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Trends in Food Science & Technology 1992: Vol 3 Index PDF

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Author index (BR): Book review Dietrich, H. see Wick, G. 114 low-resolution pulsed NMR 186 (CR): Conference report Drewnowski, A., Food preferences and the Guillou, C., Remaud, G. and Martin, G.J., (SR): Software review opioid peptide system 97 Applications of NMR to the Duitschaever, C.L., Encyclopedia of characterization and authentication of Ablett, S., Overview of NMR applications in Fermented Fresh Milk Products foods and beverages 197 food science 246 175 (BR) Guinee, T.P., Feta and Related Cheeses 150 Adams, J.B., Enzymes in Food Processing Duke J., Mint tease and the cumulative (BR) 123 (BR) antioxidant index 120 (Letter) Agemura, C.K. see McCarthy, K.L. 215 Dzurec, D.J. and Dzurec, L.C., Haase, A., Introduction to NMR imaging Alcocer, M.J.C. see Mills, E.N.C. 64 Philosophical paradigms framing food 206 Arad, S.M. and Yaron, A., Natural pigments science research 78 Halek, G.W., Packaging Foods with Plastics from red microalgae for use in foods Dzurec, L.C. see Dzurec, D.J. 78 174 (BR) and cosmetics 92 Hammond, E.G., Biotechnology of Plant Asp, N-G. and Bjorck, |., Resistant starch Earnshaw, R. and Gidley, J., Molecular Fats and Oils 100 (BR) 111 methods for typing bacterial food Harte, B.R. Flexible Food Packaging: pathogens 39 Questions and Answers 334 (BR) Barai, B.K., Nayak, R.R., Singhal, R.S. and EHEDG, Microbiologically safe continuous Hemminga, M.A., Introduction to NMR 179 Kulkarni, P.R., Approaches to the pasteurization of liquid foods 303 Henrikson, F. see Kokini, J.L. 128 detection of meat adulteration 69 EHEDG, A method for assessing the in-place Ho, C-T. see Izzo, H.V. 253 Barnby-Smith, F.M., Bacteriocins: cleanability of food-processing Hoseney, R.C., Technology of Biscuits, applications in food preservation 133 equipment 325 Crackers and Cookies (2nd edn) Bates, C.J., Vitamin Intake and Health Einarsson, H., Seafood Safety 75 (BR) 49 (BR) 44 (BR) Ennis, D.M., Kinetic models of sweet taste Beauvallet, C. and Renou, J-P., Applications 169 Iyengar, R. and McEvily, A.J., Anti-browning of NMR spectroscopy in meat research European Hygienic Equipment Design agents: alternatives to the use of sulfites 241 Group see EHEDG 303. 325 in foods 60 Belin, J.M., Bensoussan, M. and Serrano- Izzo, H.V. and Ho, C-T., Peptide-specific Carreon, L., Microbial biosynthesis for Fiechter, A., Biosurfactants: moving towards Maillard reaction products: a new the production of food flavours 11 industrial application 286 pathway for flavor chemistry 253 Bell, L.N. and Labuza, T.P., pH of low- Figueirido, Z.M.B. see Kennedy, J.F. moisture solids 271 122 (BR) Jack, F.R. and Paterson, A., Texture of hard Bensoussan, M. see Belin, J.M. 11 Fischman, A.J. and Tompkins, R.G., cheeses 160 Berendsen, H.J.C., Rationale for using NMR Perspective on the applications of NMR Jackson, A., Protein Absorption: to study water relations in foods and in nutrition 220 Development and Present State of the biological tissues 202 Fox, P.F., Application of Ultrafiltration in the Science 47 (BR) Beuchat, L.R., Principles and Practices for Dairy Industry 124 (BR) Jane, J-I., Preparation and food applications the Safe Processing of Foods 122 (BR) Fox, P.F., Milk and Milk Products: Properties of physically modified starches 145 Birch, G., Sweeteners: Discovery, Molecular and Processing 337 (BR) Jenner, M., Sugarless - The Way Forward Design and Chemoreception 48 (BR) Francis, F.J., A new group of food colorants 334 (BR) Bishop,. A.W. Automation in the Food 27 Jones, J.L., Genetic engineering of crops: its Industry 74 (BR) Fukuoka, M. see Watanabe, H. 211 relevance to the food industry 54 Bjorck, |. see Asp, N-G. 111 Fukushima, D., Designing Value-Added Jones, L., Biotechnological Innovations in Blakely, S.R., Poisonous Plant Soybeans for Markets of the Future 333 Food Processing 332 (BR) Contamination of Edible Plants (BR) 335 (BR) Fung, D.Y.C., New developments in rapid Kauten, R.J. see McCarthy, K.L. 215 Blaschek, H.P., Approaches to making the methods for food microbiology 142 Keenan, J.M. see Ripsin, C.M. 137 food processing industry more Keller, S.E., Food Additive User’s Handbook environmentally friendly 107 Gambhir, P.N., Applications of low- 49 (BR) Bouvier, J.M., Fundamentals of Food resolution pulsed NMR to the Kennedy, J.F. and Figueirido, Z.M.B., Process Engineering (2nd edn) 101 (BR) determination of oil and moisture in Biotechnology of Amylodextrin Bracket, R.E., Microbiological safety of oilseeds 191 Oligosaccharides 122 (BR) chilled foods: current issues 81 German, J.B. see Simoneau, C. 208 Kennedy, M.J., The evolution of the word Bressani, R., Developments in Food Proteins Gidley, J. see Earnshaw, R. 