Advances in Food and Nutrition Research (eBook)

Cover 1
Copyright Page 5
Contents 6
Contributors to Volume 49 9
Chapter 1. Reinvention of the Food Guide Pyramid to Promote Health 10
I. Introduction 11
II. History of the Food Guides 11
III. Why Reinvent the Pyramid? 17
IV. Alternate Solutions Pursued by the Consumer 19
V. Physical Activity as a Variable 20
VI. Impact of Cultural Diversity 20
VII. Reinventing the Pyramid 23
VIII. The Calories for Nutrient to Assess Caloric Density 29
IX. Foods Providing the Most Nutraceuticals are Functional Foods 37
X. Phytochemicals and Color-Coded Eating Plans 38
XI. Addressing the Energy Intake Issues 41
XII. Revamping the Cereal Grain–Based Food Group 42
XIII. Communion with Other Pyramids 43
XIV. How Should the Consumer Approach the Pyramid for Food Choice Guidance? 44
XV. Practical Approach of Food Guides 45
References 45
Chapter 2. Plant Pigments: Properties, Analysis, Degradation 50
I. Introduction 51
II. Spectroscopic, Molecular Structures, and Chemical Properties 54
III. Chemical Modifications Occurring During Food Treatments and Storage 62
IV. Methods of Analysis: An Overview 68
V. Pigment Identification and Quantification: the Problem of Standards 77
VI. Extraction and Analysis: Case by Case 81
VII. Future Trends 89
Acknowledgment 89
References 89
Chapter 3. Chitin, Chitosan, and Co-Products: Chemistry, Production, Applications, and Health Effects 102
I. Introduction 102
II. Chemistry 104
III. Applications of Chitin, Chitosan, and their Oligomers 123
IV. Safety and Regulatory Status 137
References 137
Chapter 4. A Review of the Application of Sourdough Technology to Wheat Breads 146
I. Introduction 147
II. Microflora of Sourdough 148
III. Positive Effects of Sourdough on Wheat Bread Quality. 151
IV. Understanding the Technological Functionality of Sourdough Application 155
V. Effect of Sourdough Incorporation on Bread Dough Structure 160
VI. Conclusion 164
References 165
Chapter 5. Detection of Insect Infestation in Stored Foods 172
I. Introduction 172
II. Insect Pests of Stored Foods 175
III. Detection of Insects in Samples 182
IV. Detection in Storage Facilities 210
V. Conclusion 224
Acknowledgments 225
References 225
Chapter 6. Compression and Compaction Characteristics of Selected Food Powders 242
I. Introduction 242
II. Modeling Compression and Compaction of Food Powders. 274
III. Microstructural Approach for Compression and Compaction 294
IV. Compression and Compaction in Food Processing 297
V. Conclusion 309
References 310
Index 318