http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
1 online resource (x, 350 pages :) : illustrations (some color).
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.
Front Cover; Advances in Food and Nutrition Research; Copyright; Contents; Contributors; Chapter One:Metabolomics in Food Science; 1. Introduction; 2. Definitions; 3. Metabolomic Analysis; 3.1. Extracting matrix components; 3.2. Analyzing components; 3.3. Compound identification; 3.4. Data analysis; 4. Metabolomics in Food Safety; 4.1. Metabolomics in food toxicology; 4.2. Metabolomics in food microbiology; 5. Metabolomics in Food Processing; 6. Metabolomics in Food Quality; 7. Future Trends; 7.1. Opportunities; 7.2. Challenges; References
Chapter Two:Implications of Light Energy on Food Quality and Packaging Selection1. Introduction; 2. The Chemistry of Light Energy on Foods; 2.1. Light as a source of chemical energy; 2.2. Food photosensitizers: Transfer of light energy to foods; 2.3. Transition of energy in foods; 3. The Effect of Light-Induced Oxidation on Food Quality; 4. Effect of Light Energy on Susceptible Food Molecules; 4.1. Lipids; 4.2. Proteins; 4.3. Vitamins; 4.3.1. Vitamin A; 4.3.2. Riboflavin; 4.3.3. Vitamin C; 4.3.4. Vitamin D; 4.3.5. Vitamin E; 4.4. Chlorophyll
5. Effect of Selected Light Wavelengths on Light-Responsive Food Molecules and Food Quality5.1. Carotenoids; 5.2. Flavonoids; 5.3. Ascorbic acid; 5.4. Riboflavin; 5.5. Chlorophyll; 5.6. Myoglobin; 5.7. Food colorants; 5.8. Protein; 5.9. Tocopherol and retinoic acid; 5.10. Nitrogen-containing compounds; 6. Food Packaging to Protect Food Quality by Interference with Light Energy; 7. Conclusions; References; Chapter Three:Antioxidant Activity and Protecting Health Effects of Common Medicinal Plants; 1. Introduction; 2. Oxidative Processes and Importance of Antioxidants
2.1. Implication of oxidation processes in foods2.2. Importance of antioxidants for humans; 3. Antioxidants in Medicinal Plants; 3.1. Phenolic compounds; 3.1.1. Phenolic acids; 3.1.2. Flavonoids; 3.1.3. Terpenes; 3.2. Vitamins; 3.3. Further antioxidants in medicinal plants; 4. Medicinal Plants as Sources of Antioxidants; 4.1. Lamiaceae family; 4.1.1. Rosemary (Rosmarinus officinalis); 4.1.2. Sage (Salvia officinalis); 4.1.3. Oregano (Origanum vulgare); 4.1.4. Marjoram (Origanum majorana, Majorana hortensis); 4.1.5. Thyme (Thymus vulgaris); 4.1.6. Basil (Ocimum basilicum)
4.1.7. Mint, peppermint, spearmint (Mentha officinalis, Mentha piperita, Mentha spicata)4.1.8. Common balm, lemon balm (Melissa officinalis); 4.2. Apiaceae family; 4.2.1. Cumin (Cuminum cyminum); 4.2.2. Fennel (Foeniculum vulgare); 4.2.3. Caraway (Carum carvi); 4.3. Zingiberaceae family; 4.3.1. Turmeric (C. longa); 4.3.2. Ginger (Z. officinale); 4.4. Ginkgoaceae family; 4.4.1. Ginkgo (Ginkgo biloba); 4.5. Asteraceae family; 4.5.1. Chamomile (Matricaria chamomilla); 4.6. Myrtaceae family; 4.6.1. Eucalyptus (Eucalyptus globulus); 5. Antioxidant Activity of Medicinal Plants
Includes bibliographical references and index.
Advances in food and nutrition research, v. 67