Elsevier S & T

Advances in Food and Nutrition Research

Taylor, Steve

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Table of contents
  • Copyright Pageiv
  • Contentsv
  • Contributors to Volume 49viii
  • Chapter 1. Reinvention of the Food Guide Pyramid to Promote Health1
  • I. Introduction2
  • II. History of the Food Guides2
  • III. Why Reinvent the Pyramid?8
  • IV. Alternate Solutions Pursued by the Consumer10
  • V. Physical Activity as a Variable11
  • VI. Impact of Cultural Diversity11
  • VII. Reinventing the Pyramid14
  • VIII. The Calories for Nutrient to Assess Caloric Density20
  • IX. Foods Providing the Most Nutraceuticals are Functional Foods28
  • X. Phytochemicals and Color-Coded Eating Plans29
  • XI. Addressing the Energy Intake Issues32
  • XII. Revamping the Cereal Grain–Based Food Group33
  • XIII. Communion with Other Pyramids34
  • XIV. How Should the Consumer Approach the Pyramid for Food Choice Guidance?35
  • XV. Practical Approach of Food Guides36
  • References36
  • Chapter 2. Plant Pigments: Properties, Analysis, Degradation41
  • I. Introduction42
  • II. Spectroscopic, Molecular Structures, and Chemical Properties45
  • III. Chemical Modifications Occurring During Food Treatments and Storage53
  • IV. Methods of Analysis: An Overview59
  • V. Pigment Identification and Quantification: the Problem of Standards68
  • VI. Extraction and Analysis: Case by Case72
  • VII. Future Trends80
  • Acknowledgment80
  • References80
  • Chapter 3. Chitin, Chitosan, and Co-Products: Chemistry, Production, Applications, and Health Effect93
  • I. Introduction93
  • II. Chemistry95
  • III. Applications of Chitin, Chitosan, and their Oligomers114
  • IV. Safety and Regulatory Status128
  • References128
  • Chapter 4. A Review of the Application of Sourdough Technology to Wheat Breads137
  • I. Introduction138
  • II. Microflora of Sourdough139
  • III. Positive Effects of Sourdough on Wheat Bread Quality.142
  • IV. Understanding the Technological Functionality of Sourdough Application146
  • V. Effect of Sourdough Incorporation on Bread Dough Structure151
  • VI. Conclusion155
  • References156
  • Chapter 5. Detection of Insect Infestation in Stored Foods163
  • I. Introduction163
  • II. Insect Pests of Stored Foods166
  • III. Detection of Insects in Samples173
  • IV. Detection in Storage Facilities201
  • V. Conclusion215
  • Acknowledgments216
  • References216
  • Chapter 6. Compression and Compaction Characteristics of Selected Food Powders233
  • I. Introduction233
  • II. Modeling Compression and Compaction of Food Powders.265
  • III. Microstructural Approach for Compression and Compaction285
  • IV. Compression and Compaction in Food Processing288
  • V. Conclusion300
  • References301
  • Index309
Book details
  • Vendor Elsevier S & T
  • SKU 9780120164493
  • ISBN-13 9780080490120
  • Author Taylor, Steve
  • Category Technology & Engineering
  • Subject Food Science

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Advances in Food and Nutrition Research is an eclectic serial established in 1948. The serial 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 encompassed by the fields 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.

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