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Advances in Food and Nutrition Research 51 1st Edition by Steve L Taylor ISBN 0120164515 9780120164516

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Advances in Food and Nutrition Research 51 1st Edition Steve L. Taylor (Eds.) Digital Instant Download

Author(s): Steve L. Taylor (Eds.)
ISBN(s): 9780120164516, 0120164515
Edition: 1
File Details: PDF, 3.92 MB
Year: 2006
Language: english
SKU: EB-1972676 Category: Tag:

Advances in Food and Nutrition Research 51 1st Edition by Steve L Taylor – Ebook PDF Instant Download/Delivery: 0120164515, 9780120164516
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Product details:

ISBN 10: 0120164515 
ISBN 13: 9780120164516
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 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.

  • Series established since 1948
  • Advisory Board consists of 8 respected scientists
  • Unique series as it combines food science and nutrition research

Advances in Food and Nutrition Research 51 1st Table of contents:

I. Introduction
II. Obesity-Related Chronic Disease
III. Dietary Fat and Obesity-Related Chronic Disease
IV. Dairy Foods and Obesity-Related Chronic Disease
V. Components of Dairy Food
VI. Effects of Dairy Food Components
VII. Effects of Individual Dairy Foods
VIII. Biomarkers of Milk Fat Intake
IX. Possible Mechanisms of Effect
X. Conclusion
Pesticides’ Influence on Wine Fermentation
I. Introduction
II. Grapevine Pathogens
III. Pesticides
IV. Fermentation Process
V. Malolactic Fermentation
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
Nuclear Magnetic Resonance and Chemometrics to Assess Geographical Origin and Quality of Traditional Food Products
I. Introduction
II. Geographical Origin of Foods
III. Quality and Authenticity of Foods
IV. Conclusions
Chemical and Instrumental Approaches to Cheese Analysis
I. Introduction
II. Sampling Techniques
III. Compositional Analysis
IV. Monitoring Cheese Ripening
V. Novel and Rapid Instrumental Methods
VI. Concluding Remarks
Finger Millet
I. Introduction
II. Taxonomy
III. Antiquity of Cultivation of the Eleusine
IV. Seed Development
V. Proximate Composition
VI. Color and Polyphenols
VII. Carbohydrate
VIII. Protein
IX. Processing and Utilization
X. Glycemic Index
XI. Resistance to Herbicide and Transformation

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Tags: Steve L Taylor, Food, Nutrition