Advances in Food and Nutrition Research Volume 56 1st edition by Steve Taylor – Ebook PDF Instant Download/Delivery: 0080922355 , 9780080922355
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Product details:
ISBN 10: 0080922355
ISBN 13: 9780080922355
Author: Steve Taylor
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 scientific developments in the broad areas of food science and nutrition and are intended to provide those in academia and industry with the latest information on emerging research in these constantly evolving sciences.
Advances in Food and Nutrition Research Volume 56 1st Table of contents:
Chapter 1: Understanding the Mechanisms by Which Probiotics Inhibit Gastrointestinal Pathogens
I. Introduction
II. Evidence for Potential Mechanisms of Action
III. Conclusions
Acknowledgment
References
Chapter 2: Sensory Impacts of Food-Packaging Interactions
I. Introduction
II. Consumer Perception
III. Threshold Concept
IV. Sensory Effects
V. Methods for Examining Taint and Other Sensory Effects from Packaging
VI. Taints
VII. Scalping/Sorption
VIII. Protection of Sensory Quality by Food Packaging
IX. Using Packaging to Improve Sensory Quality
X. Conclusions
Acknowledgment
References
Chapter 3: Developmental Trajectories in Food Allergy: A Review
I. Background
II. Prevalence, Mechanisms, and Clinical Manifestations of Food Allergy
III. The Impact of Food Allergy on HRQL
IV. The Psychological Burden of Food Allergy
V. The Influence of Parents on Child Adjustment
VI. Social Support
VII. The Impact of Stress on Biopsychosocial Development
VIII. The Impact of Sex and Gender in Food Allergy
IX. Risk Behavior in Food Allergy
X. Developmental Pathways in Food Allergy
XI. Discussion and Implications for Future Research
References
Chapter 4: Maple Syrup-Production, Composition, Chemistry, and Sensory Characteristics
I. Introduction
II. History
III. Maple Sap Flow
IV. Sap Collection
V. Sap Processing: Evaporation
VI. Annual Syrup Production
VII. Sap Chemistry
VIII. Scale/sugar Sand Formation During Sap Processing
IX. Syrup Standards
X. Syrup Chemistry
XI. Other Maple Products
XII. Contamination
XIII. Adulteration
XIV. Summary
References
Chapter 5: Maternal Fumonisin Exposure as a Risk Factor for Neural Tube Defects
I. Introduction
II. Neural Tube Defects
III. Fumonisin Exposures
IV. Reproductive Toxicology of Fumonisins
V. Mechanisms of Fumonisin Toxicity
VI. Conclusions
References
Index
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Tags: Steve Taylor, Nutrition Research, Advances in Food