39 ‘biotechnology’ 154 — 7 25 (BR) Gidley, M.J., High-resolution solid-state King, G., Ball & Stick Version 3.0 331 (SR) NMR of food materials 231 King, K., Functional Properties of Food Cancalon, P.F. see Widmer, W.W. 278 Gormley, R., FLAIR-FLOW EUROPE: a Components (2nd edn) 149 (BR) Collins, J.K. see O'Sullivan, M.G. 309 dissemination route to the food Kitts, D.D. and Yuan, Y.V., industry and consumers 103 Caseinophosphopeptides and Davis, C., Biological Trace Element Gray, J.1. and Monahan, F.J., Measurement calcium bioavailability 31 Research: Multidisciplinary of lipid oxidation in meat and meat Klein, B. see Robertson, T. 236 Perspectives 48 (BR) products 315 Kleindienst, R. see Wick, G. 114 Day, B.P.F., Modified Atmosphere Gribnau, M.C.M., Determination of Kokini, J.L., Solberg, M. and Henrikson, F., Packaging of Food 275 (BR) solid/liquid ratios of fats and oils by A new model for food research: CAFT — 339 Rutgers University 128 O’Brien, J., Authentication and quality Singhal, R.S. see Barai, B.K. 69 Kulkarni, P.R. see Barai, B.K. 69 assessment of food products 19 (CR) Singhal, R.S. see Pishawikar, M.S. 165 Kulkarni, P.R. see Pishawikar, M.S. 165 O’Brien, J., Problems in nutritional analysis: Solberg, M. see Kokini, J.L. 128 Kurpad, A.V. and Sheela, M.L., Easy Plot reply 73 (Letter) Sosulski, F.W., Analysis of Oilseeds, Fats 148 (SR) O'Sullivan, G.C. see O'Sullivan, M.G. 309 and Fatty Foods 308 (BR) O'Sullivan, M.G., Thornton, G., O’Sullivan, Southgate, D.A.T., Problems in nutritional Labuza, T.P. see Bell, L.N. 271 G.C. and Collins, J.K., Probiotic analysis 72 (Letter) Lapré, J.A. and Van der Meer, R., Dietary bacteria: myth or reality? 309 Sreenan, J.M. see McEvoy, T.G. 294 modulation of colon cancer risk: the Stecchini, M., Making Safe Food: A roles of fat, fiber and calcium 320 Paraf, A., A role for monoclonal antibodies Management Guide for Lloyd-Evans, W.P.M., Mutagens in Food: in the analysis of food proteins 263 Microbiological Quality 50 (BR) Detection and Prevention 100 (BR) Patel, P.D., The applications of lectins in Stevenson, M.H., Progress in the Léliger, J., Food Product Development: food analysis 35 identification of irradiated foods 257 From Concept to the Marketplace Paterson, A. see Jack, F.R. 160 Swaisgood, H.E., Protein Immobilization: 99 (BR) Peleg, M. and Normand, M.D., Estimation Fundamentals and Applications of the equilibrium water activity of 275 (BR) Mahoney, R.R., Food Enzymology, Volumes multicomponent mixtures 157 1 and 2 149 (BR) Piggott, J.R., C-Stat Version 1.0 121 (SR) Thornton, G. see O'Sullivan, M.G. 309 Maquieira, A. and Puchades, R., Flow Piggott, J.R., Understanding flavour quality: Tompkins, R.G. see Fischman, A.J. 220 Injection Analysis (FIA) Based on relating sensory to chemical and Enzymes or Antibodies 45 (BR) physical data 329 (CR) Van der Meer, R. see Lapré, J.A. 320 Marks, V., Sugars in Nutrition 75 (BR) Pishawikar, M.S., Singhal, R.S. and Kulkarni, Van Toller, S., The Human Sense of Smell Martin, G.J. see Guillou, C. 197 P.R., Rapid non-microbiological 336 (BR) Matsudomi, N., /nteractions of Food methods for detecting microorganisms Venugopal, V., Mince from low-cost fish Proteins 51 (BR) in foods 165 species 2 McCarthy, K.L., Kauten, R.J. and Agemura, Pomeranz, Y., The Chemistry and C.K., Application of NMR imaging to Technology of Cereals as Food and the study of velocity profiles during Feed (2nd edn) 50 (BR) Wal, J-M., Food Allergy: Adverse Reactions extrusion processing 215 Pubols, M.H., Toxic Substances in Crop to Foods and Food Additives 173 (BR) McCarthy, M.J. see Simoneau, C. 208 Plants 335 (BR) Walton, N.J., Plant Cell and Tissue Culture McEvily, A.J. see lyengar, R. 60 Puchades, R. see Maquieira, A. 45 (BR) 23 (BR) McEvoy, T.G., Robinson, J.J. and Sreenan, Watanabe , H. and Fukuoka, M., J.M., A role for transgenic animals in Reid, D.S. see Simoneau, C. 208 Measurement of moisture diffusion in food production? 294 Remaud, G. see Guillou, C. 197 foods using pulsed field gradient NMR McGaw, B.A., Tracer studies of nutrient Renou, J-P. see Beauvallet, C. 241 211 bioavailability using ‘naturally Ripsin, C.M. and Keenan, J.M., The effects Wick, G., Kleindienst, R., Dietrich, H. and enriched’ '3C-labelled substrates 268 of dietary oat products on blood Xu, Q., Is atherosclerosis an McKenna, B.M., Experimental Methods in cholesterol 137 autoimmune disease? 114 Food Engineering 308 (BR) Robertson, T., Schmidt, S. and Klein, B., Widmer, W.W., Cancalon, P.F. and McNeill, G., New Techniques in Nutritional Applications of NMR in sensory Nagy, S., Methods for determining the Research 331 (BR) science 236 adulteration of citrus juices 278 Mills, E.N.C., Alcocer, M.J.C. and Morgan, Robinson, J.J. see McEvoy, T.G. 294 M.R.A., Biochemical interactions of Rogers, P.J., Nutrition and Behavior: New Xu, Q. see Wick, G. 114 food-derived peptides 64 Perspectives 123 (BR) Mine, Y., Microemulsions and Emulsions in Roy, G., Bitterness: reduction and inhibition Yang, G.C., Detection of lipid Foods 44 (BR) 85 hydroperoxides by high-performance Monahan, F.J. see Gray, J.1. 