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.
*The latest important information for food scientists and nutritionists
*Peer-reviewed articles by a panel of respected scientists
*The go-to series since 1948
1. I. Introduction 2. II. Fish Incriminated 3. III. Regulation and Litigation 4. IV. Biochemistry and Toxicity 5. V. Identification and Detection 6. VI. Wax Ester‐Rich Fish and Other Potential Hazards 7. VII. Discussion and Recommendations 8. VIII. Conclusions 9. Chapter 2 Haze in Beverages 10. I. The Physics of Haze 11. II. Visual Perception of Haze 12. III. Causes of Hazes in Beverages 13. IV. Diagnosing Haze Problems 14. V. Protein–Polyphenol Haze 15. VI. Analyses Related to Protein–Polyphenol Haze Formation 16. VII. Preventing or Delaying Haze Development 17. VIII. Summary 18. Chapter 3 Carnosine and Its Possible Roles in Nutrition and Health 19. I. Introduction 20. II. Carnosine Metabolism 21. III. Carnosine and Neurological Activity 22. IV. Carnosine and Other Tissues 23. V. Possible Functions of Carnosine 24. VI. Control of pH 25. VII. Carnosine and Chelation of Zinc and Copper Ions 26. VIII. Carnosine and Aging 27. IX. Carnosine and the Causes of Aging 28. X. Proteotoxicity and Aging 29. XI. Carnosine, Oxygen Free Radicals, and Oxidative Stress 30. XII. Carnosine and Nonenzymic Protein Glycosylation (Glycation) 31. XIII. Carnosine and Proteolysis of Altered Proteins 32. XIV. Carnosine and Gene Expression 33. XV. Carnosine, Anticonvulsants, and Aging 34. XVI. Carnosine and Dietary Restriction‐Mediated Delay of Aging 35. XVII. Carnosine, Regulation of Protein Synthesis, and Aging 36. XVIII. Carnosine and Corticosteroids 37. XIX. Carnosine and Age‐Related Pathology 38. XX. Carnosine, Diabetes, and Secondary Complications 39. XXI. Carnosine and Neurodegeneration 40. XXII. Alzheimer's Disease 41. XXIII. Parkinson's Disease 42. XXIV. Carnosine and Ischemia 43. XXV. Carnosine and Osteoporosis 44. XXVI. Carnosine and Cataractogenesis 45. XXVII. Carnosine and Deafness 46. XXVIII. Carnosine and Cancer 47. XXIX. Carnosine and Wound Healing 48. XXX. Carnosine and Immune Function 49. XXXI. Carnosine, Calcium, and Heart Failure 50. XXXII. Carnosine and Autistic Spectrum Disorders 51. XXXIII. Carnosine and Blood Pressure 52. XXXIV. Carnosine and Consumption of Alcoholic Beverages 53. XXXV. Carnosine and High Fructose Foods and Drinks 54. XXXVI. Carnosine and Dialysis Fluids 55. XXXVII. Possible Ways to Increase Tissue Carnosine Levels: Physiological Regulation 56. XXXVIII. Possible Ways to Increase Tissue Carnosine Levels: Dietary Supplementation 57. XXXIX. Is there any Evidence that Changes in Dietary Carnosine Have any Effects in Humans? 58. XXXX. Would Vegetarians Benefit from Carnosine Supplementation? 59. XXXXI. Deleterious Effects of Carnosine 60. XXXXII. Conclusions 61. Chapter 4 Recent Advances in the Microbial Safety of Fresh Fruits and Vegetables 62. I. Introduction 63. II. Outbreaks Linked to Fresh Produce 64. III. Characteristics of Pathogens Recovered from Salad Vegetables 65. IV. Transmission of Human Pathogens in Manure, Soil, and Water to the Vegetable Production Chain 66. V. Interaction of Pathogens with Fresh Produce 67. VI. Interventions to Enhance the Safety of Fresh Produce 68. VII. Conclusions and Future Research 69. Chapter 5 Understanding Oil Absorption During Deep‐Fat Frying 70. I. Food Deep‐Fat Frying: A General Overview 71. II. Nutritional Aspects of Food Deep‐Fat Frying 72. III. Oil Absorption 73. Chapter 6 Introduction of Oats in the Diet of Individuals with Celiac Disease 74. I. Introduction 75. II. Methods 76. III. Results 77. IV. Discussion 78. V. Conclusions 79. VI. Appendix I 80. Acknowledgments
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.
