Advances in Food and Nutrition Research (eBook)

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2011 | 1. Auflage
290 Seiten
Elsevier Science (Verlag)
978-0-08-092235-5 (ISBN)

Infos

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

Inhalt

Front Cover 1
Advances in Food and Nutrition Research 4
Copyright Page 5
Contents 6
Contributors 8
Chapter 1: Understanding the Mechanisms by Which Probiotics Inhibit Gastrointestinal Pathogens 10
I. Introduction 11
II. Evidence for Potential Mechanisms of Action 13
III. Conclusions 20
Acknowledgment 21
References 21
Chapter 2: Sensory Impacts of Food-Packaging Interactions 26
I. Introduction 27
II. Consumer Perception 29
III. Threshold Concept 30
IV. Sensory Effects 31
V. Methods for Examining Taint and Other Sensory Effects from Packaging 35
VI. Taints 36
VII. Scalping/Sorption 56
VIII. Protection of Sensory Quality by Food Packaging 58
IX. Using Packaging to Improve Sensory Quality 62
X. Conclusions 65
Acknowledgment 66
References 66
Chapter 3: Developmental Trajectories in Food Allergy: A Review 74
I. Background 75
II. Prevalence, Mechanisms, and Clinical Manifestations of Food Allergy 77
III. The Impact of Food Allergy on HRQL 82
IV. The Psychological Burden of Food Allergy 85
V. The Influence of Parents on Child Adjustment 87
VI. Social Support 88
VII. The Impact of Stress on Biopsychosocial Development 89
VIII. The Impact of Sex and Gender in Food Allergy 90
IX. Risk Behavior in Food Allergy 93
X. Developmental Pathways in Food Allergy 95
XI. Discussion and Implications for Future Research 101
References 104
Chapter 4: Maple Syrup-Production, Composition, Chemistry, and Sensory Characteristics 110
I. Introduction 111
II. History 111
III. Maple Sap Flow 113
IV. Sap Collection 115
V. Sap Processing: Evaporation 116
VI. Annual Syrup Production 119
VII. Sap Chemistry 120
VIII. Scale/sugar Sand Formation During Sap Processing 130
IX. Syrup Standards 133
X. Syrup Chemistry 135
XI. Other Maple Products 145
XII. Contamination 146
XIII. Adulteration 146
XIV. Summary 149
References 149
Chapter 5: Maternal Fumonisin Exposure as a Risk Factor for Neural Tube Defects 154
I. Introduction 155
II. Neural Tube Defects 157
III. Fumonisin Exposures 162
IV. Reproductive Toxicology of Fumonisins 164
V. Mechanisms of Fumonisin Toxicity 167
VI. Conclusions 179
References 180
Index 192

Produkt-Details

• Erscheint lt. Verlag: 6.9.2011
• Mitarbeit: Herausgeber (Serie): Steve Taylor
• Sprache: englisch
• Themenwelt: Sachbuch/Ratgeber
• Themenwelt: Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung
• Themenwelt: Technik ► Lebensmitteltechnologie
• ISBN-10: 0-08-092235-X / 008092235X
• ISBN-13: 978-0-08-092235-5 / 9780080922355