Encyclopedia of food sciences and nutrition

Production and Physical and Chemical Properties......Page 8
Analysis......Page 9
Fundamental Characteristics of Lactobacillus acidophilus......Page 10
Products with Lactobacillus acidophilus......Page 11
Bacterial Viable Count and Bacterial Stability of Acidophilus milk......Page 13
Background......Page 14
pKa......Page 17
Gas Chromatography......Page 18
Functions of Acidulants......Page 19
Binder1.pdf......Page 0
Chelation......Page 20
Adipic Acid......Page 21
Glucono-d-Iactone (GDL)......Page 22
Tartaric Acid......Page 23
Further Reading......Page 24
Adaptation to Low Energy Intakes......Page 25
Adaptation to Low Protein Intakes......Page 27
Further Reading......Page 29
Development of Adipose Tissue......Page 32
Deposition and Mobilization of Fat......Page 33
Regulation of Adipose Tissue Metabolism......Page 34
Composition of Stored Fat......Page 35
Further Reading......Page 36
Histology and Development......Page 37
Metabolism......Page 38
Energy-balance Regulation......Page 39
Hormonal......Page 40
Further Reading......Page 41
Phytochemicals......Page 42
Nutrition and Skeletal Growth......Page 43
Iron......Page 45
Problem Areas......Page 46
Nutrition Education......Page 47
Further Reading......Page 48
History......Page 49
Food Legislation......Page 50
Regulating the Safety of Food in the USA......Page 51
Cases of Economic Adulteration of Food......Page 52
Milk and Dairy Products......Page 53
Further Reading......Page 54
Recent applications......Page 55
Other applications......Page 56
Colored foods......Page 57
Stable isotope ratio analysis......Page 58
Starches......Page 59
DNA Techniques......Page 60
Further Reading......Page 61
Type 1(b)......Page 63
Characterization of Aerated Foods......Page 64
Stabilization of Aerated Foods......Page 65
Further Reading......Page 68
A. hydrophila as a Pathogen?......Page 69
Ecology......Page 70
Factors Affecting Growth......Page 71
Further Reading......Page 72
Physicochemical Properties......Page 73
Occurrence......Page 74
Toxicology......Page 75
Control......Page 76
Analysis......Page 78
Further Reading......Page 79
Instant Powders......Page 80
Mechanisms of Growth......Page 81
Density, Porosity, Surface Area, Pore Size Distribution......Page 82
Wettability......Page 83
Agitation Tumbling Equipment (See Agitation)......Page 84
Mixers/Agglomerators......Page 85
Fluid Bed Agglomerators - The Straight-through Process......Page 86
Further Reading......Page 87
Aging......Page 88
Energy Requirements......Page 89
Vitamin Requirements......Page 90
Vitamin B12......Page 91
Mineral Requirements......Page 92
Fluid Requirements......Page 93
Further Reading......Page 94
Agitation of Liquids......Page 95
Flow Pattern in Mixing Vessels......Page 97
Agitation Equipment for Single-phase Systems......Page 98
Liquid-Liquid Agitation......Page 99
Liquid-Solid Agitation......Page 100
Agitation of Particulate Material......Page 101
Further Reading......Page 102
Factors Affecting Classification......Page 103
Air-classifier Operations......Page 104
Design Styles of Air Classifiers......Page 105
Combined Mill/classifier Units......Page 106
Plant System Designs......Page 107
Further Reading......Page 108
Application to Grain Legumes......Page 109
Wheat Flour......Page 111
Other Minor Uses......Page 112
Further Reading......Page 113
Physical and Sensory Properties......Page 114
Use as a Preservative......Page 115
Relative Density Measurements (Hydrometry)......Page 116
Refractive Index......Page 117
Further Reading......Page 118
Risks Versus Benefits of Alcohol Consumption......Page 119
Increased cancer risks......Page 120
Neurological effects of excessive alcohol......Page 121
Thiamin......Page 122
Vitamin D and metabolic bone disease......Page 123
Effects of Alcoholic Liver Disease on Energy and Protein Metabolism......Page 124
Further Reading......Page 125
Historical Trends......Page 126
Quantity and Frequency......Page 127
Beverage Type......Page 128
Biological Markers......Page 129
What is a 'Standard Drink'?......Page 130
Advertising and Alcohol Availability......Page 131
Further Reading......Page 132
Isolation and Detection......Page 134
Accumulation and Storage......Page 135
Transport and Turnover......Page 138
Functions......Page 139
Exceptions to the Rule - Adaptations of Specialists......Page 140
Further Reading......Page 141
Modulation of Liver and Kidney Function......Page 142
Disturbance of Reproduction......Page 143
Molecular Targets of Alkaloids......Page 144
Biomembranes, membrane transport, and neuronal signal transduction......Page 145
DNA/RNA......Page 147
Electron Chains and Other Enzyme Activities......Page 148
Quinolizidine Alkaloids......Page 149
Further Reading......Page 150
Protein Properties and Allergenicity......Page 151
Tree Nut and Peanuts......Page 152
Shellfish and Seafood......Page 154
Effects of Processing......Page 155
Problems of 'Hidden' Allergens......Page 156
Further Reading......Page 157
California......Page 158
Postharvest Handling......Page 159
Quality and Safety Factors......Page 160
Almond Butter......Page 161
Further Reading......Page 162
Sample Preparation......Page 163
Molecular Spectrophotometry/Colorimetry......Page 164
Inductively Coupled Plasma Mass Spectrometry (ICP-MS)......Page 165
Further Reading......Page 166
Aluminum in Drinking Water......Page 167
Aluminum in Soils and Plants......Page 168
Acute Toxicity......Page 169
Carcinogenicity and Mutagenicity......Page 170
Occupational Exposure......Page 171
Further Reading......Page 172
Chemical Composition......Page 174
Other Compounds......Page 175
Chemical Composition......Page 176
Antinutritional Factors......Page 177
Protein......Page 178
Further Reading......Page 179
Physiological Importance of Amines......Page 181
Toxicology of biologically active amines......Page 182
Fish......Page 184
Dairy Products......Page 185
Fermented Beverages......Page 186
Other Food Products......Page 187
Further Reading......Page 188
Amino Acids as Protein Constituents......Page 191
The Classification of Amino Acids......Page 192
Serine (mol. wt 105.1)......Page 193
Lysine (mol. wt 146.2)......Page 194
Phosphorylation......Page 195
Occurrence in Foods and Nutritional Implications......Page 196
Deamination......Page 198
Further Reading......Page 199
Chromatographic Methods......Page 200
Gas-Liquid Chromatography......Page 201
Tryptophan......Page 202
D- and L-Amino Acids......Page 203
Further Reading......Page 204
Nitrogen Assimilation......Page 205
The aspartate family......Page 206
Regulation of Amino Acid Biosynthesis......Page 207
Amino Acid Catabolism......Page 208
Urea Cycle......Page 209
Regulation of Amino Acid Catabolism......Page 210
Synthesis of Biologically Important Compounds......Page 211
Further Reading......Page 212
Preparation of Samples......Page 214
Spectroscopy......Page 215
Chromatography......Page 217
Rheological techniques......Page 218
Moisture......Page 219
Proteins......Page 220
Other Food Components......Page 221
Further Reading......Page 222
Prevalence......Page 223
Serum transferrin receptor concentration......Page 224
Physiological Consequences of Iron-deficiency Anemia......Page 225
Prevention......Page 226
Further Reading......Page 227
Causes of Cobalamin and Folate Deficiencies......Page 228
Morphological and Clinical Aspects......Page 229
Biochemical Tests......Page 230
Prevalence......Page 231
Further Reading......Page 232
Vitamin E......Page 234
Vitamin B2......Page 235
Vitamin C......Page 236
Zinc......Page 237
Further Reading......Page 238
History......Page 240
Body Composition, Nutrient Metabolism, and Excretion......Page 241
Genetically Altered Animal Models......Page 242
Cancer......Page 243
Interpretation and Extrapolation of Data......Page 244
Further Reading......Page 245
Varietal Selection and Breeding......Page 246
Fresh Food Uses......Page 248
Pulp Extraction......Page 249
Further Reading......Page 250
Psychopathology......Page 251
Nutritional Status......Page 252
Prognosis......Page 253
Further Reading......Page 254
Further Reading......Page 255
Regulatory Control of Veterinary Medicines......Page 257
Toxicology Studies......Page 258
Further Reading......Page 260
Sampling......Page 262
Extraction and Clean-up......Page 263
Analysis of Analyte......Page 265
Quality Assurance......Page 266
Outlook in Residue Analysis......Page 267
Further Reading......Page 268
Flavonoid Structure (Figure 3)......Page 269
Flavonol and Flavone Structure (Figure 4)......Page 270
Further Reading......Page 272
Natural Versus Synthetic Antioxidants......Page 273
Sulfur Dioxide, Sulfites, Bisulfites and Metabisulfites......Page 275
Ascorbic and Erythorbic Acids, and their Salts and Esters......Page 276
Tocopherols......Page 277
Alkyl Gallates, BHA, BHT, and Related Compounds......Page 278
Orthophosphoric Acid and Orthophosphates......Page 280
4-Hexylresorcinol......Page 281
Further Reading......Page 282
HPLC with Ion-pairing and Micellar Mobile Phases......Page 283
Gas Chromatography......Page 284
Nonchromatographic Techniques......Page 285
Ethoxyquin......Page 286
Evaluation of the Prooxidant/Antioxidant Activity......Page 287
Further Reading......Page 288
Vitamin C......Page 290
Antioxidant Role of Vitamin C......Page 291
Risk:Benefit......Page 292
Antioxidant Role......Page 293
Role in the Body......Page 294
Epidemiology......Page 295
Further Reading......Page 296
Varieties......Page 297
Commercial Importance......Page 298
Chemical and Nutritional Composition......Page 299
Industrial Uses......Page 300
Further Reading......Page 301
Global Distribution and Relative Commercial Importance......Page 302
Patterson......Page 304
Rootstocks......Page 305
Canned Apricots in California......Page 306
Sulfuring......Page 307
Leaf Roller......Page 308
Nutrition......Page 309
Further Reading......Page 310
Occurrence......Page 311
Sample Preparation......Page 313
High-performance Liquid chromatography......Page 314
Spectrophotometry......Page 315
Inductively Coupled Plasma Atomic Emission Spectrometry......Page 316
Further Reading......Page 317
Biochemical Function and Essentiality of Arsenic......Page 319
Chronic Toxicity......Page 321
Arsenic and Carcinogenesis......Page 322
Further Reading......Page 323
Chemical Properties......Page 324
Occurrence in Food......Page 326
Extraction......Page 327
HPLC Determination of Vitamin C......Page 328
Determination of vitamin C as total dehydroascorbic acid......Page 329
Simultaneous determination of ascorbic acid and dehydroascorbic acid......Page 330
Further Reading......Page 331
Intestinal Absorption......Page 332
Biochemical Functions......Page 333
Biosynthesis of Carnitine......Page 334
Antioxidant Role......Page 335
Proliferation of T Lymphocytes......Page 337
Rebound Scurvy......Page 338
Further Reading......Page 339
Food and Beverage Applications......Page 340
Decomposition Products......Page 341
Metabolism......Page 342
Estimation of Consumption......Page 343
Separation of Aspartame from Synthesis Intermediates, Stereoisomers and Degradation Products......Page 344
Further Reading......Page 345
Clinical Events......Page 346
Age......Page 348
Current cigarette smoking......Page 349
Elevated Homocysteine Levels......Page 351
Saturated fatty acids......Page 352
Dietary pattern......Page 353
Further Reading......Page 354
History, Cultivation, and Fruit Growth......Page 355
Guacamole, Avocado Sauce, and Oil......Page 356
Nutrient Composition/density......Page 357
Mineral Composition......Page 358
Hypersensitivity......Page 359
Occurrence in the Environment and Food......Page 361
Growth Characteristics and Resistance of Bacilli......Page 363
Further Reading......Page 364
Properties of B. cereus......Page 365
PEMPA medium......Page 366
Confirmatory Procedures......Page 367
Rapid Identification Methods......Page 368
Detection of B. cereus Toxins......Page 369
Further Reading......Page 370
Characteristics of the B. cereus Disease......Page 372
Emetic toxin......Page 373
Enterotoxins......Page 374
Prevention and Control of Bacillus Food Poisoning......Page 375
Further Reading......Page 377
Global Distribution......Page 378
Varieties......Page 379
Fruit Morphology and Anatomy......Page 380
Nutritional Composition......Page 381
Fresh Fruit Handling and Storage......Page 382
Further Reading......Page 384
Origin, Adaptation, and Production......Page 385
Composition......Page 386
Human Food......Page 387
Further Reading......Page 388
Terminology......Page 389
Regulations and Codes of Practice......Page 391
Weight......Page 392
Volume......Page 393
Operating Environment......Page 394
Materials selected......Page 395
Processes and practices......Page 396
Corrosion......Page 397
Glossary......Page 398
Further Reading......Page 399
Heartwood Chemistry......Page 400
Selection and Cutting of Stave Wood......Page 401
Bending......Page 403
The Effect on Flavor of Wood Constituents......Page 405
Barrel variation......Page 406
Barrel Alternatives......Page 407
Further Reading......Page 408
Morphology of the Pods/Seeds......Page 411
Proteins......Page 413
Phaseolin......Page 414
Carbohydrates......Page 415
Beneficial Bioactive Compounds......Page 416
Processing and Food Uses......Page 417
Further Reading......Page 418
Suckler Beef......Page 419
Meat Trade - Transport and Slaughter......Page 420
Cutting......Page 421
Nutritional Value......Page 422
Further Reading......Page 423
The Origins and History of Beer......Page 424
Styles of Beer......Page 425
Belgium top-fermentation beers......Page 426
Dry beers......Page 427
Further Reading......Page 428
Impact on Beer Production and Quality......Page 429
Hoppy flavor......Page 430
Cereals......Page 431
Barley malting......Page 432
Adjuncts......Page 433
Syrups......Page 434
Further Reading......Page 435
Malt Milling......Page 436
Double Mashing......Page 437
Wort Boiling and Addition of Hop......Page 438
Cooling and Aeration of the Sweet Hopped Wort......Page 439
Further Reading......Page 440
Pathway and Regulation of Fermentation......Page 441
Flavor Formation......Page 444
Flocculation......Page 445
Further Reading......Page 446
Ethanol......Page 447
Carbon Dioxide......Page 448
Carbohydrates......Page 449
Flavors from Hops......Page 450
Esters......Page 451
Malty notes......Page 452
Further Reading......Page 453
History......Page 454
Microbrewery Operation......Page 455
Quality Control......Page 456
Further Reading......Page 457
Vitamins and IQ......Page 458
Alcohol......Page 459
Caffeine......Page 460
Dietary Effects on Monoamine Neurotransmitters......Page 461
Further Reading......Page 462
The Concept of a Vitamin......Page 463
Isolation of Thiamin......Page 464
Rice and Other Staples......Page 465
The Improvement of Rice......Page 466
Thiaminases......Page 467
Alcoholism......Page 468
Further Reading......Page 469
Colonization Resistance......Page 470
Lactose Intolerance......Page 472
Selection Criterion......Page 473
Regulations and Legislation......Page 474
Further Reading......Page 476
Bile Acids......Page 477
Phospholipids......Page 478
Bile Formation......Page 479
Bile Acid Synthesis......Page 481
Small Intestine......Page 482
Colon......Page 483
Further Reading......Page 484
In Vitro Techniques......Page 485
The Ileostomy Mass Balance......Page 486
Isotopes......Page 487
Calcium......Page 488
Vitamin A, Carotenoids, Vitamin E......Page 489
Further Reading......Page 490
Elimination of Biofilms......Page 492
Detection of Biofilm......Page 493
Further Reading......Page 494
Natural Receptors......Page 496
Artificial Receptors (Biomimics)......Page 497
Transducers......Page 498
Optical Transducers......Page 499
Biosensors Based on Biocatalitic Interactions (Biocatalytic Sensors)......Page 500
Affinity Sensors......Page 502
Electronic Noses......Page 504
Further Reading......Page 505
Traditional Food Biotechnology......Page 506
Modern Food Biotechnology......Page 507
Current Concerns, Regulations, and Labeling......Page 508
Biotechnology in the Beverage Industries......Page 510
Biotechnology in the Fish-product Industries......Page 511
Further Reading......Page 512
Physicochemical Characteristics......Page 513
Microbiological Assays......Page 515
Isotope Dilution Assays (Radioligand Binding Assays)......Page 516
Assessment by Competitive Enzyme Protein Binding Assay (EPBA) or Sequential Solid-Phase Assay......Page 518
Enzymatic Determination......Page 519
Fluorescence and chemiluminescence determinations......Page 520
Further Reading......Page 521
Clinical Symptoms of Frank Biotin Deficiency......Page 524
Biochemical Markers of Biotin Deficiency......Page 525
Intestinal Absorption......Page 526
Biotin Uptake into Lymphocytes......Page 527
Factors that Affect Biotin Requirements......Page 528
Further Reading......Page 529
Classification......Page 530
Crackers made from Hard Doughs......Page 531
Sweet and Semisweet Biscuits made from Hard Doughs......Page 532
Biscuits or Cookies made from Soft Doughs......Page 533
Further Reading......Page 534
Continuous Mixers......Page 535
Sheeting and Cutting......Page 536
Extrusion......Page 537
Further Reading......Page 538
Introduction......Page 539
Sweeteners......Page 540
Shortenings and Emulsifiers......Page 541
Other Ingredients......Page 542
Chemical Changes During Baking......Page 543
Further Reading......Page 544
Wafer Sheet Baking (Figure 2, process 3)......Page 546
Moisture sorption and wafer texture......Page 547
Manufacturing of Rolled Wafer Cones (see Figure 4)......Page 548
Manufacturing of Rolled Wafer Sticks......Page 549
Trends - From the Very Wafer to a More Sophisticated End Product......Page 550
Further Reading......Page 551
Pyrenes......Page 552
Fruit Color......Page 553
Fruit Chemistry......Page 554
Uses......Page 555
Further Reading......Page 556
Gender and Age Differences in Body Composition......Page 557
Anthropometry......Page 558
Bioelectrical Impedance......Page 559
Total-Body Potassium......Page 560
Undernutrition......Page 561
Further Reading......Page 562
Bone Matrix and Mineral......Page 564
Bone Cells......Page 565
Integrated Activity of Bone Cells (Bone-Remodeling Unit)......Page 566
Remodeling Process: Aging and Disease......Page 567
Regulation of Bone Cell Activity......Page 568
Intramembranous Ossification (Development of Flat Bones)......Page 569
Age-Related Bone Loss......Page 570
Further Reading......Page 571
Boron Isotopes......Page 572
Boroester formation......Page 573
Water......Page 574
Plants......Page 575
Boron and cartilage and bone structure......Page 576
Boron and mineral metabolism......Page 577
Boron and membrane function......Page 578
Further Reading......Page 579
The Virino Hypothesis......Page 581
Origin of BSE......Page 582
In cattle......Page 583
Experimental studies......Page 584
Animal Health Control Measures......Page 585
The UK BSE Situation Contrasted with that in other European Countries......Page 586
Active Surveillance......Page 587
Further Reading......Page 588
Composition of Brandies......Page 591
Summary......Page 592
Historical Background......Page 593
Ténarèze......Page 594
The continuous Armagnac still (Figure 6)......Page 595
Gas chromatography......Page 597
Aging and Merchandising Preparations......Page 598
Cognac......Page 599
Production......Page 600
Wines......Page 601
The charentais still (Figure 10)......Page 602
Aging......Page 603
Gas chromatography......Page 605
Further Reading......Page 606
Charente Distillation Method......Page 608
Quality Factors......Page 609
Sensory Analysis......Page 610
Further Reading......Page 611
Broccoli, Including Broccoli Sprouts (Brassica oleracea var. italica)......Page 613
Chinese Kale (Brassica oleracea var. alboglabra)......Page 616
Mustard (Various Latin Binomials)......Page 617
'New' Brassica Vegetables......Page 618
Cultivation and Postharvest......Page 619
Phytochemical Attributes (e.g., Glucosinolates/isothiocyanates, Carotenoids, and Flavonoids)......Page 620
Further Reading......Page 621
Flowering and Pollination......Page 622
Chemistry......Page 623
Further Reading......Page 624
Mixing of Dough - Dimensional Analysis......Page 626
Vertical Mixers......Page 627
Critical mixing intensity and critical work input......Page 628
Intelligent Mixer for Bread Dough......Page 629
Mixing Tests......Page 630
Load-Extension Tests......Page 631
Further Reading......Page 632
Oxidants......Page 634
Breadmaking Process......Page 635
Liquid Fermentation Process (Poolish)......Page 637
No-time Doughs (Short-time Doughs)......Page 638
Activated dough development (ADD)......Page 639
Further Reading......Page 640
Cooling......Page 641
Browning and Aroma Formation......Page 642
Further Reading......Page 643
Sourdough Bread Processes......Page 645
Rye Breads (Particularly in Germany)......Page 646
Pure Cultures in Sourdough Bread-making......Page 647
Further Reading......Page 648
Bread Production......Page 649
Rye Breads......Page 650
Carbohydrates......Page 651
Consumption and Nutritional Contributions......Page 652
Further Reading......Page 653
Temperature......Page 654
Production and Retention of Gas......Page 655
Fermentation......Page 656
Acetic Fermentation......Page 657
Heating......Page 658
Changes in Carbohydrates, Phytates, and Lipids......Page 659
Further Reading......Page 660
Description of Breadfruit and Breadnut......Page 662
In the Pacific Islands......Page 663
In the Caribbean Islands......Page 664
Seeds......Page 665
Postharvest Handling......Page 666
Further Reading......Page 667
How Can Breakfast Affect Cognitive Performance?......Page 668
Breakfast and School Performance......Page 669
Further Reading......Page 670
Chemistry......Page 672
Color......Page 673
Mutagen Formation......Page 676
Factors Affecting the Maillard Reaction......Page 677
Further Reading......Page 678
The Early Maillard Reaction......Page 679
Quantification of Lysine Damage......Page 680
Physiological Effects......Page 681
Mutagenicity of Melanoidin-Type Products......Page 682
Antioxidant and Antimutagenic Activity of Melanoidin-Type Products......Page 683
Further Reading......Page 684
Polyphenol oxidases (EC1.10.3.1)......Page 685
Peroxidases (EC1.11.1.7)......Page 686
Substrates......Page 687
Reaction Products......Page 688
Action on Enzymes......Page 689
Action on Substrates......Page 690
Further Reading......Page 691
Oxygen-poor atmospheres......Page 693
Ascorbic Acid......Page 694
Assays for Evaluation of Browning......Page 695
Further Reading......Page 698
Structure of Kernel......Page 699
Proteins......Page 700
Biological Effects......Page 701
Storage......Page 702
Primary Processing......Page 703
Further Reading......Page 704
Age and Sex......Page 706
Udder......Page 707
Salting and Drying......Page 708
Curing and Pickling......Page 709
Salmonellosis......Page 710
Further Reading......Page 711
Milk Lipids......Page 712
Differences in Physicochemical Properties of Cow and Buffalo Milk......Page 713
Yogurt......Page 714
Further Reading......Page 715
Etiology and Groups at Risk......Page 716
Clinical Features......Page 717
Treatment......Page 718
Further Reading......Page 719
Micronutrient Needs......Page 720
Nutritionally Relevant Complications......Page 721
Metabolic Modulators......Page 722
Further Reading......Page 723
Cream......Page 724
Salt......Page 725
Batch process......Page 726
Continuous Buttermaking......Page 727
Working sections......Page 728
Reworked butter......Page 729
Organoleptic Grading......Page 730
Defects......Page 731
Further Reading......Page 732
Chemical Composition and Analysis......Page 733
Physical constants......Page 734
Nutritional properties of butter......Page 735
Dairy Spreads......Page 736
Further Reading......Page 737
Sources of Cadmium Exposure......Page 738
Cadmium in Plants......Page 739
Organic Matter Destruction......Page 740
Analytical Techniques......Page 742
X-Ray Fluorescence (XRF) and Neutron Activation Analysis (NAA)......Page 743
Further Reading......Page 744
Excretion/elimination......Page 745
Toxicokinetics......Page 746
Kidney......Page 747
Biological Monitoring......Page 748
Risk Assessment......Page 749
Further Reading......Page 750
Distribution......Page 751
Physiological Effects of Caffeine on the Cardiovascular System......Page 752
Neuroelectrophysiology......Page 753
Mood......Page 754
Further Reading......Page 755
Types of Cakes......Page 756
Milk......Page 757
Baking Powders......Page 758
Other Dry Ingredients......Page 759
Spoilage Inhibitors......Page 760
Further Reading......Page 761
Sponge Cakes......Page 762
Continuous Mixers......Page 763
Further Reading......Page 764
Principal Ingredients in Cake Batter......Page 765
Chemical and Physical Changes during Mixing......Page 766
Role of Additives......Page 768
Further Reading......Page 769
Sources of Calcium Intake......Page 771
Foods of Plant Origin......Page 772
Processing Effects on Food Calcium......Page 773
Analysis of Calcium in Foods and Biological Samples......Page 774
Further Reading......Page 775
Hormonal Regulation......Page 777
Phosphorus......Page 778
Serum Calcium......Page 779
Calcium Requirements......Page 780
Definition of Osteoporosis......Page 781
Risk Factors for Osteoporosis......Page 782
Further Reading......Page 783
Occurrence in Foods......Page 785
Incidence......Page 786
Poultry......Page 787
Contamination of Meat at Slaughter......Page 788
Animal Slaughter and Meat Processing......Page 789
Further Reading......Page 790
Enrichment Techniques......Page 792
Identification......Page 793
Further Reading......Page 794
Immunity......Page 796
Water Purification......Page 797
Control of Campylobacter in Poultry......Page 798
Further Reading......Page 799
Epidemiological Evidence on the Nutritional Etiology of Cancer......Page 801
Prevention of Diet-related Cancers......Page 803
Further Reading......Page 804
Alkenylbenzenes and Benzene......Page 805
Carcinogens Produced by Cooking......Page 806
Salting of fish......Page 807
Butylated Hydroxyanisole......Page 808
Further Reading......Page 809
Cancer and Diet......Page 810
Nutritional Factors......Page 811
Dietary fiber......Page 812
Phytochemicals......Page 813
Further Reading......Page 814
Taste Changes......Page 815
Protein Metabolism......Page 816
Diet in the Chemoprevention of Cancer......Page 817
Radiation Therapy......Page 818
Nutritional Management of Cancer Patients......Page 819
Further Reading......Page 820
Basic Concepts......Page 821
Thermobacteriology......Page 822