315 liquid chromatography coupled with Moore, V., Developments in Meat Science — Schaich, K.M., Free Radicals and Food post-column reaction 15 5 124 (BR) Additives 24 (BR) Yaron, A. see Arad, $.M. 92 Morgan, M.R.A. see Mills, E.N.C. 64 Schmidt, S. see Robertson, T. 236 Yuan, Y.V. see Kitts, D.D. 31 Murphy, G., The Biotechnology of Malting Serrano-Carreon, L. see Belin, J.M. 11 and Brewing 74 (BR) Sheela, M.L. see Kurpad, A.V. 148 (SR) Sherman, P., Food Polymers, Gels, and Zeece, M., Capillary electrophoresis: Nagy, S. see Widmer, W.W. 278 Colloids 23 (BR) a new analytical tool for food science 6 Nayak, R.R. see Barai, B.K. 69 Simoneau, C., McCarthy, M.J., Reid, D.S. Zwickl, C.M., Immunoassays for Trace Nicolay, K., Applications of 7'P NMR in the and German, J.B., Measurement of fat Chemical Analysis: Monitoring Toxic study of microbial metabolism 225 crystallization using NMR imaging and Chemicals in Humans, Food, and the Normand, M.D. see Peleg, M. 157 spectroscopy 208 Environment (BR) 46 Subject index (BR): Book review Antibodies Bacterial detection (CR): Conference report in flow injection analysis 45 (BR) lectins in 37 (Ed.): Editorial in protein analysis 263 molecular typing methods 39 (SR): Software review see also Immune system non-microbiological 165 Anti-browning agents 60 rapid methods/automation 142 AAIR programme 104 Anticarcinogens see Cancer typing bacterial pathogens 39 Acetic acid, authenticity testing 199 Antifreeze proteins 57 Bacterial probiotics see Probiotics Acetone-butanol-ethanol fermentation, Antimicrobials Bacteriocins, in food preservation 133 whey permeate 108 bacteriocins 133 Ball & Stick Version 3.0 331 (SR) Acidulants bifidobacteria 309 Bandeiraea simplicifiolia lectin 35 authentication 199 lactobacilli 309 Basic research 128 browning inhibition 61 pH stability 273 Basidiomycetes, flavour synthesis 11 ‘Addictions’ 98 see also Additives Beer production, biotechnology and 74 (BR) Additives Antioxidants Beet sugars, detection 19 (CR), 198, 280 adverse reactions to 173 (BR) browning inhibition 60 Behaviour and nutrition 123 (BR) behaviour and 123 (BR) cumulative antioxident index (CAI) Belitz sweetness/bitterness perception carcinogenicity 100 (BR) 120 (Letter) model 88 citrus juices 278 free radicals and 24 (BR) Benzaldehyde, origin determination 200 free radicals and 24 (BR) user’s handbook 49 (BR) Beverages lack of in chilled foods 81 see also individual antioxidants; Additives bitterness reduction 87 polysaccharide estimation 35 Aromas see also Beer; Fruit jeuiices; Milk; Wine user’s handbook 49 (BR) free/bound amino acids and 253 Bifidobacteria, antimicrobial properties 309 see also individual additives Human Sense of Smell 336 (BR) Bifidus milk 311 Adulteration see Authenticity testing Maillard reaction products 253 Bioavailability Aeromonas spp., food contamination 82 microbial biosynthesis 11 calcium 31, 311 Aging NMR studies 21 (CR), 200, 236 macronutrients 268, 331 (BR) foodborne illness and 83 see also Flavours; Taste ‘Biocheck’ biosensor 166 sensory perception and 90 Ascorbic acid Biochemical oxygen demand (BOD) Agro-Food programme 103 browning inhibition 60 45 (BR), 107 AIDS sufferers and foodborne illnesses 83 derivatives 60 Bioconversion Alcoholic beverages production 109 enzymes 275 (BR) bitterness reduction 87 Asian fermented foods 11 of waste 107 see also Beer; Wine Aspartame degradation, a, and 272 Biological Trace Element Research: Alcohols, aliphatic, browning inhibition 62 Atherosclerosis Multidisciplinary Perspectives 48 (BR) Algae, red, as source of colorants 92 as autoimmune disease 114 Bioluminescence, ATP 167 2-Alkylcyclobutanones, triglyceride pathogenetic hypotheses 114 ‘Biopharming’ 56 irradiation-associated 260 see also Cholesterol Biopolymer conformation, '3C NMR spectra Allergies see Food allergies ATP bioluminescence assay 167 233 Ames tests 100 (BR) ATP metabolism, NMR studies 221, 226, Biosensors see also Cancer 243 enzymes in 275 (BR) Amine acids Authenticity testing 19 (CR) microorganism detection 166 bioavailability 268 by isotope ratio analysis 19 (CR), 197, Biosurfactants 286 biosurfactants 288 278 applications of 291 biotechnology and 332 (BR) of citrus juices 278 biosynthesis 288 browning inhibition 62 of genetically engineered products 58 definition and classification 287 citrus juice additives 283 of meat products 22 (CR), 69, 244 genes 289 Maillard reaction and 253 polysaccharide additive detection 35 glycolipid 287 one-letter codes 66 using monoclonal antibodies 264 lung 290 Amylodextrin