rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Advances in food and nutrition research
    part number: Volume sixty seven
  name:
    name part: Henry, Jeyakumar.
  name:
    name part: ScienceDirect (Online service)
  type of resource: text
  genre: bibliography
  genre: Electronic books.
  origin info:
    place:
      place term: mau
    place:
      place term: Waltham, Mass
    publisher: Academic Press
    date issued: 2012
    edition: 1st ed.
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (x, 350 pages :) : illustrations (some color).
  abstract: 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.
  table of contents: 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
  table of contents: 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
  table of contents: 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
  table of contents: 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)
  table of contents: 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
  note: edited by Jeyakumar Henry.
  note: Includes bibliographical references and index.
  note: English.
  subject:
    topic: Nutrition
  subject:
    topic: Food
    topic: Research
  subject:
    topic: Nutritional Physiological Phenomena
  subject:
    topic: Nutrition
  subject:
    topic: Aliments
    topic: Recherche
  subject:
    topic: TECHNOLOGY & ENGINEERING
    topic: Food Science
  subject:
    topic: Food
    topic: Research
  subject:
    topic: Nutrition
  classification: TX537 .A38 2012eb
  classification: 664/.001579
  related item:
    title info:
      title: Advances in food and nutrition research, v. 67
  identifier: 9780123947819
  identifier: 0123947812
  identifier: 9780123945983
  identifier: 1283634732
  identifier: 9781283634731
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: E7B
    record creation date: 121010
    record change date: 20260326192926.4
    record identifier: in00005750598
    language of cataloging:
      language term: eng