Elsevier S & T

Advances in Food and Nutrition Research

Taylor, Steve

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Table of contents
  • Contentsv
  • Contributorsvii
  • Chapter 1: Influence of Processing on Functionality of Milk and Dairy Proteins1
  • I. Introduction2
  • II. Physical Modification Processes4
  • A. Heat treatment4
  • B. Acidification9
  • C. Addition of mineral salts13
  • D. Homogenization and shear15
  • E. Dehydration16
  • III. Enzymatic Modification Processes18
  • A. Renneting18
  • B. Hydrolysis20
  • C. Transglutamination22
  • IV. Chemical Modification Processes23
  • A. Use of chemical agents23
  • B. Maillard reaction25
  • V. Emerging processes27
  • VI. Conclusion29
  • Acknowledgment30
  • References30
  • Chapter 2: Central Nervous System Tissue in Meat Products: An Evaluation of Risk, Prevention Strateg39
  • I. Introduction40
  • II. Prevalence as an Evaluator of BSE Food Safety Risks42
  • III. Carcass Contamination with Potentially Infectious Tissues45
  • A. Stunning46
  • B. Carcass splitting48
  • C. Removal of CNS tissue50
  • IV. Methods of Detection of CNS Tissue in Meat Products51
  • A. Histological staining and IHC52
  • B. Immunochemical assays and quantification of cholesterol53
  • C. Gas chromatography-mass spectrometry58
  • D. Polymerase chain reaction59
  • V. Conclusion and Future Trends60
  • References61
  • Chapter 3: Functional Genomics of Wine Yeast Saccharomyces cerevisiae65
  • I. Introduction66
  • II. Challenges in the Investigation of Native Yeast Strains66
  • A. The grape juice environment67
  • B. Wine yeast strain diversity73
  • C. The genomic tool chest75
  • III. Functional Genomic Analysis of Wine Yeast91
  • A. Transcript profiling91
  • B. Proteomics104
  • C. Metabolomics106
  • IV. Conclusions108
  • Acknowledgments109
  • References109
  • Chapter 4: Monascus Rice Products123
  • I. The Taxonomy of Monascus spp.124
  • II. History of Using Monascus Rice Products in Asia126
  • III. Production Methods128
  • A. Traditional production128
  • B. Production of polyketide metabolites by Monascus spp.129
  • C. Pigments production133
  • D. Monacolin K production135
  • E. GABA production137
  • IV. Evidence for Health Benefits137
  • A. Cholesterol-lowering effect137
  • B. Other effects140
  • V. Safety148
  • Acknowledgments151
  • References151
  • Chapter 5: Designer Milk161
  • I. Introduction162
  • II. Milk "Designing": The Prospects163
  • III. Milk Fat Modification165
  • A. Altering the fatty acid chain length and level of saturation in milk fat165
  • B. Increasing CLA levels in milk fat167
  • C. The omega fatty acids170
  • D. Reducing fat content in milk172
  • E. Type of fatty acids versus product quality173
  • IV. Milk Sugar (Lactose) Modification174
  • A. Preharvest methods of lactose reduction175
  • V. Milk Protein Modification176
  • A. Modifying the major milk proteins176
  • B. Modifying the minor milk proteins178
  • C. Targeting the proteinase-cleavage sites178
  • VI. Designer Milk for Infant Health179
  • A. Lactoferrin179
  • B. Lysozyme180
  • C. Cow milk allergy181
  • D. Lactose intolerance182
  • VII. Milk with Human Therapeutic Proteins183
  • VIII. Designer Milk for Animal Growth and Health187
  • IX. Assorted Advantages190
  • X. The Future191
  • References193
  • Chapter 6: The Sweet Taste Receptor: A Single Receptor with Multiple Sites and Modes of Interaction199
  • I. Introduction200
  • II. Indirect Mapping of Active Sites202
  • A. Small molecular weight sweet molecules202
  • B. Early structure-activity studies205
  • III. Sweet Macromolecules209
  • A. Characterization of natural sweet proteins210
  • B. Interaction of sweet proteins with the sweet receptor217
  • IV. The Sweet Taste Receptor218
  • A. Molecular biology of taste receptors218
  • B. Computer-generated models of the sweet taste receptor220
  • V. Mechanisms of Interaction221
  • A. The "wedge model" mechanism for sweet proteins221
  • B. Interaction of small sweeteners with the sweet receptor224
  • C. Multiple binding sites228
  • VI. Beyond the Sweet Receptor231
  • Acknowledgments232
  • References232
  • Index241
  • Color Plate Section249
Book details
  • Vendor Elsevier S & T
  • SKU 9780123737298
  • ISBN-13 9780080553153
  • Author Taylor, Steve
  • Category Technology & Engineering
  • Subject Food Science

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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