Commercial Sterility......Page 825
Heat Penetration Testing......Page 826
Process Validation......Page 827
Further Reading......Page 828
Metallic Materials......Page 830
Three-piece Cans......Page 831
DWI Two-piece Cans......Page 832
DRD Two-piece Cans......Page 833
Welding Side Seams of Three-piece Cans......Page 834
Protective Organic Coatings......Page 835
Further Reading......Page 837
Lightweighting......Page 838
Double Seam......Page 840
Shaped Cans......Page 841
Polymer-coated Metal Cans......Page 843
Can Opening......Page 845
Further Reading......Page 846
Blanching......Page 847
Filling......Page 848
Postprocessing Operation......Page 849
Further Reading......Page 850
Starch Gelatinization......Page 851
Carotenoids......Page 852
Changes in Nutritional Properties of Foods......Page 853
Carbohydrates......Page 854
Vitamins......Page 855
Further Reading......Page 856
Chemical Nature......Page 857
Analysis of Caramels......Page 860
Further Reading......Page 863
Additives and Catalysts of Caramelization......Page 864
Preparation and Manufacture......Page 865
Further Reading......Page 867
Polarimetry......Page 868
Aldoses and Ketoses (d- and l-configuration)......Page 869
Epimers......Page 871
Ring Conformations......Page 872
Oligosaccharides......Page 874
Representative Polysaccharides......Page 876
Reduction......Page 877
Further Reading......Page 879
Polysaccharides......Page 881
Homopolysaccharides......Page 882
Mixed Polymer Systems - Synergistic and Nonsynergistic Interactions......Page 883
Helical Structures......Page 884
Nonenzymic (Maillard) Browning......Page 885
Further Reading......Page 886
Pancreatic Digestion......Page 887
Intestinal (Brush Border) Digestion......Page 888
Colonic (Bacterial) Digestion......Page 889
Glucose and Galactose Absorption......Page 890
Further Reading......Page 891
Metabolic Knock-on Effects of Dietary Carbohydrate......Page 893
Further Reading......Page 894
Sugars and the Brain......Page 895
Further Reading......Page 896
The Carbohydrates in Foods......Page 897
Chromatographic Methods......Page 898
Oligosaccharides......Page 899
Analysis of Nonstarch Polysaccharides......Page 901
Further Reading......Page 903
Stereochemical Similarities of Sweet Compounds......Page 904
Intensity of Sweetness......Page 905
Sugar-Protein Interactions......Page 906
Sugar Interactions and Textural Changes in Foods......Page 907
Relationships of gel strength to interactive forces......Page 908
Glossary......Page 909
Further Reading......Page 910
Synthetic Carcinogens in Food......Page 911
Exposure and Risk Evaluation......Page 912
Mechanisms of Carcinogenesis......Page 915
Nitrosamines......Page 917
Heterocyclic amines......Page 919
Enhanced cellular proliferation and inhibition of apoptosis......Page 921
Peroxisome proliferation......Page 922
Altered immune function......Page 923
Further Reading......Page 925
32P-Postlabeling......Page 926
Ames Salmonella test......Page 927
Characterization of Mutations......Page 928
Rodent Skin in vivo Assay......Page 929
Rodent Carcinogenicity Assay......Page 930
Further Reading......Page 931
Physical and Chemical Properties......Page 935
Use as Food Colorants......Page 938
Analysis......Page 939
Further Reading......Page 941
Transport, Distribution, and Storage of Carotenoids......Page 943
Retinol Equivalents of Different Carotenoids......Page 944
Enzymatic Conversion to Vitamin A......Page 945
Toxicity of Carotenoids......Page 946
Further Reading......Page 947
Drying......Page 949
Cooking......Page 951
Caseinates......Page 952
Further Reading......Page 953
Cheese-like Foods......Page 954
Imitation Milks......Page 955
Soups, Gravies, etc.......Page 956
Desserts, Icecream, Whipped Toppings, and Confectionery......Page 957
Spreads and Fat Replacers......Page 958
Pasta, Snacks, and Fried Foods......Page 959
Pharmaceutical and Medical Applications......Page 960
Health and Nutrition......Page 961
Further Reading......Page 962
Commercial Development......Page 964
Harvesting and Drying......Page 965
Processing......Page 966
Cashew Apple......Page 967
Further Reading......Page 969
Harvesting......Page 970
Storage......Page 971
Cyanide in Cassava Roots......Page 972
Starch......Page 973
Further Reading......Page 974
Gari......Page 975
Farinha......Page 976
Starch......Page 977
Further Reading......Page 979
Emergence of Catering Systems......Page 980
Catering Systems Defined in Terms of Their External Environment......Page 981
Cook-Serve Catering Systems......Page 982
Meals-assembly/Food-delivery Systems......Page 983
Further Developments in Cook-Chill......Page 984
Food-safety Issues in Catering Systems (See Food Safety)......Page 985
Further Reading......Page 986
Nutritional Implications of Storage of Food......Page 988
Dry-Heat Cooking......Page 989
Moist-Heat Cooking......Page 990
The Importance of Catering in Relation to Nutritional Intakes......Page 991
Further Reading......Page 992
Gluten......Page 993
Pathophysiological pathway......Page 994
Clinical Features......Page 995
Biochemical investigations......Page 996
Treatment: a gluten-free diet......Page 997
Further Reading......Page 998
Ribosomes......Page 1000
Plasma Membrane......Page 1001
Importance of Specialized Cells......Page 1002
Further Reading......Page 1003
Crystalline Structure......Page 1005
Cellular Structure......Page 1006
Specialty Celluloses......Page 1008
Cellulose Ethers......Page 1009
Method 2......Page 1010
Further Reading......Page 1012
Cereals as a Global Food Source......Page 1013
Cereals as an Energy and Protein Source......Page 1014
Mineral Elements and Vitamins......Page 1015
Phytochemicals......Page 1016
Effects of Processing and Cooking......Page 1017
Further Reading......Page 1018
Role of Microorganisms in Grains......Page 1020
Role of Insects in Stored Grains......Page 1021
Biochemical Changes During Storage......Page 1022
Further Reading......Page 1023
Quality Maintenance During Storage......Page 1024
Moisture Levels for Safe Storage......Page 1025
Modified-atmosphere Storage......Page 1026
Further Reading......Page 1027
Flaked cereals......Page 1028
Extruded expanded cereals......Page 1029
Significance in the Diet and Fortification......Page 1030
Future Developments......Page 1031
Further Reading......Page 1032
Tandoori Roti......Page 1039
Whole-wheat Flour......Page 1040
Skimmed Milk Powder (SMP)......Page 1041
Whole-wheat Flour......Page 1042
Water......Page 1043
Chapati......Page 1044
Shaping and Baking......Page 1045
Stuffed Parotha......Page 1046
Nan......Page 1047
Handling, Storage, and Distribution......Page 1048
Further Reading......Page 1049
History of Cheese......Page 1050
Classification of Cheese......Page 1051
Homogeneity and Diversity......Page 1054
Further Reading......Page 1056
Selection, Production, and Use of LAB......Page 1057
Molds......Page 1059
Factors that Affect Culture Growth......Page 1060
Further Reading......Page 1061
Casein Micelle Structure......Page 1062
Secondary Aggregation Stage of Gel Formation......Page 1064
Gel Formation with Rennets and Coagulants......Page 1065
Further Reading......Page 1066
Microbiological Changes......Page 1068
Proteolysis......Page 1069
Further Reading......Page 1071
Traditional Methods of Manufacture......Page 1072
Modern Systems of Production......Page 1073
Maturation and Storage......Page 1074
Formation of Micro- and Macrocrystals......Page 1076
Further Reading......Page 1078
Cheddar-type Cheese......Page 1079
Other Hard Cheeses......Page 1081
Semihard Varieties......Page 1083
Glycolysis and Related Events......Page 1084
Lipolysis......Page 1085
Proteolysis......Page 1086
Adjunct Cultures......Page 1088
Acceleration of Cheese Ripening......Page 1090
Further Reading......Page 1091
General Characteristics of Emmental Cheese......Page 1092
Ripening of Swiss Cheese......Page 1093
Other Swiss-type Cheeses......Page 1097
Further Reading......Page 1098
Creaming......Page 1099
Manufacturing Procedure......Page 1100
Preparation of Rasogolla......Page 1101
Manufacturing method......Page 1102
Further Reading......Page 1103
Bli-Sir-O-Kriskana......Page 1104
Equipment and process development......Page 1105
Changes in the Composition of Brined Cheeses During Storage......Page 1106
Texture and Structure......Page 1107
Further Reading......Page 1108
Introduction......Page 1109
Milk......Page 1110
Curd Formation and Treatment......Page 1111
Further Reading......Page 1112
Raw Materials for Processing......Page 1114
Degree of maturity......Page 1115
Fats......Page 1116
Processing......Page 1117
Defects of Physicochemical Origin......Page 1118
Flavor Defects......Page 1119
Further Reading......Page 1120
Importance of Cheese for Different Groups......Page 1121
Further Reading......Page 1123
Method of Manufacture - Stilton Cheese......Page 1124
Packing......Page 1126
Further Reading......Page 1127
Production of Surface-mold Cheeses......Page 1128
Metabolism of Lactose and Lactate......Page 1130
Proteolysis......Page 1131
Flavor of Surface Mold-Ripened Cheeses......Page 1132
Further Reading......Page 1134
Technology......Page 1135
Starters and Lactose Fermentation......Page 1136
Ripening Patterns......Page 1137
Flavor Characteristics......Page 1138
Slimy Rind......Page 1139
Further Reading......Page 1140
Production Areas......Page 1141
Flowering and Fruit Set......Page 1142
Disorders......Page 1143
Pests......Page 1144
Further Reading......Page 1145
Biological Properties......Page 1146
Storing......Page 1147
Further Reading......Page 1148
Composition and Varieties......Page 1151
Changes in Composition During Processing......Page 1152
Use as an Adulterant and Analysis......Page 1153
Further Reading......Page 1154
Dental Development......Page 1155
Further Reading......Page 1156
Prevalence......Page 1158
Protein-Energy Malnutrition (PEM)......Page 1159
Food Fads......Page 1160
Food Additives, Salicylates, and Hyperactivity......Page 1161
Further Reading......Page 1162
Carbon Dioxide......Page 1163
Oxygen......Page 1164
Cooked and Cured Meats......Page 1165
Fruit and Vegetables......Page 1166
Ready Meals......Page 1167
Further Reading......Page 1168
Basic Theory......Page 1169
Ice or Ice/Water Chilling......Page 1170
Bulk Storage Rooms......Page 1171
Sea Transport......Page 1172
Retail Display......Page 1173
Further Reading......Page 1174
Storage, Transport, and Display......Page 1176
Domestic......Page 1178
Further Reading......Page 1180
Economic Considerations......Page 1181
Packaged Food......Page 1182
Unwrapped Food......Page 1183
Further Reading......Page 1184
Microbial Growth in Chilled Foods......Page 1185
Gram-negative (oxidase-positive) rod-shaped bac—teria......Page 1186
Yeasts and molds......Page 1187
Listeria monocytogenes......Page 1188
Clostridium botulinum......Page 1189
Conclusions......Page 1190
Further Reading......Page 1191
Packaging-material Selection......Page 1192
Fish and Shellfish......Page 1193
Fruits and Vegetables......Page 1194
Further Reading......Page 1195
Packaging Materials Utilized for Vacuum Packaging......Page 1196
Pouches......Page 1198
Fresh Meats and Poultry......Page 1199
Fish......Page 1200
Further Reading......Page 1201
Biochemical conversion......Page 1202
Degradation during Processing......Page 1203
Effect of Controlled Storage and Atmosphere......Page 1206
Antioxidant-Oxidant Role......Page 1207
Metal-Chlorophyll Interaction......Page 1208
Further Reading......Page 1210
Chemical Properties......Page 1211
Use in Food Fortification......Page 1214
Saponification......Page 1215
Chromatography......Page 1216
Further Reading......Page 1217
Vitamin D Endocrine System......Page 1220
Recommended Dietary Allowance......Page 1222
Vitamin D-dependent Rickets......Page 1223
Conclusion......Page 1224
Further Reading......Page 1225
Primary Cholesterol Standard......Page 1226
Colorimetry-based Analytical Methods......Page 1228
Gas Chromatographic (GC) Analysis......Page 1229
High-performance Liquid Chromatography (HPLC)......Page 1230
Further Reading......Page 1231
History......Page 1232
Cholesterol De-novo Production......Page 1233
Lipoproteins......Page 1234
Chylomicrons and Transport of Dietary (Exogenous) Fat......Page 1235
Very-low-density Lipoproteins and Transport of Hepatic (Endogenous) Fat......Page 1236
Important Enzymes Responsible for the Processing of Lipoprotein Particles in the Bloodstream and Peripheral Tissues......Page 1237
Role of Transcription Factors in the Regulation of Cholesterol Metabolism......Page 1238
Treatment of Lipid Disorders......Page 1239
Further Reading......Page 1241
Dietary Regulation of Serum Lipoproteins......Page 1243
Saturated fatty acids......Page 1244
Polyunsaturated fatty acids......Page 1245
Genetics......Page 1246
Apolipoprotein A-I......Page 1247
Further Reading......Page 1248
Cholesterol Metabolism......Page 1249
Cholesterol and Lipoprotein Transport......Page 1251
Atherogenesis......Page 1252
Intervention Trials and Current Status......Page 1254
Further Reading......Page 1255
Measurement of Choline......Page 1256
Further Reading......Page 1258
Choline and Brain Development......Page 1260
Further Reading......Page 1261
Principle......Page 1264
Fundamentals......Page 1266
Fundamentals......Page 1267
Columns......Page 1268
Detectors......Page 1269
Injectors......Page 1270
Fundamentals......Page 1271
Further Reading......Page 1272
Sample Applicators and Development Chambers......Page 1273
Development......Page 1274
Identification of Separated Components......Page 1276
Quantification of Separated Components......Page 1277
Modes of Chromatography......Page 1278
Further Reading......Page 1279
Affinity Chromatography......Page 1280
Injectors......Page 1281
Detectors......Page 1282
Peptides......Page 1283
Related Techniques......Page 1284
Further Reading......Page 1285
Solid Phases......Page 1286
Columns......Page 1287
Operating Conditions......Page 1288
Direct injection......Page 1289
Detectors......Page 1290
Lipids......Page 1291
Pollutants......Page 1292
Further Reading......Page 1293
Selecting and Optimizing SFC Separation Conditions for Food Components......Page 1295
Types of food Ingredients Analyzed by SFC......Page 1296
Selected Applications of SFC in Food and Nutritional Analysis......Page 1297
Further Reading......Page 1299
Liquid Chromatography-Mass Spectrometry......Page 1301
The Particle Beam Interface......Page 1302
Supercritical Fluid Chromatography-Mass Spectrometry......Page 1304
Further Reading......Page 1306
Precautions to be Taken in Chromium Determination in Foods......Page 1307
Molecular Absorption Spectroscopy......Page 1308
Electrothermal Atomization Atomic Absorption Spectrophotometry......Page 1309
Gas-Liquid Chromatography (GLC)......Page 1310
Chromium (III) and (VI) speciation......Page 1311
Further Reading......Page 1312
Metabolic Functions and Essentiality......Page 1313
Assessment of Chromium Status......Page 1314
Requirements......Page 1315
Further Reading......Page 1316
A Brief History of Cider......Page 1317
Milling and Pressing......Page 1318
Fermentation Substrate......Page 1319
Fermentation Process......Page 1320
Bottled Ciders......Page 1321
Further Reading......Page 1322
Fermentation Yeasts......Page 1324
Spoilage and Other Microorganisms in Cider......Page 1325
Composition of Cider Apple Juice......Page 1326
Products of the Fermentation Process......Page 1327
Further Reading......Page 1328
Alcoholism......Page 1329
Alcoholic Cirrhosis......Page 1330
Wernicke’s Encephalopathy and Korsakoff’s Syndrome......Page 1331
Effect of Chronic Alcohol Consumption on the Brain......Page 1332
Fetal Alcohol Syndrome......Page 1333
Further Reading......Page 1334
Sweet Oranges......Page 1335
Growing Regions and Conditions......Page 1336
Production Statistics......Page 1337
Citrons (C. medica L.)......Page 1338
Further Reading......Page 1339
Sugars and Acids......Page 1341
Nitrogenous Compounds......Page 1342
Other Minor Constituents......Page 1343
Nutritional Value......Page 1344
Authentication......Page 1345
Further Reading......Page 1346
Composition and Nutritional Value......Page 1347
Harvesting and Packinghouse Procedures......Page 1349
Fresh and Minimally Processed Citrus Products......Page 1350
Further Reading......Page 1351
Juice......Page 1353
Peel Oil......Page 1355
Pulp......Page 1356
Pressed Peel......Page 1357
Citric Molasses......Page 1358
Further Reading......Page 1359
Worldwide Production......Page 1360
Fruit Structure and Chemistry......Page 1361
Postharvest Handling and Fruit for the Fresh Market......Page 1362
Major Processed Products and Byproducts......Page 1363
Further Reading......Page 1364
Grapefruit Groups......Page 1365
Redblush (Ruby, Ruby Red)......Page 1366
Star Ruby......Page 1367
Growing Regions and Conditions......Page 1368
Production Statistics......Page 1369
Israel......Page 1370
Preharvest Drop......Page 1371
Fresh Fruit......Page 1372
Further Reading......Page 1373
Lime Juice......Page 1374
Value......Page 1375
Further Reading......Page 1376
Origin......Page 1377
Production Statistics......Page 1378
Spain......Page 1379
Japan......Page 1380
Crop Utilization......Page 1381
Further Reading......Page 1383
Alkalis......Page 1384
Sequestrants......Page 1385
Further Reading......Page 1386
Chlorine......Page 1387
Hydrogen peroxide......Page 1388
Amphoterics......Page 1389
Further Reading......Page 1390
Scope and Philosophy of Cleaning Operations......Page 1391
Factors Affecting Cleaning of Equipment......Page 1392
Clearing Away the Cleaning Tools......Page 1393
Economic Implications of Cleaning......Page 1394
Further Reading......Page 1395
Partially Decentralized System......Page 1397
Logistic Aspects Affecting the Layout of the CIP System......Page 1398
Systems for Open Plant Cleaning (OPC)......Page 1399
Mobile Equipment......Page 1400
Booster Pump with Central Make-up for Detergent and Disinfectant......Page 1401
Further Reading......Page 1402
Occurrence in Humans, Foods, and the Environment......Page 1403
Food Poisoning......Page 1404
Fate During Processing and Storage......Page 1405
Further Reading......Page 1406
Detection of Clostridium perfringens......Page 1407
Further Reading......Page 1408
Site and Mode of Action......Page 1409
Food Poisoning by Clostridium perfringens......Page 1410
Prevention and Control......Page 1411
Further Reading......Page 1412
Presence of C. botulinum in Foods......Page 1414
Redox Potential......Page 1415
Thermal Inactivation......Page 1416
Further Reading......Page 1417
Incidence in the Russian Federation......Page 1419
Unconfirmed Outbreaks......Page 1420
Diagnosis......Page 1421
Structure......Page 1422
Further Reading......Page 1423
Structure, Nomenclature, and Physical Properties......Page 1424
Cyanocobalamin......Page 1425
Process and Storage Losses......Page 1427
Extraction......Page 1428
Radioprotein-Binding Assays......Page 1429
Further Reading......Page 1431
Human Vitamin B12 Requirements......Page 1434
Further Reading......Page 1435
Concentrations in Food and Dietary Intakes......Page 1437
Sample Preparation......Page 1438
Analytical Techniques......Page 1439
Further Reading......Page 1441
Biology of the Seed......Page 1442
Cocoa Butter......Page 1443
Sugars and Acids......Page 1444
Changes During Fermentation......Page 1445
Changes During Drying......Page 1447
Microbiology of Pulp Fermentation......Page 1448
Roasting and Aroma Formation......Page 1449
Conching of chocolate......Page 1450
Analysis of indicative compounds and key odorants......Page 1451
Tasting method......Page 1452
Further Reading......Page 1453
Practice of Fermentation......Page 1454
Standard Course of Fermentation......Page 1455
Pulp......Page 1456
Nonuniformity in the course of fermentation......Page 1458
Drying......Page 1459
Cocoa Products......Page 1460
Production of Cocoa Mass......Page 1461
Types......Page 1462
Deodorization and blending......Page 1463
Packaging, transport, and shelf-life......Page 1464
Packaging, transport, and shelf-life......Page 1465
Cooling and Tempering......Page 1466
Uses of Cocoa Powder......Page 1467
Further Reading......Page 1468
Background......Page 1469
Bud......Page 1470
Coconut palm wine......Page 1471
Fermented coconut palm wine......Page 1472
Coconut vinegar......Page 1473
Kernel......Page 1474
Copra......Page 1476
Coconut oil......Page 1477
Coconut flour......Page 1478
Coconut water......Page 1479
Further Reading......Page 1480
Vitamins......Page 1481
Mineral Cofactors in Nonenzymatic Molecules......Page 1484
Effect of Nutrient Deficiencies......Page 1485
Further Reading......Page 1486
Removal of Beans from within Coffee Cherries......Page 1487
Preparation of the Clean Coffee for Export......Page 1489
Shipping and Storage......Page 1490
Compositional Data: Chemical Changes During Processing......Page 1491
Further Reading......Page 1492
Chemical and Physical Changes Taking Place on Roasting......Page 1493
Packaging......Page 1495
Deterioration on Storage......Page 1496
Domestic and Catering Methods of Brewing......Page 1497
Further Reading......Page 1498
Physical Forms of Instant Coffee......Page 1499
Manufacturing Processes......Page 1500
Spray Drying......Page 1501
Packing......Page 1502
Further Reading......Page 1503
Total Carbohydrates......Page 1504
Free Sugars and Polysaccharides......Page 1505
Trigonelline and Niacin......Page 1506
Caffeine......Page 1507
Other Organic Acids and Coffee Acidity......Page 1508
Detection of Coffee Contaminants......Page 1509
Coffee Authentication......Page 1510
Further Reading......Page 1511
Direct Solvent Decaffeination......Page 1512
Indirect Solvent Decaffeination or Water Decaffeination......Page 1513
Supercritical Carbon Dioxide Decaffeination......Page 1514
Caffeine Refining......Page 1515
Further Reading......Page 1516
Flavor Constituents......Page 1517
Physiological effects of caffeine......Page 1518
Health Implications of Coffee Consumption......Page 1519
Blood Pressure......Page 1520
Further Reading......Page 1521
Oil Phase......Page 1522
Emulsifiers......Page 1523
Formation......Page 1524
Homogenization......Page 1525
Particle/Droplet Size......Page 1526
Stability......Page 1527
Nutrition......Page 1528
Further Reading......Page 1529
Sodium ion absorption mechanisms......Page 1530
Chloride ion secretion......Page 1531
Short-chain fatty acids (SCFAs)......Page 1532
Urea, ammonia, and nitrogen......Page 1533
Further Reading......Page 1534
Treatment......Page 1536
Nutritional management......Page 1537
Ulcerative Colitis......Page 1539
Nutritional management......Page 1540
Pathophysiology......Page 1541
Food Intolerance......Page 1542
Treatment......Page 1543
Etiology......Page 1544
Diet and Nutrition in Infectious Colitis......Page 1545
Treatment......Page 1546
Further Reading......Page 1548
Meat......Page 1549
Fiber......Page 1550
Folate......Page 1551
Heterocyclic Amines......Page 1552
Dietary Recommendations......Page 1553
Further Reading......Page 1555
Carotenoids......Page 1556
Other Plant Pigments......Page 1557
Enzymatic Browning......Page 1558
Blues and Reds......Page 1559
Browns and Blacks......Page 1560
Further Reading......Page 1561
Quinoline Food Colors......Page 1562
Pigments and Lakes......Page 1563
Preservatives......Page 1564
Analysis of Synthetic Food Colors......Page 1565
Lakes......Page 1567
Organic Impurities......Page 1568
Spectrophotometry......Page 1569
Ion-Exchange HPLC......Page 1570
Reverse-Phase HPLC......Page 1571
Further Reading......Page 1572
National level......Page 1573
Anthropometric Measurements......Page 1574
Community versus Individual Advice......Page 1575
Health Promotion......Page 1576
Elderly......Page 1578
Further Reading......Page 1579
Recombined Milk Products......Page 1580
Sweetened Condensed Milk......Page 1581
Heat treatment/heat stability......Page 1583
Products Manufactured by Recombining......Page 1584
Further Reading......Page 1586
Commercial Production......Page 1587
Analysis of CLA......Page 1588
Body Composition......Page 1589
Enhanced CLA Levels and Food Production......Page 1590
Further Reading......Page 1591
Food Rendered Injurious to Health......Page 1593
The General Product Safety Regulations 1994/SI 2328......Page 1594
The Trade Marks Act 1994......Page 1595
Law of Negligence......Page 1596
Further Reading......Page 1597
Viruses and Prions......Page 1598
Plant Toxins......Page 1599
Organochlorine Pesticides......Page 1600
Other Pesticides......Page 1601
Lead......Page 1602
Undesirable Fermentation Products......Page 1603
Further Reading......Page 1604
Further Reading......Page 1606
Control of Respiration......Page 1607
Control of Ripening......Page 1608
Control of Microorganisms......Page 1609
Use of Gas Control......Page 1610
Further Reading......Page 1611
Effect on Fruit Ripening......Page 1613
Effect of Low O2......Page 1614
Ethylene production......Page 1615
Ascorbic Acid and Acidity......Page 1616
Texture and Color......Page 1617
Physiological Disorders......Page 1618
Residual Effects of CAS......Page 1619
Further Reading......Page 1620
Early Convenience Foods......Page 1621
Packaged and Branded Convenience Foods......Page 1623
Ready-prepared Convenience Foods......Page 1625
Further Reading......Page 1626
Microwaves......Page 1629
Textural Changes......Page 1630
Nutritional Changes......Page 1631
Further Reading......Page 1632
What are Microwaves and How Do They Heat Foods?......Page 1633
Microbial Effects......Page 1634
The Microwave Oven......Page 1635
Microwave Foods and Packaging......Page 1637
Further Reading......Page 1638
Sample Digestion......Page 1639
FAAS......Page 1641
Inductively coupled plasma-mass spectrometry......Page 1642
X-ray Fluorescence......Page 1643
Further Reading......Page 1644
Absorption, Transport, Storage, Excretion......Page 1645
Functions and Essentiality......Page 1646
Copper Deficiency in Infants......Page 1647
Genetic Diseases......Page 1648
Dietary Sources......Page 1649
Copper Toxicity......Page 1650
Further Reading......Page 1652
Family History......Page 1653
Smoking......Page 1654
Atherogenic Diet......Page 1655
Diabetes Mellitus......Page 1656
Thrombogenic Risk Factors and Homeostasis......Page 1657
Emerging Risk Factors......Page 1658
Further Reading......Page 1659
Diet and Antioxidant Status......Page 1660
Vitamin E (tocopherols and tocotrienols)......Page 1661
Carotenoids......Page 1662
Ascorbic acid......Page 1663
Phytochemicals (polyphenols)......Page 1664
