Advances in Food and Nutrition Research
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Table of contents
- Contentsv
- Contributors to Volume 52viii
- Chapter 1: Sweet Potato: A Review of its Past, Present, and Future Role in Human Nutrition1
- I. Introduction3
- II. Sweet Potato in Human Diets6
- III. Biochemical and Nutritional Composition of the Sweet Potato7
- A. Protein: Sweet Potato Leaves8
- B. Protein: Sweet Potato Roots9
- C. beta-Carotene10
- D. Mineral Contents13
- E. Dietary Fiber13
- F. Anthocyanins14
- IV. Sweet Potato Utilization as Value-Added Products in Human Food Systems17
- V. Sweet Potato Starch Utilization in Human Food Systems18
- A. Bulk Ingredients from three cv. Of Sweet Potatoes: Composition and Properties23
- B. Effects of Processing Technology on SPS Yield and Quality23
- C. Physicochemical and Viscometric Properties of an SPS Syrup25
- D. Effects of pH and Concentration times on Selected Functional Properties of a Sweet Potato Syrup26
- E. Influence of alpha-Amylase on the Physical Properties and Consumer Acceptability of SPS Syrup26
- F. Sensory and Consumer Evaluation of SPS Syrup27
- VI. Advances in SPF Production and Utilization for Human Food Systems28
- A. Breadmaking Properties of SPF32
- B. Macroscopic and Sensory Evaluation of Bread Supplemented with SPF33
- C. Development and Storage Stability of Breads Supplemented with SPF and Dough Enhancers33
- D. Sensory Characterization of a Ready-to-Eat Sweet Potato Breakfast Cereal by Descriptive Analysis34
- E. Physical Properties and Sixth Graders' Acceptance of an Extruded Ready-to-Eat Sweet Potato Breakf35
- F. Preparation of SPF and its Fermentation to Ethanol36
- G. Genetic Variation in Color of SPF Related to Its Use in Wheat-Based Composite Flour Products36
- H. Quality Evaluation of SPF Processed in Different Agroecological Sites Using Small-Scale Processin37
- I. SPF-Like Products37
- VII. Other Potential Sweet Potato Products38
- A. Consumer Acceptance of Vegetarian Sweet Potato Products Intended for Space Missions38
- B. Sweet Potato ‘‘Kunuzaki’’40
- C. Sweet Potato Beverage40
- D. Selected Patents Regarding Sweet Potato Products40
- E. Preparation, Evaluation, and Analysis of a French-Fry-Type Product from Sweet Potatoes41
- F. Textural Measurements and Product Quality of Restructured Sweet Potato French Fries41
- VIII. Potential of Sweet Potato in the Ugandan Food System42
- IX. Sweet Potato Processing and Utilization Efforts in Kenya44
- X. Conclusions47
- XI. Recommendations48
- Acknowledgments48
- References48
- Chapter 2: Infectobesity: Obesity of Infectious Origin61
- I. Introduction62
- II. Canine Distemper Virus63
- A. CDV General Information63
- B. CDV-Induced Obesity63
- C. Mechanisms of CDV-Induced Obesity70
- III. Rous-Associated Virus-773
- A. RAV-7 General Information73
- B. RAV-7-Induced Obesity74
- C. Specificity of RAV-7-Induced Obesity75
- D. Mechanism of RAV-7-Induced Changes76
- IV. Chlamydia Pneumoniae77
- A. CP General Information77
- B. CP Association with Higher BMI77
- V. Scrapie Agent78
- A. General Information78
- B. Scrapie-Induced Obesity79
- C. Mechanism of Scrapie-Induced Obesity80
- VI. Borna Disease Virus81
- A. General Information81
- B. Borna Disease Virus-Induced Obesity82
- C. Mechanism of BDV-Induced Obesity82
- VII. Gut Microbiota83
- A. General Information83
- B. Microbiota-Induced Obesity83
- C. Mechanism of Microbiota-Induced Obesity84
- VIII. Adenoviruses84
- IX. SMAM-185
- A. Smam-1 General Information85
- B. SMAM-1-Induced Obesity85
- X. Adenovirus Type 3687
- A. Ad-36 General Information87
- B. Ad-36-Induced Adiposity87
- C. Mechanism of Ad36-Induced Obesity89
- XI. Adenovirus Type 590
- A. Ad-5 General Information90
- B. Ad-5-Induced Obesity90
- C. Mechanism of Ad-5-Induced Obesity91
- XII. Adenovirus Type 3791
- XIII. Adipogenic Potential of Other Adenoviruses91
- XIV. Role of Pathogens in Human Obesity92
- XV. Infection, Inflammation, and Obesity92
- XVI. Conclusions93
- Acknowledgments94
- References94
- Chapter 3: Refrigerated Fruit Juices: Quality and Safety Issues103
- I. Introduction104
- II. Review108
- A. Physicochemicals108
- B. Nonenzymatic Browning111
- C. Fatty Acids and Free Amino Acids112
- D. Aroma and Flavor113
- E. Vitamin C114
- F. Carotenoids/Vitamin A117
- G. Anthocyanins/Flavonoids119
- H. Antioxidant Activity120
- I. Color122
- J. Pectinesterases124
- K. Polyphenol Oxidase126
- L. Yeast127
- M. Lactobacillus Brevis129
- N. Lactobacillus plantarum129
- O. E. Coli130
- P. Staphylococcus aureus130
- Q. Salmonella Enteritidis131
- R. Neosartorya fischeri131
- Acknowledgments132
- References132
- Chapter 4: Tetrodotoxin Poisoning141
- I. Introduction142
- II. TTX Poisoning145
- A. Incidents in the World145
- B. Symptoms and Signs152
- C. Treatment154
- D. Prevention155
- III. Causative Agent: TTX156
- A. Distribution of TTX-Bearing Organisms156
- B. TTX Elaborator176
- C. Mechanisms of TTX Infestation to Animals178
- D. TTX Detection Method184
- E. Chemistry of Puffer Toxin197
- F. Pharmacology of TTX198
- G. Therapeutic Application of TTX207
- IV. Highlight of Viewpoint208
- A. Proposed Programs of New Food Industry for Puffer208
- B. Method of Species Identity for Puffer by Genome Techniques209
- C. Method of Species Identity for Puffer by Protein Techniques213
- D. TTX as Attractant and Hibernation Agent219
- V. Summary220
- References221
- Chapter 5: Marine Biotechnology for Production of Food Ingredients237
- I. Introduction238
- II. Sources of Marine-Derived Food Ingredients244
- A. Macro- and Microalgae244
- B. Extremophiles253
- C. Marine Sponges254
- D. Fish and Seafood By-Products256
- III. Marine-Derived Food Ingredients257
- A. Photosynthetic Pigments257
- B. Lipids261
- C. Polysaccharides269
- D. Proteins274
- E. Enzymes276
- IV. Conclusions283
- References284
- Chapter 6: Fruits of the Actinidia Genus293
- I. Introduction294
- II. Actinidia Species and Cultivars295
- A. A. Deliciosa295
- B. A. Chinensis296
- C. A. Arguta297
- D. A. Rufa299
- E. Other Actinidia Species299
- III. Fruit Components300
- A. Sugar and Sugar Alcohol300
- B. Organic Acids301
- C. Vitamin C301
- D. Calcium Oxalate304
- E. Pigments305
- F. Actinidin310
- G. Other Components316
- IV. Allergenic Properties317
- V. Health Benefits318
- VI. Perspectives318
- Acknowledgments319
- References319
- Index325
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 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
*Series established since 1948
*Advisory Board consists of 8 respected scientists
*Unique series as it combines food science and nutrition research