Elsevier S & T

Advances in Food and Nutrition Research

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Table of contents
  • CONTENTSv
  • Contributors to Volume 44ix
  • Chapter 1. Inositol Phosphates in Foods1
  • I. Introduction1
  • II. Chemistry of Inositol Phosphates2
  • III. Metabolism of Inositol Phosphates7
  • IV. Inositol Phosphates in Seeds12
  • V. Inositol Phosphates in Fruits and Vegetables22
  • VI. Inositol Phosphates in Animals23
  • VII. Nutritional Importance of Inositol Phosphates32
  • VIII. Summary and Conclusions41
  • IX. Future Research Needs42
  • Disclaimer43
  • Acknowledgement43
  • References43
  • Chapter 2. Pyrrolizidine Alkaloids in Foods61
  • I. Introduction61
  • II. Plant Sources62
  • III. Chemical Structures of Pyrrolizidine Alkaloids65
  • IV. Pyrrolizidine Alkaloids in Foods and Herbal Medicines66
  • V. Toxicity of Pyrrolizidine Alkaloids78
  • VI. Metabolism of Pyrrolizidine Alkaloids81
  • VII. Mechanism of Toxic Action83
  • VIII. Control of Pyrrolizidine Alkaloids and Future Prospects91
  • Acknowledgements93
  • References93
  • Chapter 3. Ultrasonic Sensors for the Food Industry101
  • I. Introduction102
  • II. Theory103
  • III. Measurement Methods121
  • IV. Applications129
  • V. Conclusions157
  • Acknowledgements158
  • References159
  • Chapter 4. Ozone and Its Current and Future Application in the Food Industry167
  • I. Introduction168
  • II. Ozone Chemistry and Physics: An Overview170
  • III. Medium for Ozone Treatment178
  • IV. Reactor and Equipment Considerations182
  • V. Application of Ozone in Food Processing186
  • VI. Selected Food Applications193
  • VII. Combination Treatments200
  • VIII. Analytical Methods204
  • IX. Regulatory Status206
  • X. Limitations, Toxicity and Safety206
  • Acknowledgements208
  • References208
  • Chapter 5. The High Molecular Weight Subunits of Wheat Glutenin and Their Role in Determining Wheat219
  • I. Introduction220
  • II. The HMW Subunits of Glutenin224
  • III. The Sequences and Structures of HMW Subunits228
  • IV. Experimental Evidence for the Role of HMW Subunits in Dough Mixing and Gluten Viscoelasticity242
  • V. Manipulating HMW Subunit Composition249
  • VI. Experimental Evidence for Differential Effects of Individual HMW Subunits on Mixing and Rheologi256
  • VII. The Molecular Basis for Correlations between HMW Subunits and Quality265
  • VIII. Theoretical Basis for Properties of the HMW Subunits and their Role in Gluten Viscoelasticity273
  • IX. Conclusions and Future Prospects289
  • Acknowledgements290
  • References291
  • Index303
Book details
  • Vendor Elsevier S & T
  • SKU 9780120164455
  • ISBN-13 9780080493305

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Description eBook delivery & access Reviews
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 and 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. The Advisory Board includes Daryl Lund, a recipient of the International Award by the Institute of Food Technologists. All food scientists and nutritionists should have access to this publication.

Key Features
* Series established in 1948
* Advisory Board consists of 8 respected scientists
* Unique as it combines food science and nutrition research together