Epidemiological Studies on Antioxidants and Coronary Heart Disease......Page 1665
Further Reading......Page 1668
Design......Page 1669
Primary and Secondary Trials in Coronary Heart Disease......Page 1670
Fruit and Vegetables......Page 1671
Relative and Absolute Risk Reduction......Page 1672
Final Considerations......Page 1673
Further Reading......Page 1674
Overweight and Obesity......Page 1675
Blood Lipids......Page 1676
Pharmacological treatment......Page 1677
Metabolic Syndrome......Page 1678
Conclusion......Page 1679
Further Reading......Page 1680
Electrochemical Basis of Corrosion......Page 1681
Parameters Driving Electron Transfer......Page 1682
Corrosion Reactions in the Food Industry......Page 1683
Corrosion of Metal Cans......Page 1684
Equipment Corrosion......Page 1685
Corrosion by Cleaning and Disinfecting Products......Page 1686
Further Reading......Page 1687
Separation and Standardization......Page 1690
Pasteurization, Sterilization, and Packaging......Page 1691
Whipped Cream......Page 1693
Other Uses of Cream......Page 1695
Further Reading......Page 1697
Farmhouse Production......Page 1698
Commercial Manufacture......Page 1699
Shelf-life and Problems......Page 1701
Further Reading......Page 1702
Principles of Crystallization......Page 1703
Molecular Aspects of Crystallization......Page 1705
Techniques of Crystallization......Page 1706
Further Reading......Page 1707
Phosphates......Page 1708
Wet curing......Page 1709
Texture......Page 1710
Nutritive Value Evaluation......Page 1711
Microbiological Safety......Page 1712
Further Reading......Page 1713
Morphology and Anatomy of the Fruit......Page 1714
Chemical and Nutritional Composition......Page 1715
Industrial Uses......Page 1716
Further Reading......Page 1717
Production, Physical, and Chemical Properties......Page 1718
Further Reading......Page 1719
Introduction......Page 1720
The Nature of Malnutrition in CF......Page 1721
Nutritional Management in CF......Page 1722
Dietary Therapy......Page 1723
Pancreatic Enzyme Replacement Therapy......Page 1724
Further Reading......Page 1725
Minerals and Vitamins......Page 1034
Contaminants......Page 1036
Further Reading......Page 1038
Starter Cultures for Dahi......Page 1726
Preliminary Treatment of Milk......Page 1727
Microbiological Quality of Dahi......Page 1728
Food and Nutritive Value and Therapeutic Benefits of Dahi......Page 1729
Further Reading......Page 1730
Nutritional Significance of Milk and Milk Products......Page 1731
Allergy or Intolerance to Cows’ Milk......Page 1732
Coronary Heart Disease......Page 1733
Further Reading......Page 1734
Botany......Page 1735
Genetic Diversity......Page 1737
Ecology......Page 1738
World Date Production......Page 1739
Harvesting, Packaging, and Storage......Page 1740
Chemistry of the Different Parts of the Date Palm......Page 1741
Commercially Available Date-Derived Products......Page 1742
Fermentation Products......Page 1743
Further Reading......Page 1744
Diagnosis and Monitoring......Page 1746
Excessive Use of Diuretics......Page 1747
Further Reading......Page 1748
Enamel......Page 1749
Dentine......Page 1750
Further Reading......Page 1751
Bacterial composition of plaque and caries......Page 1752
Saliva......Page 1753
Further Reading......Page 1754
The Role of Diet in the Etiology of Dental Caries......Page 1755
Tests for Cariogenicity of Foods......Page 1756
Food Retention......Page 1757
Sugars and their Role in Caries......Page 1758
Further Reading......Page 1759
History of Water Fluoridation......Page 1760
Fluoridation Worldwide......Page 1761
Fluoride Toothpastes......Page 1762
Benefits and Risks of Fluorides in Contemporary Society......Page 1763
Further Reading......Page 1764
Overweight and Obesity......Page 1766
Nutrition and Feeding Issues......Page 1767
Supplement Use in Down Syndrome......Page 1768
Promotion of Health and Nutrition......Page 1769
Further Reading......Page 1770
The Syndrome and its Management......Page 1771
Clinical Diagnosis......Page 1772
Weaning......Page 1773
Phase 2......Page 1774
Exercise......Page 1775
Further Reading......Page 1776
Further Reading......Page 1778
Food Uses......Page 1779
Further Reading......Page 1780
Basic Features of Diabetes......Page 1781
Type 1 Diabetes......Page 1782
Genetic factors......Page 1783
Type 2 Diabetes......Page 1784
Social and environmental factors......Page 1785
Type 2 diabetes......Page 1786
Further Reading......Page 1787
Counterregulatory hormones......Page 1788
Insulin Resistance......Page 1789
Hypoglycemic Coma......Page 1790
Diabetic Ketoacidosis......Page 1791
Further Reading......Page 1792
Diabetic Diet......Page 1793
Sulfonylureas......Page 1794
Prandial Glucose Regulators......Page 1795
Choice of Insulin Regime......Page 1796
Patient Education......Page 1797
Glycemic Control......Page 1798
Further Reading......Page 1799
Gestational Diabetes......Page 1800
Diet and Glycemia......Page 1801
Diet and the Prevention of Complications......Page 1802
Diabetes in Older Adults......Page 1803
Further Reading......Page 1804
Macrovascular Disease......Page 1805
Nephropathy......Page 1806
Treatment Objectives to Prevent Complications......Page 1807
Quality of Care Necessary to Prevent Complications......Page 1808
Further Reading......Page 1809
Viral Diarrhea......Page 1810
Salmonella......Page 1811
Enteropathogenic Escherichia coli (EPEC)......Page 1812
Management......Page 1813
Medications......Page 1815
Acquired......Page 1816
Further Reading......Page 1817
Polysaccharide Fiber Components......Page 1819
Soluble and Insoluble Dietary Fiber......Page 1820
Bile Salt Binding and Serum Cholesterol Reduction......Page 1821
Microbial Degradation (Fermentability)......Page 1822
Food Processing......Page 1823
Definition (Based on Function and Structure)......Page 1824
Sources of Dietary Fiber......Page 1827
Further Reading......Page 1828
Historical Perspectives on Dietary Fiber Values......Page 1829
NDF and Porcine a-Amylase......Page 1830
Rapid HPB Method......Page 1831
Prosky, Lee, and Asp Methods......Page 1833
Englyst Method......Page 1834
Comparison of GLC and Gravimetric Methods for Measuring TDF......Page 1835
Independence from Food Processing......Page 1836
Conclusion......Page 1837
Further Reading......Page 1838
Carbohydrate Metabolism......Page 1839
Large Intestine......Page 1840
Fecal Chemistry......Page 1841
Sources of Fiber......Page 1842
Further Reading......Page 1843
Effects on Vitamin Absorption......Page 1844
Effects on Lipid Absorption......Page 1845
Effects on Carbohydrate Absorption......Page 1848
Further Reading......Page 1849
Phytic Acid......Page 1850
Lignans......Page 1851
Blood cholesterol levels......Page 1852
Beneficial Health Effects of Bran and its Components......Page 1853
New Potential Sources......Page 1854
Further Reading......Page 1855
Metabolizable Energy......Page 1857
Mathematical Models for Undigested and Fermented Compounds: Sugar Alcohols......Page 1858
Whole-body Calorimetric Measurements: Lactitol as a Model......Page 1860
Metabolizable Energy Value of Dietary Fiber in Mixed Diets......Page 1861
Further Reading......Page 1863
Dietary Reference Values - Definition and Derivation......Page 1865
Fats, Carbohydrate and Nonstarch Polysaccharides (NSP)......Page 1866
Identifying 'At Risk' Subgroups......Page 1867
Further Reading......Page 1868
Estimated Average Requirement......Page 1869
Tolerable Upper Intake Levels of Nutrients (UL)......Page 1870
Energy......Page 1871
Further Reading......Page 1873
Methods for Measuring Food Consumption......Page 1874
Household Budget Surveys......Page 1878
Retrospective Surveys of Individuals......Page 1879
Use of Biological Markers......Page 1880
Further Reading......Page 1881
Sample Population......Page 1882
Considerations with Dietary Recalls and Records......Page 1883
Further Reading......Page 1885
Studies of Food Intake in Individuals......Page 1887
Bias in Reporting and Recording Food Intake or Computing Nutrient Intake......Page 1889
Further Reading......Page 1890
Dietetics Qualifications......Page 1891
Clinical or Therapeutic Dietetics......Page 1892
Pediatric Dietetics......Page 1893
Diabetes Care and Education......Page 1894
Dietitians in Research and Education......Page 1895
Further Reading......Page 1896
Emulsified Dressings......Page 1897
Oil and Vinegar Dressings......Page 1898
Cooked Salad Dressings......Page 1899
Vinegar......Page 1900
Procedures for Manufacture......Page 1901
Further Reading......Page 1902
Dried egg yolk......Page 1906
Storage and Shelf-Life......Page 1907
Further Reading......Page 1908
Changes in GI motility......Page 1909
Host-related Functional Interactions......Page 1910
Major Drug-Nutrient Interactions of Clinical Relevance......Page 1917
Further Reading......Page 1918
Theory of Air Drying......Page 1920
Further Reading......Page 1922
Direct solar-energy absorption dryer......Page 1923
Mixed solar dryer......Page 1924
Efficiency of Solar-heat Collectors......Page 1925
Quality of Solar-dried Products......Page 1926
Further Reading......Page 1927
Vibrated Fluidized-bed Driers......Page 1928
Applications......Page 1929
Spouted-bed Drier......Page 1930
Toroidal-bed Drier......Page 1931
Centrifugal Fluidized-bed Drier......Page 1932
Novel Applications for Fluidized and Spouted Beds......Page 1933
Further Reading......Page 1934
Safety Considerations......Page 1937
Energy Considerations......Page 1938
Finishing Operations......Page 1939
Dairy Products......Page 1940
Fruits and Vegetables......Page 1942
Further Reading......Page 1943
Applications......Page 1944
Processing Conditions......Page 1945
Air drying......Page 1946
Further Reading......Page 1947
Texture Changes and Rehydratability......Page 1948
Flavor and Color Retention......Page 1949
Microstructure of Dried Products......Page 1950
Effects of Drying on the Microflora of Foodstuffs......Page 1951
Further Reading......Page 1952
Maillard Browning......Page 1953
Color Degradation......Page 1954
Further Reading......Page 1955
Principles of Hygienic Design......Page 1956
Equipment Design......Page 1957
Cleaning Systems......Page 1958
Food Hygiene in Dehydrated Food Manufacture......Page 1959
Further Reading......Page 1961
Drum, Film, or Roller Drier......Page 1964
Vacuum Band or Belt Drier......Page 1965
Further Reading......Page 1966
Specific Attitudes and Traits......Page 1967
Food Preferences......Page 1968
Food Selection......Page 1969
Meals and Meal Patterns......Page 1970
Further Reading......Page 1971
Biological Treatment Processes......Page 1973
Biological Treatment Process Design......Page 1974
Fixed-film Reactor Design......Page 1975
Activated Sludge Reactor Design......Page 1976
Anaerobic Process Design Considerations......Page 1978
Operational Process Considerations......Page 1979
Further Reading......Page 1980
Activated Sludge Microbiology......Page 1981
Identification of Filamentous Organisms......Page 1982
Nonfilamentous Microbial Problems......Page 1985
Protozoa and Activated Sludge......Page 1986
Anaerobic Microbiology......Page 1987
Further Reading......Page 1988
The Clean Water Act......Page 1990
Priority Pollutants......Page 1991
Future Developments in Water Quality Standards......Page 1992
Further Reading......Page 1994
Distilleries......Page 1996
Edible Oil Refining......Page 1997
Analysis of Food Effluents......Page 1998
Further Reading......Page 1999
Egg Storage......Page 2001
Handling and Marketing of Fresh Eggs......Page 2002
Packaging......Page 2003
Further Reading......Page 2004
Liquid Egg Products......Page 2005
Production of Egg Powder......Page 2006
Quality of Dried-Egg Products......Page 2007
Further Reading......Page 2008
Formation of the Egg......Page 2009
Structure of the Shell......Page 2010
Egg Yolk Composition......Page 2011
Modifying Yolk Composition......Page 2012
Further Reading......Page 2013
Vitamins in Eggs......Page 2014
Further Reading......Page 2015
Course of Microbial Infection......Page 2018
Further Reading......Page 2019
Nutrition and Longevity. The Story of Dietary Calorie Restriction......Page 2020
Usual Weight Changes During Aging......Page 2021
Gut Changes During Aging......Page 2022
Population Studies......Page 2023
Hospital Patients......Page 2024
Nutritional Status in Elderly Nursing Home Residents......Page 2025
Further Reading......Page 2026
Dehydration......Page 2027
Cancer......Page 2028
Coronary Heart Disease......Page 2029
Diabetes......Page 2030
Further Reading......Page 2031
Energy......Page 2032
Vitamins and Minerals......Page 2033
Nutritional Management in Specific Medical Conditions......Page 2036
Undernutrition in Institutionalized Patients......Page 2038
Further Reading......Page 2039
Specimens Required for Electrolyte Analysis......Page 2040
Ion-selective Electrodes......Page 2041
Further Reading......Page 2042
Water Intake and Water Output......Page 2043
Kidneys and Water Balance......Page 2044
Sodium Intake and Excretion......Page 2045
Kidneys and Sodium Balance......Page 2046
Tubuloglomerular feedback......Page 2047
Response to Dietary Sodium Intake......Page 2048
Factors that Maintain the Potassium Distribution Between ICF and ECF......Page 2049
Kidneys and Potassium Balance......Page 2050
Further Reading......Page 2051
Acid and Alkali Generation......Page 2052
The Buffering System......Page 2053
Respiratory Control of Acid-Base Balance......Page 2054
Renal Tubular H+ Excretion......Page 2056
Regulation of Renal Bicarbonate Reabsorption and Acid Excretion......Page 2057
Summary......Page 2058
Further Reading......Page 2059
Agarose Gel......Page 2060
PAG Electrophoresis......Page 2061
Isotachophoresis......Page 2062
Immunoblotting/Enzyme Labeling......Page 2063
Capillary Zone Electrophoresis......Page 2064
Application to Food Analysis/Authentication......Page 2065
Further Reading......Page 2066
Campylobacter......Page 2068
Salmonella spp.......Page 2070
Yersinia spp.......Page 2071
Transmissible Spongiform Encepalopathies......Page 2072
Further Reading......Page 2073
Lecithin and Lecithin Derivatives......Page 2074
Hydroxycarboxylic and Fatty Acid Esters......Page 2075
Ethoxylated Derivatives of Monoglycerides......Page 2076
Miscellaneous Derivatives......Page 2077
Mechanisms of Stabilization by Emulsifiers......Page 2078
Stabilization by Macromolecules and Finely Divided Solids......Page 2079
Further Reading......Page 2080
Protein Extraction and Solubilization......Page 2082
Further Reading......Page 2083
Functionality......Page 2085
Cereal-based products......Page 2086
Other dairy products......Page 2088
Miscellaneous......Page 2089
Further Reading......Page 2090
Development of the Adiabatic Bomb Calorimeter......Page 2091
Operation of the Adiabatic Bomb Calorimeter......Page 2092
Comparison of Adiabatic and Ballistic Bomb Calorimeters......Page 2093
Limitations of Gross Energy Values Obtained for Diets......Page 2094
Further Reading......Page 2095
Methods used to measure energy intake......Page 2096
Rationale for Defining Energy Requirements......Page 2097
Estimates of physical activity levels using factorial calculations......Page 2098
Measurements of physical activity levels from DLW measurements......Page 2099
Developments in Recommendations for Energy Requirements......Page 2100
Further Reading......Page 2101
Gas-exchange-rate Measurements......Page 2103
Calculation of Energy Expenditure......Page 2104
The method in practice......Page 2105
Further Reading......Page 2106
Basal Metabolism, Activity, and Thermogenesis......Page 2108
Variation and Trends in Energy Expenditure......Page 2109
Control of Energy Expenditure and Regulation of Energy Balance......Page 2110
Further Reading......Page 2111
Metabolism of Food Molecules......Page 2113
Glycolysis......Page 2114
Proteins......Page 2115
Synthesis of ATP......Page 2116
Generation of Heat......Page 2117
Further Reading......Page 2118
Nasogastric feeding......Page 2119
Polymeric formulas......Page 2120
Complications of Enteral Nutrition......Page 2121
Further Reading......Page 2122
History......Page 2123
Catalytic Nature of Enzymes......Page 2124
Proximity and Orientation Effects......Page 2125
Effect of Environmental Factors on Rates of Enzyme-catalyzed Reactions......Page 2126
Substrate Concentration......Page 2127
Naming of Enzymes......Page 2128
Further Reading......Page 2129
The Structure of Meat......Page 2131
Use in Hydrolyzing Starch......Page 2132
Use in Baking......Page 2134
The Fruit Juice Production Process......Page 2135
Milk Clotting......Page 2136
Milk-Clotting Enzymes......Page 2137
Accelerated Ripening Enzymes and Use of Lipases......Page 2138
Use in Brewing......Page 2139
Use of Transglutaminase in Functional Properties of Food......Page 2141
Further Reading......Page 2142
Determination of Substrate Concentration......Page 2144
Determination of Activator Concentration......Page 2145
Structural Analysis......Page 2146
Determination of vo......Page 2147
Further Reading......Page 2148
Cross-community Comparisons......Page 2149
Prospective Studies......Page 2150
Limitations of Approach......Page 2151
Interpretation of Data......Page 2152
Further Reading......Page 2153
Occurrence in Foods......Page 2154
Fate of E. coli in Foods......Page 2155
Further Reading......Page 2156
Use of Escherichia coli as Indicator Organism......Page 2157
Isolation of Pathogenic E. coli from Clinical Specimens......Page 2158
Detection of E. coli Virulence Factors......Page 2159
Detection of E. coli O157:H7......Page 2160
Further Reading......Page 2161
Enteroinvasive E. coli (EIEC)......Page 2162
Enterohemorrhagic E. coli (EHEC)......Page 2163
Enteroaggregative E. coli (EAEC)......Page 2164
Control and Prevention......Page 2165
Further Reading......Page 2166
Providencia......Page 2167
Growth Factors, Isolation, and Identification......Page 2168
Role in Foodborne Poisoning......Page 2169
Further Reading......Page 2170
Proteus......Page 2171
Prevention and Control......Page 2172
Further Reading......Page 2173
Essential Fatty Acid Deficiency......Page 2174
Metabolism of PUFAs......Page 2176
Functions of EFAs and their Metabolites......Page 2177
Recent Advances......Page 2179
Further Reading......Page 2180
Physical Properties, Chemical Structures, and Reactivities......Page 2181
Monoterpenes......Page 2182
Sesquiterpenes......Page 2183
Biosynthetic Pathways......Page 2184
Biological Functions in the Plant Kingdom......Page 2185
Pharmacological Properties......Page 2186
Antioxidant Effects......Page 2187
Further Reading......Page 2188
Vacuum Distillation......Page 2189
Solvent Extraction......Page 2192
Further Reading......Page 2193
Ethnic Differences in Food Classification Systems......Page 2194
Dietary Assessment......Page 2195
Dietary Planning and Interventions......Page 2197
Further Reading......Page 2198
Harmonization Programs 1969-85......Page 2200
The 1985 Initiative......Page 2201
The 1990s......Page 2202
Post-2000......Page 2203
Further Reading......Page 2204
Heat Transfer by Convection......Page 2206
Nucleate Boiling......Page 2207
Heat-transfer Aspects of Condensation......Page 2208
Further Reading......Page 2209
Falling-film Evaporator......Page 2210
Evaporator Selection......Page 2211
Milk......Page 2212
Gelatin industry......Page 2213
Energy Economy......Page 2214
Further Reading......Page 2215
Myofibril Arrangement......Page 2216
Electrical Conduction Along Muscle Cells......Page 2217
Maximum Power Output......Page 2218
Oxygen-independent Glycogen Utilization......Page 2219
Further Reading......Page 2220
Anaerobic (Oxygen-Independent) Metabolism......Page 2221
Aerobic Metabolism......Page 2222
Additional Vitamins and Minerals......Page 2223
Factors Influencing Fluid Loss......Page 2224
Further Reading......Page 2225
Principles of Extrusion Cooking: the Screw Design......Page 2227
Principles of Extrusion Cooking: the Transformation of Biopolymers......Page 2228
Practice of Extrusion Cooking: Pet Foods......Page 2229
Practice of Extrusion Cooking: Baby Foods......Page 2230
Further Reading......Page 2231
Interaction of Protein and Carbohydrates......Page 2232
Minerals......Page 2233
Nonvolatile Flavoring Compounds......Page 2234
Further Reading......Page 2235
Internal Environment......Page 2236
Constructional Requirements......Page 2237
Services......Page 2238
Further Reading......Page 2239
Resin Species......Page 2240
Floors......Page 2241
Screeds......Page 2242
Walls......Page 2243
Roof Stabilization......Page 2244
Further Reading......Page 2245
Causes and Effects of Famine......Page 2246
Structural and Physiological Consequences of Undernutrition and Starvation......Page 2247
Refeeding after Undernutrition and Starvation......Page 2248
Role of Fasting in Health and Disease......Page 2249
Further Reading......Page 2250
Palatability......Page 2251
Fat Replacers and Fat Preference......Page 2252
Fat and satiety......Page 2253
Other Fat Replacers......Page 2254
Longer-Term Manipulations......Page 2257
Labeling Effects of 'Low fat'......Page 2259
Noncaloric, Lipid-Based Fat Substitute Research......Page 2260
Conclusions......Page 2262
Further Reading......Page 2263
Evolution of Human and Animal Production......Page 2264
The Process of Lipid Synthesis in Animal Organisms......Page 2265
Muscles and carcass......Page 2267
Eggs......Page 2269
Monogastric Animals (Domestic Animals, e.g., Poultry and Pigs)......Page 2270
Further Reading......Page 2272
Puff Pastry Fats......Page 2274
Frying Oils......Page 2275
Puff Pastry Fats......Page 2276
Further Reading......Page 2277
Lipid Transport in the Plasma......Page 2279
Further Reading......Page 2281
Dietary Fat and Energy......Page 2282
Essential Fatty Acids......Page 2283
Isomeric Fatty Acids......Page 2284
Lactating Women......Page 2285
Fat Requirements in Infancy and Early Childhood......Page 2286
Further Reading......Page 2287
Fat Substitutes......Page 2288
Fat Mimetics......Page 2289
Further Reading......Page 2290
Phospholipids......Page 2291
Sphingolipids......Page 2292
Fatty Acids......Page 2293
Terpenes......Page 2294
Further Reading......Page 2295
Milk Fat......Page 2296
Fish Oil......Page 2297
Yeasts......Page 2298
Further Reading......Page 2299
Sources......Page 2300
Mono- and Diglycerides......Page 2301
Interesterification......Page 2302
Further Reading......Page 2303
Regulation of adipocyte lipolysis......Page 2304
Catabolism of Fatty Acids......Page 2305
b-Oxidation Reactions......Page 2306
Regulation of Fatty Acid Oxidation......Page 2307
Fatty Acid Biosynthesis. Lipogenesis......Page 2308
Introduction of a Single Cis Double Bond......Page 2309
Regulatory Control of Fatty Acid Biosynthesis......Page 2310
Further Reading......Page 2311
Occurrence of GLA in Seed Oils and Microorganisms......Page 2312
Sources with Higher Levels of GLA......Page 2313
Further Reading......Page 2314
Method: Total FFA by Titration......Page 2315
Methyl Esters via Diazomethane......Page 2316
O-Trimethylsilyl Ethers (OTMSi)......Page 2317
Thin-layer Chromatography (TLC)......Page 2318
Determination of Trans Fatty Acids......Page 2319
Further Reading......Page 2320
Types of Fat in the Diet......Page 2321
Sources of Fat in the Diet......Page 2322
Eicosanoid Synthesis......Page 2323
Immune Function......Page 2324
n-3 PUFA......Page 2325
SFA and MUFA......Page 2326
Further Reading......Page 2327
Trans-Fatty Acids and Risk of Coronary Heart Disease......Page 2329
Epidemiological Studies......Page 2331
Further Reading......Page 2332
Historical Background......Page 2334
Physical and Chemical Properties of Raw Materials for Fermentations......Page 2335
Meats......Page 2336
Fruits......Page 2337
Seeds......Page 2338
Types of Fermentations......Page 2339
Further Reading......Page 2340
Formulation and Filling......Page 2342
Surface Treatment and Aging......Page 2343
Preventive Measures and Critical Limits to Control Microbiological Hazards......Page 2344
Further Reading......Page 2346
Panoriental Fermented Foods......Page 2348
Manufacture......Page 2349
Natto and Related Bacillus-fermented Products......Page 2350
Manufacture......Page 2351
Fermented Fish Products......Page 2352
Fungal Fruiting Bodies......Page 2353
Further Reading......Page 2354
Traditional Methods of Making Sorghum Beer......Page 2355
Traditional Methods of Making Nonalcoholic Beverages......Page 2356
Malting......Page 2357
Cooking......Page 2358
Industrial Nonalcoholic Beverage Production......Page 2359
Future Directions......Page 2360
Further Reading......Page 2361
Wheat......Page 2363
Water......Page 2364
Procedure......Page 2365
Chemical Changes in Mash Fermentation......Page 2366
Refining......Page 2367
Color......Page 2368
China......Page 2370
Further Reading......Page 2371
Classification of Fermented Milks......Page 2373
Preparation of Milk......Page 2374
Flavoring......Page 2376
Health-related Claims......Page 2377
Further Reading......Page 2378
Glycocalyx......Page 2379
Characteristics of Capsular Material......Page 2380
Instability of slime production......Page 2381
Cultured Milk......Page 2382
Concentrated Fermented Milks......Page 2383
Effect on Immunity......Page 2384
Further Reading......Page 2385
Yogurts......Page 2387
Other Related Products......Page 2388
Microbiology......Page 2389
Nutritional Aspects......Page 2390
Other Benefits......Page 2391
Further Reading......Page 2392
Nutritional Significance of Fermented Milks......Page 2393
Predigestion of Lactose......Page 2394
Nutritional Significance of Single-cell Proteins in Fermented Milks......Page 2395
Further Reading......Page 2396
Caprifig......Page 2398
Propagation......Page 2399
Pests, Diseases, and Disorders......Page 2400
Uses......Page 2401
Further Reading......Page 2402
Process conditions......Page 2403
Sheet Filtration......Page 2404
Cross-Flow Microfiltration......Page 2405
Further Reading......Page 2406
Elasmobranchs and Teleosts......Page 2407
Fish as Food......Page 2409
Problems in using Fish as Food......Page 2410
Further Reading......Page 2411
Seining......Page 2412
Herding devices......Page 2414
Longlining......Page 2415
Trolling......Page 2416
Other Techniques......Page 2417
Handling and Preservation on Ships......Page 2418
Freezing......Page 2419
Further Reading......Page 2420
Fish and Nutrition......Page 2421
Proteins and Nonprotein Nitrogen Substances......Page 2422
Fats......Page 2423
Popular Varieties and National Preferences......Page 2424
Usage of Marine versus Freshwater Species......Page 2425
Further Reading......Page 2426
Adaptations of Demersal Fishes......Page 2427