oligosaccharides, Autoimmunity, and atherosclerosis 114 physiological role 289 biotechnology 122 (BR) Automation in the Food Industry 74 (BR) production of 290 Amylopectin, starch granule 147 Automation of microorganism detection Biotechnological Innovations in Food Amylose 142 Processing 332 (BR) '5C spectra 234 Automicrobic system (AMS) 165 Biotechnology retrograded 111 Availability see Bioavailability brewing 74 (BR) Analysis see Food analysis Citation statistics 155 Analysis of Oilseeds and Fatty Foods Bacillus cereus, plasmid profiling 41 evolution of term ‘biotechnology’ 154 308 (BR) Bactec 167 fats and oils 100 (BR) Anethole, origin determination 200 Bacteria low-cost mince utilization 4 Anions, browning inhibition 62 chromosomal fingerprinting of DNA 41 Plant Cell and Tissue Cultures 23 (BR) Anthocyanins 27 pathogenic, lectin interactions 38 see also Genetic engineering B-ring-substituted 28 plasmid profiling 39 Biotechnology of Amylodextrin DH effects 28, 273 probiotic 309 Oligosaccharides 122 (BR) stability 29 virulence 40 Biotechnology of Malting and Brewing 341 Flow Injection Analysis (FIA) 45 (BR) labelling and legislation 58 Macromolecular hydration Fluorescent markers from red algae 95 microorganisms 12 Hydrogen/deuterium ratios 19 (CR), 197, Foams 23 (BR), 51 (BR) plants 53 (Ed.), 54 279 Food Additive User’s Handbook 49 (BR) principles 55 Hydroperoxides see Lipid oxidation Food allergies 173 (BR), 265, 298 Gentiodelphin 28 Hygiene hypoallergenic infant formulae Glass transitions 128 chilled foods 81 151 (News) Gliadin immunogenicity 67 equipment design 277, 303, 325 see also Food intolerance B-Glucan 137 see also HACCP; Safety, food Food Allergy: Adverse Reactions to Foods B-Glucanases 300 Hypoallergenic foods 151 (News) and Food Additives 173 (BR) Glucose-fructose mixtures, sweet taste see also Food allergies Food analysis models 172 lectins in 35 Glucose metabolism, NMR studies 223 Imaging see NMR imaging new trends 125 (News) Gluten structure and intolerance 67 Immune system oilseeds 308 (BR) Glycine, and flavour formation pathways atherosclerosis and 114 see also individual foods, food 253 enhancement by probiotics 311 components and analytical techniques Glycolipid surfactants 287 stimulation by food-derived peptides 65 Food components, functional properties Glycyrrhizin 86 see also Food allergies 149 (BR) Goat meat 724 (BR) Immunoassays 22, 36, 45 (BR), 46 (BR) Food Enzymology (Volumes 1 and 2) see also Meat Immunoassays for Trace Chemical Analysis 149 (BR) Grapefruit juice see Citrus juices 46 (BR) Food intolerance 66, 265, 298 Grape pigments 27 Immunocompromised consumers and alleviation by probiotic bacteria 310 Graphics software 148 (SR) foodborne illnesses 83 coeliac disease 66, 266 Gravimetric diluter 142 Impedimetry, microorganism detection by see also Food allergies Growth regulation, transgenic animals 294 166 Food Polymers, Gels and Colloids 23 (BR) Gums Infant formulae Food Product Development: from Concept quantification in blends 35 hypoallergenic 151 (News) to the Marketplace 99 (BR) user’s handbook 49 (BR) probiotic 311 Formulae see Infant formulae Gut-associated lymphoid tissue (GALT) 66 Infectious haematopoietic necrosis (IHN) Free inducticn decay (FID) 183, 192 299 see also NMR HACCP (hazard analysis and critical control Infectious pancreatic necrosis (IPN) 299 Free radicals points) 50 (BR), 75 (BR), 84, 122 (BR) Influenza A, pigs 299 and food additives 24 (BR) Hazelnut flavour compounds 239 In-line cleanability 325 see also Antioxidants; Lipid oxidation Health claims In-line sensors 130 Free solution capillary electrophoresis designer foods 127 (Ed.) see also Sensors (FSCE) 8 probiotic bacteria 309 Insect pests, resistance to, plant breeding 55 Frozen storage and antifreeze proteins 57 Health education, nutrition 1 (Ed.), 103 Instrumentation 125 (News) Frozen systems, '*C NMR studies 235 Heat exchangers see also Equipment; Sensors Fructose—glucose mixtures, sweet taste configuration 303 Interactions of Food Proteins 51 (BR) models 172 plate leak prevention/detection 306 Intolerance see Food intolerance Fruit Heat shock proteins (HSP) and lodine reaction, lipid hydroperoxide irradiation detection 259 atherosclerosis 115 detection 15 ripening 57 Heavenly blue anthocyanin 28 lodine values, edible oils 195 Fruit juices Herbicide detection 45 (BR), 46 (BR) IRMS 268 authenticity testing 21 (CR) Herbs, antioxidant 120 (Letter) Irradiation biotechnology and 332 (BR) High-density lipoproteins (HDL) 140 detection 251 (Ed.), 257 see also Citrus juices see also Fats and oils food safety and 251 (Ed.) FSCE 8 High-fructose corn syrup (HFCS) 333 (BR) legislation issues 251 (Ed.) Functional foods 127 (Ed.) High-performance liquid chromatography Isoboles, sweet taste 171 Functionality, food proteins and 51 (BR) (HPLC), with