Advances in Food and Nutrition Research 51

378 Pages·2006·3.857 MB·English

by  Steve L. Taylor (ed.)

ADVANCESIN
FOOD AND NUTRITION
RESEARCH
VOLUME51
ADVISORY BOARD
KEN BUCKLE
UniversityofNewSouthWales,Australia
MARY ELLEN CAMIRE
UniversityofMaine,USA
BRUCE CHASSY
UniversityofIllinois,USA
DENNIS GORDON
NorthDakotaStateUniversity,USA
ROBERT HUTKINS
UniversityofNebraska,USA
RONALD JACKSON
Quebec,Canada
DARYL B. LUND
UniversityofWisconsin,USA
CONNIE WEAVER
PurdueUniversity,USA
RONALD WROLSTAD
OregonStateUniversity,USA
HOWARD ZHANG
OhioStateUniversity,USA
SERIES EDITORS
GEORGE F.STEWART (1948–1982)
EMIL M.MRAK (1948–1987)
C. O. CHICHESTER (1959–1988)
BERNARD S. SCHWEIGERT (1984–1988)
JOHNE. KINSELLA (1989–1993)
STEVE L. TAYLOR (1995– )
ADVANCES IN
FOOD AND NUTRITION
RESEARCH
VOLUME 51
Edited by
STEVE L. TAYLOR
Department ofFood Science andTechnology
Universityof Nebraska
Lincoln,Nebraska
USA
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CONTENTS
Contributors to Volume 51. . . . . . . . . . . . . . . . . . . . . . . vii
Flaxseed
Clifford Hall III, Mehmet C. Tulbek, and Yingying Xu
I. Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
II. FlaxseedComponents . . . . . . . . . . . . . . . . . . . . . . 3
III. HealthBenefits. . . . . . . . . . . . . . . . . . . . . . . . . . 21
IV. FlaxseedQualityandEndUseFunctionality . . . . . . . . . . 47
V. Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76
Lycopene
A. V. Rao, M. R. Ray, and L. G. Rao
I. Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . 100
II. OxidativeStressandChronicDiseases . . . . . . . . . . . . . 101
III. ChemistryandDietarySourcesofLycopene . . . . . . . . . . 102
IV. AnalyticalMethodsofMeasuringLycopeneinFood
andOtherBiologicalMaterials . . . . . . . . . . . . . . . . . 106
V. StabilityandAntioxidantPropertiesofLycopene
andItsIsomers. . . . . . . . . . . . . . . . . . . . . . . . . . 107
VI. Bioavailability,TissueDistribution,Metabolism,
andSafetyofLycopene . . . . . . . . . . . . . . . . . . . . . 108
VII. MechanismsofActionofLycopene. . . . . . . . . . . . . . . 113
VIII. LycopeneandHumanDiseases . . . . . . . . . . . . . . . . . 115
IX. DietaryIntakeLevelsofLycopene . . . . . . . . . . . . . . . 146
X. Conclusions . . . . . . . . . . . . . . . . . . . . . . . . . . . 149
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . 150
vi CONTENTS
Food Components That Reduce Cholesterol Absorption
Timothy P. Carr and Elliot D. Jesch
I. Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . 165
II. MechanismsofCholesterolAbsorption. . . . . . . . . . . . . 166
III. FoodComponentsThatReduceCholesterolAbsorption. . . . 170
IV. Conclusions . . . . . . . . . . . . . . . . . . . . . . . . . . . 192
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . 193
Imaging Techniques for the Study of Food
Microstructure: A Review
Pasquale M. Falcone, Antonietta Baiano, Amalia Conte,
Lucia Mancini, Giuliana Tromba, Franco Zanini,
and Matteo A. Del Nobile
I. Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . 207
II. ImageAcquisitionTechniques. . . . . . . . . . . . . . . . . . 214
III. DataProcessing . . . . . . . . . . . . . . . . . . . . . . . . . 233
IV. Summary. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 256
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . 256
Electrodialysis Applications in the Food Industry
Marcello Fidaleo and Mauro Moresi
I. Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . 269
II. EDPrinciples. . . . . . . . . . . . . . . . . . . . . . . . . . . 270
III. EDApplications . . . . . . . . . . . . . . . . . . . . . . . . . 304
IV. MathematicalModelingofanEDDevice. . . . . . . . . . . . 342
V. PresentProblemsandFuturePerspectives . . . . . . . . . . . 347
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . 351
Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 361
CONTRIBUTORS TO VOLUME 51
Numbersinparenthesesindicatethepagesonwhichtheauthors’contributionsbegin.
Antonietta Baiano, Department of Food Science, University of Foggia,
Foggia, FG 71100, Italy (205)
Timothy P. Carr, Department of Nutrition and Health Sciences,
University of Nebraska-Lincoln, Lincoln, Nebraska 68583 (165)
AmaliaConte,DepartmentofFoodScience,UniversityofFoggia,Foggia,
FG 71100, Italy (205)
MatteoA.DelNobile,DepartmentofFoodScience,UniversityofFoggia,
Foggia, FG 71100, Italy (205)
PasqualeM.Falcone, DepartmentofFoodScience,University ofFoggia,
Foggia, FG 71100, Italy (205)
MarcelloFidaleo,DepartmentofFoodScienceandTechnology,University
ofTuscia,ViaSanCamillodeLellis,01100Viterbo,Italy(265)
CliffordHallIII,DepartmentofCerealandFoodSciences,NorthDakota
State University, Fargo, North Dakota 58105 (1)
Elliot D. Jesch, Department of Nutrition and Health Sciences,University
of Nebraska-Lincoln, Lincoln, Nebraska 68583 (165)
Lucia Mancini, Sincrotrone Trieste S.C.p.A. in Area Science Park I,
Basovizza, TS 34012, Italy (205)
Mauro Moresi, Department of Food Science and Technology, University
of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy (265)
A. V. Rao, Department of Nutritional Sciences, Faculty of Medicine,
University of Toronto, Toronto, Ontario, Canada (99)
L. G. Rao, Department of Medicine, Calcium Research Laboratory,
St.Michael’sHospital,UniversityofToronto,Toronto,Ontario,Canada(99)
viii CONTRIBUTORSTOVOLUME51
M. R. Ray, London Regional Cancer Program, London, Ontario,
Canada (99)
Giuliana Tromba, Sincrotrone Trieste S.C.p.A. in Area Science Park I,
Basovizza, TS 34012, Italy (205)
Mehmet C. Tulbek, Northern Crops Institute, North Dakota State
University, Fargo, North Dakota 58105 (1)
Yingying Xu, Department of Cereal and Food Sciences, North Dakota
State University, Fargo, North Dakota 58105 (1)
Franco Zanini, Sincrotrone Trieste S.C.p.A. in Area Science Park I,
Basovizza, TS 34012, Italy (205)
FLAXSEED
CLIFFORDHALL III,*MEHMETC.TULBEK,{
ANDYINGYINGXU*
*DepartmentofCerealandFoodSciences,NorthDakotaStateUniversity
Fargo,NorthDakota58105
{NorthernCropsInstitute,NorthDakotaStateUniversity
Fargo,NorthDakota58105
I. Introduction
II. FlaxseedComponents
A. FlaxseedOil
B. Protein
C. CyanogenicGlycosides
D. DietaryFiber(MucilageorGum)
E. PolyphenolsandLignans
F. OtherComponents
III. HealthBenefits
A. Introduction
B. RoleofFlaxseedinCardiovascular
DiseasePrevention
C. RoleofFlaxseedinCancerPrevention
D. RoleofFlaxseedinDiabetesPrevention
E. SafetyofFlaxseed
IV. FlaxseedQualityandEndUseFunctionality
A. Introduction
B. SensoryPropertiesofFlaxseed
C. FlaxseedProcessing
D. FlaxseedOil
E. FlaxseedGum
F. RoastedFlaxseed
G. BakingApplications
H. ExtrudedProducts
I. DairyProducts
J. AntifungalProperties
K. Value-AddedAnimalProducts
V. Conclusion
References
ADVANCESINFOODANDNUTRITIONRESEARCHVOL51 ISSN:1043-4526
#2006ElsevierInc.Allrightsreserved DOI:10.1016/S1043-4526(06)51001-0