Cod......Page 2429
Haddock......Page 2430
Further Reading......Page 2431
The Mackerel Fishery......Page 2432
Life History......Page 2433
Chilling and Freezing......Page 2434
Further Reading......Page 2435
Yellowfin Tuna (Thunnus albacares)......Page 2436
Bigeye tuna (Thummus obesus)......Page 2437
Sashimi......Page 2438
Global Supply Trends for Tropical Tuna......Page 2439
Further Reading......Page 2440
Sensory Systems in Demersal Fishes of Tropical Climates......Page 2441
Life History Characteristics of the Demersal Fishes of Tropical Climates......Page 2442
The Ariomma......Page 2443
Management of Demersal Fisheries......Page 2444
Further Reading......Page 2445
Important Characteristics of Pelagic Species......Page 2446
The Maine Sardine......Page 2447
Preservation of Pelagic Fish Quality on Board and Ashore......Page 2448
Canning......Page 2449
Further Reading......Page 2450
Shark and Ray Flesh (Fresh, Chilled, or Frozen)......Page 2451
Smoked and Salted and/or Dried Flesh of Sharks and Rays......Page 2452
Utilization of Shark Fins for Soup......Page 2453
Shark Liver Oil, Vitamins A and D, and Squalene......Page 2454
Further Reading......Page 2455
Packaging......Page 2457
Dried, Salted, or Smoked Fish Processing......Page 2458
Quality Considerations......Page 2459
Further Reading......Page 2460
Raw-fish Dishes of Japan......Page 2461
Nature and Risks from Ciguatoxins......Page 2462
Caviar and its Production......Page 2463
Eels and their Uses......Page 2464
Further Reading......Page 2465
Microbiological Changes......Page 2466
Chemical and Biochemical Changes......Page 2469
Kinetic Models for Growth of SSO......Page 2471
Further Reading......Page 2473
Fish Lipids, w-3 PUFA Content, and Health......Page 2475
w-3 PUFA in Fish and Shellfish......Page 2476
Nonprotein Nitrogen (NPN) Compounds in Fish......Page 2477
Fish Vitamins......Page 2478
Fish Minerals......Page 2479
Toxins from Trophic Chains......Page 2480
Further Reading......Page 2481
Fishes or Finfish (Pisces) (123 Species Reported in 1998)......Page 2482
Molluscs (Mollusca) (43 Species Reported in 1998)......Page 2483
Farming Practices and Feeding Methods......Page 2484
Global Aquaculture Production......Page 2485
Major Farmed Finfish and Crustacean Species......Page 2486
Global Production by Feeding Habit and Nutrient Supply......Page 2487
Food Supply and Concluding Remarks......Page 2488
Further Reading......Page 2489
Pigs......Page 2490
Source of Raw Material......Page 2491
Manufacture of Meal......Page 2492
Storage of the Finished Meal......Page 2493
Further Reading......Page 2494
Pressing and drying......Page 2495
Hydrolysis......Page 2496
Liver Oils......Page 2497
Further Reading......Page 2498
Fatty Acids......Page 2499
Unreliability of Data......Page 2500
Stability......Page 2501
Determination of Fatty Acids and Triglycerides......Page 2503
Further Reading......Page 2504
Metabolism of Polyunsaturates......Page 2505
Eicosanoid Precursors......Page 2506
Health Impact of a Change in Dietary Polyunsaturates......Page 2507
Cholesterol......Page 2508
Skin......Page 2509
Intake Recommendations......Page 2510
Further Reading......Page 2511
Spices......Page 2513
Wine and Cider......Page 2515
Coffee and Tea......Page 2516
Dairy Products......Page 2517
Meat, Fish, and Oils......Page 2518
Miscellaneous Food Products......Page 2519
Further Reading......Page 2520
Isolation of Natural Flavors......Page 2521
Production of Nature-Identical Flavors......Page 2522
The Reaction Flavor Approach......Page 2525
Flavor Delivery Systems......Page 2526
Further Reading......Page 2527
Composition......Page 2528
Cardiovascular Diseases......Page 2529
Food Uses......Page 2530
Storage Stability......Page 2531
Recommended Intakes......Page 2532
Further Reading......Page 2533
Other Flocculants......Page 2535
Waste Water Treatment......Page 2536
Technology of Leaf-protein Concentrates......Page 2537
Further Reading......Page 2538
Structure and Composition of the Wheat Kernel and Flour......Page 2539
Wheat Cleaning......Page 2540
Wheat Conditioning......Page 2541
Mill Equipment......Page 2542
Flour Milling......Page 2543
Flour Additives......Page 2544
Debranning (Preprocessing)......Page 2545
Further Reading......Page 2546
Proximate Analysis......Page 2547
Processing Related Parameters......Page 2549
Additives......Page 2550
Physical Dough and End-Product Tests......Page 2551
Health-related Tests......Page 2552
Further Reading......Page 2553
Carbohydrates......Page 2554
Proteins......Page 2555
Losses of Nutrients on Storage of Flours......Page 2556
Further Reading......Page 2557
Dental Caries......Page 2558
Wine......Page 2559
Milk and Derivatives......Page 2560
Fluorides in Solid Foods......Page 2561
Further Reading......Page 2562
Chemical Properties......Page 2563
Extraction and Clean-up......Page 2564
Analytical Procedures......Page 2565
Further Reading......Page 2567
Biochemical Status Measurements......Page 2569
Dietary Folate Equivalents (DFE)......Page 2570
Toxicity......Page 2571
Further Reading......Page 2572
Category Scales......Page 2573
Ratio Scales......Page 2574
Alternative Scales: Relative-to-Ideal, Food Frequency......Page 2576
Affective Judgments: The Role of Context and Expectations......Page 2577
Further Reading......Page 2578
Product-Concept Fit......Page 2580
Relevance of the Product as Part of a Line of Related Products......Page 2581
Choice of Panelists who Participate......Page 2582
Appropriate Statistics for Ratings......Page 2583
Further Reading......Page 2584
The Acceptable Daily Intake......Page 2585
Toxicological Assessment of Food Additives......Page 2586
Chronic and carcinogenicity studies......Page 2587
Interpretation of Toxicological Data......Page 2588
Further Reading......Page 2589
History and Purpose of the FAO......Page 2590
Food Security and Nutrition......Page 2591
Food Control......Page 2592
Joint FAO/WHO Food Standards Program Codex Alimentarius Commission......Page 2593
Contaminants......Page 2594
Current Issues......Page 2595
Further Reading......Page 2596
Today’s FDA: Mission and Organization......Page 2597
FDA’s Regulatory Role......Page 2598
Food Regulation’s Scientific Underpinnings......Page 2599
Beyond Contaminants: Nutrition and Dietary Supplements......Page 2600
Information Exchange: Stakeholder Input, Education......Page 2601
Efforts Paying Off......Page 2602
Food names......Page 2603
Derived values......Page 2604
Modes of expression of vitamins......Page 2605
Sources of Compositional Data......Page 2606
Nutritional Synthesis......Page 2607
Coverage of Nutrients......Page 2608
Further Reading......Page 2609
Background......Page 2610
Morality and Ethics......Page 2611
Deontological Theory......Page 2612
Virtue......Page 2613
Consumer Dependency......Page 2614
Further Reading......Page 2615
Role of Food Fortification......Page 2616
Effectiveness of Fortification......Page 2618
Selection of Food Vehicles......Page 2619
Technologies......Page 2620
Monitoring and Evaluation......Page 2621
Iron......Page 2622
B vitamins and folate......Page 2623
Further Reading......Page 2624
Enzyme Deficiencies......Page 2625
Food Aversion......Page 2626
Diagnosis......Page 2627
Prevalence......Page 2628
Further Reading......Page 2629
Clinical Features of Food Allergy......Page 2630
Anaphylactic Shock......Page 2631
Vulnerability of the Newborn to Food Allergy......Page 2632
Further Reading......Page 2633
Composition......Page 2634
Symptoms/Manifestation......Page 2635
Treatment/Management......Page 2636
Further Reading......Page 2637
Lactose Digestion and Lactase Activity......Page 2638
Assessment of Lactase Levels and Lactose Maldigestion......Page 2639
The Relationship Between Lactose Maldigestion and Lactose Intolerance......Page 2641
Factors Affecting Gastrointestinal Transit of Lactose......Page 2642
Lactase Supplements and Lactose-Reduced Milks......Page 2643
Conclusion......Page 2644
Further Readings......Page 2645
Immediate IgE-mediated Food Allergy......Page 2646
Phase 1: elimination diet......Page 2647
Few-foods diet......Page 2648
Proof by Blind Food Challenge......Page 2649
Conclusion......Page 2650
Further Reading......Page 2651
List of Ingredients......Page 2652
Date Marking......Page 2653
Nutrition Labeling......Page 2654
Nutrition Claims......Page 2655
Other Labeling Requirements......Page 2656
Further Reading......Page 2657
Bacterial Food Poisoning......Page 2658
Introduction of Microorganisms into Foods......Page 2659
Further Reading......Page 2661
Epidemiology......Page 2662
Salmonella and Salami Sticks......Page 2663
Testing Foods for Foodborne disease-causing Microorganisms......Page 2664
Laboratory Investigations......Page 2665
Epidemiological Investigations......Page 2666
Further Reading......Page 2667
Laboratory Reporting of Microbiological Data......Page 2669
The Reporting Pyramid......Page 2671
Outbreak Reports......Page 2672
Registrations of Deaths......Page 2673
Clinical Reporting Networks......Page 2674
Further Reading......Page 2675
Medical costs......Page 2676
ERS estimates of nonmedical costs......Page 2677
CFSAN estimates of nonmedical costs......Page 2679
Chronic Sequelae of Foodborne Illness......Page 2680
Arthritis Connection to Foodborne Illness......Page 2681
Disease-outcome Tree - Node 1......Page 2682
Disease-outcome Tree - Node 3......Page 2683
Further Reading......Page 2684
Physical Hazards......Page 2686
Risk Analysis......Page 2687
Quality Assurance......Page 2689
Further Reading......Page 2690
Measuring Food Security......Page 2692
Prevalence of Food Insecurity and Hunger in the USA......Page 2693
Food Insecurity, Hunger, and Malnutrition......Page 2694
US Poverty Measures......Page 2695
Social Safety-net Programs......Page 2697
Summary and Conclusion......Page 2698
Further Reading......Page 2699
Primary Phase......Page 2700
Vapor Flow......Page 2701
Refrigeration Condensers......Page 2702
Adsorbents......Page 2703
Further Reading......Page 2704
Temperature......Page 2705
Flavor Losses......Page 2706
Other Quality Criteria: Nutrients, Color, and Rehydration......Page 2707
Further Reading......Page 2708
Freezing Point Depression......Page 2709
Energy Transfer During Freezing......Page 2710
Thermal Properties of Foods......Page 2711
Unfrozen......Page 2712
Thermal Conductivity......Page 2713
Further Readings......Page 2714
Straight-Belt Freezer......Page 2715
Plate Freezers......Page 2716
Freezing Time Estimation Methods......Page 2717
Modifications to Plank’s Equation......Page 2718
Equivalent heat transfer dimensionality......Page 2719
Equivalent sphere diameter......Page 2720
Further Reading......Page 2721
Recommendations......Page 2722
Weight Loss and Economics......Page 2723
Blast Freezer......Page 2724
Push-through Tunnels......Page 2725
Fluidized Bed Freezers......Page 2726
Plate Freezers......Page 2727
Further Reading......Page 2728
Physical Properties......Page 2729
Running Costs......Page 2730
Noise......Page 2731
Pellet Freezers......Page 2732
Quality......Page 2733
Cracking......Page 2734
Further Reading......Page 2735
Oxidation of Fat......Page 2736
Animal Proteins......Page 2737
Further Reading......Page 2738
Freezing rate......Page 2739
Drip......Page 2740
Flavor Changes......Page 2741
Further Reading......Page 2743
Freezing Damage......Page 2744
Nutritive Value of Frozen Fruits and Vegetables......Page 2745
Nutritive Value of Frozen Animal Foods......Page 2747
Nutritive Value of Frozen Dairy Products......Page 2748
Frozen Prepared Meals......Page 2749
Further Reading......Page 2750
Fructose Crystallization......Page 2751
Analysis......Page 2752
Sensory Properties......Page 2753
Food Applications......Page 2754
Further Reading......Page 2755
Historical......Page 2756
The Modern Dietary Role......Page 2757
Pharmacological and Therapeutic Properties......Page 2760
Climacteric and nonclimacteric fruits......Page 2761
Harvesting, Handling, and Packaging......Page 2762
Fruit Ripening and Respiration......Page 2763
Further Reading......Page 2764
Varieties......Page 2765
Chemical and Nutritional Composition......Page 2767
Handling and Storage......Page 2768
Industrial Uses......Page 2770
Further Reading......Page 2771
Calcium......Page 2772
Fruit Maturity......Page 2773
Effect of Refrigeration and Controlled Atmosphere......Page 2774
Apricots......Page 2775
Plums......Page 2776
Further Reading......Page 2777
Interspecific Hybridization......Page 2778
Genetic Resources and Genebanks......Page 2779
Regeneration from tissue explants......Page 2780
Agrobacterium-mediated transformation......Page 2781
Further Reading......Page 2782
Fresh Consumption......Page 2784
Toxicity......Page 2785
Fruit Maturity and Ripeness......Page 2786
Further Reading......Page 2788
Origin, Distribution and Commercial Importance......Page 2789
Description of Fruit......Page 2790
Chemical Composition and Uses of Fruit......Page 2791
Harvesting and Storage......Page 2792
Further Reading......Page 2793
Chemical and Nutritional Composition......Page 2794
Handling and Storage......Page 2796
Industrial Uses......Page 2798
Chrysophyllum cainito L.......Page 2799
Handling and Industrial Uses......Page 2801
Pouteria gardneriana (A.DC.) Radlk. (syn. Pouteria suavis W.D. Hemsley)......Page 2802
Further Reading......Page 2803
Carissa bispinosa (Num-num)......Page 2806
Dovyalis caffra (Kei-apple)......Page 2807
Englerophytum magalismontanum (syn. Bequaetiodendron magalismontanum) (Stem Fruit)......Page 2808
Mimusops zeyheri (Moepel)......Page 2809
Tamarindus indica (Tamarind)......Page 2810
Garcinia livingstonei (African Mangosteen)......Page 2811
Vangueria infausta (Wild Medlar)......Page 2812
Further Reading......Page 2813
Peach Palm (Bactris gasipaes)......Page 2814
Mamey Apple (Mamea americana)......Page 2815
Uvilla (Pourouma cecropiifolia)......Page 2816
Granadilla (Passiflora quandrangularis)......Page 2817
Naranjilla (Solanum quitoense)......Page 2818
Further Reading......Page 2819
Baccaurea motleyana (Rambai)......Page 2820
Dimorcarpus longan ssp. malesianus var. malesianus......Page 2821
Garcinia hombroniana......Page 2822
Further Reading......Page 2823
Background......Page 2824
Physical, Chemical, and Biological Characteristics......Page 2825
Space Treatments......Page 2826
Tarpaulin fumigations......Page 2827
Hydrogen Phosphide (Phosphine)......Page 2828
Further Reading......Page 2829
Oligosaccharides......Page 2830
Glycosides......Page 2831
Lactic Acid Bacteria......Page 2832
Other (e.g., Phytochemicals and Antioxidants)......Page 2833
Further Reading......Page 2834
Types of Compound......Page 2835
Mode of Action......Page 2836
Resistance......Page 2841
Methods of Application......Page 2842
Safety Implications and Toxicology......Page 2843
Methods......Page 2844
Further Reading......Page 2845
Absorption......Page 2846
Metabolic Response to Galactose......Page 2847
Further Reading......Page 2848
Cholesterol......Page 2850
Acute Cholecystitis......Page 2851
Dietary Management......Page 2852
Role of Low-fat Diets in Gallbladder Disease......Page 2853
Further Reading......Page 2854
Harvesting Strategies......Page 2855
Wise Use of Gamebird Resources......Page 2856
Scent, Taste, and the Significance of Hanging Game......Page 2857
Further Reading......Page 2859
Carcass and Meat Characteristics......Page 2861
Aging......Page 2862
Further Reading......Page 2863
Garlic Chemistry......Page 2864
Antimicrobial Effects......Page 2865
Safety......Page 2866
Further Reading......Page 2867
Pretreatment......Page 2868
Isoelectric and isoionic points......Page 2869
Measurement of Gel Strength......Page 2870
Noncharged biopolymers, e.g., locust bean gum, guar gum, starches, agarose......Page 2871
Polyelectrolyte Properties......Page 2872
Hydrolyzed Gelatins......Page 2873
Further Reading......Page 2874
Isolation of RNA......Page 2875
Hybridization......Page 2876
DNA microarrays......Page 2877
Transgenics......Page 2878
Further Reading......Page 2879
Products on the Market......Page 2880
Safety Assessment Process and Regulations for Foods Derived from Genetically Improved Crops......Page 2881
Carbohydrates......Page 2882
Insect Protection......Page 2883
Selectivity to Herbicides......Page 2884
Further Reading......Page 2885
Indigenous Milk-Butter Process......Page 2886
Prestratification Method......Page 2887
Flavor......Page 2888
Increasing the Durability of Ghee......Page 2889
Anhydrous Milk Fat (AMF)......Page 2890
Conversion of AMF into Ghee......Page 2891
Further Reading......Page 2892
Materials for Gin Distillation......Page 2893
Gin Distillation......Page 2894
Further Reading......Page 2896
Flavor Components......Page 2897
Analytical Methods (Authentication)......Page 2898
Chemical Analysis......Page 2899
Further Reading......Page 2901
a and b anomers......Page 2902
Fermentation......Page 2903
Molisch’s test......Page 2904
Anthrone method......Page 2905
Further Reading......Page 2906
The Reduction of Pyruvate to Lactate: Anaerobic Glycolysis......Page 2907
Glycogen Synthesis and Utilization......Page 2910
Gluconeogenesis - The Synthesis of Glucose from Noncarbohydrate Precursors......Page 2913
Further Reading......Page 2914
Blood Glucose......Page 2915
Disposal of an Oral Glucose Load......Page 2916
Gluconeogenesis......Page 2917
Counterregulatory Hormones......Page 2918
Further Reading......Page 2919
Chain Length and Composition......Page 2920
Concerns Relating to the Glycemic Index......Page 2921
Potentially Detrimental Effects of a High-Carbohydrate Diet......Page 2922
Proposed Mechanism by which Dietary Carbohydrates Influence Insulin Resistance......Page 2923
Further Reading......Page 2924
Occurrence......Page 2926
Structure of the Side Chain......Page 2927
Reaction Conditions......Page 2929
Cancer-Preventive Potential......Page 2930
Bioavailability......Page 2931
Further Reading......Page 2932
Function......Page 2934
Allosteric Regulation......Page 2935
Hormonal Control......Page 2937
Glycogenolysis and Physical Activity......Page 2938
Further Reading......Page 2939
Nutrition and Growth......Page 2941
Dressing Percentage......Page 2942
Nutrient value......Page 2943
Fat quality......Page 2944
Processing......Page 2945
Further Reading......Page 2946
Proteins......Page 2948
Vitamins......Page 2949
Nutritional Properties......Page 2950
Goats’ Milk Products......Page 2951
Further Reading......Page 2952
Iodine Excess......Page 2953
Sulfur-Containing Compounds......Page 2954
Thiocyanate and Isothiocyanate......Page 2955
Flavonoids......Page 2956
Selenium Deficiency-Related Thyroid Dyshormonogenesis......Page 2957
Further Reading......Page 2959
Vine Cycle and Vineyard Activity......Page 2962
Grape Structure and Development......Page 2964
Acids......Page 2965
Aromatic Compounds......Page 2966
Training and Pruning......Page 2967
Improving Table Grape Quality......Page 2968
Packaging and Storage of Table Grapes......Page 2969
Further Reading......Page 2970
Composition......Page 2971
Fatty Acids......Page 2972
Triacylglycerol......Page 2973
Phospholipids......Page 2974
Acetyl Value......Page 2975
Health Issues......Page 2976
Further Reading......Page 2977
General Pattern for Human Growth, or Scammon’s General Curve......Page 2978
Human Growth Pattern: The Infancy-Childhood-Puberty Model......Page 2979
Fetal Growth......Page 2980
Determining Factors (Genome)......Page 2981
Postnatal growth regulation......Page 2982
Growth Velocity Secular Trend......Page 2984
Estimate of weight and body mass......Page 2985
Graphics and Limits for Normality......Page 2986
Further Reading......Page 2987
Cultivars......Page 2988
Chemical Composition......Page 2989
Nutritional Value......Page 2990
Stone Cells......Page 2991
Diseases......Page 2992
Pests......Page 2993
Further Reading......Page 2994
Functional Characteristics......Page 2996
Tree Gum Exudates......Page 2997
Plant Extracts......Page 3000
Algal Polysaccharides......Page 3001
Further Reading......Page 3003
Condiments, Mayonnaise, and Dressings......Page 3005
Yogurt......Page 3006
Cakes......Page 3007
Table jellies......Page 3008
Jams, Jellies, and Marmalades......Page 3009
Further Reading......Page 3010
Effects in the Stomach and Small Intestine......Page 3011
Effect of Gums on Plasma Cholesterol......Page 3012
Colonic Fermentation......Page 3013
Butyrate......Page 3014
Further Reading......Page 3015
Extraction and Composition of Guar Gum......Page 3016
Solution Properties......Page 3017
Hydration Kinetics of Guar Gum......Page 3018
Mechanism of Action of Guar Gum......Page 3019
Diabetes Mellitus and Hyperlipidemia......Page 3021
Obesity......Page 3022
Further Reading......Page 3023
What are the Principles of HACCP?......Page 3025
Carry out Hazard Analysis......Page 3026
Establish Corrective Action......Page 3027
Establish Documentation and Record Keeping......Page 3028
HACCP and International Quality Systems......Page 3029
Further Reading......Page 3030
Conduction......Page 3031
Composite Heat Transfer......Page 3032
Heat Transfer Rates in Heat Exchangers......Page 3033
Heat transfer using chilled brine......Page 3034
Further Reading......Page 3035
Direct and Indirect Heaters......Page 3037
Aseptic Surge Tank......Page 3038
Product Deposition......Page 3039
Further Reading......Page 3040
Changes in Vitamins......Page 3042
Heat Activation Kinetics......Page 3043
Practical Processing......Page 3044
Further Reading......Page 3046
Electrical Heating......Page 3047
Electrical Heating Processes......Page 3048
Electrical Conductivity of Foods......Page 3049
Heating of Solid-Liquid Mixtures......Page 3050
Further Reading......Page 3051
Renal and endocrine......Page 3052
Intake Limits......Page 3053
Toxicity in Humans and Animals......Page 3054
Intake Limits......Page 3055
Toxic Effects in Humans and Animals......Page 3056
Toxicity......Page 3057
Further Reading......Page 3058
Biological Effects of Hemagglutinins......Page 3060
Further Reading......Page 3061
Xylan......Page 3063
Physical......Page 3067
Chemical......Page 3069
Uses......Page 3070
Hemicellulose Isolation......Page 3071
Further Reading......Page 3072
Herbs and Volatile Oils......Page 3074
Cleanliness and Preservation......Page 3076
Product Development and the Future......Page 3077
Further Reading......Page 3078
Achillea millefolium......Page 3080
Artemisia dracunculus, A. afra, and A. absinthium......Page 3081
Poisonous Plants......Page 3082
Further Reading......Page 3083
Chemical Characteristics......Page 3084
Basil......Page 3085
Cornmint......Page 3086
Oregano......Page 3087
Turkish Oregano......Page 3088
Rosemary......Page 3089
Spanish Sage......Page 3090
Thyme......Page 3091
Further Reading......Page 3092
Umbelliferae Seeds......Page 3093
Composition......Page 3094
Medicinal activity......Page 3095
Background......Page 3096
Umbelliferae Leaf Types......Page 3097
Description......Page 3098
Description......Page 3099
Further Reading......Page 3100
Use of Herbs in the Alcoholic Drink Industry......Page 3101
Harvesting......Page 3105
Production of Essences......Page 3108
Further Reading......Page 3109
Pharmacological Effects......Page 3110
Role in Allergic Reactions......Page 3111
Measurement of Histamine in Food......Page 3112
Further Reading......Page 3113
Nutritional Status of People with HIV Infection......Page 3114
Characteristics of Malnutrition......Page 3115
Reduced Food Intake......Page 3116
Nutritional Problems for People with HIV......Page 3117
Symptomatic HIV Infection......Page 3119
Further Reading......Page 3121
In-line Mixers......Page 3122
The High-pressure Pump......Page 3123
The Homogenizing Valve......Page 3124
Other Emulsifying Systems......Page 3126
Further Reading......Page 3127
Moisture......Page 3128
Enzymes......Page 3129
Acids......Page 3130
Quality Assurance......Page 3131
Further Reading......Page 3132
Background and History......Page 3133
Adrenal Medulla......Page 3134
Adrenal Cortex......Page 3135
Adrenal Cortex......Page 3136
Adrenal Medulla......Page 3138
Further Reading......Page 3141
hThOX......Page 3143
Thyroid Hormone Action at the Cellular Level......Page 3145
Further Reading......Page 3147
Characterization......Page 3148
Control of Gastric, Pancreatic, and Biliary Secretion......Page 3149
Potentiation of Insulin Secretion and other Metabolic Effects......Page 3150
Regulation of Secretion......Page 3151
Further Reading......Page 3152
Islet Cell Interactions......Page 3153
Hormone Biosynthesis and Secretion......Page 3154
Nutrient Regulation of Insulin Secretion......Page 3155
Physiological Actions......Page 3156
Endocrine Pancreas in Diabetes......Page 3158
Further Reading......Page 3159
Neurohypophysial Hormones......Page 3160
The Melanocortin Family......Page 3161
Regulation of Secretion of Adenohypophysial Hormones......Page 3162
Structure......Page 3163
Mechanism of Action of Growth Hormone......Page 3164
Growth Hormone Excess......Page 3166
Growth Hormone and Animal Biotechnology......Page 3167
Further Reading......Page 3168
Biosynthesis of Vitamin D Metabolites......Page 3169
Enzymes involved in Steroid Metabolism......Page 3171
Functions of Steroid Hormones......Page 3173
Mechanism of Action of Steroid Hormones......Page 3174
Summary......Page 3175
Further Reading......Page 3176
Tenderness......Page 3177
Vitamins......Page 3178
Further Reading......Page 3179
Hunger and the Satiety Cascade......Page 3181
Is Hunger the Cause of Eating?......Page 3182
Disorders of Hunger......Page 3183
Further Reading......Page 3184
The Intestine......Page 3185
Very Low Density Lipoproteins (VLDL)......Page 3186
Intermediate Density Lipoproteins (IDL)......Page 3187
High Density Lipoproteins (HDL)......Page 3188
Hyperlipidemia and the Origins of Clinical Atheroma......Page 3189
Common or Polygenic Hypercholesterolemia......Page 3190
Familial Combined Hyperlipidemia (FCH)......Page 3191
Remnant Hyperlipidemia......Page 3192
Further Reading......Page 3193
Reflex Mechanisms in Regulation of Blood Pressure in Arterial Hypertension......Page 3195
Further Reading......Page 3196
Sodium......Page 3197
Fat......Page 3198
Alcohol......Page 3199
Dietary Approach to Prevent or Treat Hypertension......Page 3200
Further Reading......Page 3201
Essential Hypertension......Page 3202
The 'Prudent Diet’......Page 3203
Special Considerations - Diabetic Nephropathy......Page 3204
Further Reading......Page 3205
Physiological Defenses against Hypoglycemia......Page 3206
Hormonal Mechanisms......Page 3207
Postprandial or Food-stimulated Hypoglycemia......Page 3208
