Food Science Research Summaries. Volume 2


Lucille Monaco Cacioppo (Editor)

Series: Food Science and Technology
BISAC: TEC012000

This book compiles research summaries from a number of different focuses in the important field of food science. (Imprint: Nova)

Table of Contents

Table of Contents


Chapter 1 – Advances in Cereal and Pseudocereal Research for Functional Foods (pp. 1-2)
Naofumi Morita, Pham Van Hung and Tomoko Maeda

Chapter 2 – Cellular and Molecular Mechanisms of Honey Wound Healing (pp. 3-4)
Elia Ranzato and Simona Martinotti

Chapter 3 – Chemical Food Safety and Health (pp. 5-6)
Franco Pedreschi Plasencia and Zuzana Ciesarová

Chapter 4 – Finger Millet: A Valued Cereal (pp. 7-8)
K.S. Premavalli

Chapter 5 – Food As Medicine (pp. 9-10)
M. Mohamed Essa and Mushtaq A. Memon

Chapter 6 – Food Product Traceability in Value Networks (pp. 11-12)
Per Engelseth

Chapter 7 – Honey: Current Research and Clinical Applications (pp. 13-14)
Juraj Majtan

Chapter 8 – Milk Production (pp. 15-16)
Boulbaba Rekik

Chapter 9 – Nutraceuticals and Functional Foods: Natural Remedy Title (pp. 17-18)
Satinder Kaur Brar, Surinder Kaur and Gurpreet Singh Dhillon

Chapter 10 – Occurrences, Structure, Biosynthesis and Health Benefits Based on Their Evidences of Medicinal Phytochemicals in Vegetables and Fruits. Volume 1 (pp. 19-20)
Noboru Motohashi

Chapter 11 – Seeds As Functional Foods and Nutraceuticals: New Frontiers in Food Science (pp. 21-22)
Rosalva Mora-Escobedo, Jose De J. Berrios and Gustavo Fidel Gutierrez-Lopez

Chapter 12 – Tannins and Phenolics in Animal Nutrition: Chemistry and Challenges (pp. 23-24)
Miguel E. Alonso-Amelot

Chapter 13 – Traditional and Modern Japanese Soy Foods: Manufacturing, Nutrition and Cuisine of a Variety of Soy Foods for Health and Joy of Taste (pp. 25-26)
Takuji Ohyama, Yoshihiko Takahashi, Toshio Joh, Andrew C. Whitaker, Toshikazu Nishiwaki, Keiko Morohashi, Satoshi Watanabe and Sayaka Shimojo

Chapter 14 – Nitrogen Nutrition and Amino Acid Metabolism in Cucumber (pp. 27-28)
Ryota Tanemura and Takuji Ohyama

Chapter 15 – Non-Thermal Food Processing: Impact on Chemical, Nutritional and Bioactive Components (pp. 29-30)
Shirani Gamlath and Lara Wakeling

Chapter 16 – Carotenoids and Adiposity (pp. 31-32)
J. Atilio Canas

Chapter 17 – β-Carotene and Peroxisome Proliferator-Activated Receptor Gamma (pp. 33-34)
Wen-en Zhao, Han Zhao, Han Zhang and Yong Li

Chapter 18 – Beta-Carotene: Functions, Health Benefits, Adverse Effects and Applications (pp. 35-36)
L. M. J. Carvalho, Dellamora-G. Ortiz, E. M. G. Ribeiro, L. Smiderle, E. J. Pereira and J. L. V. Carvalho

Chapter 19 – Approaches for the Stabilization and Administration of Beta-Carotene (pp. 37-38)
S. Trombino, R. Cassano and T. Ferrarelli

Chapter 20 – Effects of Dietary Beta-Carotene on Lung Function, Respiratory Symptoms and Chronic Obstructive Pulmonary Disease (pp. 39-40)
Andy H. Lee

Chapter 21 – Milk Composition Disturbance and Animal Organism Dysfunction Caused by Aflatoxins: A Review (pp. 41-42)
Georgios D. Kourousekos and Ekaterini K. Theodosiadou

Chapter 22 – Size Characterization of Fat Globules in Dairy Products by Field Flow Fractionation (pp. 43-44)
Vassilios Raikos

Chapter 23 – Dairy System Impacts on Milk Fat Composition Related to Human Health (pp. 45-46)
Payam Vahmani, Alan Fredeen and Kathleen Glover