post-column Isoelectric focusing (IEF) 9 Functional Properties of Food Components reaction 15, 316 Isotachophoresis, capillary (CITP) 8 (2nd edn) 149 (BR) High-resolution solid-state NMR 185, 231, Isotope ratio analysis 19 (CR), 197, 268, 278 Fundamentals of Food Process Engineering 248 Isotope ratio mass spectrometry 268 (2nd edn) 101 (BR) carbohydrates 231 Fungi cell walls 235 Jacalin 35 detection see Microorganism detection conformation of biopolymers 233 flavour synthesis 11 crystallization 248 Kinetic modelling 169 dough 235 Kojic acid, browning inhibition 62 G proteins 170 frozen systems 235 Galactomannans 35 lipids 231, 241 Labelling Galacturonic acid 282 ‘magic-angle’ spinning 185, 231 genetic engineering 58 Gas-liquid chromatography, microbial end proteins 231 health-compromised consumers 84 product detection 168 starch 234 irradiated foods 257 Gelatin, in cured meats 69 see also NMR nutrition content 334 (BR) Gels 23 (BR), 51 (BR) High-resolution solution-state NMR 246 resistant starch 113 Genetic engineering Honey, as browning inhibitor 62 Lactic acid, authenticity testing 199 bacteriocin production by lactic acid HPLC with post-column reaction 15, 316 Lactobacilli bacteria 133 Human Sense of Smell 336 (BR) anticarcinogenic activity 310 cellulases and bioconversion 108 ‘Hurdles’ concept 82 antimicrobial properties 133, 309 food animals 294 Hydration, macromolecular see B-Lactoglobulin and milk product allergies 344 266, 298 as irradiation detection method 261 Lactose intolerance 266, 298 Maclura pomifera lectin 35 lectins in 37 alleviation by probiotic bacteria 310 Macromolecular hydration 202 non-microbiological 165 Lanthionine 134 molecular dynamics simulations 204 rapid methods 142 Lantibiotics 134 spin-lattice relaxation rate (R,) 204 typing bacterial pathogens 39 Laser colony scanner, microbial detection see also Moisture; Water see also Safety, food 142 Macronutrients Microorganisms Lectins 35 bioavailability 268, 331 (BR) flavour-producing strains 11 bacterial interactions 38 see also individual macronutrients food quality and 50 (BR) in food analysis 35 Magic-angle spinning NMR 185, 231 Milk reaction mechanisms 36 Magnetization 183 allergies see Food allergies Legislation see also NMR fermented products 175 (BR), 309 genetic engineering 58 Maillard reaction see Nonenzymatic probiotics in 309 health claims 127 (Ed.) browning production, genetic modification 297 irradiation 251 (Ed.) Major histocompatibility complex (MHC), quality, bacterial, pyruvate detection 167 Legumes and atherosclerosis 116 Milk and Milk Products: Properties and proteins from 25 (BR) Making Safe Food: a Management Guide for Processing 337 (BR) see also soybeans Microbiological Quality 50 (BR) Mince, low-cost fish 2 Limonin 237 Malting, biotechnology 74 (BR) Minerals see Trace elements Limulus amoebocyte lysate (LAL) test Malvidin 27 Mint teas, antioxidant effects 120 (Letter) endotoxin detection 167 Management Guide to Microbiological Mobility-resolved spectroscopy 234 irradiation detection 261 Quality 50 (BR) Modified atmosphere packaging 251, Linalool, origin determination 200 Mass spectrometry, stable isotope ratio 275 (BR) Linalyl acetate, origin determination 200 analysis (SIRA-—MS) 19, 268 see also Packaging Lipid oxidation Mastitis 299 Moisture atherosclerosis and 114 Mathlouthi’s sweet taste model 238 determination by LR-NMR 187, 191 fish mince 2 Matsutake mushroom 12 diffusion measurement, pulsed field free radical measurement 24 (BR), 318 Meat gradient NMR 211 hydroperoxide determination 15, 316 adulteration detection 22 (CR), 69 low-moisture foods, pH 271 measurement in meat products 315 composition 241 sensors, food processing 130 2-thiobarbituric acid (TBA) test 15, 316 Developments in Meat Science - 5 sorption isotherms, estimation 157 see also Antioxidants; Fats and oils 124 (BR) see also Macromolecular hydration; Lipids lipid oxidation measurement 315 Water high-density lipoproteins 140 nisin/nitrite preservation 136 Monoclonal antibodies (MAbs), food protein lipid—polysaccharide complexes 288 NMR spectroscopy 241 analysis 263 low-density lipoproteins 114, 117, 140 post mortem metabolism 243 Moulds, detection see Microorganism see also Fats and oils quality determination by NMR 244 detection Liposan 288 speciation 22 (CR), 69, 244 Multidisciplinary food R&D 128 Liquid foods, pasteurization 303 transgenic food animals 294 Mushrooms, flavours 11 Liquid—liquid partitioning, bitterness Melatonin 297 Mutagens see Cancer reduction 87 Membrane separation technology 124 (BR) Mutagens in Food: Detection and Listeria monocytogenes, food contamination Membrane structure and composition, Prevention 100 (BR) 82 31P NMR studies 229 see also bacterial detection Metabolism , 2'P NMR spectroscopy studies Nalmefene, food consumption effects 98 Low-calorie