Advances in Food and Nutrition Research

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Advances in Food and Nutrition Research

Format:  Hardcover,

270 pages

Publisher: Elsevier Science Serials

Publish Date: Nov 2009

ISBN-13: 9780123744418

ISBN-10: 0123744415

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Book Information

The following content was provided by the publisher.

"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.

*The latest important information for food scientists and nutritionists *Peer-reviewed articles by a panel of respected scientists *The go-to series since 1948

Specifications

:
Publisher: Elsevier Science Serials
Publish Date: Nov 2009
ISBN-13: 9780123744418
ISBN-10: 0123744415
Format: Hardcover
Number of Pages: 270
Shipping Weight (in pounds): 1.25
Product in Inches (L x W x H): 6.25 x 9.25 x 1.0
Walmart No.: 9780123744418

Chapter outline

Contributorsp. vii
Quinoa (Chenopodium quinoa Willd.): Composition, Chemistry, Nutritional, and Functional Propertiesp. 1
Introductionp. 2
Chemical, Nutritional, and Physical Propertiesp. 4
Proteinsp. 6
Carbohydratesp. 10
Lipids and Lipidic Compoundp. 15
Antioxidant Capacity, Phenolic Compounds, and Flavonoidsp. 18
Saponinsp. 18
Minerals and Vitaminsp. 19
Functional Propertiesp. 20
Present and Future Uses of QSp. 24
Referencesp. 25
Chemoinformatics-Applications in Food Chemistryp. 33
Introductionp. 34
Molecular Descriptors and Physicochemical Propertiesp. 36
Molecular Databases and Chemical Spacep. 37
Chemoinformatics in Food Chemistryp. 40
Examples of Molecular Similarity, Pharmacophore Modeling, Molecular Docking, and QSAR in Food or Food-Related Componentsp. 43
Concluding Remarks and Perspectivesp. 52
Acknowledgmentsp. 53
Referencesp. 53
Processing of Food Wastesp. 57
Introductionp. 58
Sources and Characterization of Food Wastesp. 63
Recovering of Added-Value Products from FVW (Upgrading Concept)p. 69
Multifunctional Food Ingredient Production from FVWp. 82
Vegetable Residues as Bioadsorbents for Wastewater Treatmentp. 94
Using Eggshellp. 98
Added-value Products from Wheyp. 98
Food Waste Treatmentp. 100
FCM Aspects Aimed in Sustainable Food System Developmentp. 116
Summary and Future Prospectsp. 120
Referencesp. 123
Technological and Microbiological Aspects of Traditional Balsamic Vinegar and Their Influence on Quality and Sensorial Propertiesp. 137
Introductionp. 138
Basic Technologyp. 148
Chemical Compositionp. 168
Physical Propertiesp. 176
Conclusionp. 177
Referencesp. 178
Nanostructured Materials in the Food Industryp. 183
Introductionp. 184
Approaches for Nanoscale Manipulation of Materialsp. 185
Processes for Structuring of Food Materialsp. 185
Nanostructured Materialsp. 192
Functionality and Applications of Nanostructured Materialsp. 199
Nanotechnology and Societyp. 206
The Futurep. 206
Acknowledgmentp. 207
Referencesp. 207
Gossypol-A Polyphenolic Compound from Cotton Plantp. 215
Overview of Cotton and Cottonseed Productsp. 216
Occurrence of Gossypolp. 218
Physiochemical Properties of Gossypolp. 218
Gossypol Analysesp. 226
Agricultural Implicationp. 228
Biological Propertiesp. 233
Clinical Implicationp. 249
Conclusionsp. 251
Referencesp. 251
Indexp. 265

Book description

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.

*The latest important information for food scientists and nutritionists *Peer-reviewed articles by a panel of respected scientists *The go-to series since 1948

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