Advances in Food and Nutrition ResearchThis is an RSS file. You can use it to subscribe to this data in your favourite RSS reader, such as GoogleReader, or to display this data on your own website or blog. Subscribe to this data using MyMedWorm.Subscribe to this data using GoogleReader.Subscribe to this data using Bloglines.Subscribe to this data using MyYahoo.

Get the very latest Swine Flu news via the MedWorm Swine Flu RSS news feed - updated hourly from thousands of authoritative health and news sources.

• Contents
• Discussions

Pages: 1  2  3  

Chapter 1 Quinoa (Chenopodium quinoa Willd.) Composition, Chemistry, Nutritional, and Functional Properties.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Quinoa (Chenopodium quinoa Willd.), which is considered a pseudocereal or pseudograin, has been recognized as a complete food due to its protein quality. It has remarkable nutritional properties; not only from its protein content (15%) but also from its great amino acid balance. It is an important source of minerals and vitamins, and has also been found to contain compounds like polyphenols, phytosterols, and flavonoids with possible nutraceutical benefits. It has some functional (technological) properties like solubility, water-holding capacity (WHC), gelation, emulsifying, and foaming that allow diversified uses. Bes...
Source: Advances in Food and Nutrition Research - November 6, 2009 Category: Nutrition Authors: Abugoch James LE Tags: Adv Food Nutr Res Source Type: journals

Chapter 2 chemoinformatics-applications in food chemistry.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The aim of the present chapter is to present the current research and potential applications of chemoinformatics tools in food chemistry. First, the importance and variety of molecular descriptors and physicochemical properties is delineated, and then a survey and chemical space analysis of representative databases with emphasis on food-related ones is presented. A brief description of methods commonly used in molecular design, followed by examples in food chemistry are presented, such methods include similarity searching, pharmacophore modeling, quantitative structure-activity relationships (QSAR), and molecular docki...
Source: Advances in Food and Nutrition Research - November 6, 2009 Category: Nutrition Authors: Martinez-Mayorga K, Medina-Franco JL Tags: Adv Food Nutr Res Source Type: journals

Chapter 3 processing of food wastes.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Every year almost 45 billion kg of fresh vegetables, fruits, milk, and grain products is lost to waste in the United States. According to the EPA, the disposal of this costs approximately $1 billion. In the United Kingdom, 20 million ton of food waste is produced annually. Every tonne of food waste means 4.5 ton of CO(2) emissions. The food wastes are generated largely by the fruit-and-vegetable/olive oil, fermentation, dairy, meat, and seafood industries. The aim of this chapter is to emphasize existing trends in the food waste processing technologies during the last 15 years. The chapter consists of three major parts...
Source: Advances in Food and Nutrition Research - November 6, 2009 Category: Nutrition Authors: Kosseva MR Tags: Adv Food Nutr Res Source Type: journals

Chapter 4 technological and microbiological aspects of traditional balsamic vinegar and their influence on quality and sensorial properties.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The term "balsamic" is widespread and popular all over the world of vinegar and fancy foods; it is used generally to refer to vinegars and sauces with a sweet and sour taste. However, the original is the European Protected Denomination, registered as "Aceto Balsamico Tradizionale of Modena, or of Reggio Emilia" that should not be confused with the "Aceto Balsamico di Modena" very similar in the name, but completely different for technology, raw material, quality, and sensorial properties. Traditional balsamic vinegar is made by a peculiar procedure, that starts with a thermal concentration of freshly squeezed grape jui...
Source: Advances in Food and Nutrition Research - November 6, 2009 Category: Nutrition Authors: Giudici P, Gullo M, Solieri L, Falcone PM Tags: Adv Food Nutr Res Source Type: journals

Chapter 5 nanostructured materials in the food industry.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Nanotechnology involves the application, production, and processing of materials at the nanometer scale. Biological- and physical-inspired approaches, using both conventional and innovative food processing technologies to manipulate matter at this scale, provide the food industry with materials with new functionalities. Understanding the assembly behavior of native and modified food components is essential in developing nanostructured materials. Functionalized nanostructured materials are finding applications in many sectors of the food industry, including novel nanosensors, new packaging materials with improved mechan...
Source: Advances in Food and Nutrition Research - November 6, 2009 Category: Nutrition Authors: Augustin MA, Sanguansri P Tags: Adv Food Nutr Res Source Type: journals