products, bitterness inhibition 220, 225 Naloxone 85 Metabolism, post mortem, NMR studies 243 fat/sugar consumption effects 98 Low-density lipoproteins (LDL) 140 Methionine content and genetic engineering taste preference effects 97 arterial 114, 117 56 Naltrexone see also Fats and oils Methodology, food science 80 food consumption effects 98 Lowfat foods, bitterness inhibition 85 B-Methyllanthionine 134 taste preference effects 97 Low-moisture foods, pH 271 Micellar electrokinetic capillary Naringin 236 Low-resolution NMR 186, 191, 247 chromatography (MECC) 8 Neohesperidin dihydrochalcone 86 calibration 189 Microalgae, natural pigments 92 New Techniques in Nutritional Research comparison of methods 188 Microbial biosynthesis of flavours 11 331 (BR) curve deconvolution 188 Microbial contamination see Antimicrobials; Nisin 134 direct method 187 Microorganism detection; Safety, food Nitrite, synergism with nisin 136 free induction decay 183, 192 Microbial metabolism NMR (nuclear magnetic resonance) indirect method 188 DH effects 274 spectroscopy 177-250 [Special issue] oil and moisture determination in oilseeds 31P NMR studies 225 applications (overview) 246 191 Microbial pathogens, probiotic bacteria authentication 20 (CR), 197, 279 principles 187 effects 309 '3C 201, 222, 231, 237, 243 pulsed 183, 186, 191, 211 Microbiology, rapid methods/automation Cl 245 solid-echo method 188 142 extrusion 215 solid/liquid ratios of fats and oils 186, 208 Microcalorimetry, microorganism detection fat crystallization 208 spin-echo 184, 193 166 "SE 223 tempering procedures 189 Microemulsions and Emulsions in Foods 7H 20 (CR), 197, 279 see also NMR 44 (BR) hydration 202 Low-sugar foods, bitterness inhibition 85 Microinjection 55, 296 meat research 241 Lung surfactants 290 Microorganism detection metabolic studies 220, 243 345 microbial metabolism 225 Oxygenases, browning inhibition 63 red algal 92 moisture determination 187, 191 Oxyrase, and food pathogen growth 143 Pigs, influenza A 299 moisture diffusion 211 see also Meat 3Na 236 Packaging Pinene 200 nutrition studies 220 chilled foods 82 Pisum sativum lectin 36 oil content 187, 191 flexible 334 (BR) Plant breeding 53 (Ed.), 54 31P 220, 225, 243 ‘hurdles’ concept 81 Plant Cell and Tissue Culture 23 (BR) principles (overview) 179 modified atmosphere 251, 275 (BR) Plant cell walls, '*C NMR studies 235 sensory studies 236 with plastics 174 (BR) Plant protection, genetic engineering 55 SNIF-NMR 20 (CR), 197, 279 Pasteurization, continuous Plasmid profiling 39 spin echoes 207 heat exchanger configuration 303 _ and bacterial virulence 40 terminology 249 microbiological safety 303 Plastics see Packaging water relations 202 plant design/maintenance 304 Plating system 143 whole-animal 241 Pathogens, foodborne Platyconin 28 see also High-resolution solid-state NMR; chilled foods and 81 Policy, education and nutrition 1 (Ed.) Low-resolution NMR; Pulsed field irradiation and 251 (Ed.) Polygalacturonase 56 gradient NMR see also individual pathogens; Polymers, food 23 (BR) NMR imaging 206, 248 Antimicrobials; Microorganism Polyphenol oxidase (PPO) see also NMR detection; Safety, food and browning 60 Non-enzymatic browning 128, 253 Peas inhibitors 61 Nuclear magnetic resonance see NMR lectins 36 Polysaccharide additives, estimation 35 Nuclear Overhauser enhancement (NOE) proteins 25 (BR) Polysaccharide degradation by clostridia 185 Pectin 108 Nuclei, properties 179 degradation, clostridia and 108 Polysaccharide-lipid biosurfactants 288 Nutriceuticals 127 (Ed.) pulp wash levels 282 Positivism 78 see also Probiotic bacteria Pediocins 135 Post-column reaction, HPLC 15, 316 Nutrition Pee Dee belemnite (PDB) 20 (CR), 198, 269, | Postpositivism 79 databases 72 (Letter), 73 (Letter) 279 Potassium chloride, bitterness 86 education 1 (Ed.) Pelargonidin 27 Potatoes, solanine in 336 (BR) new research techniques 331 (BR) Peonidin 27 Prawns, aroma components 239 NMR applications in research 220 Peptides Preferences policy 1 (Ed.) browning inhibition 62 dietary 269 probiotics and 311 food-derived, biochemical interactions 64 see also Sensory perception Sugars in Nutrition 75 (BR) immunogenicity 65 Pregnancy and foodborne illness 83 see also individual nutrients; as Maillard reactants 253 Premenstrual syndrome and chocolate 98 Bioavailability nascent helix 65 Prepositivism 78 Nutrition and Behaviour: New Perspectives profiling, and hypoallergenic foods Preservation see Antimicrobials; 123 (BR) 151 (News) Antioxidants; Packaging Performance foods 127 (Ed.) Principles and Practices for the Safe Oats, and blood cholesterol 137 Peroxidation see Lipid oxidation Processing of Foods 122 (BR) Obesity, opioid peptides and 98 Pesticide detection 45 (BR), 46 (BR) Probiotics 309 Odours see Aromas Petrus method, pulp wash detection 282 definition 309 