Chapter 24 – Milk Fat Globules‘ Microstructure (pp. 47-48)
Nicoletta Fuca, Gaetano Impoco and Giuseppe Licitra

Chapter 25 – Rheology, Texture and Functionality of Soy Protein Isolate-Based Potato Puree: Instrumental, Sensory and Structural Relationships (pp. 49-50)
María Dolores Álvarez, Wenceslao Canet and María José Jiménez

Chapter 26 – Soy Protein: Research Advances on the Relationships among the Processing Techniques, Nutritional Quality, Functional Properties and Applications in Various Food Products (pp. 51-52)
Zhen Ma

Chapter 27 – Soybean Proteins Applied to Microencapsulation As Wall Material: A Review (pp. 53-54)
Leilane Costa de Conto, Luiz Henrique Fasolin and Marcio Schmiele

Chapter 28 – Bio-Prevalence, Determination and Reduction of Aflatoxin B1 in Cereals (pp. 55-56)
Jelka Pleadin, Ksenija Markov, Jadranka Frece, Ana Vulić and Nina Perši

Chapter 29 – Aflatoxin Occurrence (pp. 57-58)
Elham Esmaeilishirazifard and Tajalli Keshavarz

Chapter 30 – Toxicology and Control (pp. 59-60)
Marta Herrera, Antonio Herrera and Agustín Ariño

Chapter 31 – Immunosuppressive Actions of Aflatoxin and Its Role in Disease Susceptibility (pp. 61-62)
Johanna C. Bruneau, Orla Hayden, Christine E. Loscher and Richard O’Kennedy

Chapter 32 – Aflatoxins Hazards and Regulations Impacts on Brazil Nuts Trade (pp. 63-64)
Otniel Freita-Silva, Renata Galhardo Borguini and Armando Venâncio

Chapter 33 – Polymorphisms of DNA Repair Genes and Toxicological Effects of Aflatoxin B1 Exposure (pp. 65-66)
Xi-Dai Long, Jin-Guang Yao, Qian Yang, Cen-Han Huang, Pinhu Liao, Le-Gen Nong, Yu-Jin Tang, Xiao-Ying Huang, Chao Wang, Xue-Ming Wu, Bing-Chen Huang, Fu-Zhi Ban, Li-Xia Zeng, Yun Ma, Bo Zhai, Jian-Jun Zhang, Feng Xue, Cai-Xia Lu and Qiang Xia

Chapter 34 – Incidence of Aspergillus Section Flavi and Interrelated Mycoflora in Peanut Agroecosystems in Argentina (pp. 67-68)
María Alejandra Passone, Andrea Nesci, Analía Montemarani and Miriam Etcheverry

Chapter 35 – Toxicological Effects, Risk Assessment and Legislation for Aflatoxins (pp. 69-70)
Marina Goumenou, Dimosthenis Axiotis, Marilena Trantallidi, Dionysios Vynias, Ioannis Tsakiris, Athanasios Alegakis, Josef Dumanov and Aristidis Tsatsakis

Chapter 36 – Food Sources and Occurrence of Aflatoxins: The Experience in Greece (pp. 71-72)
Ioannis N. Tsakiris, Elisavet Maria Renieri, Maria Vlachou, Eleftheria Theodoropoulou, Marina Goumenou and Aristides M. Tsatsakis

Chapter 37 – Aflatoxins As Serious Threats to Economy and Health (pp. 73-74)
Lipika Sharma, Bhawana Srivastava, Shelly Rana, Anand Sagar and N. K. Dubey

Chapter 38 – Apple Pomace: Source of Value Added Products (pp. 75-76)
Francielo Vendruscolo, Patrícia Melchionna Albuquerque, Fernanda Streit, Elisa Espósito and Jorge Luiz Ninow

Chapter 39 – Nondestructive Measurement of Apples Using Machine Vision, NIR Spectrophotometer and Electronic Nose (pp. 77-78)
Zou Xiaobo, Shi Jiyong and Zhao Jiewen

Chapter 40 – Microbiology of Apples and Apple Products and Related Health Hazards (pp. 79-80)
V. H. Tournas and E. J. Katsoudas

Chapter 41 – Apples, Obesity, Metabolic Syndrome and Diabetes (pp. 81-82)
Elideth Martínez Ladrón de Guevara, Joaquín Rodrigo-García, Laura A. de la Rosa and Emilio Alvarez-Parrilla

