Nutrients in Beverages

Nutrients in Beverages
Author: Alexandru Grumezescu,Alina-Maria Holban
Publsiher: Academic Press
Total Pages: 656
Release: 2019-06-07
ISBN 10: 0128169257
ISBN 13: 9780128169254
Language: EN, FR, DE, ES & NL

Nutrients in Beverages Book Review:

Nutrients in Beverages, Volume Twelve, in the Science of Beverages series, introduces the role of nutrients in beverages and provides details into the biological effects of beverage ingredients by presenting their nutritional properties and characterization. This scientific reference covers both the current state-of-the-art and future trends in the beverage industry, and is designed as a comprehensive guide to this area of research. Detailed research information is presented to not only help researchers and students understand the nature of the challenges associated with incorporating nutrients, but to also help strengthen the knowledge transfer between research institutions and industry. Includes information on the health impact of various nutrients Discusses nutrients in beverages as a potential delivery system for nutraceuticals Presents research example detection techniques to assist in identifying nutrient types and functionalities

Functional and Medicinal Beverages

Functional and Medicinal Beverages
Author: Alexandru Grumezescu,Alina-Maria Holban
Publsiher: Academic Press
Total Pages: 562
Release: 2019-06-06
ISBN 10: 0128172630
ISBN 13: 9780128172636
Language: EN, FR, DE, ES & NL

Functional and Medicinal Beverages Book Review:

Functional and Medicinal Beverages, Volume Eleven, in the Science of Beverages series, discusses one of the fastest growing sectors in the food industry. As the need for research and development increases based on consumer demand, the information in this volume is essential. This reference includes the latest research trends, nutritive and medicinal ingredients, and analytical techniques to identify health beneficial elements. The contents of the book will bring readers up-to-date on the field, thus making it useful for researchers and graduate students in various fields across the food sciences and technology. Highlights new concepts, innovative technologies and current concerns in the functional beverages field Covers detailed information on the engineering and processing of novel ingredients for health benefits Includes common and alternative ingredients for juices, vegetable blends, milk-based drinks, and probiotic and prebiotic based alternative beverages

Natural Beverages

Natural Beverages
Author: Alexandru Grumezescu,Alina-Maria Holban
Publsiher: Academic Press
Total Pages: 480
Release: 2019-06-21
ISBN 10: 0128166908
ISBN 13: 9780128166901
Language: EN, FR, DE, ES & NL

Natural Beverages Book Review:

Natural Beverages, Volume Thirteen, in the Science of Beverages series, takes a multidisciplinary approach to address the shifting beverage landscape towards the global trend of natural beverages. As global beverage consumption has progressed towards healthier and ‘natural’ ingredients, researchers and scientists need to understand the latest scientific developments and the proposed health benefits and improved effects. Classical examples are presented as a basis for innovation expansion to help new researchers understand this segment of the industry. This is a great resource for researchers and scientists in the beverages industry. Describes natural beverage production and its impact on nutritional value Provides overall coverage of hot topics and scientific principles in the beverage industry Explores the pros and cons of natural vs. artificial beverages in product development Covers the production of all commonly consumed ‘natural’ beverages

Beverage Impacts on Health and Nutrition

Beverage Impacts on Health and Nutrition
Author: Ted Wilson,Norman J. Temple
Publsiher: Humana Press
Total Pages: 369
Release: 2016-02-24
ISBN 10: 3319236725
ISBN 13: 9783319236728
Language: EN, FR, DE, ES & NL

Beverage Impacts on Health and Nutrition Book Review:

This comprehensive and authoritative second edition offers food scientists, nutritionists, public health specialists, and those involved in the research and development of new beverages an exhaustive survey of how common beverages impact our health and nutrition, as well as a basis for research designed to produce healthier beverages.​ Every year brings an improvement in our understanding of how the many types and aspects of what we drink (beverages) impact our health and a desire to understand the current state of affairs for beverage technology. There is still no new single book that provides objective reviews on the wide range of global health issues associated with alcoholic ad non-alcoholic beverages. Beverage Impacts on Nutrition and Health, Second Edition is the single best source of reviews that describe beverage history; coffee, tea, alcohol, wine, cranberry and citrus juice, tea, coffee, dairy milk, soy milks and breast milk. Furthermore the book contains up-to-date reviews that describe beverage effects on satiety and energy balance, recommendations for persons with diabetes and metabolic syndrome, nutritional supplementation for the elderly, performance enhancement by athletes, energy drinks, and bottled water qualities. The final chapters summarize soft drink marketing issues, health effects of sugar and high fructose corn syrup, beverage ingredient functions, beverage labeling regulation and the importance of trends in beverage development. These updated chapters are objectively written to emphasize peer-reviewed references and minimize the anecdotal references often seen in the current literature describing beverages and their impact on our health and nutrition. All chapters are authored by recognized authorities from industry, the health-care system, and universities. This book contains 24 concise and user-friendly chapters intended to enable readers to grasp the message quickly and easily.

Nutrition Standards for Foods in Schools

Nutrition Standards for Foods in Schools
Author: Institute of Medicine,Committee on Nutrition Standards for Foods in Schools
Publsiher: National Academies Press
Total Pages: 296
Release: 2007-09-14
ISBN 10: 0309103835
ISBN 13: 9780309103831
Language: EN, FR, DE, ES & NL

Nutrition Standards for Foods in Schools Book Review:

Food choices and eating habits are learned from many sources. The school environment plays a significant role in teaching and modeling health behaviors. For some children, foods consumed at school can provide a major portion of their daily nutrient intake. Foods and beverages consumed at school can come from two major sources: (1) Federally funded programs that include the National School Lunch Program (NSLP), the School Breakfast Program (SBP), and after-school snacks and (2) competitive sources that include vending machines, "a la carte" sales in the school cafeteria, or school stores and snack bars. Foods and beverages sold at school outside of the federally reimbursable school nutrition programs are referred to as "competitive foods" because they compete with the traditional school lunch as a nutrition source. There are important concerns about the contribution of nutrients and total calories from competitive foods to the daily diets of school-age children and adolescents. Nutrition Standards for Foods in Schools offers both reviews and recommendations about appropriate nutrition standards and guidance for the sale, content, and consumption of foods and beverages at school, with attention given to foods and beverages offered in competition with federally reimbursable meals and snacks. It is sure to be an invaluable resource to parents, federal and state government agencies, educators and schools, health care professionals, food manufacturers, industry trade groups, media, and those involved in consumer advocacy.

Value Added Ingredients and Enrichments of Beverages

Value Added Ingredients and Enrichments of Beverages
Author: Alexandru Grumezescu,Alina-Maria Holban
Publsiher: Academic Press
Total Pages: 548
Release: 2019-06-22
ISBN 10: 0128166886
ISBN 13: 9780128166888
Language: EN, FR, DE, ES & NL

Value Added Ingredients and Enrichments of Beverages Book Review:

Value-Added Ingredients and Enrichment of Beverages, Volume Fourteen in The Science of Beverages series, takes a multidisciplinary approach in addressing what consumers demand in natural beverages. This in-depth reference covers both natural and unnatural ingredients and explains their impact on consumer health and nutrition. Sweeteners, vitamins, oils and other natural ingredients to improve beverages are included. The book addresses some of the most common enrichments used in the industry, including those with biomedical and nutritional applications. This volume will be useful to anyone in the beverages industry who needs a better understanding of advances in the industry. Discusses health-related benefits and risks, along with the potential harmful effects of additives and preservatives Provides research examples of health promoting ingredients in beverages to further research and development Presents key steps in designing formulations of enriched beverages, analysis, product development, shelf life, cost-benefit ratio and compliance with WHO regulations

Comparative Stability of Phytonutrients in Functional Beverages Stored Under Different Environments