Drugs......Page 3210
Severe Medical Illness......Page 3211
Childhood Hypoglycemia......Page 3212
Further Reading......Page 3213
Recommended Dietary Intakes......Page 3214
Clustering......Page 3215
Infections......Page 3217
Preschool age......Page 3218
Treatment of Xerophthalmia......Page 3219
Food Fortification......Page 3220
Further Reading......Page 3221
Calculating Ice Cream Mixes......Page 3222
The Batch Process......Page 3223
The Continuous Process......Page 3225
Packaging the Ice Cream......Page 3226
Hardening Frozen Desserts......Page 3227
Further Reading......Page 3228
Nutritional Properties......Page 3229
Physical Properties......Page 3230
Microbiological Properties......Page 3231
Defects in the flavor of ice cream......Page 3232
Methods of determining sensory quality......Page 3233
Further Reading......Page 3234
Health and Nutritional Issues......Page 3235
Sugar Content......Page 3236
Further Reading......Page 3237
Raw Materials (Major Components and Additives)......Page 3238
Hygiene During Production......Page 3239
Problems at Point of Sale......Page 3241
Further Reading......Page 3242
Preparation of Immunogens......Page 3244
Preparation of Antibodies......Page 3245
Immunoassays other than RIA and EIA used in Food Analysis......Page 3246
Double diffusion (double immunodiffusion)......Page 3247
Other Immunochemical Approaches......Page 3248
Further Reading......Page 3249
General Considerations and Assay Configurations......Page 3250
Indirect competitive ELISA (or double-antibody —ELISA)......Page 3251
Nonisotopic Labeling Other than with Enzymes......Page 3252
Immunoassays for Normal Food Components and Adulteration in Foods......Page 3253
Naturally occurring food toxicants......Page 3254
Concluding Remarks......Page 3255
Further Reading......Page 3256
How Luminal Antigens are Handled by the Gut Immune System......Page 3258
Diet-Gene Regulation......Page 3260
Autoimmunity......Page 3261
Summary......Page 3262
Further Reading......Page 3263
Pathophysiology......Page 3264
Clinical and Laboratory Expertise in Diagnosis......Page 3266
Hyperphenylalaninemia......Page 3267
Tyrosinemia Type 1......Page 3268
Hypoglycemia......Page 3269
Lipids and Essential Fatty Acid Deficiency......Page 3270
Further Reading......Page 3271
Compositional Guidelines......Page 3272
Types of Infant Formulas......Page 3273
Production......Page 3274
Sterilization......Page 3275
Further Reading......Page 3276
Nutrient Composition......Page 3278
Fiber......Page 3279
Foods in cans and jars......Page 3280
Further Reading......Page 3283
Individual Variation in Food Intake......Page 3284
Requirement for Protein......Page 3285
Requirements for Fats......Page 3286
Requirement for Vitamin D......Page 3287
Further Reading......Page 3288
Protein......Page 3289
Nutritional Value of Cows’ Milk and Infant Formula......Page 3290
Reasons for Bottle-Feeding......Page 3291
Current Practices......Page 3292
Further Reading......Page 3293
Nutritional Requirements of the Weaning Infant......Page 3295
Vitamin D......Page 3296
Commercial baby foods......Page 3297
Infant formula......Page 3298
Weaning Practices in Developing Countries......Page 3299
Further Reading......Page 3300
Vomiting......Page 3302
Iron Deficiency......Page 3303
Low-birth-weight Infants......Page 3304
Cows’ Milk Protein Intolerance (CMPI)......Page 3305
Cot Death: Sudden Infant Death Syndrome......Page 3306
Further Reading......Page 3307
The Innate Immune System and Infection......Page 3308
Fever......Page 3309
Nutrition and the Immune System......Page 3310
Energy......Page 3311
Vitamins......Page 3312
Vitamin E......Page 3313
Zinc......Page 3314
Further Reading......Page 3315
Micronutrient Deficiencies......Page 3317
Enteral Therapy for Growth Failure in Children......Page 3318
Further Reading......Page 3319
Classification......Page 3321
Penetrators......Page 3322
Developmental Biology......Page 3323
Further Reading......Page 3324
Industries at Special Risk......Page 3325
Problems and Control of Beetles and Weevils......Page 3326
Problems and Control of Moths......Page 3327
Past, Present, and Future of Insect Pest Control......Page 3328
Further Reading......Page 3329
Open-Loop and Closed-Loop Systems......Page 3330
Computer-Controlled Systems......Page 3332
Steady-State Response......Page 3333
Manipulating Element......Page 3334
Control Modes......Page 3335
Advanced Control......Page 3336
Further Reading......Page 3337
Effects of aw on Microorganisms......Page 3338
Other Preservative Factors of IMF......Page 3340
Factors Limiting IMF Stability......Page 3341
Progress and Future Developments......Page 3342
Further Reading......Page 3343
Membership......Page 3344
Objectives......Page 3345
General Assembly......Page 3346
Operation......Page 3347
Declarations on Food Security......Page 3348
Further Reading......Page 3350
Physical and Chemical Properties......Page 3351
Foods......Page 3352
Iodine Determination......Page 3354
Analytical Techniques for Determination of Iodine......Page 3355
Chemical or catalytic methods......Page 3356
Neutron activation analysis (NAA)......Page 3357
Further Reading......Page 3358
Iodine Intakes......Page 3359
Iodine Toxicity......Page 3360
Further Reading......Page 3361
Iodine Deficiency......Page 3362
Pathophysiology of IDD......Page 3363
Clinical Manifestations......Page 3364
Laboratory Data......Page 3365
Prevention......Page 3366
Further Reading......Page 3367
Physical and Chemical Properties......Page 3368
Iron-sulfur proteins......Page 3369
Terrestrial......Page 3371
Wet digestion......Page 3372
Further Reading......Page 3373
Iron Transport and Storage......Page 3375
Iron Absorption and Excretion......Page 3376
Iron Absorption......Page 3377
Immunity and Infection......Page 3378
Impaired regulation of absorption......Page 3379
Further Reading......Page 3380
Biosynthesis and Significance of Heme......Page 3381
Further Reading......Page 3382
Accelerated Particles......Page 3383
Electromagnetic Radiation......Page 3384
Beneficial Uses of Irradiation......Page 3385
Further Reading......Page 3386
Extension of shelf-life......Page 3388
Extension of Shelf-life and Pathogen Reduction......Page 3389
Fresh Fin Fish......Page 3390
Further Reading......Page 3391
Conveyor......Page 3392
Standards and Reference Dosimeters......Page 3393
Food Handling......Page 3394
Further Reading......Page 3396
Labeling......Page 3398
International Status of Food Irradiation (1999)......Page 3399
Consumer Attitudes......Page 3400
Summary - The Irradiated Food Dichotomy......Page 3401
Further Reading......Page 3402
Technical Properties......Page 3403
Lower Caloric Value......Page 3404
Lower Dental Caries Risk......Page 3405
Low Glycemic Response......Page 3406
Product Applications......Page 3407
Further Reading......Page 3408
Regulation of Ketogenesis......Page 3410
Physiological Ketosis......Page 3412
Metabolic Acidosis......Page 3413
Further Reading......Page 3414
Kiwifruit Cultivars......Page 3415
The Chemical Composition of Kiwifruit......Page 3416
Oxalate......Page 3417
Handling, Storage, and Marketing......Page 3418
Further Reading......Page 3420
Hair changes......Page 3421
Endocrine organs and hormones......Page 3422
Growth Failure......Page 3423
Treatment......Page 3424
Further Reading......Page 3425
The Control of Substances Hazardous to Health (COSHH)......Page 3427
Sample Handling......Page 3428
Solvents and Toxic Reagents......Page 3429
Waste Disposal......Page 3430
Further Reading......Page 3431
Inhalation Hazards......Page 3432
Containment - The Biological Safety Cabinet......Page 3433
Physical hazards......Page 3434
Spills......Page 3435
Other Considerations......Page 3436
Further Reading......Page 3437
Nonprotein nitrogen......Page 3439
Lipids......Page 3440
Fat-soluble vitamins......Page 3441
Trace minerals......Page 3442
Soluble antiinfectious agents......Page 3443
Immunomodulators......Page 3444
Enzymes......Page 3445
Further Reading......Page 3446
The Anatomy of the Breast......Page 3447
Mechanisms of Milk Secretion......Page 3448
Pathway IV: The Transcytotic Pathway......Page 3449
Pregnancy......Page 3450
Regulation of Milk Secretion......Page 3451
Further Reading......Page 3452
The Genus Lactococcus......Page 3455
The Genus Enterococcus......Page 3456
The Genus Lactobacillus......Page 3457
Bacteriophage Infection of Cultures......Page 3458
Genetic Modification of LAB......Page 3459
Further Reading......Page 3460
Sensory Properties and Digestibility......Page 3461
Isolation and Purification......Page 3462
Food Applications......Page 3463
Further Reading......Page 3464
Occurrence in Foods......Page 3465
Chemical Properties......Page 3467
Analysis - Isolation and Concentration......Page 3468
Electrochemistry......Page 3469
Further Reading......Page 3470
Toxic Effects......Page 3471
Lead in the Food Chain......Page 3472
Further Reading......Page 3473
Air and Water as Leaveners......Page 3474
Rate of reaction......Page 3475
Ionic effects of leaveners......Page 3476
Sodium Acid Pyrophosphates......Page 3477
Further Reading......Page 3478
Food Safety......Page 3479
The Adulteration of Food......Page 3480
Early Development of Food Law in the USA......Page 3481
Food Law of the European Union......Page 3482
Further Reading......Page 3483
The UK......Page 3485
Procedure for Establishing Standards......Page 3486
The EC......Page 3487
USA......Page 3488
Further Reading......Page 3489
Definition of a Food Additive......Page 3490
Approval of Additives......Page 3491
Legislative Controls on Additives......Page 3492
The Future......Page 3494
Further Reading......Page 3495
Heavy Metals......Page 3496
Nitrates......Page 3497
Inherent Toxic Substances......Page 3498
Microbiological Contamination......Page 3499
Pesticides......Page 3500
Veterinary Medicines......Page 3501
The Codex Alimentarius......Page 3502
Codex Codes of Practice and Guidelines......Page 3503
Step 1......Page 3504
Codex and Food Safety......Page 3506
The Future of Codex......Page 3507
Further Reading......Page 3508
Carbohydrates......Page 3509
Lipids......Page 3511
Soaking......Page 3512
Canning......Page 3514
Quick-cook beans......Page 3515
Further Reading......Page 3516
Latin America......Page 3517
Middle East, North Africa, and Mediterranean Countries......Page 3518
Protein......Page 3519
Vitamins......Page 3520
Effects on Cancer......Page 3521
Further Reading......Page 3522
Monomers......Page 3523
Polymer Structure......Page 3524
Cellular Structure......Page 3526
Chemical Pulping......Page 3527
Uses......Page 3528
Lignin Isolation......Page 3529
Further Reading......Page 3530
Classification of Serum Lipoproteins According to their Electrophoretic Mobilities......Page 3531
Classification of Serum Lipoproteins According to their Ultracentrifugal Characteristics......Page 3532
Classification of Serum Lipoproteins According to their Apolipoprotein Content......Page 3533
Metabolism of Lipoproteins Carrying Exogenous Lipids......Page 3534
Reverse Cholesterol Transport......Page 3536
Familial Hypercholesterolemia......Page 3537
Familial Hypertriglyceridemias......Page 3538
Current Guidelines for Dietary Prevention of CHD......Page 3539
Further Reading......Page 3540
Definition......Page 3541
Alcohol Base......Page 3542
Flavoring and color......Page 3543
Maceration Systems......Page 3544
Continuous Blending Systems......Page 3545
Types of Liqueurs......Page 3546
Further Reading......Page 3547
Characteristics Expected in End Products......Page 3548
Further Reading......Page 3549
Environmental Isolation of Listeria spp.......Page 3550
Occurrence in Milk and Dairy Products......Page 3551
Occurrence in Meat and Meat Products......Page 3552
Temperature......Page 3553
Survival in Foods......Page 3554
Other Nonthermal Processing Techniques......Page 3556
Substrate......Page 3557
Inhibitors......Page 3558
Foodborne Outbreaks of Listeriosis......Page 3559
USA 1998-2000......Page 3560
Further Reading......Page 3561
Enrichment......Page 3562
Selection......Page 3563
Detection in Processed Foods......Page 3565
Detection in Suspected Food Poisoning......Page 3566
Gene Probes and Related Techniques......Page 3567
Further Reading......Page 3569
Food and Clinical Diagnosis......Page 3571
Prevention from Infection......Page 3573
Mechanisms of Pathogenesis......Page 3574
Further Reading......Page 3576
Therapy and Toxicity......Page 3577
Lithium in the Diet......Page 3578
The Lithium Content of Foodstuffs and Beverages......Page 3579
Further Reading......Page 3580
Functions of the Liver......Page 3582
Glucose Homeostasis......Page 3583
Further Reading......Page 3584
Kinetics......Page 3585
Intestinal absorption......Page 3586
Hepatic uptake......Page 3587
Bile Acid Biotransformation......Page 3588
Physiological Effects......Page 3589
Exogenous Compounds......Page 3590
Further Reading......Page 3591
Elevated Energy and Protein Requirements......Page 3592
Ascites......Page 3593
Varices......Page 3595
False Neurotransmission Theory......Page 3596
Diet......Page 3597
Steatorrhea......Page 3598
Further Reading......Page 3599
Food Emulsions......Page 3602
Reformed Meat Products......Page 3603
Flour Confectionery......Page 3604
Further Reading......Page 3605
Description, Terminology, and Classification......Page 3606
Formulation and Processing......Page 3607
Food Additives for Minarine According to Codex Standard......Page 3608
Dietary Importance and Use......Page 3609
Further Reading......Page 3610
Protein......Page 3611
Carbohydrates......Page 3613
Phytate......Page 3614
Crop Diseases......Page 3615
Further Reading......Page 3616
Composition of Diet......Page 3618
Health Effects of Macrobiotic Diets over the Life Cycle......Page 3619
Energy......Page 3620
Fat and Cholesterol......Page 3621
Vitamin B12......Page 3622
Conclusion......Page 3623
Further Reading......Page 3624
Commercial Styles of Madeira......Page 3626
Further Reading......Page 3627
Biological Role of Magnesium......Page 3628
Assessing Magnesium Status......Page 3629
Magnesium Deficiency......Page 3630
Hypertension......Page 3631
Magnesium as a Pharmacological Agent......Page 3632
Further Reading......Page 3633
Morphology/Anatomy......Page 3634
Drying, Storing, Handling, and Grading......Page 3636
Dry Milling......Page 3637
Wet Milling......Page 3638
Alkali Processing......Page 3639
Further Reading......Page 3640
Disorders of Intraluminal Digestion (DID) (Table 1)......Page 3641
Disorders of Intestinal Absorption (DIA) (Table 2)......Page 3642
Disorders of Carbohydrate Absorption (DCA) (Table 3)......Page 3643
Clinical Features......Page 3644
The Consequent Malnutrition......Page 3645
Nutritional Management......Page 3646
Further Reading......Page 3647
Undernutrition......Page 3648
Keratomalacia, xerophthalmia, night blindness, and Bitot’s spot......Page 3649
Pellagra......Page 3650
Anemia......Page 3651
Endemic goiter......Page 3652
Further Reading......Page 3654
Elderly People......Page 3655
Children......Page 3656
Further Reading......Page 3657
Brewing......Page 3658
Pale Lager Malt......Page 3660
Crystal and Carapils Malts......Page 3661
Wheat Malt......Page 3662
Malt Extracts and Syrups......Page 3663
Further Reading......Page 3664
Regulation of the Germination Process......Page 3665
b-Glucans......Page 3666
Arabinoxylans......Page 3667
a-Amylases......Page 3668
Limit dextrinase......Page 3669
Chemical Changes in Other Grain Reserves......Page 3670
Chemical Aspects of Kilning......Page 3671
Further Reading......Page 3672
Analysis......Page 3673
Absorption and Transport......Page 3674
Biochemical Functions......Page 3675
Manganese Deficiency......Page 3676
Manganese Toxicity......Page 3677
Further Reading......Page 3678
Origin and Distribution......Page 3679
Varieties......Page 3680
Preparation for Serving and Various Food Uses......Page 3681
Further Reading......Page 3683
Introduction......Page 3684
Causes......Page 3685
Growth Failure......Page 3686
Biochemical and Metabolic Features......Page 3687
Effect of Malnutrition on Immune Responses......Page 3688
Nutrient Repletion......Page 3689
Further Reading......Page 3690
Margarine Consumption Patterns......Page 3691
By Fat Content......Page 3692
Texture......Page 3693
Flavor......Page 3694
Graininess......Page 3695
Background......Page 3696
Oil Phase......Page 3697
Crystallization......Page 3699
Further Reading......Page 3701
Vitamin Fortification......Page 3702
Lipid component......Page 3703
Quality-control procedures......Page 3705
Further Reading......Page 3706
Sensory Characteristics......Page 3707
Texture......Page 3708
Vitamin Enrichment......Page 3709
Trans Fatty Acids......Page 3710
Emerging Health Issues......Page 3711
Further Reading......Page 3712
Harvesting and Use of Natural Floras......Page 3713
Role of Some Species in the Diet of Selected Societies......Page 3714
Further Reading......Page 3715
Teuthoidea (Squids)......Page 3716
Sea Urchins and Sea Cucumbers (Echinodermata)......Page 3717
Possibilities for Future Exploitation of Marine Invertebrates as Food......Page 3718
Marine Reptiles as Food......Page 3719
Further Reading......Page 3720
Food Uses and Products: Significance in National Diets......Page 3721
Chemical Composition and Nutritional Value......Page 3722
Chemical and Microbiological Hazards......Page 3723
Further Reading......Page 3725
Chemical ionization (CI)......Page 3727
Matrix-assisted laser desorption Ionization (MALDI)......Page 3728
Inductively coupled plasma ion source (ICP-MS)......Page 3729
Thermal ionization mass spectrometry (TIMS)......Page 3730
Magnetic sector mass spectrometers......Page 3731
Isotope ratio mass spectrometers......Page 3732
FTICR mass spectrometry......Page 3733
Ion detection and recording......Page 3734
Tandem mass spectrometry (mass spectrometry/mass spectrometry (MS/MS))......Page 3735
Further Reading......Page 3736
Flavors and Taints......Page 3737
Lipids......Page 3738
Stable Isotope Methods......Page 3739
Mineral Nutrients......Page 3740
Biologically Active Naturally Occurring Nonnutrients......Page 3741
Anthropogenic Toxicants......Page 3743
Further Reading......Page 3744
Weight......Page 3745
Carcass Anatomical Structure and Different Cuts of Meat......Page 3746
Further Reading......Page 3747
Muscle Structure......Page 3748
Function......Page 3750
Postmortem Changes in Meat......Page 3752
Further Reading......Page 3753
Electrical Stunning......Page 3754
Gas Stunning......Page 3755
Killing......Page 3756
Scalding, Dehairing, Singeing, Polishing (Pigs)......Page 3757
Effect on Meat Quality......Page 3758
Further Reading......Page 3759
Cold Storage......Page 3760
Curing......Page 3761
Dehydration......Page 3762
Chilling and Freezing......Page 3763
Further Reading......Page 3764
Main pathogenic bacteria......Page 3765
Other pathogenic bacteria causing sporadic cases......Page 3767
Spoilage Flora......Page 3768
Factors Affecting Consumer Acceptability for Meat......Page 3769
Texture......Page 3770
Flavor......Page 3771
Further Reading......Page 3772
Classification of Sausages and Comminuted Meats......Page 3773
Ingredients Used for Sausages and Comminuted Meats......Page 3774
Nonmeat Ingredients......Page 3775
Sausages and Comminuted Meats in the Human Diet......Page 3777
Further Reading......Page 3778
Nitrogen and Protein......Page 3779
Moisture......Page 3780
Calculation of Meat Content and Added Water Content......Page 3781
Species Testing......Page 3782
Spoilage......Page 3783
Further Reading......Page 3784
Fat......Page 3786
Fatty Acids......Page 3787
Zinc......Page 3789
Vitamins......Page 3790
Meat and Health: Addressing the Concerns......Page 3791
Hygiene and Safety Aspects......Page 3792
Further Reading......Page 3794
Legal Controls in Milk and Meat Production......Page 3796
Decisions on Antemortem Inspection......Page 3797
Antemortem Completum Inspection......Page 3798
Further Reading......Page 3799
Types and Grades of Meat Extract......Page 3800
Composition of Meat Extract......Page 3801
Microbiology of Meat Extract......Page 3802
Uses for Meat Extract......Page 3803
Further Reading......Page 3804
Melons......Page 3805
Watermelons......Page 3807
Squash and Pumpkins......Page 3808
Food Value......Page 3810
Fruit Ripening......Page 3812
Further Reading......Page 3813
Theory......Page 3814
Operational Requirements......Page 3815
Spiral Wound......Page 3816
Performance Comparisons......Page 3817
Concentration Polarization......Page 3818
Further Reading......Page 3819
Apple Juice......Page 3822
Removal of Solvent from Micella......Page 3823
Further Reading......Page 3824
Ultrafiltration Membrane Configuration......Page 3825
Plate and Frame......Page 3826
Feed Concentration......Page 3827
Membrane Fouling......Page 3828
Further Reading......Page 3829
Influence on Fat Globules......Page 3830
Low-concentration factor (LCF) method......Page 3831
Other Uses of Ultrafiltration Retentate......Page 3832
Fruit Juices......Page 3833
Biotechnology-Oriented Applications......Page 3834
Further Reading......Page 3835
Body Weight and the Menstrual Cycle......Page 3836
Dietary Components and the Menstrual Cycle......Page 3837
Further Reading......Page 3838
Impact of Mercury in the Environment......Page 3840
Organic......Page 3841
Sample Preservation and Storage......Page 3842
Total Mercury Techniques......Page 3843
Atomic Spectroscopy......Page 3844
Further Reading......Page 3845
Distribution and Excretion......Page 3846
Mechanisms of Toxic Effects......Page 3847
Toxic Levels in Humans......Page 3848
Treatment......Page 3849
Further Reading......Page 3850
Postprandial Thermogenesis......Page 3852
Physical Activity......Page 3853
Further Reading......Page 3855
Corrosion Resistance......Page 3856
Plates, Sheets, and Strip Surface Finish......Page 3858
Mechanical Properties......Page 3859
Beer-making Industry......Page 3860
Meat Industry......Page 3861
Miscellaneous Food Industry Equipments......Page 3862
Further Reading......Page 3863
Microorganisms on Food Crops in the Farm or Garden......Page 3864
Microorganisms on Food in Transit or in Storage......Page 3865
Microorganisms in Water......Page 3867
Microorganisms on Meat......Page 3868
Microorganisms on Fish (Teleosts and Elasmobranchs), Crustaceans, and Molluscs......Page 3869
Foodborne Protozoa......Page 3870
Microorganisms Exploited by Man for Food......Page 3871
Further Reading......Page 3872
Differential Media......Page 3873
Bioluminescence......Page 3874
Immunofluorescence......Page 3875
PCR and Other Amplification-based Methods......Page 3876
Further Reading......Page 3878
General Comments......Page 3880
Complex coacervation......Page 3881
General comments......Page 3882
Spray drying......Page 3883
Fluidized-bed coaters......Page 3884
Desolvation or liquid extraction encapsulation technology......Page 3885
Melt extrusion......Page 3886
Suspended nozzles......Page 3887
Spinning or rotating disc......Page 3888
Summary......Page 3889
Further Reading......Page 3890
Development of the Human Intestinal Microflora......Page 3891
Metabolic Activities of Microflora......Page 3892
Glycosides......Page 3893
Bacterial Conversion of Cholesterol, Bile Acids, and Bile Pigments......Page 3894
Colon Cancer......Page 3895
Health Implications of Probiotics......Page 3896
Food Allergy......Page 3897
Further Reading......Page 3898
Effects on Microbial Metabolism......Page 3899
Prophylactic and Therapeutic Functions......Page 3900
Control of Serum Cholesterol......Page 3901
Evidence of Influence of Ingested Bacteria......Page 3902
Further Reading......Page 3903
Contrasting Techniques......Page 3904
Fluorescence......Page 3905
Fixation/embedding......Page 3906
Animal-based Products......Page 3907
Developing Areas within Light Microscopy......Page 3908
Further Reading......Page 3909
Drying Techniques......Page 3910
X-ray Microanalysis......Page 3911
Applications of SEM......Page 3912
Low-vacuum and Environmental SEM......Page 3913
Specimen Preparation......Page 3914
Further Reading......Page 3915
Thin Sectioning......Page 3916
Freeze-Fracture/Freeze-Etch Replication......Page 3918
Applications of TEM......Page 3919
Scanning Probe Microscopy (SPM)......Page 3920
Further Reading......Page 3921
Analog-to-Digital Converter (ADC)......Page 3922
Image Processing......Page 3923
Measurement......Page 3924
Object-specific measurements......Page 3925
Three-Dimensional Imaging......Page 3926
Further Reading......Page 3927
Pathophysiology of Migraine......Page 3928
Sleep Patterns......Page 3929
Influence of Diet......Page 3930
Serotonin......Page 3931
Monosodium glutamate......Page 3932
Further Reading......Page 3933
Control of Microbial Contamination......Page 3935
Transport of Milk from Farm to Milk Collection Depot......Page 3936
Potential Public Health Risks......Page 3937
Further Reading......Page 3938
Collection and Storage of Raw Milk......Page 3939
Pasteurization......Page 3940
UHT......Page 3941
Storage and Distribution......Page 3942
Quality Assurance and Quality Control......Page 3943
Further Reading......Page 3944
Casein......Page 3945
Precipitation/Coagulation......Page 3946
Whey Proteins......Page 3947
Effects of Storage......Page 3948
Appearance......Page 3949
Further Reading......Page 3950
Fat......Page 3951
Individual Proteins......Page 3952
Psychrotrophs......Page 3953
Radionuclides......Page 3954
Further Reading......Page 3955
Carbohydrate......Page 3956
Minerals......Page 3957
Growth in Low-Fat Milks......Page 3958
Infants and Preschool Children......Page 3959
Further Reading......Page 3960
Processing and Food Uses......Page 3962
Processing and Food Use......Page 3963
Food Uses......Page 3964
Barnyard Millet......Page 3965
Further Reading......Page 3966
Wheat Storage and Blending......Page 3967
Wheat-Milling Process......Page 3969
Experimental Milling......Page 3971
Flour Handling and Control......Page 3972
Further Reading......Page 3973
Milling and Grinding......Page 3974
Actions on the Material......Page 3975
Grinding Result......Page 3976
Determination of the Specific Surface Area of Particle Size Distributions......Page 3977
Energy Required for Grinding......Page 3978
Roller Mills......Page 3979
Toothed Disk Mills......Page 3981
Stirrer Bead Mills......Page 3982
Drier-Mills......Page 3983
Further Reading......Page 3984
Durum flour......Page 3985
Effect of Wheat as the Raw Material......Page 3986
Color......Page 3987
Protein......Page 3988
Blending of Flour Stream in the Mill......Page 3989