Chapter 6 gossypol-a polyphenolic compound from cotton plant.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Gossypol (C(30)H(30)O(8)) is a polyphenolic compound derived from the cotton plant (genus Gossypium, family Malvaceae). The presence of six phenolic hydroxyl groups and two aldehydic groups makes gossypol chemically reactive. Gossypol can undergo Schiff base formation, ozonolysis, oxidation, and methylation to form gossypol derivatives. Gossypol and its derivatives have been the target of much research due to their multifaceted biological activities including antifertility, antivirus, anticancer, antioxidant, antitrypanosomal, antimicrobial, and antimalarial activities. Because of restricted rotation of the internaphth...
Source: Advances in Food and Nutrition Research - November 6, 2009 Category: Nutrition Authors: Wang X, Howell CP, Chen F, Yin J, Jiang Y Tags: Adv Food Nutr Res Source Type: journals

Chapter 1 fish-induced keriorrhea.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Many deep-sea fishes store large amounts of wax esters in their body for buoyancy control. Some of them are frequently caught as by-catch of tuna and other fishes. The most noteworthy ones include escolar and oilfish. The accumulation of the indigestible wax esters in the rectum through consumption of these fish engenders discharges or leakage per rectum as orange or brownish green oil, but without noticeable loss of water. This physiological response is called keriorrhea, which is variously described as "oily diarrhea," "oily orange diarrhea," or "orange oily leakage" by the mass media and bloggers on the internet. Ou...
Source: Advances in Food and Nutrition Research - July 16, 2009 Category: Nutrition Authors: Ho Ling K, Nichols PD, But PP Tags: Adv Food Nutr Res Source Type: journals

Chapter 2 haze in beverages.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Beverages such as beer, wine, clear fruit juices, teas, and formulated products with similar ingredients are generally expected by consumers to be clear (free of turbidity) and to remain so during the normal shelf life of the product. Hazy products are often regarded as defective and perhaps even potentially harmful. Since consumers are usually more certain of what they perceive visually than of what they taste or smell, the development of haze in a clear product can reduce the likelihood of repeat purchasing of a product and can have serious economic consequences to a producer. Hazes are caused by suspended insoluble ...
Source: Advances in Food and Nutrition Research - July 16, 2009 Category: Nutrition Authors: Siebert KJ Tags: Adv Food Nutr Res Source Type: journals

Chapter 3 carnosine and its possible roles in nutrition and health.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The dipeptide carnosine has been observed to exert antiaging activity at cellular and whole animal levels. This review discusses the possible mechanisms by which carnosine may exert antiaging action and considers whether the dipeptide could be beneficial to humans. Carnosine's possible biological activities include scavenger of reactive oxygen species (ROS) and reactive nitrogen species (RNS), chelator of zinc and copper ions, and antiglycating and anticross-linking activities. Carnosine's ability to react with deleterious aldehydes such as malondialdehyde, methylglyoxal, hydroxynonenal, and acetaldehyde may also contr...
Source: Advances in Food and Nutrition Research - July 16, 2009 Category: Nutrition Authors: Hipkiss AR Tags: Adv Food Nutr Res Source Type: journals

Chapter 4 recent advances in the microbial safety of fresh fruits and vegetables.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Foodborne illness outbreaks linked to fresh produce are becoming more frequent and widespread. High impact outbreaks, such as that associated with spinach contaminated with Escherichia coli O157:H7, resulted in almost 200 cases of foodborne illness across North America and >$300m market losses. Over the last decade there has been intensive research into gaining an understanding on the interactions of human pathogens with plants and how microbiological safety of fresh produce can be improved. The following review will provide an update on the food safety issues linked to fresh produce. An overview of recent foodborne...
Source: Advances in Food and Nutrition Research - July 16, 2009 Category: Nutrition Authors: Warriner K, Huber A, Namvar A, Fan W, Dunfield K Tags: Adv Food Nutr Res Source Type: journals

