Taylor Advances in Food and Nutrition Research

1. Auflage 2009
ISBN: 978-0-08-092236-2
Verlag: Elsevier Science & Techn.
Format: EPUB
Kopierschutz: 6 - ePub Watermark

E-Book, Englisch, 303 Seiten

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.
*The latest important information for food scientists and nutritionists
*Peer-reviewed articles by a panel of respected scientists
*The go-to series since 1948

Autoren/Hrsg.

Taylor, Steve

Inhaltsverzeichnis

1;Front Cover;1
2;Advances in Food and Nutrition Research;4
3;Copyright;5
4;Contents;6
5;Contributors;10
6;Chapter 1: Fish-Induced Keriorrhea;12
6.1;I. Introduction;13
6.2;II. Fish Incriminated;17
6.3;III. Regulation and Litigation;26
6.4;IV. Biochemistry and Toxicity;29
6.5;V. Identification and Detection;34
6.6;VI. Wax Ester-Rich Fish and Other Potential Hazards;41
6.7;VII. Discussion and Recommendations;51
6.8;VIII. Conclusions;55
6.9;References;56
7;Chapter 2: Haze in Beverages;64
7.1;I. The Physics of Haze;65
7.2;II. Visual Perception of Haze;68
7.3;III. Causes of Hazes in Beverages;69
7.4;IV. Diagnosing Haze Problems;70
7.5;V. Protein-Polyphenol Haze;71
7.6;VI. Analyses Related to Protein-Polyphenol Haze Formation;86
7.7;VII. Preventing or Delaying Haze Development;87
7.8;VIII. Summary;92
7.9;References;93
8;Chapter 3: Carnosine and Its Possible Roles in Nutrition and Health;98
8.1;I. Introduction;100
8.2;II. Carnosine Metabolism;102
8.3;III. Carnosine and Neurological Activity;102
8.4;IV. Carnosine and Other Tissues;103
8.5;V. Possible Functions of Carnosine;103
8.6;VI. Control of pH;103
8.7;VII. Carnosine and Chelation of Zinc and Copper Ions;104
8.8;VIII. Carnosine and Aging;104
8.9;IX. Carnosine and the Causes of Aging;105
8.10;X. Proteotoxicity and Aging;106
8.11;XI. Carnosine, Oxygen Free Radicals, and Oxidative Stress;107
8.12;XII. Carnosine and Nonenzymic Protein Glycosylation (Glycation);108
8.13;XIII. Carnosine and Proteolysis of Altered Proteins;110
8.14;XIV. Carnosine and Gene Expression;111
8.15;XV. Carnosine, Anticonvulsants, and Aging;113
8.16;XVI. Carnosine and Dietary Restriction-Mediated Delay of Aging;114
8.17;XVII. Carnosine, Regulation of Protein Synthesis, and Aging;119
8.18;XVIII. Carnosine and Corticosteroids;120
8.19;XIX. Carnosine and Age-Related Pathology;121
8.20;XX. Carnosine, Diabetes, and Secondary Complications;121
8.21;XXI. Carnosine and Neurodegeneration;123
8.22;XXII. Alzheimer's Disease;125
8.23;XXIII. Parkinson's Disease;127
8.24;XXIV. Carnosine and Ischemia;130
8.25;XXV. Carnosine and Osteoporosis;131
8.26;XXVI. Carnosine and Cataractogenesis;131
8.27;XXVII. Carnosine and Deafness;132
8.28;XXVIII. Carnosine and Cancer;132
8.29;XXIX. Carnosine and Wound Healing;133
8.30;XXX. Carnosine and Immune Function;133
8.31;XXXI. Carnosine, Calcium, and Heart Failure;134
8.32;XXXII. Carnosine and Autistic Spectrum Disorders;134
8.33;XXXIII. Carnosine and Blood Pressure;135
8.34;XXXIV. Carnosine and Consumption of Alcoholic Beverages;135
8.35;XXXV. Carnosine and High Fructose Foods and Drinks;136
8.36;XXXVI. Carnosine and Dialysis Fluids;136
8.37;XXXVII. Possible Ways to Increase Tissue Carnosine Levels: Physiological Regulation;137
8.38;XXXVIII. Possible Ways to Increase Tissue Carnosine Levels: Dietary Supplementation;139
8.39;XXXIX. Is there any Evidence that Changes in Dietary Carnosine Have any Effects in Humans?;140
8.40;XXXX. Would Vegetarians Benefit from Carnosine Supplementation?;141
8.41;XXXXI. Deleterious Effects of Carnosine;142
8.42;XXXXII. Conclusions;143
8.43;References;144
9;Chapter 4: Recent Advances in the Microbial Safety of Fresh Fruits and Vegetables;166
9.1;I. Introduction;167
9.2;II. Outbreaks Linked to Fresh Produce;168
9.3;III. Characteristics of Pathogens Recovered from Salad Vegetables;171
9.4;IV. Transmission of Human Pathogens in Manure, Soil, and Water to the Vegetable Production Chain;179
9.5;V. Interaction of Pathogens with Fresh Produce;190
9.6;VI. Interventions to Enhance the Safety of Fresh Produce;199
9.7;VII. Conclusions and Future Research;203
9.8;References;203
10;Chapter 5: Understanding Oil Absorption During Deep-Fat Frying;220
10.1;I. Food Deep-Fat Frying: A General Overview;221
10.2;II. Nutritional Aspects of Food Deep-Fat Frying;229
10.3;III. Oil Absorption;233
10.4;References;242
11;Chapter 6: Introduction of Oats in the Diet of Individuals with Celiac Disease: A Systematic Review;246
11.1;I. Introduction;248
11.2;II. Methods;250
11.3;III. Results;261
11.4;IV. Discussion;266
11.5;V. Conclusions;272
11.6;VI. Appendix I;273
11.7;Acknowledgments;290
11.8;References;290
12;Index;298