Off-flavours, meat 315 Petunidin 27 growth/survival in vitro 312 Oils see Fats and oils pH health/nutritional effects 310 Oilseeds intracellular, microbial 223, 226 ideal characteristics 312 analysis 308 (BR) of low-moisture foods 271 strain viability 313 oil composition modification 56, 100 (BR) Pharmaceuticals Processing oil/moisture determination, LR-NMR 191 bitterness reduction 88 biotechnological innovations 332 (BR) see also Fats and oils; Soybeans probiotic addition 312, 313 environmental aspects 107 Okai sweetness/bitterness perception model = Pharmacokinetic modelling 169 enzymes in 123 (BR) 88 Philosophy and food science 77 (Ed.), 78 equipment cleanability, in-place 325 Olfaction 329 (CR), 336 (BR) Phosphate-based compounds, browning hygiene (EHEDG) 277, 303, 325 see also Aromas inhibition 61 in-line sensors 130 Oligosaccharides Phospholipid hydroperoxides 17, 18 milk products 337 (BR) and beet sugar detection 280 see also Lipid oxidation safety 122 (BR) Biotechnology of Amylodextrins 122 (BR) Phosphorylated metabolites, NMR thermal 265 Omnispec tristimulus reflectance measurement 227 wastes, value-added products 107 colorimeter 143 Phycobiliproteins Product development 77 (Ed.), 80, 99 (BR) Open reading frames 135 applications 95 Prolificacy genes, sheep 295 Opioids characteristics/structure 93 Propionate, effects on cholesterol synthesis from food-derived peptides 66 content, culture conditions and 94 141 taste preferences and 97 stability 94 Propionic acid, authenticity testing 199 Orange juice see Citrus juices Phycocyanins 94 Proteases, browning inhibition 63 Organic acids, citrus juice addition 284 Phycoerythrins 94 Protein Absorption: Development and Ova Phytases 300 Present State of the Science 47 (BR) fish/avian, microinjection 297 Piezoelectric sensors 131 Protein Immobilization: Fundamentals and mammalian, microinjection 296 Pigments Applications 275 (BR) Oxidation see Antioxidants; Lipid oxidation anthocyanins 27 Proteins Oxygen isotope ratios in water 278 citrus juice addition 284 amino acid bioavailability 268 346 biosurfactants 288 Rheological sensors 131 Easy Plot 148 bitterness reduction 87 Rhodophyta 92 SNIF-NMR 20 (CR), 197, 269, 279 browning inhibition 62 Ribotyping, bacterial 42 Solanine 336 (BR) Developments in Food Proteins — 7 Rickets, CPP and calcium bioavailability 31 Solid-echo NMR 188 25 (BR) Ripening, fruit, delayed 57 Solid fat content (SFC) 186, 208 high-resolution solid-state NMR 231 Risk assessment Solid fat index (SFI) 186 improved methionine content 56 genetic engineering 53 (Ed.) Solid foods, '3C NMR Interactions of Food Proteins 51 (BR) seafood safety 75 (BR) see High-resolution, solid-state NMR structure determination 220, 263 see also HACCP Soybeans see also Nutrition Ruminant digestion, genetic manipulation bitterness reduction 87 Proton NMR imaging, moisture distribution 299 improved processing characteristics 56 profiles 213 methionine-rich 56 Psychrotrophs, in chilled foods 82 Saccharides value-added 333 (BR) Pulp wash addition to citric juices 281 oligomerization 281 see also Oilseeds Pulsed field gel electrophoresis (PFGE), specific reactions with lectins 35 Spawning patterns, genetic modification bacterial food pathogens 42 Safety, food 297 Pulsed field gradient NMR (PFG-NMR) 183, and bitterness 90 Speciation, meat 22 (CR), 69, 244 186, 191, 211 chilled foods 81 Spin-echo NMR 184, 193, 207 moisture diffusion measurement 211 handler/consumer education 1 (Ed.), 84 see also NMR oil and moisture in oilseeds 194 hygienic equipment design 277, 303, 325 Spin-grouping (SG) NMR 194 versus gravimetry 212 immunocompromised consumers 83 see also NMR see also NMR irradiation and 251 (Ed.) Spin-lattice coupling and relaxation 184, Pyrazinones management guide to 50 (BR) 202 formation inhibition 255 processing and 122 (BR) see also NMR peptide-specific aroma compounds 254 seafood 75 (BR) Spin, nuclear 179 Pyruvate, bacteria in milk and 167 see also Bacterial detection; HACCP; see also NMR Microorganism detection; Toxicity Spin relaxation, nuclear, water 202 Quality Saltiness, 2Na NMR studies 238 see also NMR assessment 19 (CR) Sanitation see Hygiene Spin-spin coupling and relaxation 182, 202 cheese texture and 160 Sausages, fillers 69 see also NMR chilled foods 81 Sclareolide 86 Spiral plating system, microbial detection flavour 329 (CR) Seafood 142 irradiation and 251 (Ed.) safety 75 (BR) Stable isotope ratio analysis 19 (CR), 268 microbiological 50 (BR) shells, irradiation detection 259 Starch granules, internal structure 147 oil 195 see also Fish Starch, resistant 111 see also Authenticity testing; Lipid Seaweed, red, as source of colorants 92 analysis 113 oxidation; Microorganism detection Sensors intestinal fermentation 112 Quinoa, bitterness reduction 88 biosensors 166, 275 (BR) labelling 113 in-line