Chapter 5 understanding oil absorption during deep-fat frying.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
One of the most important quality parameters of fried food is the amount of fat absorbed during the process, which undermines recent consumer trends toward healthier food and low-fat products. In order to obtain a product with a low fat content, it is essential to understand the mechanisms involved during the frying process, so that oil migration into the structure can be minimized. To get such an understanding, this chapter briefly describes the frying process from technological and scientific perspectives. First, it gives a general overview of the frying process and describes the most important quality attributes of ...
Source: Advances in Food and Nutrition Research - July 16, 2009 Category: Nutrition Authors: Bouchon P Tags: Adv Food Nutr Res Source Type: journals

Chapter 6 introduction of oats in the diet of individuals with celiac disease a systematic review.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Celiac disease is an immune-mediated disease, triggered in genetically susceptible individuals by ingested gluten from wheat, rye, barley, and other closely related cereal grains. The only treatment for celiac disease is a strict gluten-free diet for life. This paper presents a systematic review of the scientific literature on the safety of pure oats for individuals with celiac disease, which historically has been subject to debate. Limitations identified within the scientific database include: limited data on long-term consumption, limited numbers of participants in challenge studies, and limited reporting about the r...
Source: Advances in Food and Nutrition Research - July 16, 2009 Category: Nutrition Authors: Pulido OM, Gillespie Z, Zarkadas M, Dubois S, Vavasour E, Rashid M, Switzer C, Godefroy SB Tags: Adv Food Nutr Res Source Type: journals

Chapter 1 understanding the mechanisms by which probiotics inhibit gastrointestinal pathogens.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In recent years, there has been a growing interest in the use of probiotic bacteria for the maintenance of general gastrointestinal health and the prevention or treatment of intestinal infections. Whilst probiotics are documented to reduce or prevent specific infectious diseases of the GI tract, the mechanistic basis of this effect remains unclear. It is likely that diverse modes-of-action contribute to inhibition of pathogens in the gut environment and proposed mechanisms include (i) direct antimicrobial activity through production of bacteriocins or inhibitors of virulence gene expression; (ii) competitive exclusion ...
Source: Advances in Food and Nutrition Research - June 27, 2009 Category: Nutrition Authors: Corr SC, Hill C, Gahan CG Tags: Adv Food Nutr Res Source Type: journals

Chapter 2 sensory impacts of food-packaging interactions.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This article discusses sensory impacts, with emphasis on oxidation reactions, associated with the interaction of food and materials, including taints, scalping, changes in food quality as a function of packaging, and examples of material innovations for smart packaging that can improve sensory quality of foods and beverages. Sensory evaluation is an important tool for improved package selection and development of new materials. PMID: 19389606 [PubMed - in process] (Source: Advances in Food and Nutrition Research)
Source: Advances in Food and Nutrition Research - June 27, 2009 Category: Nutrition Authors: Duncan SE, Webster JB Tags: Adv Food Nutr Res Source Type: journals

Chapter 3 developmental trajectories in food allergy: a review.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Increasing recognition of the importance of the relationships between perceptions, emotions, behaviors and health has changed the way health and disease are portrayed and researched. A chronic condition may affect and/or interact with already existing normative demands and changes in socialization. Although the prevalence of food allergy and anaphylaxis have been reportedly increasing, the emotional and social impact of growing up with food allergy has received little emphasis. In this paper, we present current findings on the biopsychosocial impact of food allergy on children in order to gain insight into the food all...
Source: Advances in Food and Nutrition Research - June 27, 2009 Category: Nutrition Authors: Dunngalvin A, Hourihane JB Tags: Adv Food Nutr Res Source Type: journals

Chapter 4 maple syrup-production, composition, chemistry, and sensory characteristics.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Maple syrup is made from sap exuded from stems of the genus Acer during the springtime. Sap is a dilute solution of primarily water and sucrose, with varying amounts of amino and organic acids and phenolic substances. When concentrated, usually by heating, a series of complex reactions produce a wide variety of flavor compounds that vary due to processing and other management factors, seasonal changes in sap chemistry, and microbial contamination. Color also forms during thermal evaporation. Flavor and color together are the primary factors determining maple syrup grade, and syrup can range from very light-colored and ...
Source: Advances in Food and Nutrition Research - June 27, 2009 Category: Nutrition Authors: Perkins TD, van den Berg AK Tags: Adv Food Nutr Res Source Type: journals

