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Advances in food and nutrit...
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
Monografía
monografia Rebiun19662672 https://catalogo.rebiun.org/rebiun/record/Rebiun19662672 m o d | cr -n--------- 100918s2010 mauabd ob 001 0 eng d 1-282-69999-7 9786612699993 0-12-380943-6 UPVA 997185265503706 CBUC 991013418949206708 CBUC 991010863568606709 MiAaPQ MiAaPQ MiAaPQ eng 664 664.005 Taylor, Steve Advances in Food and Nutrition Research Advances in food and nutrition research. Volume 59 electronic resource] edited by Steve L. Taylor 1st ed Burlington, Mass. Academic Press, an imprint of Elsevier 2010 Burlington, Mass. Burlington, Mass. Academic Press, an imprint of Elsevier 1 online resource (280 p.) 1 online resource (280 p.) Text txt computer c online resource cr Advances in food and nutrition research 1043-4526 Description based upon print version of record Includes bibliographical references and index Front Cover; Advances in Food and Nutrition Research; Copyright Page; Contents; Contributors; Chapter 1: Dairy Food Consumption and Obesity-Related Chronic Disease; I. Introduction; II. Obesity-Related Chronic Disease; A. Obesity and insulin resistance; B. Metabolic syndrome and type 2 diabetes; C. Cardiovascular diseases; III. Dietary Fat and Obesity-Related Chronic Disease; IV. Dairy Foods and Obesity-Related Chronic Disease; A. Dairy food intake, obesity, and weight management; B. Dairy food intake, metabolic syndrome, and type 2 diabetes; C. Dairy food intake and cardiovascular diseases V. Components of Dairy FoodVI. Effects of Dairy Food Components; A. Micronutrients; B. Milk-derived peptides; C. Trans-fatty acids; D. Conjugated linoleic acid; E. Saturated fats; F. Total dairy fats; VII. Effects of Individual Dairy Foods; VIII. Biomarkers of Milk Fat Intake; A. Coronary heart disease; B. Stroke; C. Type 2 diabetes mellitus; IX. Possible Mechanisms of Effect; A. Calcium flux; B. Fecal fat excretion; C. Fat oxidation; D. Satiation; E. Nutrigenomic effects; X. Conclusion; References; Chapter 2: Pesticides' Influence on Wine Fermentation; I. Introduction II. Grapevine PathogensA. Downy mildew (P. viticola); B. Powdery mildew (U. necator); C. Gray mold (B. cinerea); D. Grape moth (L. botrana); E. Vine and the citrus mealybugs (P. ficus and P. citri); III. Pesticides; IV. Fermentation Process; A. Alcoholic fermentation; B. Pesticide effect on yeasts; C. Effect of alcoholic fermentation on pesticide residues; V. Malolactic Fermentation; A. Pesticide effect on lactic bacteria; B. Effect of malolactic fermentation on pesticide residues; References; Chapter 3: Transmission of Chagas Disease (American Trypanosomiasis) by Food I. Chagas Disease (American Trypanosomiasis)II. Discovery; III. T. cruzi Life Cycle; IV. Phases and Symptoms; V. Diagnoses and Treatment; VI. Transmission Routes; VII. Chagas Disease Experimentally Transmitted by the Oral Route in Animals; VIII. Transmission of Chagas Disease by the Oral Route in Humans; IX. The Influence of the T. cruzi Strain in the Transmission of Chagas Disease by the Oral Route; X. Acute Chagas Disease Outbreaks Associated with Food in Brazil; XI. Other Acute Chagas Disease Outbreaks Associated with Food; XII. T. cruzi Control (in food); XIII. Final Considerations ReferencesChapter 4: Nuclear Magnetic Resonance and Chemometrics to Assess Geographical Origin and Quality of Traditional Food Products; I. Introduction; A. Food characterization; B. NMR techniques; C. Chemometrics; II. Geographical Origin of Foods; A. Wine; B. Olive oil; C. Cheese; D. Cereals; E. Honey; F. Fish; G. Meat; H. Other foods; III. Quality and Authenticity of Foods; A. Wine and beer; B. Vegetables; C. Balsamic and Traditional Balsamic Vinegar of Modena; D. Fruit juice; E. Olive oil; F. Fish and meat; G. Dairy products; H. Honey; I. Coffee; J. Vanilla; IV. Conclusions; References Chapter 5: Chemical and Instrumental Approaches to Cheese Analysis 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 English Nutrition- Research Food- Research Food- Quality Electronic books Taylor, Steve L. Advances in food and nutrition research (CKB)954927715364 (DLC)2011233087 (OCoLC)60644000 2213-6797 0-12-380942-8