*The latest important information for food scientists and nutritionists
*Peer-reviewed articles by a panel of respected scientists
*The go-to series since 1948
1. I. Introduction 2. II. Fish Incriminated 3. III. Regulation and Litigation 4. IV. Biochemistry and Toxicity 5. V. Identification and Detection 6. VI. Wax Ester‐Rich Fish and Other Potential Hazards 7. VII. Discussion and Recommendations 8. VIII. Conclusions 9. Chapter 2 Haze in Beverages 10. I. The Physics of Haze 11. II. Visual Perception of Haze 12. III. Causes of Hazes in Beverages 13. IV. Diagnosing Haze Problems 14. V. Protein–Polyphenol Haze 15. VI. Analyses Related to Protein–Polyphenol Haze Formation 16. VII. Preventing or Delaying Haze Development 17. VIII. Summary 18. Chapter 3 Carnosine and Its Possible Roles in Nutrition and Health 19. I. Introduction 20. II. Carnosine Metabolism 21. III. Carnosine and Neurological Activity 22. IV. Carnosine and Other Tissues 23. V. Possible Functions of Carnosine 24. VI. Control of pH 25. VII. Carnosine and Chelation of Zinc and Copper Ions 26. VIII. Carnosine and Aging 27. IX. Carnosine and the Causes of Aging 28. X. Proteotoxicity and Aging 29. XI. Carnosine, Oxygen Free Radicals, and Oxidative Stress 30. XII. Carnosine and Nonenzymic Protein Glycosylation (Glycation) 31. XIII. Carnosine and Proteolysis of Altered Proteins 32. XIV. Carnosine and Gene Expression 33. XV. Carnosine, Anticonvulsants, and Aging 34. XVI. Carnosine and Dietary Restriction‐Mediated Delay of Aging 35. XVII. Carnosine, Regulation of Protein Synthesis, and Aging 36. XVIII. Carnosine and Corticosteroids 37. XIX. Carnosine and Age‐Related Pathology 38. XX. Carnosine, Diabetes, and Secondary Complications 39. XXI. Carnosine and Neurodegeneration 40. XXII. Alzheimer's Disease 41. XXIII. Parkinson's Disease 42. XXIV. Carnosine and Ischemia 43. XXV. Carnosine and Osteoporosis 44. XXVI. Carnosine and Cataractogenesis 45. XXVII. Carnosine and Deafness 46. XXVIII. Carnosine and Cancer 47. XXIX. Carnosine and Wound Healing 48. XXX. Carnosine and Immune Function 49. XXXI. Carnosine, Calcium, and Heart Failure 50. XXXII. Carnosine and Autistic Spectrum Disorders 51. XXXIII. Carnosine and Blood Pressure 52. XXXIV. Carnosine and Consumption of Alcoholic Beverages 53. XXXV. Carnosine and High Fructose Foods and Drinks 54. XXXVI. Carnosine and Dialysis Fluids 55. XXXVII. Possible Ways to Increase Tissue Carnosine Levels: Physiological Regulation 56. XXXVIII. Possible Ways to Increase Tissue Carnosine Levels: Dietary Supplementation 57. XXXIX. Is there any Evidence that Changes in Dietary Carnosine Have any Effects in Humans? 58. XXXX. Would Vegetarians Benefit from Carnosine Supplementation? 59. XXXXI. Deleterious Effects of Carnosine 60. XXXXII. Conclusions 61. Chapter 4 Recent Advances in the Microbial Safety of Fresh Fruits and Vegetables 62. I. Introduction 63. II. Outbreaks Linked to Fresh Produce 64. III. Characteristics of Pathogens Recovered from Salad Vegetables 65. IV. Transmission of Human Pathogens in Manure, Soil, and Water to the Vegetable Production Chain 66. V. Interaction of Pathogens with Fresh Produce 67. VI. Interventions to Enhance the Safety of Fresh Produce 68. VII. Conclusions and Future Research 69. Chapter 5 Understanding Oil Absorption During Deep‐Fat Frying 70. I. Food Deep‐Fat Frying: A General Overview 71. II. Nutritional Aspects of Food Deep‐Fat Frying 72. III. Oil Absorption 73. Chapter 6 Introduction of Oats in the Diet of Individuals with Celiac Disease 74. I. Introduction 75. II. Methods 76. III. Results 77. IV. Discussion 78. V. Conclusions 79. VI. Appendix I 80. Acknowledgments
