Food science research summaries. Volume 3 / Lucille Monaco Cacioppo, editor.

Format:

Book

Contributor:

Cacioppo, Lucille T., editor.

Series:

Food science and technology.

Food Science and Technology

Language:

English

Subjects (All):

Food--Research.

Food.

Nutrition--Research.

Nutrition.

Food industry and trade.

Physical Description:

1 online resource (284 p.)

Place of Publication:

New York, [New York] : Nova Publishers, 2014.

Language Note:

English

Summary:

This book compiles research summaries from a number of different focuses in the important field of food science.

Contents:

""FOOD SCIENCE RESEARCH SUMMARIES. VOLUME 3""; ""FOOD SCIENCE RESEARCH SUMMARIES. VOLUME 3""; ""Library of Congress Cataloging-in-Publication Data""; ""CONTENTS""; ""PREFACE""; ""TECHNOLOGICAL EVALUATION OF PAN BREAD PRODUCED WITH THE ADDITION OF COMMERCIAL RESISTANT STARCH OR UNRIPE BANANA FLOUR""; ""IMPORTANCE OF FRENCH-TYPE BREAD IN BRAZILIAN DIET""; ""EFFECT OF ADDING ASCORBIC ACID ON THE QUALITY OF SLICED LOAF WITH PARTIAL SUBSTITUTION OF AMARANTH FLOUR (AMARANTHUS CAUDATUS) AND WHEAT BRAN (TRITICUM AESTIVUM)""; ""MAIZE BREAD: HEALTHY AND SAFE""

""NUTRITIONAL QUALITY OF PROTEINS IN BREADS""""FIBER-ENRICHED BREAD AS AN AID IN THE NUTRITIONAL MANAGEMENT OF DISLIPEMIC PATIENTS""; ""EFFECT OF DIFFERENT PINEAPPLE JUICE (ANANAS COMOSUS L.) PREPARATIONS ON THE MICROSTRUCTURE, STALING AND TEXTURAL PROPERTIES OF WHEAT BREAD""; ""NUTRITIONAL AND TECHNOLOGICAL CHARACTERISTICS OF GLUTEN-FREE AND LOW GLYCEMIC INDEX BAKING PRODUCTS""; ""EXPERIMENTAL DESIGN FOR THE EVALUATION OF BREAD PROTEIN QUALITY""; ""PACKAGING AND REQUIRED PROTECTION FOR THE PRESERVATION OF BREAD FUNCTIONAL COMPOUNDS""

""GASTROINTESTINAL HEALTH PROMOTION VIA BREAD CONSUMPTION: ELUCIDATION OF PREVENTIVE EFFECTS IN THE ETIOLOGY OF PATHOLOGICAL EVENTS ALONG THE INTESTINE""""WHAT IS COFFEE?""; ""ANTIOXIDANT AND FREE RADICAL PROCESSES IN COFFEE""; ""PROPERTIES AND ANALYSIS OF CAFFEINE AND CHLOROGENIC ACIDS IN COFFEE BEANS""; ""OCCURRENCE AND IDENTIFICATION OF CHLOROGENIC ACIDS IN GREEN AND ROASTED COFFEE BEANS""; ""COFFEE ROASTING: ACCURATE CONTROL FOR INCREASED BIOACTIVITY""; ""CHARACTERIZATION OF ORGANIC COFFEE USING PHOTOTHERMAL TECHNIQUES""

""COFFEE CONSUMPTION AND THE HEALTH OF THE GASTROINTESTINAL AND ENDOCRINE SYSTEMS""""EFFECTS OF COFFEE ON INFLAMMATORY PROCESSES""; ""EPIDEMIOLOGICAL EVIDENCE FOR THE ASSOCIATION OF COFFEE CONSUMPTION WITH CANCER""; ""COFFEE CONSUMPTION AND OXIDATIVE DNA DAMAGE""; ""COFFEE, CAFFEINE AND THE CARDIOVASCULAR SYSTEM""; ""COFFEE CONSUMPTION AND TYPE 2 DIABETES MELLITUS""; ""NEUROLOGICAL EFFECTS OF COFFEE CONSUMPTION""; ""EFFECTS OF COFFEE CONSUMPTION DURING PREGNANCY AND IN YOUNG CHILDREN""; ""EFFECTS OF CAFFEINE CONSUMPTION ON EXERCISE""; ""OTHER HEALTH-RELATED ASPECTS OF COFFEE CONSUMPTION""

""EFFECT OF IONIZING RADIATION ON POLYMERIC FOOD PACKAGING MATERIALS""""PACKAGING OPTIMIZATION FOR MINIMALLY PROCESSED FRUIT AND VEGETABLES""; ""CHARACTERIZATION OF PLA, PCL AND SODIUM CASEINATE ACTIVE BIO-FILMS FOR FOOD PACKAGING APPLICATIONS""; ""METAL-BASED MICRO AND NANO-COMPOSITES AS ANTIMICROBIALS IN FOOD PACKAGING""; ""ALTERNATIVE TECHNIQUE FOR THE QUANTITATIVE DETERMINATION OF ANTIMICROBIAL ACTIVITY OF ANTIMICROBIAL PACKAGING FILM CONTAINING LIPOPHILIC MATERIALS""; ""ANTIMICROBIAL PACKAGING: LAB DEVELOPMENTS AND POSSIBLE COMMERCIALIZATION""

""EVALUATION OF SAFETY OF RECYCLED PAPER AND BOARD FOOD CONTACT MATERIALS""

Notes:

Description based upon print version of record.

Description based on online resource; title from PDF title page (ebrary, viewed May 13, 2014).

ISBN:

1-63117-911-X

OCLC:

916951615