Chapter 5 maternal fumonisin exposure as a risk factor for neural tube defects.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Fumonisins are mycotoxins produced by the fungus F. verticillioides, a common contaminant of maize (corn) worldwide. Maternal consumption of fumonisin B(1)-contaminated maize during early pregnancy has recently been associated with increased risk for neural tube defects (NTDs) in human populations that rely heavily on maize as a dietary staple. Experimental administration of purified fumonisin to mice early in gestation also results in an increased incidence of NTDs in exposed offspring. Fumonisin inhibits the enzyme ceramide synthase in de novo sphingolipid biosynthesis, resulting in an elevation of free sphingoid bas...
Source: Advances in Food and Nutrition Research - June 27, 2009 Category: Nutrition Authors: Gelineau-van Waes J, Voss KA, Stevens VL, Speer MC, Riley RT Tags: Adv Food Nutr Res Source Type: journals

Chapter 1 ginsenosides chemistry, biosynthesis, analysis, and potential health effects.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Ginsenosides are a special group of triterpenoid saponins that can be classified into two groups by the skeleton of their aglycones, namely dammarane- and oleanane-type. Ginsenosides are found nearly exclusively in Panax species (ginseng) and up to now more than 150 naturally occurring ginsenosides have been isolated from roots, leaves/stems, fruits, and/or flower heads of ginseng. Ginsenosides have been the target of a lot of research as they are believed to be the main active principles behind the claims of ginsengs efficacy. The potential health effects of ginsenosides that are discussed in this chapter include anti...
Source: Advances in Food and Nutrition Research - September 7, 2008 Category: Nutrition Authors: Christensen LP Tags: Adv Food Nutr Res Source Type: journals

Chapter 2 adherence, anti-adherence, and oligosaccharides preventing pathogens from sticking to the host.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
For many pathogenic bacteria, infections are initiated only after the organism has first adhered to the host cell surface. If adherence can be inhibited, then the subsequent infection can also be inhibited. This approach forms the basis of anti-adherence strategies, which have been devised to prevent a variety of bacterial infections. In this chapter, the molecular basis by which respiratory, urinary, and gastrointestinal tract pathogens adhere to host cells will be described. The five general types of anti-adherence agents will also be reviewed. The most well-studied are the receptor analogs, which include oligosaccha...
Source: Advances in Food and Nutrition Research - September 7, 2008 Category: Nutrition Authors: Shoaf-Sweeney KD, Hutkins RW Tags: Adv Food Nutr Res Source Type: journals

Chapter 3 lung disease in flavoring and food production: learning from butter flavoring.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Workers in the food industry are exposed to multiple respiratory hazards that include irritants, allergens, and substances capable of causing destruction and scarring of the lungs. Cases of constrictive bronchiolitis obliterans, a severe potentially disabling lung disease, have been identified in workers exposed to flavorings. Workplace engineering controls, work practices, and respiratory protection can minimize potential exposures. Medical surveillance of workers exposed to known respiratory hazards will help to identify disease early, facilitate the prompt removal of workers from the causative exposure(s), and preve...
Source: Advances in Food and Nutrition Research - September 7, 2008 Category: Nutrition Authors: Sahakian N, Kreiss K Tags: Adv Food Nutr Res Source Type: journals

Chapter 4 beneficial health properties of psyllium and approaches to improve its functionalities.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Psyllium is an excellent dietary source for both soluble and insoluble fibers and has been used in supplemental and food products for its beneficial health effects. The strong water-absorbing and gelling capacities have made it a great challenge to incorporate psyllium in foods at the level needed to claim health benefits on the label. This review is focused on the approaches to improve the functionality, sensory property, and bioactivity of psyllium. Also included is a brief summary of the health beneficial effects of psyllium, along with its possible adverse effects. The information may be useful for those in psylliu...
Source: Advances in Food and Nutrition Research - September 7, 2008 Category: Nutrition Authors: Lucy Yu L, Lutterodt H, Cheng Z Tags: Adv Food Nutr Res Source Type: journals

Chapter 5 starch gelatinization.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Starch occurs as highly organized structures, known as starch granules. Starch has unique thermal properties and functionality that have permitted its wide use in food products and industrial applications. When heated in water, starch undergoes a transition process, during which the granules break down into a mixture of polymers-in-solution, known as gelatinization. The sequence of structural transformations that the starch granule undergoes during this order-to-disorder transition has been extensively researched. None of the published starch gelatinization theories can fully and adequately explain the exact mechanism ...
Source: Advances in Food and Nutrition Research - September 7, 2008 Category: Nutrition Authors: Ratnayake WS, Jackson DS Tags: Adv Food Nutr Res Source Type: journals

