Notice bibliographique
- Notice
Type(s) de contenu et mode(s) de consultation : Texte noté : électronique
Auteur(s) : Taylor, Steve
Titre(s) : Advances in Food and Nutrition Research [Texte électronique]
Publication : Saint Louis : Elsevier Science, 2014
Description matérielle : 1 online resource (255 pages)
Collection : Advances in Food and Nutrition Research ; v. 66
Note(s) : A. Health benefits of polysaccharides from freshwater algae. - Print version record.
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 *T
Sujet(s) : Aliments -- Recherche
Nutrition
Indice(s) Dewey :
664.001 579 (23e éd.) = Technologie des aliments - Microorganismes, champignons, algues
Identifiants, prix et caractéristiques : ISBN 9780123945976
Identifiant de la notice : ark:/12148/cb44635186q
Notice n° :
FRBNF44635186
(notice reprise d'un réservoir extérieur)
Table des matières : Front Cover; Advances in Food and Nutrition Research; Copyright; Contents; Contributors;
Preface; Chapter 1: Sparkling Wines: Features and Trends from Tradition; I. Historical
Background; II. Definition and Types of Sparkling Wines and Other Effervescent Wines;
III. Cultivation and Harvest; A. Climate and soil conditions; B. Grape varieties;
C. Cultivation techniques; D. Ripening control; IV. Elaboration Process; A. White
vinification; B. Second fermentation; 1. Champenoise, classic or traditional method;
2. Charmat or Granvas method (or bulk method); C. Aging; D. Expedition.
V. Organoleptic CharacteristicsA. Foam; 1. Bubbles; 2. Effervescence; B. Color; 1.
Compounds related with color; 2. Influence of vinification on color development; C.
Aroma; VI. Data of Production and Consumption; Acknowledgments; References; Chapter
2: Occupational Allergies in Seafood-Processing Workers; I. Introduction; II. Seafood
Industry, Processing Activities, and Populations at Risk; A. The seafood industry;
B. Populations at risk; C. High-risk work processes; III. Health Effects Associated
with Seafood Processing and Their Epidemiology; A. Lung; B. Skin.
IV. Seafood Matrix, Allergen Structure, and Disease MechanismsA. Components of seafood;
B. Seafood allergen families; 1. Shellfish allergens; 2. Fish allergens; C. The immune
system and inflammatory responses to seafood components; D. Cross-reactivity with
other allergen sources; V. Impact of Seafood-Processing Activities on Allergenicity
and Airborne Exposure Levels; A. Seafood processing and changes in allergenicity;
B. Environmental airborne exposures in seafood-processing environments; VI. Risk Factors
for Occupational Allergies Associated with Seafood; A. Host-associated factors.
B. Environmental factorsVII. Diagnosing Seafood Allergy; VIII. Prevention; Acknowledgments;
References; Chapter 3: Health Benefits of Algal Polysaccharides in Human Nutrition;
I. Introduction; II. Significance of Dietary Fiber in Human Nutrition; A. Definition
of dietary fiber; B. Characteristics of different polysaccharides of fiber; 1. Cellulose;
2. Hemicellulose; 3. Pectin; 4. beta-Glucans; 5. Fructans; 6. Gums and mucilages;
7. Lignin; 8. Resistant starch; 9. Chitin and chitosan; C. Physiological effects of
dietary fiber; D. Health benefits of dietary fiber.
1. Anticancer activity of dietary fiber2. Influence of dietary fiber on CVDs; E. Possible
negative effects of dietary fiber on human health; III. Algae as a Source of Dietary
Fiber; A. Freshwater algae polysaccharides composition; 1. Storage polysaccharides
of freshwater algae; 2. Structural polysaccharides of freshwater algae; B. Seaweed
polysaccharides composition; 1. Storage polysaccharides of seaweed; 2. Laminaran;
3. Structural polysaccharides of seaweed; 4. Agar; 5. Carrageenan; 6. Furcellaran;
7. Alginate; 8. Fucoidan; 9. Ulvans; IV. Biological Activities of Algal Polysaccharides.