Flour bleaching......Page 3990
Further Reading......Page 3991
Bioavailability......Page 3994
Requirements......Page 3995
Minerals and their Interactions......Page 3996
Color......Page 3997
Safety and Quality of Foods......Page 3998
Further Reading......Page 3999
Regulations......Page 4000
History of Consumption......Page 4001
Health Implications......Page 4002
Trends in Consumption......Page 4003
Background......Page 4004
Analysis and Composition......Page 4005
Organic Compounds......Page 4006
Further Reading......Page 4007
Filling and Packaging......Page 4008
Labeling......Page 4009
Further Reading......Page 4010
Clean-Room Technologies......Page 4011
High-pressure......Page 4012
Active packaging......Page 4013
Further Reading......Page 4014
Free-flowing Powders......Page 4015
Cohesive Powders......Page 4016
The Statistical Assessment of Quality......Page 4018
Sampling of Mixtures......Page 4019
Further Reading......Page 4020
Features of Multiple Sclerosis......Page 4021
Epidemiology......Page 4022
Nutrition and Multiple Sclerosis......Page 4023
Dietary Management of Multiple Sclerosis......Page 4025
Further Reading......Page 4026
Subclass: Gastromycetes......Page 4027
Distribution of Mushroom Species......Page 4028
Secondary homothallism......Page 4029
Orientation of gills......Page 4030
Importance of Identification and Classification......Page 4031
Poisonous Mushrooms......Page 4033
Further Reading......Page 4035
As Flavor Ingredients......Page 4037
Biological Uses......Page 4038
Toxic Components in Poisonous Mushrooms......Page 4040
Further Reading......Page 4041
Cropping......Page 4042
Anatomy of the Seed......Page 4043
Processing and Food Uses......Page 4044
Further Reading......Page 4045
Spontaneous damage......Page 4046
Classes of Mutations......Page 4047
Mutagenicity Assays......Page 4048
Naturally Occurring Mutagens......Page 4049
Mutagens Formed During Processing, Preparation or Storage......Page 4050
Food Additives and Contaminants......Page 4051
Prevention and Modification of Mutagen Formation......Page 4052
Further Considerations......Page 4053
Further Reading......Page 4054
Mycobacterial Disease......Page 4055
Unpasteurized Milk......Page 4056
Isolation of Mycobacteria from Milk, Meat, and Water......Page 4057
Water......Page 4058
Further Reading......Page 4059
Growth requirements and conditions......Page 4060
Safety......Page 4061
Protein content......Page 4062
Energy content......Page 4063
Lipid-lowering Effects......Page 4064
Provision of prebiotics......Page 4065
Further Reading......Page 4066
Aflatoxins......Page 4067
Ochratoxins......Page 4069
Penicillic Acid......Page 4070
Mycophenolic Acid, b-Nitropropionic Acid, Tremorgens (Penitrem), and Rubratoxin......Page 4071
Fumonisins......Page 4072
Potential Toxicity of Penicillium roqueforti......Page 4074
Stability of Mycotoxins in Foods......Page 4075
Further Reading......Page 4076
Aflatoxins......Page 4077
Ochratoxin A......Page 4078
Trichothecenes......Page 4079
Sterigmatocystin......Page 4080
Determination......Page 4081
Further Reading......Page 4082
Toxic effects......Page 4084
Aflatoxin and human carcinogenesis......Page 4085
Apoptosis......Page 4086
Mode of action......Page 4087
T-2 toxin and other type A TCTCs......Page 4088
Modulation of immune systems......Page 4089
Impact of TCTC on human and animal health......Page 4090
Other mycotoxins produced by Penicillium......Page 4091
Other mycotoxins produced by Fusarium......Page 4092
Role of Metabolism......Page 4093
Concluding Remarks......Page 4094
Further Reading......Page 4095
Stability and Solubility......Page 4096
Antimicrobial Spectrum......Page 4097
Toxicology and Legislation......Page 4098
Fermentation and Production......Page 4101
Further Reading......Page 4102
Occurrence......Page 4103
Chemical assays......Page 4104
Further Reading......Page 4105
Synthesis of Nicotinamide Nucleotides from Tryptophan......Page 4107
Kynurenine hydroxylase and kynureninase......Page 4109
Redox Function of NAD(P)......Page 4110
Role of NAD in ADP-ribosylation of Proteins......Page 4111
Requirements and Recommendations......Page 4112
Groups at Risk of Niacin Deficiency (Pellagra)......Page 4113
Toxicity......Page 4114
Further Reading......Page 4115
Structure and Biosynthesis......Page 4116
Solubility and Stability......Page 4117
Processed Cheese Products......Page 4118
Other Pasteurized Dairy Products......Page 4119
Canned Foods......Page 4120
Alcoholic Beverages......Page 4121
Further Reading......Page 4122
Meat and Meat Products......Page 4123
Fish and Fish Products......Page 4124
Dietary Intake of Nitrate and Nitrite......Page 4125
Concerns over Nitrate and Health......Page 4126
Potential Health Benefits of Nitrate......Page 4127
Further Reading......Page 4128
Nitrosation Inhibitors......Page 4129
Foods......Page 4130
Nonvolatile nitrosamines in foods......Page 4131
Endogenous Formation......Page 4132
Further Reading......Page 4133
Physiochemical Properties......Page 4135
Radioactive labeling method......Page 4137
Spectrophotometry in the ultraviolet (concentration determinations)......Page 4138
Further Reading......Page 4139
Nucleic Acid Metabolism in Humans......Page 4140
Role of Endogenous Nucleotides, Nucleosides, and Bases in Cellular Metabolism......Page 4141
Breakdown of Nucleic Acids......Page 4142
Role and Fate of Dietary Nucleic Acids......Page 4144
Type of Nucleic Acid and Toxicity......Page 4145
Role of the Kidney or Drugs in the Genesis of Toxicity......Page 4146
Role of Dietary Nucleic Acid in the Genesis of Urolithiasis......Page 4148
Therapeutic Approaches to Reducing Uric Acid Levels......Page 4149
Further Reading......Page 4150
Steps Involved in Nutrition Education......Page 4151
Nutrition Education Strategies......Page 4152
Further Reading......Page 4153
Developing Food and Nutrition Policy......Page 4154
Intrasectoral Collaboration within the Health Sector......Page 4155
Improving Food Security......Page 4156
Protecting Health Through Food Safety and Quality......Page 4157
Promoting Breast-Feeding......Page 4158
Iodine......Page 4159
Physical activity and obesity......Page 4160
Further Reading......Page 4161
Collecting and Storing Samples for Biochemical and Immunological Tests......Page 4163
Data Processing and Calculation......Page 4164
Limitations of Data......Page 4167
Further Reading......Page 4168
Skin-fold Thicknesses......Page 4169
Conclusions......Page 4170
Further Reading......Page 4171
Vitamin E......Page 4172
Riboflavin......Page 4173
Folic Acid and Vitamin B12......Page 4174
Sodium and Potassium......Page 4175
Zinc......Page 4176
Further Reading......Page 4177
Functional Indices......Page 4178
Classification by Type of Test......Page 4179
Spontaneous in vivo activities and responses of organs and tissues......Page 4180
Noninvasiveness......Page 4181
Considerations in young children......Page 4182
New Frontiers for Functional Assessment......Page 4183
Further Reading......Page 4184
Food-supply Data......Page 4185
Household Surveys......Page 4187
Individual Dietary Surveys......Page 4188
Risk Areas and Risk Groups......Page 4190
Nutritional Surveillance in the Future......Page 4191
Further Reading......Page 4192
Ecology......Page 4195
Composition......Page 4196
Botanical Features......Page 4197
Further Reading......Page 4198
Oat Breeding and Genetics......Page 4200
Anatomy of Oat Kernel......Page 4202
Protein......Page 4203
Carbohydrates......Page 4204
Utilization of Oats......Page 4206
Further Reading......Page 4207
Genetic Factors......Page 4208
Endocrine Causes......Page 4209
Physical Activity......Page 4210
Body Mass Index......Page 4211
Obstructive sleep apnea......Page 4212
Further Reading......Page 4213
Endocrine Abnormalities......Page 4215
Weight......Page 4216
Circumferences......Page 4217
Neutron Activation......Page 4218
Further Reading......Page 4219
Metabolic testing......Page 4220
Behavior modification and psychological treatment......Page 4221
Exercise treatment......Page 4223
Lack of evaluation......Page 4224
Pharmacologic Treatment......Page 4225
Maintenance of Weight Loss......Page 4226
Further Reading......Page 4227
Adults......Page 4228
Gender Differences in Obesity......Page 4229
Persistence of Childhood Obesity......Page 4230
Environmental Influences: Physical Activity......Page 4231
Further Reading......Page 4232
Liver......Page 4234
Sweetbread......Page 4235
Tripe......Page 4236
Offal for Human Use......Page 4237
Further Reading......Page 4238
Introduction......Page 4239
Olive Oil Trade and Consumption......Page 4240
Commercial Types of Olive Oil......Page 4241
Percolation......Page 4242
Tocopherols......Page 4243
Phenolic Compounds......Page 4244
Storage and Packing......Page 4245
Further Reading......Page 4246
Fruit Development and Ripening......Page 4248
Propagation......Page 4249
Pests and Diseases......Page 4250
Processing and Utilization......Page 4251
Green Fermented Olives (Spanish Method)......Page 4252
Nutritional and Health Aspects......Page 4253
Further Reading......Page 4254
Flavor Biochemistry......Page 4255
Estimation of Flavor Strength......Page 4256
Dormancy, Sprouting, and Storage......Page 4257
Others......Page 4258
Further Reading......Page 4259
The Six Aspects of Food Quality......Page 4260
Biological......Page 4261
Nutritional......Page 4262
Conclusions......Page 4263
Further Reading......Page 4264
Bone Gain and Bone Loss through the Life Cycle......Page 4265
Dietary Risk Factors......Page 4266
Adaptation to Low Calcium Intakes......Page 4267
Further Reading......Page 4268
Oxalates in Plants......Page 4269
Chemical Properties and Toxic Effects......Page 4270
Chronic......Page 4271
Recommendations......Page 4273
Further Reading......Page 4274
Oxidation-Reduction Potentials......Page 4275
Catalysts of Oxidation Reactions......Page 4276
Proteins......Page 4277
Exogenous Factors......Page 4280
Further Reading......Page 4281
Background......Page 4282
Mitochondrial Electron Transport Chain......Page 4283
Phosphorylation of ADP Linked to Electron Transport......Page 4284
Coupling of Electron Transport, Oxidative Phosphorylation, and Fuel Oxidation......Page 4286
Further Reading......Page 4288
Functional Packaging......Page 4289
Materials......Page 4290
Package Sealing Efficiency......Page 4291
Developments in Packaging of Liquid Foods......Page 4292
Marketing Aspects and Competition......Page 4293
Overview......Page 4294
Further Reading......Page 4295
Deformable Products......Page 4296
Alterations Originating from Food-Package Interactions......Page 4297
Prediction of Shelf-life......Page 4298
Polymeric Packaging Materials used for Solid Foods......Page 4299
Further Reading......Page 4302
Homogeneous vs. Heterogeneous Products......Page 4303
Aseptic Package Materials......Page 4304
Metal cans......Page 4305
Types of Fillers......Page 4306
Further Reading......Page 4307
Food Uses of Palm Kernel Products......Page 4309
Further Reading......Page 4310
The Oil Palm......Page 4311
Harvesting and Processing of the Fruit......Page 4312
Further Processing of Palm Oil......Page 4313
Interesterification......Page 4314
Minor Components of Palm Oil......Page 4315
Confectionery Fat......Page 4316
Further Reading......Page 4317
Dietary Sources......Page 4318
Extraction from Food......Page 4319
Microbiological Assays......Page 4320
Enzyme-linked Immunosorbent Assay (ELISA)......Page 4321
High-performance Liquid Chromatography (HPLC) and Capillary Electrophoresis......Page 4322
Further Reading......Page 4324
Tissue Uptake and Metabolism......Page 4325
Physiological Roles of Coenzyme A in the Modification of Proteins......Page 4326
Histone Acetylation......Page 4327
Acylation of G Proteins......Page 4328
Deficiency in Animals and Humans......Page 4329
Further Reading......Page 4330
Planting......Page 4332
Chemistry and Biochemistry......Page 4333
Quarantine Treatment......Page 4334
Purée......Page 4335
Yield......Page 4336
Further Reading......Page 4337
Occurrence of Parasites in Foods and Water and Mechanisms of Entry into the Food Chain......Page 4338
Fate on Processing/Storage......Page 4339
Cryptosporidium spp.......Page 4340
Further Reading......Page 4341
Treatment......Page 4342
Illness......Page 4343
Prevention......Page 4344
Taenia solium......Page 4345
Further Reading......Page 4346
Chronic Renal Failure......Page 4347
Subcutaneous port......Page 4348
Carbohydrate content......Page 4349
Infection......Page 4350
Bleeding......Page 4351
Hyperglycemia......Page 4352
Further Reading......Page 4353
Botany and Horticulture......Page 4355
Chemical Composition......Page 4356
Production, Utilization, and Processing......Page 4357
Further Reading......Page 4359
Raw Materials and Their Properties......Page 4360
Mixing......Page 4361
Drying......Page 4362
Further Reading......Page 4364
Nutritional Value of Pasta......Page 4365
Further Reading......Page 4366
Historical Origins......Page 4367
Introduction to the Dairy Industry......Page 4368
Basic Aims of Process......Page 4369
Further Reading......Page 4372
In-container Pasteurization......Page 4373
Control of In-container Pasteurization......Page 4374
Continuous Pasteurization Processes......Page 4375
Concluding Comments......Page 4380
Further Reading......Page 4381
Choice of Heat Exchanger......Page 4382
Heat-transfer Correlations......Page 4383
Batch Processing Considerations......Page 4384
Thermal Process Validation......Page 4385
General Conclusions......Page 4386
Further Reading......Page 4387
Acceptability and Current Status of the Process......Page 4388
Applications and Acceptability......Page 4389
Basic Theoretical Principle......Page 4390
Cold Pasteurization......Page 4391
Further Reading......Page 4392
Short Pastry......Page 4393
Puff Pastry......Page 4394
Danish Pastry......Page 4395
Commercial Preparation of Pastry......Page 4396
Further Reading......Page 4397
Proportions of Ingredients (by Weight)......Page 4399
Leavening......Page 4400
Further Reading......Page 4401
Classification......Page 4402
Harvesting of Fruit......Page 4403
Technological Requirements......Page 4404
Production......Page 4405
Further Reading......Page 4406
Flower, Fruit, and Seed......Page 4407
Oil......Page 4408
Carbohydrates......Page 4409
Maturity......Page 4410
Storage......Page 4411
Confections......Page 4412
Peanut Allergy......Page 4413
The Fruit......Page 4414
Diseases......Page 4415
Chill Storage......Page 4416
Processing......Page 4417
Further Reading......Page 4418
Trypsin/chymotrypsin Inhibitors......Page 4421
Lectins......Page 4422
Phytate......Page 4423
Effects of Processing......Page 4424
Further Reading......Page 4425
Stability......Page 4427
Functional Properties......Page 4428
Degree of esterification......Page 4429
pH and ionic strength of the gelling system......Page 4430
Gelling mechanism......Page 4431
Influence of water activity......Page 4433
Conditions......Page 4434
Further Reading......Page 4435
Jams and Jellies......Page 4436
Fruit Preparations......Page 4437
Calcium Addition for Texture and Postreaction Control......Page 4438
Glazes and Bakery Decor......Page 4439
Fruit Beverages and Soft Drinks......Page 4440
Other Applications......Page 4441
Further Reading......Page 4442
Diarrhea......Page 4443
Estrogens and Progestagens......Page 4444
Drug-induced Pellagra......Page 4445
Further Reading......Page 4446
Morphology and Anatomy of the Fruits......Page 4447
Pungency......Page 4448
Nutritional Value......Page 4451
Global Distribution, Products, and Commercial Importance......Page 4452
Further Reading......Page 4453
Peptides in Foods......Page 4454
Spectrophotometric Methods......Page 4455
Reversed-phase chromatography......Page 4456
Detection......Page 4457
Determination of Amino Acid Composition and Sequence in Peptides......Page 4458
Further Reading......Page 4459
Needs and Present-day Use......Page 4460
Biological Activity of Pesticides......Page 4461
Chlorinated Hydrocarbons......Page 4462
Anticoagulants......Page 4466
Health Hazard Arising from Pesticides......Page 4467
Diagnosis and Treatment of Pesticide Poisoning......Page 4468
Further Reading......Page 4469
Methods of Application......Page 4470
Safety Implications......Page 4471
Analysis of Residues in Foods......Page 4472
Further Reading......Page 4473
Sample Preparation/Subsampling......Page 4474
Clean-up......Page 4475
Chromatography and Determination......Page 4476
Derivatization......Page 4478
Further Reading......Page 4479
Toxicity......Page 4480
Insecticides......Page 4481
Pesticides suspected as carcinogens......Page 4482
Pesticide residue regulation......Page 4483
Pesticide residue monitoring......Page 4484
Dietary Risks from Exposure to Pesticides in Food......Page 4486
Further Reading......Page 4487
pH Scale......Page 4488
Buffer Solutions......Page 4489
Comparison method......Page 4490
Sources of error......Page 4491
Amplified electrode......Page 4492
Further Reading......Page 4493
Flavan-3-ols......Page 4494
Flavones and Flavonols......Page 4495
Sample Preparation......Page 4496
Intake and Bioavailability of Polyphenols......Page 4497
Polyphenols as Antioxidants......Page 4498
Conclusion......Page 4499
Further Reading......Page 4500
Emulsifiers......Page 4501
Composition of Lecithins......Page 4502
Peroxide Value......Page 4503
Storage and Handling......Page 4504
Further Reading......Page 4505
Tissue Samples......Page 4506
High-Performance Liquid Chromatography (HPLC)......Page 4507
Free Fatty Acids (FFA)......Page 4508
Further Reading......Page 4509
Biosynthesis of Phospholipids......Page 4511
Phospholipids as Precursors of Cellular Signal Transduction......Page 4514
Further Reading......Page 4517
Chemical Properties......Page 4518
Forms in Foods......Page 4519
Occurrence......Page 4521
Properties of Phosphates......Page 4522
Total Phosphorus......Page 4523
Organic Phosphorus......Page 4524
Further Reading......Page 4525
Intestinal Absorption of Phosphates......Page 4526
Phosphate Homeostatic Mechanisms......Page 4528
Phosphate in Health and Disease......Page 4529
Nutritional Secondary Hyperparathyroidism......Page 4530
Further Reading......Page 4531
Structure, Occurrence, and Biological Significance......Page 4533
Plants......Page 4534
Chemical Properties......Page 4535
Phytate-Cation Interaction......Page 4536
Determination......Page 4537
Low-pressure anion-exchange chromatography......Page 4538
Anion-exchange chromatography......Page 4539
Further Reading......Page 4540
Difficulties in Experimental Approaches......Page 4542
Phytate and Coronary Heart Disease......Page 4545
Phytate and Cancer......Page 4546
Conclusion......Page 4547
Further Reading......Page 4548
Salt stock......Page 4550
Sensory and Nutritional Attributes......Page 4551
Further Reading......Page 4552
Varieties......Page 4553
Skin Color and Ripeness......Page 4556
Handling......Page 4558
Storage and Refrigeration......Page 4559
Commercial Farm Production......Page 4560
Further Reading......Page 4561
Refuse and Wastage......Page 4562
Uses......Page 4563
Further Reading......Page 4564
Alkaloids......Page 4565
Minimization of problems......Page 4566
Compounds responsible......Page 4567
Minimization of problems......Page 4568
Tannins......Page 4569
Minimization of problems......Page 4570
Symptoms......Page 4571
Further Reading......Page 4572
Lectins......Page 4574
Cyanogens......Page 4575
Tannins......Page 4576
Saponins......Page 4577
Lathyrism......Page 4578
Further Reading......Page 4579
Walls......Page 4580
Principle hygienic design requirements for equipment......Page 4581
Sources of Further Information......Page 4582
Further Reading......Page 4583
Food Plant Layout......Page 4584
Heat Transfer......Page 4585
Formulation......Page 4586
Unitizing......Page 4587
Further Reading......Page 4588
Temperature......Page 4589
Other Parameters......Page 4590
Conclusion......Page 4591
Further Reading......Page 4592
Chemical Composition and Nutritional Value......Page 4593
Prunes......Page 4594
Industrial Uses......Page 4595
Further Reading......Page 4596
Refugees......Page 4597
International Relations......Page 4598
Food Aid......Page 4599
Affluence......Page 4600
Further Reading......Page 4601
Formation and Sources......Page 4602
Smoked food......Page 4603
Sample Analysis......Page 4604
Food Smoking......Page 4605
Vegetables......Page 4608
Dietary PAH Intake......Page 4609
Further Reading......Page 4610
Slaughter......Page 4612
Chemical Composition......Page 4613
Microbiological and Other Hazards......Page 4614
Further Reading......Page 4615
Grape Varieties......Page 4618
Modern Vintage......Page 4619
Maturation and Blending......Page 4620
Wood......Page 4621
Port Styles......Page 4622
Further Reading......Page 4623
Organic acids......Page 4625
Dry Extract, and Folin-Ciocalteu Index......Page 4626
Volatile Compounds in Port......Page 4627
Flavor in Port Wines......Page 4628
Further Reading......Page 4629
Analysis of Potassium......Page 4631
Potassium-selective Electrodes......Page 4632
Nuclear Magnetic Resonance (NMR)......Page 4633
X-ray Analysis......Page 4634
Radioactive Isotopes......Page 4635
Further Reading......Page 4636
Requirements and Daily Intakes......Page 4637
Bioavailability......Page 4638
Transport......Page 4639
Loop of Henle......Page 4640
Potassium Balance and Homeostasis......Page 4641
External balance......Page 4642
Further Reading......Page 4643
Commercial Varieties and Transgenic Potatoes......Page 4644
Commercial Importance......Page 4645
Morphology and Physiology of the Tuber......Page 4646
Carbohydrates......Page 4647
Enzymes and Pigments......Page 4648
Nutritive Value......Page 4649
Handling and Storage......Page 4650
Further Reading......Page 4652
Tomato......Page 4655
Brinjal or Eggplant......Page 4657
Tomato......Page 4658
Uses of Solanaceous Fruits......Page 4659
Further Reading......Page 4660
Peeling......Page 4661
Blanching......Page 4662
Processing......Page 4663
Processing......Page 4664
Starch......Page 4665
Further Reading......Page 4666
Chicken Processing......Page 4667
Defeathering......Page 4668
Chilling......Page 4669
Deboning......Page 4670
Pathogenic Microorganisms......Page 4671
Further Reading......Page 4672
Waste Products......Page 4674
Further Reading......Page 4675
Evisceration......Page 4676
Further Processing......Page 4677
Utilization of Waste Products......Page 4678
Nutritional Significance......Page 4679
Further Reading......Page 4680
Concentration of milk......Page 4682
Applications of Skim, Full-cream Milk, and Buttermilk Powders......Page 4683
Production of Whey-Based Powders......Page 4684
High-Heat Heat-Stable Milk Powders......Page 4685
Milk Powder Production Worldwide......Page 4686
Further Reading......Page 4688
Standards for Quality and Safety......Page 4689
Control of Microorganisms......Page 4690
Interstitial Air and Occluded Air......Page 4691
Flowability......Page 4692
Chemical Composition......Page 4693
Viscosity......Page 4694
Sweetened condensed milk......Page 4695
Further Reading......Page 4696
Microwave Heating......Page 4698
Ohmic Heating......Page 4699
Membrane Technology......Page 4700
Ozone: Antimicrobial Agent......Page 4701
Freeze Concentration......Page 4702
Pulsed electric fields......Page 4703
Further Reading......Page 4704
The Prebiotics......Page 4705
Malabsorption of the Nondigestible Oligosaccharides......Page 4706
Physiological Effects in the Gastrointestinal Tract......Page 4707
Conclusion: Prebiotics, what Benefit(s) for Human Health?......Page 4708
Further Reading......Page 4709
Dietary Habits in Well-nourished Populations......Page 4710
Role of the Placenta......Page 4711
Metabolism of Protein......Page 4712
Metabolism of Energy......Page 4713
Further Reading......Page 4714
Introduction......Page 4715
Further Reading......Page 4717
Folic Acid......Page 4718
Constipation......Page 4719
Over-the-Counter Remedies......Page 4720
Listeria monocytogenes......Page 4721
Further Reading......Page 4722
Methodologic Issues in the Study of Nutrition and NTDs......Page 4724
Folic Acid and NTDs......Page 4725
Approaches to Increasing Folic Acid Consumption......Page 4726
Folate-related Nutrients......Page 4728
Limitations......Page 4729
Further Reading......Page 4730
Pathophysiology of Preeclampsia......Page 4732
Calcium......Page 4733
Energy/protein restriction for obese pregnant women......Page 4734
Calcium supplementation......Page 4735
Fish oil supplementation......Page 4736
Treatment......Page 4737
Further Reading......Page 4738
Relative Risk (RR)......Page 4739
Confidence Interval (CI)......Page 4740
Metabolic Changes Associated with GDM......Page 4741
Recommended Maternal Weight Gains for Normal Pregnancies......Page 4742
The Optimal Amount and Type of Dietary Carbohydrate and Fat for GDM......Page 4743
Long-Term Dietary Advice for the Mother and her Child......Page 4744
Further Reading......Page 4745
Calcium......Page 4747
Vitamin B1 (Thiamin)......Page 4748
Herbal Remedies......Page 4749
Carbohydrates......Page 4750
Further Reading......Page 4751
Rationale and Goals of Food Preservation......Page 4752
Temperature......Page 4753
Concentration by Evaporation......Page 4754
Salting, Sugaring, and Curing......Page 4755
Role of Packaging in the Preservation of Foods......Page 4756
High-Pressure Processing (HPP)......Page 4757
Further Reading......Page 4758
Structures of Food Preservatives......Page 4759
Carboxylic Acids and Esters......Page 4760
Sulfur Dioxide and Sulfites......Page 4761
Further Reading......Page 4762
Beverages......Page 4763
Vegetable Products......Page 4764
Meat and Fish Products......Page 4765
Further Reading......Page 4766
Classification......Page 4767
Indirect Methods of Analysis......Page 4768
Lactic Acid......Page 4769
Further Reading......Page 4770
Energy......Page 4771
Vitamin E......Page 4772
Calcium, phosphorus, and magnesium......Page 4773
Trace minerals......Page 4774
Fat......Page 4775
Calcium, phosphorus, and magnesium......Page 4776
Further Reading......Page 4777
Control of Intestinal Infections......Page 4779
Lactose Maldigestion......Page 4780
Hypocholesterolemic Actions......Page 4781
Selection of Probiotic Culture......Page 4782
Dietary Delivery of the Probiotic......Page 4783
Further Reading......Page 4784
Biosynthesis of Prostaglandins and Leukotrienes......Page 4785
Physiological Action of PGs and LTs......Page 4786
Polyunsaturated Fatty Acids......Page 4787
Proteins......Page 4788
Spices......Page 4789
Further Reading......Page 4790