Biosensors and bio-based methods for the separation and detection of foodborne pathogens.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The safety of our food supply is always a major concern to consumers, food producers, and regulatory agencies. A safer food supply improves consumer confidence and brings economic stability. The safety of foods from farm-to-fork through the supply chain continuum must be established to protect consumers from debilitating, sometimes fatal episodes of pathogen outbreaks. The implementation of preventive strategies like hazard analysis critical control points (HACCP) assures safety but its full utility will not be realized unless supportive tools are fully developed. Rapid, sensitive, and accurate detection methods are su...
Source: Advances in Food and Nutrition Research - February 23, 2008 Category: Nutrition Authors: Bhunia AK Tags: Adv Food Nutr Res Source Type: journals

The immunological components of human milk.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Breast-feeding is generally accepted as the optimal method of feeding infants. However, we have yet to fully understand the complex mixture of bioactive compounds contained in human milk. Epidemiological studies have indicated that breast-feeding is associated with health benefits in the infant for many immune-related conditions. Breast milk contains various antimicrobial substances, factors that promote immune development, constituents that promote tolerance/priming of the infant immune system, as well as anti-inflammatory components. This chapter identifies and discusses the immunological compounds in human milk and ...
Source: Advances in Food and Nutrition Research - February 23, 2008 Category: Nutrition Authors: Hosea Blewett HJ, Cicalo MC, Holland CD, Field CJ Tags: Adv Food Nutr Res Source Type: journals

PCR-Based Diagnosis and Quantification of Mycotoxin-Producing Fungi.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Mycotoxins are secondary metabolites produced by filamentous fungi which have toxicologically relevant effects on vertebrates if administered in small doses via a natural route. In order to improve food safety and to protect consumers from harmful contaminants, the presence of fungi with the potential to produce such compounds must be checked at critical control points during the production of agricultural commodities as well as during the process of food and feed preparation. Polymerase chain reaction (PCR)-based diagnosis has been applied as an alternative assay replacing cumbersome and time-consuming microbiological...
Source: Advances in Food and Nutrition Research - February 23, 2008 Category: Nutrition Authors: Niessen L Tags: Adv Food Nutr Res Source Type: journals

Molluscan shellfish allergy.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Food allergies affect approximately 3.5-4.0% of the worldwide population. Immediate-type food allergies are mediated by the production of IgE antibodies to specific proteins that occur naturally in allergenic foods. Symptoms are individually variable ranging from mild rashes and hives to life-threatening anaphylactic shock. Seafood allergies are among the most common types of food allergies on a worldwide basis. Allergies to fish and crustacean shellfish are very common. Molluscan shellfish allergies are well known but do not appear to occur as frequently. Molluscan shellfish allergies have been documented to all class...
Source: Advances in Food and Nutrition Research - February 23, 2008 Category: Nutrition Authors: Taylor SL Tags: Adv Food Nutr Res Source Type: journals

Nutritargeting.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The term "nutritargeting" in analogy to the term "drug targeting" means targeting nutrients to specific "target" tissues. What is the rationale for this idea? Some tissues obviously are able to accumulate micronutrients selectively and to use them predominantly for specific functions. It has, for instance, been known for a long time that the accumulation of beta-carotene in the skin does not only provide a "golden-yellow" color but considerable antioxidative protection as well. Yet beta-carotene is only one of many antioxidants, which can be detected in the skin. Other carotenoids, for example, lutein and zeaxanthine, ...
Source: Advances in Food and Nutrition Research - February 23, 2008 Category: Nutrition Authors: Biesalski HK, Tinz J Tags: Adv Food Nutr Res Source Type: journals