Comparative Stability of Phytonutrients in Functional Beverages Stored Under Different Environments
Author: Shirley Yunita Witarsa
Publsiher: Unknown
Total Pages: 76
Release: 2011
ISBN 10: 1928374650XXX
ISBN 13: OCLC:757827634
Language: EN, FR, DE, ES & NL

Comparative Stability of Phytonutrients in Functional Beverages Stored Under Different Environments Book Review:

Abstract: The increasing consumer demand for foods that can enhance health, coupled to desire for lower sugar and calories intake has made functional beverages very popular. One major challenge in functional beverages development is that most nutrients and vitamins added are sensitive to the processing and storage conditions. A new system for delivery of phytonutrients into a beverage was evaluated which uses an enclosed chamber attached to the bottle (caps) to keep the ingredients in the dry form until released just prior to consumption. This experiment investigated the ability of these caps to deliver and preserve the chemical integrity of nutrients used in the beverage industry including ascorbic acid, hydroxycitric acid, riboflavin, pyridoxine, pyridoxal phosphate, niacinamide, and caffeine. Formulations containing known amounts of each nutrient were stored under four different conditions: in a cap attached to a bottle(1) or stored in a bag (2), hot-filled (3) and dissolved in water (4). Three different storage environments were applied: at 37°C incubator without light exposure, at room temperature and exposed to light, at room temperature without light exposure. Samples were analyzed by HPLC-PDA-MS. Light exposure significantly reduced the stability of ascorbic acid, riboflavin, pyridoxine, and caffeine in commonly processed beverages. However, when ascorbic acid, riboflavin, pyridoxine, and caffeine stored in dry environment (inside a cap), significantly higher stability was obtained even under light exposure. Higher temperature storage significantly decreased the stability of ascorbic acid, hydroxycitric acid, and pyridoxal phosphate in commonly processed beverages. However, dry storage of those compounds resulted in higher stability under the same storage condition. No significant difference in niacinamide degradation rate among treatments in all storage conditions. There was also no significant difference of phytochemicals stability observed when stored in a cap off or on a bottled water. Light significantly affected the stability of betalains and anthocyanins when dissolved in water, resulting in clear or faded color solutions. Stability of these natural pigments increased when stored inside a cap. Our results indicate that the delivery of functional ingredients in the dry form inside a cap would improve stability, lower the manufacturing cost due to reduced losses, and provide functional beverages with more consistent nutritional value for customers.

Functional Foods and Beverages

Functional Foods and Beverages
Author: Nicolas Bordenave,Mario G. Ferruzzi
Publsiher: John Wiley & Sons
Total Pages: 336
Release: 2018-06-22
ISBN 10: 1118823206
ISBN 13: 9781118823200
Language: EN, FR, DE, ES & NL

Functional Foods and Beverages Book Review:

A much-needed guide to in vitro food functionality evaluation principles, processes, and state-of-the-art modeling There are more than a few books devoted to the assessment of food functionality but, until now, there were no comprehensive guides focusing on the increasingly important subject of in vitro food evaluation. With contributions from the world’s foremost experts in the field, this book brings readers up to speed on the state-of-the-art in in vitro modeling, from its physiological bases to its conception, current uses, and future developments. Food functionality is a broad concept encompassing nutritional and health functionality, food safety and toxicology, as well as a broad range of visual and organoleptic properties of food. In vitro techniques bridge the gap between standard analytical techniques, including chemical and biochemical approaches and in vivo human testing, which remains the ultimate translational goal for evaluation of the functionality of food. Although it is a well- established field, in vitro food testing continues to evolve toward ever more accurate predictions of in vivo properties and outcomes. Both ethical and highly economical, these approaches allow for detailed mechanistic insights into food functionalities and, therefore, a better understanding of the interactions of food and human physiology. Reviews the core concepts of food functionality and functionality evaluation methodologies Provides an overview of the physiology of the gastrointestinal tract, including host-microbial interactions within it Delves into the physiology of sensory perception of food, taste and texture as they relate to in vitro modeling Explores the challenges of linking in vitro analysis of taste, aroma and flavor to their actual perception Addresses in vitro models of the digestion and absorption of macronutrients, micronutrients, and phytonutrients Describes in vitro evaluations of toxicants, allergens and other specific food hazards Functional Foods and Beverages is an indispensable working resource for food scientists as well as researchers working in government facilities dedicated to tracking food safety.