Chapter 42 – Characterization of Apples and Apple Juices by Determining Organic and Inorganic Nutrients (pp. 83-84)
Iva Juranović Cindrić and Michaela Zeiner

Chapter 43 – The Use of Microsatellite Markers and Morphological Traits in Characterising and Maintaining Genetic Diversity in a Cultivated Apple Germplasm Collection (pp. 85-86)
E-J. Allen, R. Howell, F. Fernández-Fernández and M. J. Jeger

Chapter 44 – Analysis of Apple Juice Aroma by Means of Headspace-Trap HRGC/MS and Sensory Evaluation (pp. 87-88)
Martin Pour Nikfardjam, Daniel Maier and Thomas Koppmann

Chapter 45 – Contamination of Apples (pp. 89-90)
Rey Gutiérrez, Rutilio Ortiz, Salvador Vega and Richard Gibson

Chapter 46 – Fruit Quality of Sicilian, Commercially Affirmed, and Newly Selected Apple Varieties: Potential Resources for Genetic Improvement and Specialty Markets (pp. 91-92)
Riccardo Lo Bianco and Vittorio Farina

Chapter 47 – Effect of System Composition on Potassium Sorbate Degradation and Its Effect on Microbiological and Sensory Stability (pp. 93-94)
Carmen A. Campos, Lía N. Gerschenson, María F. Gliemmo, Marcela P. Castro and Victoria M. Hracek

Chapter 48 – The Question of Food Miles: Thinking Locally (pp. 95-96)
David Coley, Michael Winter and Mark Howard

Chapter 49 – Natural Derivatives As Promising Alternatives to Chemical Food Preservatives (pp. 97-98)
Ahmed A. Tayel, Mohammed F. Salem and Wael F. El-Tras

Chapter 50 – Chemical Strategies Applied to Maize and Peanut Storage Agroecosystem in Argentina to Prevent Aflatoxin Contamination (pp. 99-100)
Miriam G. Etcheverry, Andrea V. Nesci and María A. Passone

Chapter 51 – Controlled Atmosphere-Based Improved Storage of Cold Raw Milk: Potential of N2 Gas (pp. 101-102)
Patricia Munsch-Alatossava and Tapani Alatossava

Chapter 52 – Comparison of the Additive Effect of Training and Three Different Diets on Energy Metabolism in Rat (pp. 103-104)
Naziha El Elj, Gérard Lac, Mohamed Lasram, Berrahal Alya, Monia Zaouali, Zouhair Tabka, Abdelaziz Kammoun, Najoua Gharbi and Saloua El Fezaa

Chapter 53 – Effect of Storage on Pesticide Residue Dissipation in Food Grains: A Review (pp. 105-106)
Geetanjali Kaushik, S.N. Naik and Nihal Anwar Siddiqui

Chapter 54 – Edible and Biodegradable Packaging for Food Storage (pp. 107-108)
Oscar S. Ramos and F. Xavier Malcata

Chapter 55 – Pulses Facing the New Age: Functional Compounds on Gene Expression and Health Connection (pp. 109-110)
Hayde Azeneth Vergara-Castañeda, B. Dave Oomah and Rocio Campos-Vega

Chapter 56 – Table Olives: A Natural Vehicle for Health-Promoting Bacteria and Bioactive Compounds (pp. 111-112)
C. M. Peres, A. Hernandez-Mendonza, C. Peres and F. X. Malcata

Chapter 57 – Mediterranean Diet: Functional Foods and Physical Activity, Benefits for Human Health (pp. 113-114)
Anita Ferraretto, Silvia Perego and Amelia Fiorilli

Chapter 58 – European Consumers Acceptance of Healthy Food Products: A Review of Functional Foods (pp. 115-116)
Azzurra Annunziata and Riccardo Vecchio

Chapter 59 – Fermentation of Tomato Juice with the Probiotic Yeast Saccharomyces cerevisiae boulardii (pp. 117-118)
Florinda Fratianni, Federica Cardinale, Ida Russo, Carmine Iuliano, Anna Carmela Cucciniello, Mena Maione, Antonio d’Acierno and Filomena Nazzaro

Chapter 60 – Market Strategies to Maximise Consumer Acceptance of Functional Dairy-Based Foods and Beverages (pp. 119-120)
A. J. Troy, J. Bleiel and J. Bogue

Chapter 61 – Immunoassays for Measuring Coeliac Harmful Proteins and Peptides in Gluten-Free Foods (pp. 121-122)
Päivi Kanerva