The health benefits of calcium citrate malate: a review of the supporting science.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
There has been considerable investigation into the health benefits of calcium citrate malate (CCM) since it was first patented in the late 1980s. This chapter is a comprehensive summary of the supporting science and available evidence on the bioavailability and health benefits of consuming CCM. It highlights the important roles that CCM can play during various life stages. CCM has been shown to facilitate calcium retention and bone accrual in children and adolescents. In adults, it effectively promotes the consolidation and maintenance of bone mass. In conjunction with vitamin D, CCM also decreases bone fracture risk i...
Source: Advances in Food and Nutrition Research - February 23, 2008 Category: Nutrition Authors: Reinwald S, Weaver CM, Kester JJ Tags: Adv Food Nutr Res Source Type: journals

Influence of processing on functionality of milk and dairy proteins.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The inherent physical functionality of dairy ingredients makes them useful in a range of food applications. These functionalities include their solubility, water binding, viscosity, gelation, heat stability, renneting, foaming, and emulsifying properties. The suitability of dairy ingredients for an application can be further tailored by altering the structure of the proteins using appropriate processes. The processes discussed include physical modification (heat treatment, acidification, addition of mineral slats, homogenization, and shear), enzymatic modification (renneting, hydrolysis, and transglutamination), and ch...
Source: Advances in Food and Nutrition Research - September 30, 2007 Category: Nutrition Authors: Augustin MA, Udabage P Tags: Adv Food Nutr Res Source Type: journals

Central nervous system tissue in meat products: an evaluation of risk, prevention strategies, and testing procedures.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Since the outbreak of bovine spongiform encephalopathy (BSE) in the United Kingdom in 1986 and its subsequent link to the human neurological disorder variant Creutzfeldt-Jakob disease (vCJD), presence of tissues from the central nervous system (CNS) in meat products has been considered a public health concern and, thus, has been banned from entering the human food chain in many countries. Despite this, potential can exist during harvesting to contaminate or cross-contaminate edible meat products with CNS tissue that is designated as a specified risk material (SRM) in many countries. Methods used to detect CNS tissue in...
Source: Advances in Food and Nutrition Research - September 30, 2007 Category: Nutrition Authors: Bowling MB, Belk KE, Nightingale KK, Goodridge LD, Scanga JA, Sofos JN, Tatum JD, Smith GC Tags: Adv Food Nutr Res Source Type: journals

Functional Genomics of Wine Yeast Saccharomyces cerevisiae.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The application of genomic technologies to the analysis of wine strains of Saccharomyces cerevisiae has greatly enhanced our understanding of both native and laboratory strains of this important model eukaryote. Not only are differences in transcript, protein, and metabolite profiles being uncovered, but the heritable basis of these differences is also being elucidated. Although some challenges remain in the application of functional genomic technologies to commercial and native strains of S. cerevisiae, recent improvements, particularly in data analysis, have greatly extended the utility of these tools. Comparative an...
Source: Advances in Food and Nutrition Research - September 30, 2007 Category: Nutrition Authors: Bisson LF, Karpel JE, Ramakrishnan V, Joseph L Tags: Adv Food Nutr Res Source Type: journals

Monascus rice products.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The fermentation products of Monascus, especially those produced by solid-state fermentation of rice, have been used as food and health remedies for over 1000 years in China. Monascus rice products (MRPs) are currently being used as health foods in the United States and many Asian countries such as Japan, Taiwan, China, Korea, Thailand, the Philippines, and Indonesia. Many studies have shown that Monascus spp. produce commercially viable metabolites, including food colorants, cholesterol-lowering agents, and antibiotics. The most important bioactive compound isolated from Monascus is monacolin K, which is identical to ...
Source: Advances in Food and Nutrition Research - September 30, 2007 Category: Nutrition Authors: Wang TH, Lin TF Tags: Adv Food Nutr Res Source Type: journals

Designer milk.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Dairy biotechnology is fast gaining ground in the area of altering milk composition for processing and/or animal and human health by employing nutritional and genetic approaches. Modification of the primary structure of casein, alteration in the lipid profile, increased protein recovery, milk containing nutraceuticals, and replacement for infant formula offer several advantages in the area of processing. Less fat in milk, altered fatty acid profiles to include more healthy fatty acids such as CLA and omega-fats, improved amino acid profiles, more protein, less lactose, and absence of beta-lactoglobulin (beta-LG) are so...
Source: Advances in Food and Nutrition Research - September 30, 2007 Category: Nutrition Authors: Sabikhi L Tags: Adv Food Nutr Res Source Type: journals

