Taylor Advances in Food and Nutrition Research

1. Auflage 2010
ISBN: 978-0-08-092260-7
Verlag: Elsevier Science & Techn.
Format: EPUB
Kopierschutz: 6 - ePub Watermark

E-Book, Englisch, Band Volume 61, 264 Seiten

Reihe: Advances in Food and Nutrition Research

Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail scientific developments in the broad areas of food science and nutrition and are intended to provide those in academia and industry with the latest information on emerging research in these constantly evolving sciences. - The latest important information for food scientists and nutritionists - Peer-reviewed articles by a panel of respected scientists - The go-to series since 1948

Autoren/Hrsg.

Taylor, Steve

Inhaltsverzeichnis

1;Front Cover;1
2;Advances in: Food and Nutrition Research;4
3;Copyright;5
4;Contents;6
5;Contributors;8
6;Chapter 1: Visual Perception of Effervescence in Champagne and Other Sparkling Beverages;10
6.1;I. Introduction;11
6.2;II. Within a Champagne Bottle;12
6.3;III. The Bubble Nucleation Process;21
6.4;IV. During the Bubble Rise;36
6.5;V. CO2 Volume Fluxes Outgassing from Champagne Glasses in Tasting Conditions;43
6.6;VI. Close-Up on Bubbles Bursting at the Liquid Surface;52
6.7;Acknowledgments;62
6.8;References;62
7;Chapter 2: Chemometric Brains for Artificial Tongues;66
7.1;I. Introduction;67
7.2;II. Terminology;70
7.3;III. History;71
7.4;IV. Main Application Sectors;72
7.5;V. Analytical Techniques;75
7.6;VI. Chemometrics;78
7.7;VII. Artificial Tongue Applications in the Food Science;107
7.8;VIII. Conclusions;117
7.9;References;118
8;Chapter 3: Photodynamic Treatment: A New Efficient Alternativefor Surface Sanitation;128
8.1;I. Introduction;129
8.2;II. Interaction of Light with Matter and History of PDT;130
8.3;III. Mechanisms of Photodynamic Production of Cytotoxic Species;133
8.4;IV. Mechanisms of Photodynamic Killing of Bacteria and Viruses;135
8.5;V. Examples of Photoactive Dyes used for Photodynamic Killing of Microorganisms;142
8.6;VI. PDT for Environmental Cleaning and Disinfection;147
8.7;VII. Conclusions;152
8.8;References;153
9;Chapter 4: Microoxidation in Wine Production;158
9.1;I. Introduction;159
9.2;II. Microoxygenation in Industry;160
9.3;III. Oxidation Processes in Wine;163
9.4;IV. Microoxygenation Research Findings;168
9.5;V. Final Comments;190
9.6;References;191
10;Chapter 5: The Morama Bean (Tylosema esculentum): A Potential Cropfor Southern Africa;196
10.1;I. Introduction;198
10.2;II. Agronomic Characteristics;199
10.3;III. Chemistry, Nutritional, and Health Potential;204
10.4;IV. Food-Processing Applications and Utilization;222
10.5;V. Potential Marketing Strategies for Morama-Processed Products;232
10.6;VI. Socio-Economic Analysis of Communities Where Morama is Found;239
10.7;VII. Challenges and Future Research;247
10.8;References;248
11;Index;256