Dietary Reference Intakes for Water Potassium Sodium Chloride and Sulfate

Dietary Reference Intakes for Water  Potassium  Sodium  Chloride  and Sulfate
Author: Institute of Medicine,Food and Nutrition Board,Standing Committee on the Scientific Evaluation of Dietary Reference Intakes,Panel on Dietary Reference Intakes for Electrolytes and Water
Publsiher: National Academies Press
Total Pages: 638
Release: 2005-06-18
ISBN 10: 0309091586
ISBN 13: 9780309091589
Language: EN, FR, DE, ES & NL

Dietary Reference Intakes for Water Potassium Sodium Chloride and Sulfate Book Review:

Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate The Dietary Reference Intakes (DRIs) are quantitative estimates of nutrient intakes to be used for planning and assessing diets for healthy people. This new report, the sixth in a series of reports presenting dietary reference values for the intakes of nutrients by Americans and Canadians, establishes nutrient recommendations on water, potassium, and salt for health maintenance and the reduction of chronic disease risk. Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate discusses in detail the role of water, potassium, salt, chloride, and sulfate in human physiology and health. The major findings in this book include the establishment of Adequate Intakes for total water (drinking water, beverages, and food), potassium, sodium, and chloride and the establishment of Tolerable Upper Intake levels for sodium and chloride. The book makes research recommendations for information needed to advance the understanding of human requirements for water and electrolytes, as well as adverse effects associated with the intake of excessive amounts of water, sodium, chloride, potassium, and sulfate. This book will be an invaluable reference for nutritionists, nutrition researchers, and food manufacturers.

Handbook of Food Fortification and Health

Handbook of Food Fortification and Health
Author: Victor R. Preedy,Rajaventhan Srirajaskanthan,Vinood B. Patel
Publsiher: Springer Science & Business Media
Total Pages: 400
Release: 2013-07-04
ISBN 10: 1461470765
ISBN 13: 9781461470762
Language: EN, FR, DE, ES & NL

Handbook of Food Fortification and Health Book Review:

Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 1 represents a multidisciplinary approach to food fortification. This book aims to disseminate important material pertaining to the fortification of foods from strategic initiatives to public health applications. Optimal nutritional intake is an essential component of health and wellbeing. Unfortunately situations arise on a local or national scale when nutrient supply or intake is deemed to be suboptimal. As a consequence, ill health occurs affecting individual organs or causing premature death. In terms of public health, malnutrition due to micronutrient deficiency can be quite profound imposing economic and social burdens on individuals and whole communities. This comprehensive text examines the broad spectrum of food fortification in all its manifestations. Coverage includes sections on definitions of fortifications, fortified foods, beverages and nutrients, fortifications with micronutrients, biofortification, impact on individuals, public health concepts and issues, and selective methods and food chemistry. Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 1 is an indispensable text designed for nutritionists, dietitians, clinicians and health related professionals.

Non alcoholic Beverages

Non alcoholic Beverages
Author: Alexandru Grumezescu,Alina-Maria Holban
Publsiher: Woodhead Publishing
Total Pages: 559
Release: 2019-03-06
ISBN 10: 012815702X
ISBN 13: 9780128157022
Language: EN, FR, DE, ES & NL

Non alcoholic Beverages Book Review:

Nonalcoholic Beverages, Volume Six in The Science of Beverages series, offers a wide-range of knowledge and expertise from research professionals around the world. The book focuses on the research and development of innovative products and new growing trends based on consumer demand for natural drinks that have health benefits. The book discusses the properties and benefits of developing nonalcoholic beverages, their production particularities, associated properties, physiochemical characteristics, and methods to help researchers and students learn about utilized nonalcoholic beverages. Presents a broad scope of topics and process solutions from experts in the beverages industry Covers the latest technologies and microbiological methods that enhance the health benefits of beverages Includes emerging trends in nonalcoholic beverages and offers a variety of safety and quality techniques for adding value to products