The sweet taste receptor: a single receptor with multiple sites and modes of interaction.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Elucidation of the molecular bases of sweet taste is very important not only for its intrinsic biological significance but also for the design of new artificial sweeteners. Up to few years ago design was complicated by the common belief that different classes of sweet compounds, notably sweet proteins, might interact with different receptors altogether. The recent identification and functional expression of the receptor for sweet taste have shown that there is but one receptor, drastically changing our approach to the development of new sweeteners. The explanation of how the sweet receptor can bind several different cl...
Source: Advances in Food and Nutrition Research - September 30, 2007 Category: Nutrition Authors: Temussi P Tags: Adv Food Nutr Res Source Type: journals

Sweet potato: a review of its past, present, and future role in human nutrition.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The overall objective of this chapter is to review the past, present, and future role of the sweet potato (Ipomoea batatas [L.] Lam) in human nutrition. Specifically, the chapter describes the role of the sweet potato in human diets; outlines the biochemical and nutritional composition of the sweet potato with emphasis on its beta-carotene and anthocyanin contents; highlights sweet potato utilization, and its potential as value-added products in human food systems; and demonstrates the potential of the sweet potato in the African context. Early records have indicated that the sweet potato is a staple food source for ma...
Source: Advances in Food and Nutrition Research - April 13, 2007 Category: Nutrition Authors: Bovell-Benjamin AC Tags: Adv Food Nutr Res Source Type: journals

Infectobesity: obesity of infectious origin.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The rapid increase in obesity and the associated health care costs have prompted a search for better approaches for its prevention and management. Such efforts may be facilitated by better understanding the etiology of obesity. Of the several etiological factors, infection, an unusual causative factor, has recently started receiving greater attention. In the last two decades, 10 adipogenic pathogens were reported, including human and nonhuman viruses, scrapie agents, bacteria, and gut microflora. Some of these pathogens are associated with human obesity, but their causative role in human obesity has not been establishe...
Source: Advances in Food and Nutrition Research - April 13, 2007 Category: Nutrition Authors: Pasarica M, Dhurandhar NV Tags: Adv Food Nutr Res Source Type: journals

Refrigerated fruit juices: quality and safety issues.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Fruit juices are an important source of bioactive compounds, but techniques used for their processing and subsequent storage may cause alterations in their contents so they do not provide the benefits expected by the consumer. In recent years consumers have increasingly sought so-called "fresh" products (like fresh products), stored in refrigeration. This has led the food industry to develop alternative processing technologies to produce foods with a minimum of nutritional, physicochemical, or organoleptic changes induced by the technologies themselves. Attention has also focused on evaluating the microbiological or to...
Source: Advances in Food and Nutrition Research - April 13, 2007 Category: Nutrition Authors: Esteve MJ, Frígola A Tags: Adv Food Nutr Res Source Type: journals

Tetrodotoxin poisoning.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Tetrodotoxin (TTX) is one of the most potent and oldest known neurotoxins. The poisoning cases due to ingestion of TTX-containing marine animals, especially for puffer, have frequently occurred in Asia since a long time ago. This chapter describes various topics on TTX poisoning including the tendency of poisoning incidents, typical case report, treatment and prevention, biology distribution, original source, infestation mechanism, detection methods, characteristics of chemistry and pharmacology, and therapeutic application. Furthermore, the protocols for how to make puffer safe to eat and how to prevent puffer product...
Source: Advances in Food and Nutrition Research - April 13, 2007 Category: Nutrition Authors: Hwang DF, Noguchi T Tags: Adv Food Nutr Res Source Type: journals

Marine biotechnology for production of food ingredients.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The marine world represents a largely untapped reservoir of bioactive ingredients that can be applied to numerous aspects of food processing, storage, and fortification. Due to the wide range of environments they survive in, marine organisms have developed unique properties and bioactive compounds that, in some cases, are unparalleled by their terrestrial counterparts. Enzymes extracted from fish and marine microorganisms can provide numerous advantages over traditional enzymes used in food processing due to their ability to function at extremes of temperature and pH. Fish proteins such as collagens and their gelatin d...
Source: Advances in Food and Nutrition Research - April 13, 2007 Category: Nutrition Authors: Rasmussen RS, Morrissey MT Tags: Adv Food Nutr Res Source Type: journals