sensors 130 metabolism 270 Radiometry, microorganism detection by moisture sensors 130 nature and sources 111 167 piezoelectrics 131 see also Fibre Rancidity see Lipid oxidation rheological sensors 131 Starches 122 (BR) Rapid methods 142 Sensory assessment analysis by high-resolution solid-state lectins 35 by NMR 236 '3C NMR 234 non-microbiological 165 of aromas 336 (BR) bioconversion 108 R&D of cheese texture 160 cold-water-soluble 145 European 103 of flavours 329 (CR) as fat substitutes 147 multidisciplinary 128 postpositivist approach 79 gelatinization 130 philosophy 77 (Ed.), 78 Sensory perception small-granule 146 Ready meals see Chilled foods aging and 90 Statistics software (C-Stat) 121 (SR) Receptor—-transducer models, sweet taste opioids and 97 Stevioside 86 171 see also Aromas; Flavours; Texture Storage see Lipid oxidation; Packaging; Red microalgae Serraphobin 288 Shelf life cultivation in closed systems 93 Shallenberger—Acree—Kier nomenclature, Subtilin 135 natural pigments from 92 sweetness/bitterness 88, 237 Sucronomic acid 89 Reducing agents, anti-browning 60 Sheep, prolificacy genes 295 Sugarless — the Way Forward 334 (BR) Refrigeration Shelf life Sugars chilled foods 81 chilled food safety 83 addition to citrus juices 279 experimental systems 308 (BR) improvement in tomatoes 57 addition to wine 20 (CR), 198, 280 REPFEDs (refrigerated, processed foods with Shellfish see Seafood Maillard reaction and 253 extended durability) 81 SIRA—MS 19 (CR), 268 metabolism 270 Reproduction, transgenic strategies 295 Site-specific natural isotope fractionation opioids and taste preferences 97 Resistant starch see Starch, resistant NMR (SNIF-NMR) 20 (CR), 197, 269, see also Sweetness Resorcinols, browning inhibition 61 279 Sugars in Nutrition 75 (BR) Restriction fingerprinting of bacterial DNA Smell see Aromas Sulfhydryl compounds, browning inhibition 41 Software for a,, equations 158 61 ¢ Restriction fragment length polymorphisms Software reviews Sulfites, alternatives to 60 (RFLPs) 41 Ball & Stick Version 3.0 331 Sulfonic acids, sweetness/bitterness Rhamnolipids 288 C-Stat Version 1.0 121 inhibition 89 347 Surfactants see Biosurfactants Tissue culture, plant 23 (BR) see also Nutrition Surimi 3 Tomatoes Volatiles see Aromas; Flavours Sweeteners 86, 334 (BR) improved insect resistance 55 user’s handbook 49 (BR) improved paste viscosity 56 Waste bioconversion 107 see also individual compounds; improved shelf life 57 Water Chaptalization; Sugars Toxic Substances in Crop Plants 335 (BR) addition to citrus juices 278 Sweeteners: Discovery, Molecular Design Toxicity, trace chemical analysis 46 (BR) effect on cheese texture 160 and Chemoreception 48 (BR) Trace elements 2H :'H ratios 198, 279 Sweetness, perception analysis, citrus juices 284 oxygen isotope ratios 278 kinetic models 153 (Ed.), 169 biological research 48 (BR) waste 107 NMR studies 237 immunoassays 46 (BR) see also Macromolecular hydration; opioids and 97 probiotics and 311 Moisture perception models 88 toxicity 46 (BR) Water activity of multicomponent mixtures see also individual elements; Nutrition 157 T,, T> 184, 202 Tradescantia pallida anthocyanin 28 Water phenomena in foods, CAFT research see also NMR Transducer models of chemical sensing 170 128 Tangerine juice see Citrus juices Transgenic organisms see Genetic Water relations, NMR spectroscopy studies Taste engineering 202 aging and perception 90 Trehalose, as biosurfactant 287 Wheat germ lectin 36 preferences, opioids and 97 Turbidity measurements 165 Wheat, intolerance see Coeliac disease see also Bitterness; Flavours; Saltiness; Typing bacterial pathogens 39 Whey, bioconversion 107 Sweetness Wine TBA test 15, 316 Ultrafiltration in the dairy industry 124 (BR) anthocyanin pigments as by-product 27 Tea, mint, antioxidant 120 (Letter) authenticity testing, SNIF-NMR 20 (CR), Technology see Biotechnology; Equipment Vaccine development 299 198, 280 Technology of Biscuits, Crackers and Vanillin, origin determination 200 chaptalization detection 20 (CR), 198, Cookies (2nd edn) 49 (BR) Vegetable juice, debittering 87 280 Temussi sweetness/bitterness perception Vinegar, authenticity testing 199 vintage determination 21 (CR) model 88 Vintage determination 21 Texture of hard cheeses 160 Virus detection, lectins in 38 Yeasts Thaumatin 57 Viscosity bioconversion 109 biosynthesis 13, 14 tomato paste 56 identification 143 Thermal processing 265 see also Extrusion metabolic pathways 229 Thermoluminescence, irradiation detection Vitamin D and calcium bioavailability 31 Yoghurts 257 Vitamin Intake and Health 44 (BR) overview 175 (BR) 2-Thiobarbituric acid (TBA) test 15, 316 Vitamins probiotic 311 Time-of-flight techniques, NMR imaging pH and stability 273 216 probiotics and 311 Zebrinin 28 348

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