergenicity and Airborne Exposure Levels; A. Seafood processing and changes in allergenicity; B. Environmental airborne exposures in seafood-processing environments; VI. Risk Factors for Occupational Allergies Associated with Seafood; A. Host-associated factors.
• B. Environmental factorsVII. Diagnosing Seafood Allergy; VIII. Prevention; Acknowledgments; References; Chapter 3: Health Benefits of Algal Polysaccharides in Human Nutrition; I. Introduction; II. Significance of Dietary Fiber in Human Nutrition; A. Definition of dietary fiber; B. Characteristics of different polysaccharides of fiber; 1. Cellulose; 2. Hemicellulose; 3. Pectin; 4. beta-Glucans; 5. Fructans; 6. Gums and mucilages; 7. Lignin; 8. Resistant starch; 9. Chitin and chitosan; C. Physiological effects of dietary fiber; D. Health benefits of dietary fiber.
• 1. Anticancer activity of dietary fiber2. Influence of dietary fiber on CVDs; E. Possible negative effects of dietary fiber on human health; III. Algae as a Source of Dietary Fiber; A. Freshwater algae polysaccharides composition; 1. Storage polysaccharides of freshwater algae; 2. Structural polysaccharides of freshwater algae; B. Seaweed polysaccharides composition; 1. Storage polysaccharides of seaweed; 2. Laminaran; 3. Structural polysaccharides of seaweed; 4. Agar; 5. Carrageenan; 6. Furcellaran; 7. Alginate; 8. Fucoidan; 9. Ulvans; IV. Biological Activities of Algal Polysaccharides.