Caffeinated and Cocoa Based Beverages

Caffeinated and Cocoa Based Beverages
Author: Alexandru Grumezescu,Alina-Maria Holban
Publsiher: Woodhead Publishing
Total Pages: 543
Release: 2019-04-06
ISBN 10: 0128158654
ISBN 13: 9780128158654
Language: EN, FR, DE, ES & NL

Caffeinated and Cocoa Based Beverages Book Review:

Caffeinated and Cocoa Based Beverages, Volume Eight in The Science of Beverages series, covers one of the hottest topics in the current beverage industry. This practical reference takes a broad and multidisciplinary approach on the production, processing, and engineering approaches to caffeinated drinks, highlighting their biological impact and health-related interference. The book presents evidence-based examples of the benefits of caffeinated and cocoa-based beverages and analyzes the latest trends in the industry that are essential for researchers in various fields of food and beverage development, including coverage of pharmaceuticals and the biomedical fields. Presents both functional and medicinal perspectives in beverage production Provides potential solutions for sustainable coffee and cocoa industry Includes novel research applications to foster research and product development

Handbook of Food Fortification and Health

Handbook of Food Fortification and Health
Author: Victor R. Preedy,Rajaventhan Srirajaskanthan,Vinood B. Patel
Publsiher: Springer Science & Business Media
Total Pages: 461
Release: 2013-07-04
ISBN 10: 1461471109
ISBN 13: 9781461471103
Language: EN, FR, DE, ES & NL

Handbook of Food Fortification and Health Book Review:

Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 2 represents a multidisciplinary approach to food fortification. This book aims to disseminate important material pertaining to the fortification of foods from strategic initiatives to public health applications. Optimal nutritional intake is an essential component of health and wellbeing. Unfortunately situations arise on a local or national scale when nutrient supply or intake is deemed to be suboptimal. As a consequence, ill health occurs affecting individual organs or causing premature death. In terms of public health, malnutrition due to micronutrient deficiency can be quite profound imposing economic and social burdens on individuals and whole communities. This comprehensive text examines the broad spectrum of food fortification in all its manifestations. Coverage includes sections on definitions of fortifications, fortified foods, beverages and nutrients, fortifications with micronutrients, biofortification, impact on individuals, public health concepts and issues, and selective methods and food chemistry. Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 2 is an indispensable text designed for nutritionists, dietitians, clinicians and health related professionals.

New Niche Nutraceuticals

New Niche Nutraceuticals
Author: Dorothy Kroll
Publsiher: Unknown
Total Pages: 172
Release: 1994
ISBN 10: 9781569651049
ISBN 13: 1569651043
Language: EN, FR, DE, ES & NL

New Niche Nutraceuticals Book Review:

Processing and Impact on Antioxidants in Beverages

Processing and Impact on Antioxidants in Beverages
Author: Victor R. Preedy
Publsiher: Elsevier
Total Pages: 336
Release: 2014-04-05
ISBN 10: 0124046959
ISBN 13: 9780124046955
Language: EN, FR, DE, ES & NL

Processing and Impact on Antioxidants in Beverages Book Review:

Processing and Impact on Antioxidants in Beverages presents information key to understanding how antioxidants change during production of beverages, how production options can be used to enhance antioxidant benefit, and how to determine the production process that will result in the optimum antioxidant benefit while retaining consumer acceptability. In the food industry, antioxidants are added to preserve the shelf life of foods and to prevent off-flavors from developing. These production-added components also contribute to the overall availability of essential nutrients for intake. Moreover, some production processes reduce the amount of naturally occurring antioxidants. Thus, in terms of food science, it is important to understand not only the physiological importance of antioxidants, but what they are, how much are in the different food ingredients, and how they are damaged or enhanced through the processing and packaging phases. This book specifically addresses the composition and characterization of antioxidants in coffee, green tea, soft drinks, beer, and wine. Processing techniques considered here include fermentation and aging, high-pressure homogenization, enzymatic debittering, and more. Lastly, the book considers several selective antioxidant assays, such as Oxygen Radical Absorbance Capacity (ORAC) and Trolox Equivalent Antioxidant Capacity (TEAC) assays. Provides insights into processing options for enhanced antioxidant bioavailability Presents correlation potentials for increased total antioxidant capacity Includes methods for the in situ or in-line monitoring of antioxidants to reduce industrial loss of antioxidants in beverages Proposes processing of concentrated fractions of antioxidants that can be added to foods

