Advances in Food and Nutrition Research

Advances in Food and Nutrition Research

1st Edition - August 29, 2012

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  • Editor: Jeya Henry
  • eBook ISBN: 9780123946492

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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.

Key Features

  • The latest important information for food scientists and nutritionists
  • Peer-reviewed articles by a panel of respected scientists
  • The go-to series since 1948


Food scientists in academia and industry and professional nutritionists and dietitians

Table of Contents

  • Series Page



    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

    IV Elaboration Process

    V Organoleptic Characteristics

    VI Data of Production and Consumption

    Chapter 2 Occupational Allergies in Seafood-Processing Workers

    I Introduction

    II Seafood Industry, Processing Activities, and Populations at Risk

    III Health Effects Associated with Seafood Processing and Their Epidemiology

    IV Seafood Matrix, Allergen Structure, and Disease Mechanisms

    V Impact of Seafood-Processing Activities on Allergenicity and Airborne Exposure Levels

    VI Risk Factors for Occupational Allergies Associated with Seafood

    VII Diagnosing Seafood Allergy

    VIII Prevention

    Chapter 3 Health Benefits of Algal Polysaccharides in Human Nutrition

    I Introduction

    II Significance of Dietary Fiber in Human Nutrition

    III Algae as a Source of Dietary Fiber

    IV Biological Activities of Algal Polysaccharides

    V Conclusion

    Chapter 4 Fiber, Protein, and Lupin-Enriched Foods: Role for Improving Cardiovascular Health

    I Introduction

    II Cardiovascular Disease

    III Overweight, Obesity, and Its Consequences

    IV Causes of Obesity

    V Macronutrients in the control of energy intake, and body weight and composition

    VI Protein and Fiber: Effects on Cardiovascular Disease Risk Factors

    VII Lupin

    VIII Conclusion

    Chapter 5 “Green Preservatives”: Combating Fungi in the Food and Feed Industry by Applying Antifungal Lactic Acid Bacteria

    I Introduction

    II Food Quality and Safety

    III Lab as Biopreservatives

    IV Conclusions


Product details

  • No. of pages: 262
  • Language: English
  • Copyright: © Academic Press 2012
  • Published: August 29, 2012
  • Imprint: Academic Press
  • eBook ISBN: 9780123946492

About the Serial Editor

Jeya Henry

Affiliations and Expertise

University of Nebraska, Lincoln, NE, USA

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