Chapter 62 – Gluten Related Disorders: An Update (pp. 123-124)
Priscila Farage de Gouveia and Renata Puppin Zandonadi

Chapter 63 – Gluten Formation: Its Sources, Composition and Health Effects (pp. 125-126)
Leidi Daiana Preichardt and Márcia Arocha Gularte

Chapter 64 – Wheat Gluten: Composition and Health Effects (pp. 127-128)
Slađana Žilić

Chapter 65 – Meat Analogue Produced with Soy Protein Isolate and Vital Gluten by Thermoplastic Extrusion: Technological, Physicochemical and Nutritional Characteristics (pp. 129-130)
Marcio Schmiele, Maria Teresa Pedrosa Silva Clerici and Yoon Kil Chang

Chapter 66 – Potential of Gliadin for Biomaterial Applications (pp. 131-132)
Andresa da Costa Ribeiro, Nadya Pesce da Silveira and Rosane Michele Duarte Soares

Chapter 67 – Gluten Ataxia: Anti-Gliadin-Antibody-Positive Cerebellar Ataxia (pp. 133-134)
Kazunori Nanri, Masafumi Ihara, Hiroshi Mitoma, Nobuyuki Tanaka, Takeshi Taguchi and Hidehiro Mizusawa

Chapter 68 – Celiac Disease: New Therapeutic Options (pp. 135-136)
Raffaella Nenna, Matteo Florio, Stefano Pontone, Gerarda Mastrogiorgio, Laura Petrarca, Nicoletta Pietropaoli and Margherita Bonamico

Chapter 69 – New Perspectives on Gluten-Free Food Products (pp. 137-138)
Renata de Mello Castanho Amboni, Amanda Bagolin do Nascimento, Giovanna Medeiros Rataichesck Fiates and Evanilda Teixeira

Chapter 70 – Impact of Different Honey Types on the Content of Trace Minerals, Composition of Phenolic and Flavonoid Antioxidants and Antioxidant Activity Contributing to Human Health (pp. 139-140)
Jaromír Lachman and Alena Hejtmánková

Chapter 71 – High Performance Liquid Chromatography Determination of Antibiotics in Honey (pp. 141-142)
J. Bernal

Chapter 72 – Phenolic Compounds in Honey As Health Promoters (pp. 143-144)
Luís R. Silva, Patrícia Valentão and Paula B. Andrade

Chapter 73 – Quality Control of Honey Using Spectroscopic Methods (pp. 145-146)
D. Cozzolino, E. Corbella and H. E. Smyth

Chapter 74 – Medicalisation of Honey, Its Therapeutic Properties, Composition and Health Benefits (pp. 147-148)
Joy Bardy and Zoe Stamataki

Chapter 75 – Characterization of Antioxidant Activity, Flavonoid Content and Antimicrobial Activity of Clover Argentinean Honeys (pp. 149-150)
Miriam O. Iurlina and Rosalía Fritz

Chapter 76 – Beekeeping in Burkina Faso; Inventory of Fixtures (pp. 151-152)
Issa Nombré and Paul Schweitzer

Chapter 77 – Production Process and Technological Aspects of Honey Flavored Hard Candy (pp. 153-154)
M. Agustina Reinheimer, Sergio F. Mussati and Nicolás J. Scenna

Chapter 78 – Determination of Geographical and Botanical Origin of Honey: From Sensory Evaluation to the State of the Art of Non-Invasive Technology (pp. 155-156)
Ana M. Cavaco, Graça Miguel, Dulce Antunes and Rui Guerra

Chapter 79 – Meat Consumption and Effects on Human Health (pp. 157-158)
Maite Sanz Alaejos and Ana M. Afonso Perera

Chapter 80 – Strategies to Improve the Healthy Properties of Meat and Meat Products (pp. 159-160)
Elena Sanchez-Zapata, José A. Pérez-Alvarez, Juana Fernández-López and Manuel Viuda-Martos

Chapter 81 – Nutritional Value of Fermented Meat Products (pp. 161-162)
S. Paramithiotis and E. H. Drosinos

Chapter 82 – Bioactive Peptides Derived from Beef Hydrolysates of Hanwoo and Their Bioactivities (pp. 163-164)
Aera Jang, Kuk Hwan Seol, Cheorun Jo and Mooha Lee

Chapter 83 – Understanding Meat Eaters‘ Perceptions of Personal and Societal Meat Avoidance Behaviors (pp. 165-166)
Christina L. Scott and Ashley Terich