Amino Acid Composition and Subunits......Page 4791
Sequence Analysis......Page 4792
Secondary Structure (Regular Structural Elements)......Page 4793
Helical structures......Page 4794
Fibrous proteins......Page 4795
Globular proteins......Page 4797
Quaternary structures......Page 4798
Dissociation......Page 4799
Solubility, Hydration, and Swelling Power......Page 4800
Reactions resulting in a loss of positive charge......Page 4801
Cysteine Residue......Page 4802
Further Reading......Page 4803
Further Reading......Page 4810
Polyacrylamide gel electrophoresis......Page 4811
Capillary Electrophoresis......Page 4812
Reversed-phase chromatography......Page 4813
Size-exclusion chromatography......Page 4814
Labeled-reagent immunoassays......Page 4815
Further Reading......Page 4816
Factorial Method......Page 4817
Nitrogen Balance Method......Page 4818
Quality and Digestibility......Page 4819
Further Reading......Page 4820
Gel Formation......Page 4822
Acylation......Page 4823
Plastein reaction......Page 4824
Texturization......Page 4825
Further Reading......Page 4826
Lipid-Protein Complexes......Page 4828
Protein Changes......Page 4829
Reactions Under Alkaline Conditions......Page 4830
Further Reading......Page 4832
Rat Assays......Page 4835
Protein digestibility......Page 4836
Effects of Supplementation and Complementation on Protein Quality......Page 4837
Limitations of the PDCAAS......Page 4838
Further Reading......Page 4839
Absorption......Page 4841
Nitrogen Balance......Page 4842
Amino Acid Imbalance and Antagonism......Page 4843
Further Reading......Page 4844
Measurement of Whole-Body Protein Turnover......Page 4845
Measurement of Protein Synthesis in Individual Tissues......Page 4846
Rates of Protein Synthesis......Page 4847
Regulation of Protein Synthesis and Degradation......Page 4848
Further Reading......Page 4849
Fatty Liver......Page 4850
Immunological System......Page 4851
Nitrogen Balance......Page 4852
Further Reading......Page 4853
Microwaving......Page 4854
Denaturation......Page 4855
Functional Changes in Heat-treated Proteins......Page 4856
Heat-induced Protein-Carbohydrate Interactions......Page 4857
Further Reading......Page 4858
Animal-protein Products......Page 4859
Soybean-protein Products......Page 4860
Other Vegetable-protein Products......Page 4861
Mycoprotein Products......Page 4863
Leaf-protein Concentrate......Page 4864
Further Reading......Page 4865
Introduction......Page 4866
Groundnuts or Peanuts......Page 4867
Africa......Page 4868
Seed Structure......Page 4869
Protein......Page 4870
Food Uses of Legumes......Page 4871
Further Reading......Page 4872
Definition and Description of Food Quality and Safety......Page 4874
Role of Quality Assurance and Quality Control......Page 4875
Implementation in Food Production (Good Manufacturing Practice)......Page 4877
Implementation in the Food Laboratory (Good Laboratory Practice)......Page 4878
Further Reading......Page 4879
Origin and Distribution......Page 4880
Cultivation Practices......Page 4881
Morphology of the Plant......Page 4882
Protein......Page 4883
Saponins......Page 4884
Uses......Page 4885
Further Reading......Page 4886
Naturally Occurring Radionuclides......Page 4888
Consequences of Atmospheric Explosions of Nuclear Weapons......Page 4889
Consequences of Nuclear Accidents......Page 4890
Natural Exposure......Page 4892
Man-made Exposure......Page 4893
Regulation and Control......Page 4894
Further Reading......Page 4895
Distribution and Adaptation......Page 4897
Solvent Extraction......Page 4898
Refining......Page 4899
Nutritional Properties......Page 4900
Further Reading......Page 4901
Varieties......Page 4902
Fruit Composition......Page 4903
Harvest Considerations......Page 4904
Fruit Uses......Page 4905
Further Reading......Page 4906
Dried Milk and Milk Protein Powders......Page 4907
Recombination Technology......Page 4908
Mixing and Fat Melting......Page 4910
Further Reading......Page 4911
Introduction......Page 4912
Food Rations for Refugees......Page 4913
Nutritional Status on Arrival......Page 4914
Poverty......Page 4915
Communication......Page 4916
Further Reading......Page 4917
Religious Dietary Laws and Nutritional Status......Page 4918
Energy intake and weight changes during Ramadan......Page 4919
The Hindu Conception of Vegetarianism: The Sacred Cow......Page 4920
Hindu Vegetarianism and Nutritional Status......Page 4921
Jewish Dietary Laws and Nutrition......Page 4922
Further Reading......Page 4923
Glomerular Ultrafiltration......Page 4924
Tubular Reabsorption......Page 4926
Renal Control of Blood Pressure......Page 4927
Further Reading......Page 4928
Energy Requirements......Page 4929
Potassium......Page 4930
Hyperlipidemia......Page 4931
Hemodialysis (HD) and continuous ambulatory peritoneal dialysis (CAPD)......Page 4932
Transplantation......Page 4933
Fat......Page 4934
Oxalate......Page 4935
Further Reading......Page 4936
Chemical Properties......Page 4937
Use in Food Fortification......Page 4938
Chromatographic and Other Methods of Determination......Page 4939
Further Reading......Page 4942
Vision......Page 4945
Nuclear retinoid receptors......Page 4946
Regulation of the PEPCK gene by retinoids......Page 4948
Cancer prevention and treatment......Page 4949
Requirements and Recommended Intakes......Page 4950
Further Reading......Page 4951
Viscoelasticity......Page 4953
Transient Regime Tests......Page 4954
Dynamic Measurements......Page 4955
Viscometry......Page 4957
Structural Basis of Viscoelasticity in Food Systems......Page 4958
Monitoring Structural Transitions......Page 4959
The Need to Enlarge the Experimental Window......Page 4960
Further Reading......Page 4963
Working Liquids......Page 4964
Behavior as a Function of Time......Page 4965
Further Reading......Page 4967
Physicochemical Characteristics......Page 4968
Lumiflavin Method......Page 4970
HPLC Procedures......Page 4971
Further Reading......Page 4974
Absorption and Transport......Page 4975
Storage and Catabolism......Page 4976
Excretion and Secretion......Page 4977
Requirements and Intakes......Page 4978
Deficiency Causes and Symptoms......Page 4979
Further Reading......Page 4980
Chemical and Nutritional Composition......Page 4981
Grading, Handling, and Storage......Page 4983
Processing and Food Uses......Page 4984
Further Reading......Page 4985
Primary Causes and Abnormalities......Page 4987
Vitamin D Insufficiency and Seasonal Variation in Biosynthesis......Page 4988
Life-Cycle Changes in Vitamin D Production and Metabolism......Page 4989
Further Reading......Page 4990
Respiratory Patterns - Climacteric and Nonclimacteric Fruits......Page 4992
Climacteric Behavior and Ethylene Production......Page 4993
Effects on Texture......Page 4994
Effects on Sweetness......Page 4995
Effects on Aroma and Taste......Page 4996
Low-temperature Storage......Page 4997
Ionizing Radiation......Page 4998
Further Reading......Page 4999
Risk Assessment: Principles and Practices......Page 5000
Risk Assessment of Biological Hazards......Page 5001
Risk Assessment of Physical Hazards......Page 5002
Standard Setting......Page 5003
Benefits and Limitations......Page 5004
Further Reading......Page 5005
History and Uses......Page 5007
Manufacturing Process......Page 5008
Typology and Raw Rum Treatments......Page 5010
Rum Market......Page 5011
Further Reading......Page 5012
Milling Products......Page 5013
Bread Types......Page 5014
Health Benefits......Page 5015
Further Reading......Page 5016
Production, Physical, and Chemical Properties......Page 5017
Analysis......Page 5018
Further Reading......Page 5019
Propagation......Page 5020
Seeds......Page 5021
Metroxylon Sagu......Page 5022
Further Reading......Page 5023
Nutritional and Dietary Significance......Page 5024
Industrial Use......Page 5026
Biological Properties......Page 5027
Use in the Home as Raw or Industrially Processed Food......Page 5029
Further Reading......Page 5030
Global Distribution, Commercial Importance, and Varieties......Page 5031
Features of the Edible Parts......Page 5034
Chemical and Nutritional Composition......Page 5035
Postharvest Handling and Storage......Page 5036
Further Reading......Page 5038
Morphology of Edible Parts......Page 5041
Postharvest Handling and Storage......Page 5042
Further Reading......Page 5044
Potato beans: P. tuberosus (Lam) Sprengel......Page 5045
Arracacha: Arracacia xanthorrhiza......Page 5046
Carrot: Daucus carota sp. sativus (Hoffm.), (2n = 18)......Page 5047
Parsnip: Pastinaca saliva l./P. sylvestris (2n = 22)......Page 5049
Radish: Raphanus sativus L. ssp. Salivus (2n = 18)......Page 5050
Yacon: Polymnia sonchifolia Poepp. and Endl.......Page 5051
Garlic: Allium sativum L. (2n = 16)......Page 5052
Cultivars......Page 5053
Onion: Allium cepa (2n = 2x = 16)......Page 5054
Varieties/cultivars......Page 5056
Further Reading......Page 5057
Taxonomy and Serological Classification......Page 5058
Detection of Salmonella......Page 5059
Environmental Considerations......Page 5060
Causation of Disease......Page 5061
Further Reading......Page 5062
Selective Culture......Page 5064
Rapid Methods......Page 5066
Further Reading......Page 5067
Immunoprophylaxis......Page 5069
Chemotherapy......Page 5070
Further Reading......Page 5071
Butter Boiling and Ripening......Page 5072
Characteristics of Good-Quality Samna......Page 5073
Further Reading......Page 5074
Microbial Resistance to Chemical Disinfectants......Page 5075
Reasons for Disinfection Failure......Page 5076
Other Factors to be Considered in Disinfectant Choice......Page 5077
Further Reading......Page 5078
Erythrocyte Hemolysis......Page 5079
Mode of Action......Page 5080
Further Reading......Page 5081
Measurement of sensory preferences......Page 5083
Somatic Aspects of Appetite......Page 5084
Psychology, Society, and Nature......Page 5085
Further Reading......Page 5086
Habituation Satiety......Page 5087
Postingestional Satiety Mechanisms......Page 5088
Satiety Synapses and Antiobesity Drugs......Page 5089
Further Reading......Page 5090
Pathophysiology......Page 5093
Occurrence of Scurvy......Page 5094
Further Reading......Page 5095
Chemical Forms of Selenium......Page 5096
Chemical Properties of Selenium......Page 5097
Analysis of Selenium......Page 5098
Further Reading......Page 5100
Excretion......Page 5102
Glutathione peroxidases......Page 5103
Selenium and Host Defense Towards Viruses......Page 5104
Selenium and Cancer......Page 5105
Dietary Intake......Page 5106
Requirements and Recommended Dietary Allowances (RDAs)......Page 5107
Further Reading......Page 5108
History......Page 5109
Classifications of Areas of Sensory Testing......Page 5111
Sensory Science and Psychophysics......Page 5112
Sensory Science and Advancements in Methodology Development......Page 5113
Further Reading......Page 5114
Food Properties and Sensory Acceptability......Page 5115
Acceptability Tests......Page 5116
Preference Mapping: External......Page 5117
Focus Groups......Page 5118
Future Role of Sensory Evaluation in Determining Food Acceptability......Page 5119
Further Reading......Page 5120
Sampling......Page 5121
Analysis and Reporting......Page 5122
Are You Interested in Exploring Consumer’s perceptions?......Page 5123
Do You Want to Describe and Measure the Sensory Properties of a Product?......Page 5124
Further Reading......Page 5125
Traditional Data Analyses......Page 5126
x2 Analysis......Page 5127
Variability......Page 5128
Main cognitive strategies......Page 5129
Power......Page 5130
Further Reading......Page 5131
Nominal Data......Page 5132
Continuous line scales......Page 5133
Method......Page 5134
Ranking......Page 5135
Further Reading......Page 5136
Screening......Page 5137
Training......Page 5139
Design and Analysis......Page 5142
Conclusions......Page 5144
Further Reading......Page 5145
The Visual Process......Page 5146
CIE Color Spaces......Page 5147
Uniform Color Spaces......Page 5148
Food Color Measurement......Page 5149
Realistic Limitations......Page 5150
Further Reading......Page 5151
Instrumental Evaluation......Page 5153
Rheological Measurements......Page 5155
Viscoelasticity......Page 5157
Further Reading......Page 5158
Characterization of Aroma Volatiles......Page 5159
Solid-phase microextraction......Page 5160
Separation of Aroma Components......Page 5161
Spectroscopic methods......Page 5162
Measurement of Aroma Release during Eating......Page 5163
Further Reading......Page 5164
Transmission of Taste Through Nerve Impulses......Page 5165
Bitter Taste......Page 5166
Umami......Page 5167
Temperature......Page 5168
Cause of the Differences in Feeling Taste......Page 5169
New Analytical Methods for Determination of the Taste......Page 5170
Further Reading......Page 5171
Gravitational separation......Page 5172
Pressing......Page 5173
Pressure filters......Page 5174
Types of pressure filters......Page 5175
Membrane processes......Page 5176
Clarification......Page 5177
Clarification by Ultrafiltration......Page 5179
Further Reading......Page 5180
Definition of Retail Cuts......Page 5181
Further Reading......Page 5182
Caseins......Page 5183
Fatty acids......Page 5184
Unsaponifiable lipids......Page 5185
Nutritive Value......Page 5186
Cheeses......Page 5187
Further Reading......Page 5188
Crustacean Structure and Function......Page 5190
Further Reading......Page 5194
Marine Shrimp......Page 5195
Marine Crabs......Page 5198
Others......Page 5199
Further Reading......Page 5200
Further Reading......Page 5205
Aquaculture......Page 5206
Harvest fisheries......Page 5207
Harvest fisheries......Page 5208
Order Veneroida......Page 5209
Harvest fisheries......Page 5210
Nutritional features of commercially important —molluscs......Page 5211
Further Reading......Page 5212
Types of Pollutants, Routes of Entry, and Tissue Levels......Page 5213
Organic pollutants......Page 5215
Metals and radionuclides......Page 5218
Toxic Threat and Regulatory Standards......Page 5219
Shellfish Toxins......Page 5220
Amnesic shellfish toxins......Page 5222
Monitoring and Methodology for Shellfish Toxins......Page 5223
Bacterial Contaminants......Page 5224
Bacteria......Page 5226
Viruses......Page 5227
Future Perspectives......Page 5228
Further Reading......Page 5229
Growout......Page 5230
Crustaceans......Page 5231
Hatchery......Page 5232
Harvest, Handling, and Marketing......Page 5233
Nutritional Features of Commercially Important Shellfish......Page 5234
Further Reading......Page 5235
Vineyards......Page 5236
Fermentation......Page 5237
Flor......Page 5238
Solera System......Page 5239
Commercial Styles......Page 5240
Further Reading......Page 5241
Wine Aging......Page 5242
Wine Aging......Page 5243
Further Reading......Page 5244
Virulence Factors......Page 5246
Regulatory Issues......Page 5248
Bacteriological scheme......Page 5249
DNA-based methods......Page 5251
Further Reading......Page 5252
Organisms......Page 5253
Production......Page 5254
Mass-Culture Open Systems......Page 5255
Harvesting......Page 5256
Nutritional Value and Human Consumption......Page 5257
Toxicological Problems......Page 5259
Further Reading......Page 5260
Suitable Organisms and Substrates......Page 5261
Production Processes......Page 5263
Toxicological Aspects......Page 5265
Utilization for Human Food......Page 5266
Prospects......Page 5267
Further Reading......Page 5268
High-protein Diets......Page 5269
Ketogenic diets......Page 5271
Low-glycemic index diets......Page 5272
Low-fat Diets......Page 5273
Conclusions......Page 5274
Further Reading......Page 5275
Negative Nitrogen Balance......Page 5276
Lowering of Blood Lipids and Glucose......Page 5277
Patterns of Weight Loss......Page 5278
Further Reading......Page 5279
Smoke House Humidity......Page 5281
Friction Smoke Generators......Page 5282
Treatment with Smoke Essences or Condensates......Page 5283
Flavor......Page 5284
Further Reading......Page 5285
Smoke Production......Page 5286
The Smoking Process......Page 5287
Drying......Page 5289
Smoking......Page 5290
Microbiological Safety......Page 5291
Further Reading......Page 5292
Cold smoking......Page 5294
Manufacture......Page 5295
Spinning head spray system......Page 5297
Sugar in Cures......Page 5298
Further Reading......Page 5299
Composition......Page 5301
Eyes......Page 5302
Female Reproductive System......Page 5303
Oxidative Damage and Pathogenesis......Page 5304
Further Reading......Page 5305
Potato-Based Products......Page 5306
Pretzels......Page 5307
Nut-Based Snacks......Page 5308
Almonds......Page 5309
Fabricated Chips......Page 5310
Low-Pressure Extruded Fried Indian Snacks......Page 5311
Corn Snacks......Page 5312
Meat-Based Snacks......Page 5313
Other Snack Foods......Page 5314
Quality Control for Snack Foods......Page 5315
Further Reading......Page 5316
Corn Snacks......Page 5317
Levels of Snack Foods Eaten......Page 5319
Nutritional Improvement of Snack Foods......Page 5320
Further Reading......Page 5321
Background......Page 5322
Emission Spectroscopy......Page 5323
Ion-selective Electrodes......Page 5324
Further Reading......Page 5325
Distribution......Page 5326
Regulation of ECF Sodium......Page 5327
Adequate, Inadequate, and Excess Sodium......Page 5328
Further Reading......Page 5329
Flavors......Page 5330
Saccharin......Page 5331
Acids......Page 5332
Preservatives......Page 5333
Coloring Matter......Page 5334
Other Additives......Page 5335
Further Reading......Page 5336
Water Treatment......Page 5337
Blending and Processing of Key Ingredients in Soft Drinks......Page 5338
Carbonation......Page 5339
In-pack (or tunnel) pasteurization......Page 5340
Nonaseptic conditions......Page 5341
Further Reading......Page 5342
Sources of Infection......Page 5343
Characteristic of Soft-drinks Spoilage......Page 5345
Spoilage Microorganisms of Soft Drinks......Page 5346
Spoilage Yeasts......Page 5347
Spoilage Bacteria......Page 5348
Safety and Microbial Hazards in Soft Drinks......Page 5349
Further Reading......Page 5350
Consumption Patterns......Page 5351
Diabetic Drinks......Page 5352
Further Reading......Page 5353
Composition......Page 5356
Traditional Food Uses......Page 5357
Further Reading......Page 5358
Triacylglycerol Composition......Page 5360
Major Food Uses......Page 5361
Market Data......Page 5362
Further Reading......Page 5363
Morphology......Page 5364
Lipids......Page 5365
Grading......Page 5366
Further Reading......Page 5367
Alkali Refining......Page 5368
Soya Oil Products......Page 5369
Soya Bean Protein Isolates......Page 5370
Tofu......Page 5371
Tempeh......Page 5372
Further Reading......Page 5373
Lipid......Page 5374
Grading Standards......Page 5375
Further Reading......Page 5376
Fiber......Page 5377
Isoflavones......Page 5378
Soya and Coronary Heart Disease......Page 5379
Soya and Bone Health......Page 5380
Further Reading......Page 5381
Fried Bean Curd (Aburage)......Page 5383
Composition and Nutrients......Page 5384
Mechanism of Curd Formation......Page 5385
Further Reading......Page 5386
Manufacturing Process......Page 5387
Composition and Nutrients......Page 5388
Further Reading......Page 5389
Electronic Transitions......Page 5391
Vibrational Spectroscopy......Page 5392
Far Infrared/Microwave......Page 5393
Further Reading......Page 5394
Basic Theory......Page 5396
Near infrared......Page 5401
Typical Features of Infrared and Raman Spectra......Page 5402
Quantitative Analyses......Page 5405
Raman Spectroscopy......Page 5406
Selected Applications......Page 5407
Further Reading......Page 5410
Principles of Diffuse Reflectance Measurements......Page 5411
Instrumentation......Page 5412
Quantitative and Qualitative Analysis Using NIR......Page 5413
Advantages and Limitations of NIR Spectroscopy......Page 5414
Further Reading......Page 5415
Physics and Chemistry......Page 5416
Fluorescence Microscopy......Page 5418
Spectrofluorometry......Page 5419
Monitoring Structure and Function in Food Systems......Page 5420
Further Reading......Page 5424
Problems and interferences......Page 5426
Problems and interferences......Page 5427
Flame Atomic Absorption Spectrometry......Page 5428
Problems and Interferences......Page 5429
Further Reading......Page 5430
Proteins......Page 5432
Polysaccharides......Page 5433
High-resolution NMR and Hyphenated Techniques......Page 5434
Site-Specific Natural Isotope Fractionation Nuclear Magnetic Resonance......Page 5435
Further Reading......Page 5437
Deviation from the Beer-Lambert Law and Errors in Determination of Concentration......Page 5439
Spectrophotometric Method......Page 5440
Protein (Folin-Lowry method)......Page 5442
Further Reading......Page 5443
Economics......Page 5444
Spice Quality......Page 5445
Volatile Oil......Page 5446
Spice Processing......Page 5447
Spice Oleoresins......Page 5448
Further Reading......Page 5449
Black Pepper......Page 5451
Capsicum......Page 5453
Bleached Cardamom or White Cardamom......Page 5454
Cumin......Page 5455
Vanilla......Page 5457
Mustard......Page 5458
Poppy Seeds......Page 5460
Further Reading......Page 5461
Mint......Page 5463
Rosemary......Page 5465
Thyme......Page 5467
Cloves......Page 5469
Further Reading......Page 5470
Turmeric......Page 5472
Asafoetida......Page 5473
Galangal......Page 5474
Further Reading......Page 5475
Process Using Water Vapor......Page 5476
Vacuum distillation......Page 5477
CO2 extraction......Page 5482
Molecular distillation......Page 5483
Capture of headspace......Page 5484
Further Reading......Page 5485
Physiological Processes......Page 5486
Factors Influencing Chemical Reactions in Food......Page 5487
Further Reading......Page 5490
The Spoilage of Food by Bacteria......Page 5491
Semiperishable or Lightly Processed Foods......Page 5492
Shelf-stable Foods......Page 5493
Further Reading......Page 5494
Occurrence......Page 5495
Molds and Food Spoilage......Page 5496
Control of Mold Through Processing and Storage......Page 5497
Aspergillus......Page 5498
Penicillium......Page 5499
Fusarium......Page 5500
Geotrichum......Page 5501
Rhizopus......Page 5502
Yeasts......Page 5503
Food Spoilage and Effects of Processing on Yeasts......Page 5504
Trichosporon......Page 5505
Further Reading......Page 5506
Growth Requirements of Molds and Effects of Processing......Page 5508
Classification of Molds......Page 5509
Contamination and spoilage of food......Page 5511
Further Reading......Page 5514
Concept of Spoilage Yeasts......Page 5515
Effects and Extent of Yeast Spoilage......Page 5516
Temperature......Page 5517
Prevention and Monitoring of Yeast Spoilage......Page 5518
Microbiological control......Page 5519
Zymological indicators......Page 5520
Further Reading......Page 5521
Flocculation......Page 5522
Gravitationally Induced Phase Separation......Page 5523
Further Reading......Page 5526
Foamed Milk Products......Page 5527
Quarg and Fresh Cheese Products......Page 5528
Oil-in-water Emulsion......Page 5529
Miscellaneous Applications......Page 5530
Further Reading......Page 5531
Ecology......Page 5532
Nutritional Factors......Page 5533
Further Reading......Page 5534
Sensitive Detection Methods......Page 5536
Enzyme-Linked Immunosorbent Assay (ELISA)......Page 5537
Reversed Passive Latex Agglutination (RPLA)......Page 5538
Kits Available for Enterotoxin Detection......Page 5539
Further Reading......Page 5540
Foods Involved in Outbreaks......Page 5541
Emetic Action......Page 5542
Treatment and Course of Illness......Page 5543
Food-Handler’s Infections......Page 5544
Further Reading......Page 5545
Starch Sources: Grain and Tuber/Root Structure......Page 5546
Determination of Total Starch......Page 5548
X-Ray Analysis......Page 5549
Nuclear Magnetic Resonance Spectroscopy......Page 5550
Further Reading......Page 5551
Wheat......Page 5552
Tapioca......Page 5553
Pea......Page 5554
Further Reading......Page 5555
Gel Systems......Page 5557
Starch-Lipid Complexes......Page 5558
Further Reading......Page 5559
Methods of Production and Applications......Page 5560
Stabilization......Page 5561
Pregelatinization......Page 5562
Further Reading......Page 5563
Resistant Starch Granules......Page 5564
Physiological Effects......Page 5565
Significance......Page 5566
Further Reading......Page 5567
Bacterial Starter Cultures......Page 5568
Types of Starter Cultures......Page 5570
Mixed versus Defined Cultures......Page 5571
Criteria for Evaluating Culture Performance......Page 5572
Using Starter Cultures......Page 5573
Bacteriophage......Page 5574
Engineering Phage Resistance......Page 5575
Probiotics and Antimicrobials......Page 5576
Further Reading......Page 5577
Decimal Reduction Time or D value......Page 5578
Heat Resistance of Microorganisms......Page 5579
F Value......Page 5580
Methods of Sterilization......Page 5581
Aseptic Processing......Page 5582
High-pressure Processing......Page 5583
Ultraviolet Light......Page 5584
Ultrasound......Page 5585
Hurdle Technology......Page 5586
Further Reading......Page 5587
Background......Page 5588
Microbiological Degradation Mechanisms......Page 5589
Enzymatic Degradation Mechanisms......Page 5591
Chemical Degradation Mechanisms......Page 5593
Further Reading......Page 5596
Temperature......Page 5597
Moisture......Page 5598
Packaging......Page 5599
Food Additives......Page 5600
Further Reading......Page 5602
Acceptability Criteria......Page 5603
Color......Page 5604
Accelerated Shelf-life Testing......Page 5605
Zero-order Kinetics......Page 5606
Time-Temperature Indicators (TTIs)......Page 5607
Further Reading......Page 5608
Commercial Importance......Page 5609
Chemical and Nutritional Composition......Page 5610
Industrial Uses......Page 5611
Further Reading......Page 5612
Stress Reaction......Page 5613
Protein......Page 5614
Refined Carbohydrates......Page 5616
Chamomile (Matricaria recutita)......Page 5617
Melatonin......Page 5618
Further Reading......Page 5619
Sucrose solutions......Page 5621
Sucrose in the Solid State (Commercial Sugars)......Page 5622
Loss on drying......Page 5623
White Sugar or Refined Sugar......Page 5624
Further Reading......Page 5625
Nutritional Properties of Sucrose......Page 5626
Sugar Consumption versus Sugar Disappearance Data......Page 5627
Sucrose and Food Intake......Page 5628
Further Reading......Page 5629
History......Page 5630
Breeding Programs......Page 5631
Control Measures......Page 5632
Production of Raw Sugar......Page 5633
Specialty Products from Sugarcane......Page 5634
Further Reading......Page 5635
Harvest Practice......Page 5636
Effect of Ambient Temperature......Page 5637
