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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.
Cover; Contents; Contributors; Chapter 1: Influence of Processing on Functionality of Milk and Dairy Proteins; I. Introduction; II. Physical Modification Processes; A. Heat treatment; B. Acidification; C. Addition of mineral salts; D. Homogenization and shear; E. Dehydration; III. Enzymatic Modification Processes; A. Renneting; B. Hydrolysis; C. Transglutamination; IV. Chemical Modification Processes; A. Use of chemical agents; B. Maillard reaction; V. Emerging processes; VI. Conclusion; Acknowledgment; References
Chapter 2: Central Nervous System Tissue in Meat Products: An Evaluation of Risk, Prevention Strategies, and Testing ProceduresI. Introduction; II. Prevalence as an Evaluator of BSE Food Safety Risks; III. Carcass Contamination with Potentially Infectious Tissues; A. Stunning; B. Carcass splitting; C. Removal of CNS tissue; IV. Methods of Detection of CNS Tissue in Meat Products; A. Histological staining and IHC; B. Immunochemical assays and quantification of cholesterol; C. Gas chromatography-mass spectrometry; D. Polymerase chain reaction; V. Conclusion and Future Trends; References
Chapter 3: Functional Genomics of Wine Yeast Saccharomyces cerevisiaeI. Introduction; II. Challenges in the Investigation of Native Yeast Strains; A. The grape juice environment; B. Wine yeast strain diversity; C. The genomic tool chest; III. Functional Genomic Analysis of Wine Yeast; A. Transcript profiling; B. Proteomics; C. Metabolomics; IV. Conclusions; Acknowledgments; References; Chapter 4: Monascus Rice Products; I. The Taxonomy of Monascus spp.; II. History of Using Monascus Rice Products in Asia; III. Production Methods; A. Traditional production
B. Production of polyketide metabolites by Monascus spp.C. Pigments production; D. Monacolin K production; E. GABA production; IV. Evidence for Health Benefits; A. Cholesterol-lowering effect; B. Other effects; V. Safety; Acknowledgments; References; Chapter 5: Designer Milk; I. Introduction; II. Milk ""Designing"": The Prospects; III. Milk Fat Modification; A. Altering the fatty acid chain length and level of saturation in milk fat; B. Increasing CLA levels in milk fat; C. The omega fatty acids; D. Reducing fat content in milk; E. Type of fatty acids versus product quality
IV. Milk Sugar (Lactose) ModificationA. Preharvest methods of lactose reduction; V. Milk Protein Modification; A. Modifying the major milk proteins; B. Modifying the minor milk proteins; C. Targeting the proteinase-cleavage sites; VI. Designer Milk for Infant Health; A. Lactoferrin; B. Lysozyme; C. Cow milk allergy; D. Lactose intolerance; VII. Milk with Human Therapeutic Proteins; VIII. Designer Milk for Animal Growth and Health; IX. Assorted Advantages; X. The Future; References; Chapter 6: The Sweet Taste Receptor: A Single Receptor with Multiple Sites and Modes of Interaction
Includes bibliographical references and index.
Advances in food and nutrition research ; 53
Advances in food and nutrition research. Volume 53
Amsterdam ; Boston : Elsevier/Academic, 2007