Advances in Food and Nutrition Research Vol 45 1st Edition by Steve Taylor 0120164450 9780120164455

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Product details:

ISBN 10: 0120164450 

ISBN 13: 9780120164455

Author: Steve L. Taylor

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:

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 Alkaloids
IV. 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 Overview
III. 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
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 Viscoelasticity
V. Manipulating HMW Subunit Composition
VI. Experimental Evidence for Differential Effects of Individual HMW Subunits on Mixing and Rheology
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
IX. Conclusions and Future Prospects
Acknowledgements
References

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