Advances in food and nutrition research Volume 58 / edited by Steve L. Taylor.

Format:

Book

Contributor:

Taylor, Steve L.

Language:

English

Subjects (All):

Food--Composition.

Food.

Food--Research.

Physical Description:

1 online resource (279 p.)

Edition:

1st ed.

Place of Publication:

Amsterdam ; Boston : Elsevier / AP, 2009.

Language Note:

English

Summary:

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 scie

Contents:

Front Cover; Advances in Food and Nutrition Research; Copyright Page; Contents; Contributors; Chapter 1: Quinoa (Chenopodiumquinoa Willd.): Composition,Chemistry, Nutritional,and Functional Properties; I. Introduction; II. Chemical, Nutritional, and Physical Properties; III. Proteins; IV. Carbohydrates; V. Lipids and Lipidic Compound; VI. Antioxidant Capacity, Phenolic Compounds, and Flavonoids; VII. Saponins; VIII. Minerals and Vitamins; IX. Functional Properties; X. Present and Future Uses of QS; References; Chapter 2: Chemoinformatics-Applications in Food Chemistry; I. Introduction

II. Molecular Descriptors and Physicochemical PropertiesIII. Molecular Databases and Chemical Space; IV. Chemoinformatics in Food Chemistry; V. Examples of Molecular Similarity, Pharmacophore Modeling, Molecular Docking, and QSAR in Food or Food-Related Components; VI. Concluding Remarks and Perspectives; Acknowledgments; References; Chapter 3: Processing of Food Wastes; I. Introduction; II. Sources and Characterization of Food Wastes; III. Recovering of Added-Value Products from FVW (Upgrading Concept); IV. Multifunctional Food Ingredient Production from FVW

V. Vegetable Residues as Bioadsorbents for Wastewater TreatmentVI. Using Eggshell; VII. Added-value Products from Whey; VIII. Food Waste Treatment; IX. FCM Aspects Aimed in Sustainable Food System Development; X. Summary and Future Prospects; References; Chapter 4: Technological and Microbiological Aspects of Traditional Balsamic Vinegar and Their Influence on Quality and Sensorial Properties; I. Introduction; II. Basic Technology; III. Chemical Composition; IV. Physical Properties; V. Conclusion; References; Chapter 5: Nanostructured Materials in the Food Industry; I. Introduction

II. Approaches for Nanoscale Manipulation of MaterialsIII. Processes for Structuring of Food Materials; IV. Nanostructured Materials; V. Functionality and Applications of Nanostrucutured Materials; VI. Nanotechnology and Society; VII. The Future; Acknowledgment; References; Chapter 6: Gossypol-A Polyphenolic Compound from Cotton Plant; I. Overview of Cotton and Cottonseed Products; II. Occurrence of Gossypol; III. Physiochemical Properties of Gossypol; IV. Gossypol Analyses; V. Agricultural Implication; VI. Biological Properties; VII. Clinical Implication; VIII. Conclusions; References; Index

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

ISBN:

0-08-092237-6

OCLC:

680512999