Fruits of the actinidia genus.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Kiwifruit is the most well-known crop in the genus Actinidia. Although Actinidia fruit sales in the international market are dominated by a single kiwifruit cultivar Actinidia deliciosa "Hayward," there are a considerable number of cultivars and selections in the genus that have widely diverse shape, size, and hairiness. They also offer a wide variation in sensory attributes such as flesh color, flavor, and taste, and in nutritional attributes such as the vitamin C level and carotenoid content. The level of actinidin, which is a cysteine protease in kiwifruit, also varies greatly among cultivars. This chapter reviews a...
Source: Advances in Food and Nutrition Research - April 13, 2007 Category: Nutrition Authors: Nishiyama I Tags: Adv Food Nutr Res Source Type: journals

Flaxseed.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
PMID: 17011474 [PubMed - indexed for MEDLINE] (Source: Advances in Food and Nutrition Research)
Source: Advances in Food and Nutrition Research - January 1, 2006 Category: Nutrition Authors: Hall C, Tulbek MC, Xu Y Source Type: journals

Lycopene.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Oxidative stress is now recognized as an important etiological factor in the causation of several chronic diseases including cancer, cardiovascular diseases, osteoporosis, and diabetes. Antioxidants play an important role in mitigating the damaging effects of oxidative stress on cells. Lycopene, a carotenoid antioxidant, has received considerable scientific interest in recent years. Epidemiological, tissue culture, and animal studies provide convincing evidence supporting the role of lycopene in the prevention of chronic diseases. Human intervention studies are now being conducted to validate epidemiological observatio...
Source: Advances in Food and Nutrition Research - January 1, 2006 Category: Nutrition Authors: Rao AV, Ray MR, Rao LG Source Type: journals

Food components that reduce cholesterol absorption.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
PMID: 17011476 [PubMed - indexed for MEDLINE] (Source: Advances in Food and Nutrition Research)
Source: Advances in Food and Nutrition Research - January 1, 2006 Category: Nutrition Authors: Carr TP, Jesch ED Source Type: journals

Imaging techniques for the study of food microstructure: a review.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
PMID: 17011477 [PubMed - indexed for MEDLINE] (Source: Advances in Food and Nutrition Research)
Source: Advances in Food and Nutrition Research - January 1, 2006 Category: Nutrition Authors: Falcone PM, Baiano A, Conte A, Mancini L, Tromba G, Zanini F, Del Nobile MA Source Type: journals

Electrodialysis applications in the food industry.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
PMID: 17011478 [PubMed - indexed for MEDLINE] (Source: Advances in Food and Nutrition Research)
Source: Advances in Food and Nutrition Research - January 1, 2006 Category: Nutrition Authors: Fidaleo M, Moresi M Source Type: journals

Reinvention of the food guide pyramid to promote health.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
PMID: 15797342 [PubMed - indexed for MEDLINE] (Source: Advances in Food and Nutrition Research)
Source: Advances in Food and Nutrition Research - January 1, 2005 Category: Nutrition Authors: Lachance PA, Fisher MC Source Type: journals

Plant pigments: properties, analysis, degradation.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
PMID: 15797343 [PubMed - indexed for MEDLINE] (Source: Advances in Food and Nutrition Research)
Source: Advances in Food and Nutrition Research - January 1, 2005 Category: Nutrition Authors: Schoefs B Source Type: journals

Chitin, chitosan, and co-products: chemistry, production, applications, and health effects.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
PMID: 15797344 [PubMed - indexed for MEDLINE] (Source: Advances in Food and Nutrition Research)
Source: Advances in Food and Nutrition Research - January 1, 2005 Category: Nutrition Authors: Shahidi F, Abuzaytoun R Source Type: journals

A review of the application of sourdough technology to wheat breads.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
PMID: 15797345 [PubMed - indexed for MEDLINE] (Source: Advances in Food and Nutrition Research)
Source: Advances in Food and Nutrition Research - January 1, 2005 Category: Nutrition Authors: Clarke CI, Arendt EK Source Type: journals

Detection of insect infestation in stored foods.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
PMID: 15797346 [PubMed - indexed for MEDLINE] (Source: Advances in Food and Nutrition Research)
Source: Advances in Food and Nutrition Research - January 1, 2005 Category: Nutrition Authors: Rajendran S Source Type: journals