Storage of Beet......Page 5638
Factory Processing......Page 5639
Further Reading......Page 5640
Production and Utilization of Palm Sucrose......Page 5641
Sucrose in Maple Sap and Syrup......Page 5642
Further Reading......Page 5643
Comparison of Beet Sugar Juice and Cane Sugar Liquor......Page 5644
Decolorization......Page 5645
Crystallization......Page 5646
Drying......Page 5647
Packaging......Page 5648
Further Reading......Page 5649
Occurrence and Methods of Production......Page 5651
Soft and Chewable Confectionery......Page 5652
Bakery Products......Page 5653
Beverages......Page 5654
Further Reading......Page 5655
World Sunflower Oil Production......Page 5656
Oil Extraction......Page 5657
Neutralization......Page 5658
Triacylglycerol Species and Fatty Acid Composition......Page 5659
Catering......Page 5660
Frying with sunflower oil......Page 5661
Sunflower Oil as Energy Source......Page 5662
Influence of Polyunsaturated Fatty Acids n-6 on Other Physiological Processes......Page 5663
Further Reading......Page 5664
Extraction from Solid Matrices......Page 5665
Applications of Solid Matter Extraction......Page 5666
XSeed oil extraction......Page 5667
Hexane elimination from traditionally extracted seed oils......Page 5668
Selection of the Operative Conditions......Page 5669
Citric acid purification......Page 5670
Further Reading......Page 5671
Intensive Sweeteners......Page 5672
Perceptual Characteristics of Sweeteners......Page 5673
Aspartame (q.v.)......Page 5675
Status......Page 5676
Applications......Page 5677
Pharmaceuticals and dental decay prevention......Page 5678
Further Reading......Page 5679
Alitame......Page 5680
Sucralose......Page 5681
Neohesperidin Dihydrochalcone......Page 5683
Stevia Sweeteners......Page 5684
Thaumatin......Page 5685
Further Reading......Page 5686
Boiling Points......Page 5687
Maillard Reaction......Page 5688
Sugar Glasses: The Chemistry of Boiled Sweets......Page 5689
Fondant......Page 5691
Hard panning......Page 5692
Dextrose......Page 5693
Further Reading......Page 5694
Golden Syrup......Page 5695
Molasses......Page 5696
Starch-Based Sweeteners and Syrups......Page 5697
Starch-Based Syrups Manufacture......Page 5698
Chemical and Physical Properties of Corn Syrups......Page 5699
Fruit Syrups......Page 5700
Further Reading......Page 5701
Microbial Metabolites......Page 5702
Enzymic Deterioration of Food......Page 5703
Airborne......Page 5704
Packaging Materials......Page 5705
Polyhaloanisoles......Page 5706
Further Reading......Page 5707
Extraction of Taint......Page 5708
Fractionation of Flavor Extracts......Page 5709
Mass Spectrometry......Page 5710
Further Reading......Page 5711
Cinnamic Acids in Fruits......Page 5712
Analysis of Polyphenolic Compounds......Page 5713
Physiological and Health Effects......Page 5715
Further Reading......Page 5716
Enhancement by Synergism......Page 5717
Study 1: Flavor Enhancement Increases T- and B-Cell Levels in the Elderly......Page 5718
Conclusion......Page 5719
Further Reading......Page 5720
Green Tea......Page 5721
World Production......Page 5722
Tea Consumption......Page 5724
Trends in World Supply, Demand, and Prices......Page 5725
Further Reading......Page 5726
Polyphenols......Page 5727
Amino Acids......Page 5730
Lipids......Page 5731
Pigments......Page 5733
Firing (Drying)......Page 5734
Further Reading......Page 5735
Withering......Page 5736
Fermentation......Page 5737
Packaging and Storage......Page 5738
Further Reading......Page 5739
Chemical Analysis of Black Tea......Page 5741
Moisture......Page 5743
Further Reading......Page 5744
Nomenclature......Page 5746
Responses to Chronic Overfeeding......Page 5747
Brown Adipose Tissue......Page 5748
Further Reading......Page 5749
Losses During Food Processing and Storage......Page 5752
Analytical Procedures......Page 5753
Microbiological Methods......Page 5754
Further Reading......Page 5755
Absorption, Storage, and Excretion......Page 5757
Synthetic Antivitamins......Page 5758
Status Assessment......Page 5759
Deficiency Diseases......Page 5760
Thiamin-dependent Enzymopathies......Page 5762
Further Reading......Page 5763
Extracellular Dehydration Drinking......Page 5764
Mechanisms of Thirst......Page 5765
Requirements for Fluid......Page 5766
Further Reading......Page 5767
Organic......Page 5768
Chemical Methods......Page 5769
Effects of Dietary Tin......Page 5770
Further Reading......Page 5771
Chemical Properties......Page 5773
Occurrence and Forms in Food......Page 5774
Role as Antioxidants......Page 5775
Isolation and Analysis......Page 5776
Further Reading......Page 5778
Metabolism......Page 5780
Vitamin E Deficiency......Page 5781
PUFA Autoxidation and the Role of Vitamin E......Page 5782
Further Reading......Page 5783
Genetic Mutants......Page 5784
Fruit Composition......Page 5785
Production Systems......Page 5786
Sensory Quality......Page 5787
Future Developments......Page 5790
Further Reading......Page 5791
Wheat Tortillas......Page 5792
Table Tortillas......Page 5793
Fried/Snack Products......Page 5794
Nutritional Value......Page 5795
Further Reading......Page 5796
Hazards from Naturally Occurring Toxicants......Page 5797
Algal toxins in seafoods......Page 5798
Mycotoxins......Page 5799
Plants......Page 5800
Naturally Occurring Constituents Eaten in Abnormally Large Amounts......Page 5801
Further Reading......Page 5802
Essential and Possibly Essential Trace and Ultratrace Elements......Page 5803
Aluminum......Page 5804
Arsenic......Page 5805
Cadmium......Page 5806
Lead......Page 5807
Manganese......Page 5808
Rubidium......Page 5809
Further Reading......Page 5810
Root Crop Processing......Page 5813
Oil Seed Processing......Page 5814
Dairy Processing......Page 5816
Further Reading......Page 5817
Perishability of Products......Page 5818
Logistic structures......Page 5819
Customer Service......Page 5820
Goods transformation......Page 5822
Design systems......Page 5823
Quality models......Page 5824
Standardization......Page 5825
Interrelationships with transformation and conditioning......Page 5826
Storage......Page 5827
Transfer......Page 5828
Energy......Page 5829
Inventory management......Page 5830
Effects of Scale......Page 5831
Combination of Product Flows......Page 5832
Further Reading......Page 5833
Citrate as the Source of Acetyl CoA for Lipogenesis......Page 5837
Complete Oxidation of 4- and 5-carbon Compounds......Page 5838
Further Reading......Page 5839
Isomerism and Structure......Page 5840
High Lauric and Myristic Acid Seed Oils......Page 5842
Milk Fat......Page 5843
Egg Yolk......Page 5846
Fish Oils......Page 5847
Triacylglycerol Structure of Modified Fats and Structured Lipids......Page 5848
Technological Properties......Page 5849
Triacylglycerol Structure and Fat Metabolism......Page 5850
Further Reading......Page 5851
Lipolysis - 2 Position Only......Page 5852
Lipolysis - 1:2 and 2:3 Positions......Page 5853
Cis/trans Ratios......Page 5854
Further Reading......Page 5855
Agronomic Factors......Page 5857
Composition......Page 5858
Food Uses......Page 5859
Further Reading......Page 5860
Bowman-Birk Soy Bean Proteinase Inhibitor (BBI)......Page 5861
Levels in Grain Legumes......Page 5863
Boiling......Page 5864
Toxicological Effects......Page 5865
Further Reading......Page 5866
How UV Works......Page 5868
Quantifying the Effectiveness of UV......Page 5869
System Design......Page 5870
Air Disinfection......Page 5871
Conclusion......Page 5872
Further Reading......Page 5873
Alterations in Glycosaminoglycans Metabolism......Page 5875
Physiological Effects of Dietary Fiber......Page 5877
Quantification of the Uronic Acids......Page 5878
Further Reading......Page 5879
Methods of Production......Page 5880
Further Reading......Page 5881
Physical......Page 5885
Further Reading......Page 5887
Palm oil......Page 5888
Oil Movements......Page 5889
Degumming......Page 5890
Neutralization......Page 5891
Deodorization......Page 5893
Oil Modification......Page 5894
Fractionation......Page 5895
Interesterification......Page 5897
Applications......Page 5898
Further Reading......Page 5899
Reversed-phase High-performance Liquid Chromatography......Page 5900
Argentation High-performance Liquid Chromatography......Page 5901
Minor Components......Page 5902
Authentication of Oils......Page 5903
Further Reading......Page 5904
Essential Fatty Acids......Page 5905
Vitamin E......Page 5906
Further Reading......Page 5907
Key Micronutrients......Page 5909
International Trade......Page 5911
Cole crops......Page 5912
Pea and Broad Bean......Page 5913
Salad crops......Page 5914
Further Reading......Page 5915
Handling and Storage......Page 5916
Kale: Brassica oleraceae Acephela Group, Family Cruciferae......Page 5917
Further Reading......Page 5918
Swiss Chard Beta vulgaris ssp. cicla: Family Chenopodiacea......Page 5920
Further Reading......Page 5921
Chinese Cabbage (Brassica rapa Pekinensis Group): Family Cruciferae......Page 5922
Chrysathemum Greens (Chrysanthemum coronarium): Family Compositae......Page 5923
Further Reading......Page 5924
Handling and Storage......Page 5925
Parsnip-Pastinacea sativa, Family Umbelliferae......Page 5926
Beetroot - Beta vulgaris subsp. rubra, Family Chenopodiacae......Page 5927
Further Reading......Page 5928
Handling and Storage......Page 5929
European cultivars......Page 5930
Further Reading......Page 5931
Scorzonera - Scorzonera hispanica......Page 5932
Handling and Storage......Page 5933
Further Reading......Page 5934
Nutritional Value and Chemical Composition......Page 5935
Handling and Storage......Page 5936
Handling and Storage......Page 5937
Further Reading......Page 5938
International Trade......Page 5939
Cucurbits......Page 5941
Leafy vegetables......Page 5942
Starchy Roots, Tubers, and Corms......Page 5943
Further Reading......Page 5944
Arracacha......Page 5945
Mashua......Page 5946
Yacon......Page 5947
Further Reading......Page 5948
Handling and Storage......Page 5949
Industrial Uses......Page 5950
Morphology and Anatomy of the Edible Portion......Page 5951
Nutritional Composition......Page 5952
Further Reading......Page 5953
Giant Taro......Page 5954
Taro......Page 5955
Further Reading......Page 5956
Classification of Vegetarian Eating Patterns......Page 5957
Protein......Page 5958
Folic Acid......Page 5959
Risks......Page 5960
Dietary Planning......Page 5961
Further Reading......Page 5962
Definition......Page 5963
Botanicals......Page 5964
Botanical Extracts......Page 5965
Analysis......Page 5966
Further Reading......Page 5967
Fate on Processing/Storage......Page 5968
'Nonepidemic' Vibrio cholerae......Page 5969
Symptoms and Characteristics......Page 5970
Further Reading......Page 5971
Reservoirs......Page 5972
Virulence Factors......Page 5973
Further Reading......Page 5974
Fate on Processing/Storage and Control Measures......Page 5976
Gastroenteritis......Page 5977
Further Reading......Page 5978
Microbiological Production......Page 5979
Methods of manufacture......Page 5980
Malt vinegar......Page 5981
Honey vinegar......Page 5982
Chemical Synthesis......Page 5983
Characterization and Analysis of Vinegars......Page 5984
Methods of Differentiating Between Various Types of Vinegar......Page 5985
Further Reading......Page 5986
Norwalk-like Viruses......Page 5988
Hepatitis A......Page 5989
Fruit and Vegetables......Page 5990
In Food......Page 5991
Prevention and Control......Page 5992
Further Reading......Page 5993
Physical and Chemical Properties......Page 5995
Effects of Food Processing and Preparation Methods upon Vitamin B6 Content of Foods......Page 5997
Extraction Techniques......Page 5999
Fluorometric Assays......Page 6000
HPLC Assays......Page 6001
Further Reading......Page 6002
Storage and Body Reserves......Page 6004
a-Decarboxylation......Page 6005
Side-chain elimination and replacement reactions......Page 6006
Plasma Concentrations of the Vitamin......Page 6007
The Tryptophan Load Test......Page 6008
The methionine loading test......Page 6009
Requirements and Recommendations......Page 6010
Vitamin B6 Requirements of Infants......Page 6011
Vitamin B6 in the Premenstrual Syndrome......Page 6012
Vitamin B6 Dependency Syndromes......Page 6013
Further Reading......Page 6014
Biological Activities......Page 6016
Occurrence and Forms in Foods......Page 6017
Extraction and Clean-up......Page 6019
Detection and Quantification......Page 6020
Further Reading......Page 6021
Transport in Plasma and Tissue Distribution......Page 6022
Vitamin K-dependent Carboxylation of Glutamate Residues......Page 6023
Hemostasis (procoagulants and anticoagulants)......Page 6024
Vascular calcification......Page 6025
Role in Hemostasis......Page 6026
Dietary Intakes and Requirements......Page 6027
Further Reading......Page 6028
History......Page 6029
Nutritional Aspects......Page 6030
Effects of Processing on Vitamin Stability......Page 6034
Domestic Cooking......Page 6035
Further Reading......Page 6036
Extraction Methods......Page 6037
Microbiological Analysis......Page 6038
Chromatography for the Assay of Water-soluble Vitamins......Page 6039
Vitamin A and Carotenoids......Page 6040
Multianalyte Procedures for Fat-soluble Vitamin Analysis......Page 6049
Further Reading......Page 6050
Characteristics of Production......Page 6051
Further Reading......Page 6052
Commercial Importance......Page 6053
Fat content......Page 6054
Protein content......Page 6056
Nutritional Quality......Page 6057
Commercial Importance......Page 6058
Tannins......Page 6059
Handling and Storage......Page 6060
Further Reading......Page 6061
Catering and Hotel Waste......Page 6062
Further Reading......Page 6063
Physical Properties......Page 6064
Heating Methods......Page 6065
Chemical Methods......Page 6066
Problems of Determination......Page 6067
Further Reading......Page 6068
Role in Body Temperature Regulation......Page 6069
Maintaining the Water Balance of the Body......Page 6070
Further Reading......Page 6071
Water Activity Measurement......Page 6072
Water Sorption......Page 6073
Water Activity in Food System......Page 6075
Further Reading......Page 6076
Water Activity and Food Stability......Page 6077
Chemical and Enzymatic Stability......Page 6078
Water Plasticization......Page 6079
Crystallization of Food Components......Page 6081
Modern Stability Maps......Page 6082
Further Reading......Page 6083
Water Chestnut, also called Water Caltrops or Trapa Nut (Trapa natans L.) (Onagraceae: Willow Herb Family)......Page 6084
Chinese Water Chestnut (Eleocharis dulcis Trinius cv. tuberosa (Roxb.) T. Koyama) (Cyperaceae: Sedge Family)......Page 6085
Further Reading......Page 6086
Water Sources......Page 6087
Disinfection......Page 6088
Coagulation and Flocculation......Page 6089
Rapid depth filtration......Page 6090
Organics Removal......Page 6091
Corrosion Control......Page 6092
Further Reading......Page 6093
pH......Page 6094
Metals Analysis......Page 6095
Phosphates......Page 6096
Organics Analysis......Page 6097
Quality Control......Page 6098
Further Reading......Page 6099
Special Problems Associated with Viruses......Page 6100
Examination for Specific Groups......Page 6101
Further Reading......Page 6102
Electromagnetic Force Compensation: Synonym for Extremely High Accuracy......Page 6103
Digital or Analog?......Page 6104
Matched to Harsh Surroundings......Page 6105
Bar Codes in Weighing Technology......Page 6106
The Filling Machine - A Complex System......Page 6107
100% Inspection......Page 6108
Selection of the Correct Control System......Page 6109
The SQC52 System in Operation in Leisi......Page 6110
Wheat Varieties and Marked Classes......Page 6112
Chemical Composition......Page 6113
Nutritional Composition of Grain and its Products......Page 6115
Grading......Page 6116
Storage......Page 6117
Role of Wheat Gluten Proteins......Page 6118
Further Reading......Page 6119
Bran......Page 6120
Endosperm......Page 6121
Germ......Page 6122
Scanning Electron Microscopy......Page 6123
Milling......Page 6124
Dough......Page 6127
Further Reading......Page 6128
Source and Composition of Wheys......Page 6129
Drying of Whey......Page 6131
Isolation and fractionation of protein......Page 6132
Changes in Mineral Composition......Page 6133
Further Reading......Page 6134
Whey Protein Concentrates......Page 6135
Whey Protein Fractions......Page 6136
Thermal separation......Page 6137
Functionality of Concentrates and Individual Whey Fractions......Page 6138
Further Reading......Page 6139
Ethanol......Page 6140
Single-cell Protein......Page 6141
Autolysate and Flavor Nucleotides......Page 6142
Lactic Acid and Ammonium Lactate......Page 6143
Fermented Whey Beverages......Page 6144
Further Reading......Page 6145
Electrodialysis......Page 6146
Electrodialysis Reversal......Page 6148
Further Reading......Page 6149
Dialysis in the Dairy Industry......Page 6150
Microbial Fermentation Systems......Page 6151
Further Reading......Page 6152
Types of Product......Page 6153
Raw Materials......Page 6154
Fermentation......Page 6155
Distillation......Page 6156
Maturation......Page 6157
Blending to Bottling......Page 6158
Further Reading......Page 6159
Alcohols, Carboxylic Acids, and Esters......Page 6160
Aliphatic Carbonyl Compounds......Page 6161
Variations with Processing......Page 6162
Correlation of Chemical Composition with Sensory Data......Page 6163
Further Reading......Page 6165
Environmental Conditions in Natural Stands......Page 6166
Harvest......Page 6167
Processing and Grading......Page 6168
Composition and Food Quality......Page 6169
Further Reading......Page 6170
White Cultivars......Page 6172
Type Reflecting Procedures Before Fermentation......Page 6174
Type Reflecting Conditions During Fermentation......Page 6175
Appellation Control (AC) Laws......Page 6176
Further Reading......Page 6177
Pressing......Page 6178
Amelioration of Alcohol Content and Regulation of Acidity......Page 6179
Heating of Crushed Grapes......Page 6180
Sulfiting......Page 6182
Classification......Page 6183
Further Reading......Page 6184
Base Wine Preparation......Page 6187
The Charmat or Granvas Method (or Bulk Method)......Page 6188
Short Charmat Method......Page 6189
Long Charmat Method......Page 6190
Further Reading......Page 6191
Epidemiological Evidence for Health Benefits of Red Wine......Page 6192
Bioavailability......Page 6193
Individual Components of Red Wine having Potential Benefits......Page 6194
Alcohol, Flavonoids, and Immunity......Page 6195
Cancer......Page 6196
Microsomal Detoxification Enzymes......Page 6197
Further Reading......Page 6198
Descriptive Analysis......Page 6200
Further Reading......Page 6203
The Task Entrusted to WHO......Page 6204
Structure and Management......Page 6205
World Health in the Twenty-first Century......Page 6207
Malnutrition: Casting Long Shadows......Page 6209
Responding to the Challenge of the Twenty-first Century - A Two-Pronged Approach......Page 6210
Further Reading......Page 6211
Agreements......Page 6212
Agreement on Trade-related Aspects of Intellectual Property Rights (TRIPS)......Page 6213
Preparation......Page 6214
Separation and Filtration......Page 6215
Dried Yeast......Page 6216
Maturation......Page 6217
Yeast Starter Cultures......Page 6218
Future Developments......Page 6219
Further Reading......Page 6220
Heat Tolerance......Page 6221
Epidemiological and Clinical Features......Page 6222
Prevention of Food Contamination......Page 6224
Further Reading......Page 6226
Immunoassays......Page 6228
Detection by Nucleic Acid Probes......Page 6229
Detection by Polymerase Chain Reaction......Page 6230
Treatment of Yersinia enterocolitica......Page 6231
Further Reading......Page 6232
Preparation of Mix......Page 6234
Heat Treatment......Page 6235
Cooling......Page 6236
Heated or Pasteurized Yogurt......Page 6237
Acidophilus and Bifidus Yogurt (AB Yogurt)......Page 6238
Further Reading......Page 6239
Mechanical Separators......Page 6241
Product Formulation......Page 6242
Drying......Page 6243
Further Reading......Page 6245
Yogurt and Health......Page 6246
Further Reading......Page 6247
General Properties......Page 6248
Catalytic......Page 6249
Zinc and gene expression......Page 6250
Principal Methods to Determine Zinc in Biological and Environmental Samples......Page 6251
Further Reading......Page 6253
Net daily zinc metabolic balance......Page 6254
Zinc excretion......Page 6255
Zinc metalloenzymes......Page 6256
Further Reading......Page 6257
Deficiency in children and adolescents......Page 6259
Tests that Assess the Total Body Pool and Various Component Pools......Page 6260
Responses to Zinc Supplementation......Page 6261
Prevalence of Zinc Deficiency......Page 6262
Prevention in Healthy, Normal Individuals......Page 6263
Further Reading......Page 6264
Mechanism of Entry into Food and Transfer to Human......Page 6265
Symptoms of Illness and Treatment......Page 6266
Fate of Bacteria During Processing or Storage......Page 6267
Fate of Bacteria During Processing or Storage......Page 6268
Further Reading......Page 6269
Plate 1 Bananas and Plantains......Page 6271
Plate 2 Bananas and Plantains......Page 6272
Plate 3 Barrels......Page 6273
Plate 4 Barrels......Page 6274
Plate 5 Barrels......Page 6275
Plate 6 Barrels......Page 6276
Plate 7 Barrels......Page 6277
Plate 8 Beers......Page 6278
Plate 9 Biscuits, Cookies, and Crackers......Page 6279
Plate 10 Biofilms......Page 6280
Plate 11 Brandy and Cognac......Page 6281
Plate 12 Butter......Page 6282
Plate 13 Butter......Page 6283
Plate 14 Cakes......Page 6284
Plate 15 Cakes......Page 6285
Plate 16 Cakes......Page 6286
Plate 17 Casein and Caseinates......Page 6287
Plate 18 Casein and Caseinates......Page 6288
Plate 19 Casein and Caseinates......Page 6289
Plate 20 Casein and Caseinates......Page 6290
Plate 21 Casein and Caseinates......Page 6291
Plate 22 Celiac (Coeliac) Disease......Page 6292
Plate 23 Celiac (Coeliac) Disease......Page 6293
Plate 24 Cereals......Page 6294
Plate 25 Citrus Fruits......Page 6295
Plate 26 Citrus Fruits......Page 6296
Plate 27 Citrus Fruits......Page 6297
Plate 28 Citrus Fruits......Page 6298
Plate 29 Citrus Fruits......Page 6299
Plate 30 Citrus Fruits......Page 6300
Plate 31 Citrus Fruits......Page 6301
Plate 32 Citrus Fruits......Page 6302
Plate 33 Citrus Fruits......Page 6303
Plate 34 Citrus Fruits......Page 6304
Plate 35 Citrus Fruits......Page 6305
Plate 36 Citrus Fruits......Page 6306
Plate 37 Coconut Palm......Page 6307
Plate 38 Coconut Palm......Page 6308
Plate 39 Coronary Heart Disease......Page 6309
Plate 40 Coronary Heart Diseases......Page 6310
Plate 41 Curing......Page 6311
Plate 42 Date Palms......Page 6312
Plate 43 Date Palms......Page 6313
Plate 44 Date Palms......Page 6314
Plate 45 Date Palms......Page 6315
Plate 46 Dental Disease......Page 6316
Plate 47 Effluents from Food Processing......Page 6317
Plate 48 Effluents from Food Processing......Page 6318
Plate 49 Effluents from Food Processing......Page 6319
Plate 50 Effluents from Food Processing......Page 6320
Plate 51 Effluents from Food Processing......Page 6321
Plate 52 Fermente Foods......Page 6322
Plate 53 Fermente Foods......Page 6323
Plate 54 Fermente Foods......Page 6324
Plate 55 Fermente Foods......Page 6325
Plate 56 Fermente Foods......Page 6326
Plate 57 Flavor (Flavour)Compounds......Page 6327
Plate 58 Flavor (Flavour)Compounds......Page 6328
Plate 59 Flavor (Flavour)Compounds......Page 6329
Plate 60 Flavor (Flavour)Compounds......Page 6330
Plate 61 Flavor (Flavour)Compounds......Page 6331
Plate 62 Flavor (Flavour)Compounds......Page 6332
Plate 63 Flavor (Flavour)Compounds......Page 6333
Plate 64 Flavor (Flavour)Compounds......Page 6334
Plate 65 Flavor (Flavour)Compounds......Page 6335
Plate 66 Flour......Page 6336
Plate 67 Fruits of Temperate Climates......Page 6337
Plate 68 Fruits of Tropical Climate......Page 6338
Plate 69 Fruits of Tropical Climate......Page 6339
Plate 70 Fruits of Tropical Climate......Page 6340
Plate 71 Fruits of Tropical Climates......Page 6341
Plate 72 Fruits of Tropical Climates......Page 6342
Plate 73 Fruits of Tropical Climates......Page 6343
Plate 74 Fruits of Tropical Climates......Page 6344
Plate 75 Fruits of Tropical Climates......Page 6345
Plate 76 Fruits of Tropical Climate......Page 6346
Plate 77 Fruits of Tropical Climate......Page 6347
Plate 78 Gin......Page 6348
Plate 79 Grapes......Page 6349
Plate 80 Gums......Page 6350
Plate 81 Gums......Page 6351
Plate 82 Herbs......Page 6352
Plate 83 Herbs......Page 6353
Plate 84 Herbs......Page 6354
Plate 85 Herbs......Page 6355
Plate 86 Herbs......Page 6356
Plate 87 Herbs......Page 6357
Plate 88 Herbs......Page 6358
Plate 89 Herbs......Page 6359
Plate 90 Herbs......Page 6360
Plate 91 Herbs......Page 6361
Plate 92 Herbs......Page 6362
Plate 93 Herbs......Page 6363
Plate 94 Herbs......Page 6364
Plate 95 Herbs......Page 6365
Plate 96 Hypoglycemia (Hypoglycaemia)......Page 6366
Plate 97 Ice cream......Page 6367
Plate 98 Ice cream......Page 6368
Plate 99 Inborn Errors of Metabolism......Page 6369
Plate 100 Inborn Errors of Metabolism......Page 6370
Plate 101 Lupin......Page 6371
Plate 102 Maize......Page 6372
Plate 103 Marasmus......Page 6373
Plate 104 Melons,Squashes and Gourds......Page 6374
Plate 105 Melons, Squashes and Gourds......Page 6375
Plate 106 Metals Used in the Food Industry......Page 6376
Plate 107 Metals Used in the Food Industry......Page 6377
Plate 108 Microscopy......Page 6378
Plate 109 Microscopy......Page 6379
Plate 110 Microscopy......Page 6380
Plate 111 Oats......Page 6381
Plate 112 Oats......Page 6382
Plate 113 Oats......Page 6383
Plate 114 Oats......Page 6384
Plate 115 Olive Oil......Page 6385
Plate 116 Olive Oil......Page 6386
Plate 117 Olive Oil......Page 6387
Plate 118 Olive Oil......Page 6388
Plate 119 Papayas......Page 6389
Plate 120 Papayas......Page 6390
Plate 121 Pasteurization......Page 6391
Plate 122 Port......Page 6392
Plate 123 Port......Page 6393
Plate 124 Quinoa......Page 6394
Plate 125 Quinoa......Page 6395
Plate 126 Single-cell Protein......Page 6396
Plate 127 Soy (Soya) Cheese......Page 6397
Plate 128 Soy (Soya) Cheese......Page 6398
Plate 129 Spectroscopy......Page 6399
Plate 130 Spices and Flavoring (Flavouring) Crops......Page 6400
Plate 131 Spices and Flavoring (Flavouring) Crops......Page 6401
Plate 132 Spices and Flavoring (Flavouring) Crops......Page 6402
Plate 133 Tea......Page 6403
Plate 134 Tomatoes......Page 6404
Plate 135 Tomatoes......Page 6405
Plate 136 Tomatoes......Page 6406
A......Page 2
B......Page 3
C......Page 6
D......Page 7