Handbook of Alcoholic Beverages 2 Volume Set

Handbook of Alcoholic Beverages  2 Volume Set
Author: Alan J. Buglass
Publsiher: Wiley
Total Pages: 1204
Release: 2011-02-14
ISBN 10: 9780470512029
ISBN 13: 0470512024
Language: EN, FR, DE, ES & NL

Handbook of Alcoholic Beverages 2 Volume Set Book Review:

A comprehensive two- volume set that describes the science and technology involved in the production and analysis of alcoholic beverages. At the heart of all alcoholic beverages is the process of fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many other minor products. The Handbook of Alcoholic Beverages tracks the major fermentation process, and the major chemical, physical and technical processes that accompany the production of the world’s most familiar alcoholic drinks. Indigenous beverages and small-scale production are alsocovered to asignificant extent. The overall approach is multidisciplinary, reflecting the true nature of the subject. Thus, aspects of biochemistry, biology (including microbiology), chemistry, health science, nutrition, physics and technology are all necessarily involved, but the emphasis is on chemistry in many areas of the book. Emphasis is also on more recent developments and innovations, but there is sufficient background for less experienced readers. The approach is unified, in that although different beverages are dealt with in different chapters, there is extensive cross-referencing and comparison between the subjects of each chapter. Divided into five parts, this comprehensive two-volume work presents: INTRODUCTION, BACKGROUND AND HISTORY: A simple introduction to the history and development of alcohol and some recent trends and developments, FERMENTED BEVERAGES: BEERS, CIDERS, WINES AND RELATED DRINKS: the latest innovations and aspects of the different fermentation processes used in beer, wine, cider, liquer wines, fruit wines, low-alcohol and related beverages. SPIRITS: cover distillation methods and stills used in the production of whisky, cereal- and cane-based spirits, brandy, fruit spirits and liquers ANALYTICAL METHODS: covering the monitoring of processes in the production of alcoholic beverages, as well as sample preparation, chromatographic, spectroscopic, electrochemical, physical, sensory and organoleptic methods of analysis. NUTRITION AND HEALTH ASPECTS RELATING TO ALCOHOLIC BEVERAGES: includes a discussion on nutritional aspects, both macro- and micro-nutrients, of alcoholic beverages, their ingestion, absorption and catabolism, the health consequences of alcohol, and details of the additives and residues within the various beverages and their raw materials.

Nutrition Education 1972 1973 Hearings Ninety second Congress Second Session Ninety third Congress First Session Phosphate research and dental decay

Nutrition Education  1972  1973   Hearings  Ninety second Congress  Second Session   Ninety third Congress  First Session    Phosphate research and dental decay
Author: United States. Congress. Senate. Select Committee on Nutrition and Human Needs
Publsiher: Unknown
Total Pages: 135
Release: 1973
ISBN 10: 1928374650XXX
ISBN 13: UOM:39015030452752
Language: EN, FR, DE, ES & NL

Nutrition Education 1972 1973 Hearings Ninety second Congress Second Session Ninety third Congress First Session Phosphate research and dental decay Book Review:

The Impact of Beverages on Ingestive Behavior

The Impact of Beverages on Ingestive Behavior
Author: Shanon L. Casperson
Publsiher: MDPI
Total Pages: 166
Release: 2019-04-18
ISBN 10: 3038978124
ISBN 13: 9783038978121
Language: EN, FR, DE, ES & NL

The Impact of Beverages on Ingestive Behavior Book Review:

Nutrients is planning a Special Issue focusing on beverages and ingestive behavior. This Special Issue will focus on research related to all aspects of beverage consumption and post-ingestive consequences. There continues to be much controversy surrounding the influence of beverage choice on health outcomes. Research investigating the impact of beverage choice has on human health and post-ingestive consequences continue to grow. We know from the growing body of literature that beverage choice has a substantial impact on metabolism, food reinforcement and eating behaviors.

