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



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© 2012
Academic Press
Print ISBN:
Electronic ISBN: