Advances in Food and Nutrition Research (eBook)

Cover 1
CONTENTS 6
Contributors to Volume 44 10
Chapter 1. Inositol Phosphates in Foods 12
I. Introduction 12
II. Chemistry of Inositol Phosphates 13
III. Metabolism of Inositol Phosphates 18
IV. Inositol Phosphates in Seeds 23
V. Inositol Phosphates in Fruits and Vegetables 33
VI. Inositol Phosphates in Animals 34
VII. Nutritional Importance of Inositol Phosphates 43
VIII. Summary and Conclusions 52
IX. Future Research Needs 53
Disclaimer 54
Acknowledgement 54
References 54
Chapter 2. Pyrrolizidine Alkaloids in Foods 72
I. Introduction 72
II. Plant Sources 73
III. Chemical Structures of Pyrrolizidine Alkaloids 76
IV. Pyrrolizidine Alkaloids in Foods and Herbal Medicines 77
V. Toxicity of Pyrrolizidine Alkaloids 89
VI. Metabolism of Pyrrolizidine Alkaloids 92
VII. Mechanism of Toxic Action 94
VIII. Control of Pyrrolizidine Alkaloids and Future Prospects 102
Acknowledgements 104
References 104
Chapter 3. Ultrasonic Sensors for the Food Industry 112
I. Introduction 113
II. Theory 114
III. Measurement Methods 132
IV. Applications 140
V. Conclusions 168
Acknowledgements 169
References 170
Chapter 4. Ozone and Its Current and Future Application in the Food Industry 178
I. Introduction 179
II. Ozone Chemistry and Physics: An Overview 181
III. Medium for Ozone Treatment 189
IV. Reactor and Equipment Considerations 193
V. Application of Ozone in Food Processing 197
VI. Selected Food Applications 204
VII. Combination Treatments 211
VIII. Analytical Methods 215
IX. Regulatory Status 217
X. Limitations, Toxicity and Safety 217
Acknowledgements 219
References 219
Chapter 5. The High Molecular Weight Subunits of Wheat Glutenin and Their Role in Determining Wheat Processing Properties 230
I. Introduction 231
II. The HMW Subunits of Glutenin 235
III. The Sequences and Structures of HMW Subunits 239
IV. Experimental Evidence for the Role of HMW Subunits in Dough Mixing and Gluten Viscoelasticity 253
V. Manipulating HMW Subunit Composition 260
VI. Experimental Evidence for Differential Effects of Individual HMW Subunits on Mixing and Rheological Properties 267
VII. The Molecular Basis for Correlations between HMW Subunits and Quality 276
VIII. Theoretical Basis for Properties of the HMW Subunits and their Role in Gluten Viscoelasticity and Dough Mixing 284
IX. Conclusions and Future Prospects 300
Acknowledgements 301
References 302
Index 314