The Nutrition and Health Dictionary

The Nutrition and Health Dictionary
Author: Percy Russell,Anita Williams
Publsiher: Jones & Bartlett Learning
Total Pages: 525
Release: 1995
ISBN 10: 9780412989919
ISBN 13: 0412989913
Language: EN, FR, DE, ES & NL

The Nutrition and Health Dictionary Book Review:

This practical reference provides the most recent information available on every type of nutrient, including carbohydrates, fats proteins, lipids, water and electrolytes, minerals and trace elements, and fat- and water-soluble vitamins. Entries examine the foods themselves, as well as nutritional contents, chemical and biochemical structures, and metabolic pathways. A visually impressive volume, the text is enhanced with tables, formulae, diagrams, and illustrations. An extensive system of cross-references illustrates the relationships of additives, natural toxins, and food processing to health and disease. The entries present detailed caloric and nutrient information on individual foods, including grains, pulses, nuts seeds, vegetables, meats, fish, eggs, dairy products, oils and fats, herbs, spices, and beverages; place nutrition in a broader health context by examining the composition and structure of the body, absorption and metabolism of foods and nutrition-related disorders such as rickets, osteoporosis, scurvy, gout, diabetes, malnutrition, and obesity; explore both naturally occurring and human made food toxins, as well as food additives; and feature easy-to-follow metabolic maps and diagrams that follow nutrients from ingestion to incorporation and elimination, in addition to accessible tables of chemical, biochemical, and nutritional information that allow immediate comparisons of related items. The Nutrition and Health Dictionary is an invaluable reference for nutritionists, nurses, food scientists, allied health professionals, and other health care providers. It is also an outstanding source for students and researchers in nutrition and food science.

Fermented Food Beverages in Nutrition

Fermented Food Beverages in Nutrition
Author: Clifford Gastineau
Publsiher: Elsevier
Total Pages: 560
Release: 2013-07-19
ISBN 10: 0323146023
ISBN 13: 9780323146029
Language: EN, FR, DE, ES & NL

Fermented Food Beverages in Nutrition Book Review:

Fermented Food Beverages in Nutrition presents the proceedings of International Symposium on Fermented Food Beverages in Nutrition convened at the Mayo Clinic in Rochester, Minnesota. It focuses on the contributions of alcoholic beverages in nutrition. It discusses the effects of specific alcoholic beverages, such as wine, beer, and certain distilled spirits, in human health. Organized into seven parts, encompassing 31 chapters, the book starts by discussing the history of alcoholic beverages and their nutrient contributions. Part II focuses on fermentation process, its history, biochemistry, nutrient synthesis by yeast, wine fermentation and aging, and beer brewing. Part III discusses the production and consumption trends of beer and wine, with emphasis on the changing attitudes of Americans toward wine consumption. Metabolism and therapeutic application of alcoholic beverages are examined in part IV. Discussions include role of alcoholic beverages in gerontology and ketogenesis, and the effect of alcoholic beverage incorporation into therapeutic diets. Part V highlights the effects of misuse and abuse of alcoholic beverages in various human body systems, including gastrointestine, pancreas, liver, and cardiovascular and nervous systems, as well as in cancer development and offspring effects during prenatal alcohol exposure. Parts VI and VII discuss the use of miniature swine as model for the study of human alcoholism and socioeconomic aspects of alcohol abuse. With the aim of bringing together existing factual knowledge concerning nutrition and health contributions of alcoholic beverages, this book is ideal for food scientists, nutritionists, dieticians, and researchers.