Chapter 84 – Evaluation of Natural Levels of Substances Commonly-Used As Food Additives in Fresh Meat Preparations (pp. 167-168)
Marco Iammarino and Aurelia Di Taranto

Chapter 85 – The Quality of Dietary Protein in Africa (pp. 169-170)
Hettie C. Schönfeldt and Nicolette Hall

Chapter 86 – Microbial Quality of Meat Dishes Served in Spanish Restaurants (pp. 171-172)
I. Sospedra, J. Rubert, J. Mañes and J. M. Soriano

Chapter 87 – Meat Products As Healthy Food: Use of Vegetable Oils and Other Functional Ingredients in Their Formulation (pp. 173-174)
Alfonso Totosaus and M. Lourdes Pérez-Chabela

Chapter 88 – Dynamic Rheology and Sensory Properties Determined by Inulin/Extra Virgin Olive Oil Blends in Mashed Potatoes: Effects of Hydrocolloids Addition and Freeze/Thaw (pp. 175-176)
María José Jiménez, Wenceslao Canet and María Dolores Alvarez

Chapter 89 – Olive Oil, Mitochondrial Oxidative Stress and Ageing (pp. 177-178)
P. Pérez-López, M. C. Ramirez-Tortosa, N. El Azem-De haro, A. González, S. Granados-Principal, M. Battino and J. L. Quiles

Chapter 90 – Virgin Olive Oil Antioxidants (pp. 179-180)
Maria Tasioula-Margari

Chapter 91 – Olive Oil and Postprandial Lipemia (pp. 181-182)
Javier S. Perona

Chapter 92 – Matrix-Assisted Laser Desorption/Ionization Time-of-Flight (MALDI−TOF) Mass Spectrometry Fingerprinting As a New Tool for Quality Control and Health Risk Assessment of Virgin Olive Oil (pp. 183-184)
Cosima Damiana Calvano, Cristina De Ceglie, Antonio Monopoli and Carlo Giorgio Zambonin

Chapter 93 – Last Advances in the Study of Olive Airborne Pollen Dynamic (pp. 185-186)
M. A. Hernández-Ceballos, H. García-Mozo, J. A. Adame and C. Galán

Chapter 94 – Frying with Olive Oil and Health (pp. 187-188)
Sodeif Azadmard-Damirchi and Shiva Emami

Chapter 95 – Olive Oil Phenolics and Oxidative Stress (pp. 189-190)
Verónica Leticia Colin

Chapter 96 – Olive Oil Traceability through DNA Markers (pp. 191-192)
P. Martins-Lopes and S. Gomes

Chapter 97 – Is Region of Origin a Valuable Cue for the Consumer? The Case of Olive Oil Sector (pp. 193-194)
Sihem Dekhili

Chapter 98 – Antioxidant Compounds of Olive Products and Human Health (pp. 195-196)
T. Chatzistathis and I. Therios

Chapter 99 – Human Metabolism of Polyphenols from Extra Virgin Olive Oil (pp. 197-198)
Fabiano Jares Contesini, Ruann Janser Soares de Castro, José Valdo Madeira Júnior and Camilo Barroso Teixeira

Chapter 100 – Novel Thermal and Non-Thermal Food Processing Technologies (pp. 199-200)
Elisabete M. C. Alexandre, Teresa R. S. Brandão and Cristina L. M. Silva

Chapter 101 – Persistence of Transgenic DNA in Processed Foods of Animal Origin: A Potential Biological Risk (pp. 201-202)
G. Vinci, A. Tieri and R. Preti

Chapter 102 – Cassava (Manihot esculenta Crantz) As a Source of Chemically Safe Food: A Critical Review (pp. 203-204)
G. J. B. Gnonlonfin and L. Brimer

Chapter 103 – Transformation of Vegetable Waste of the Food Industry into Value-Added Products: The Case of Cynara scolymus (pp. 205-206)
Eliana N. Fissore, Cinthia Santo Domingo, Guadalupe Uricarriet, Elizabeth Erhardt, Ana M. Rojas and Lía N. Gerschenson

Chapter 104 – Functional Mathematical Index (FMI): An Index Generator for ―Taming‖ Quality, Applied to Food and Processes (pp. 207-208)
Enrico Finotti, Alberto Bersani, Enrico Bersani and Ernesto Del Prete

Chapter 105 – Nutritional and Biological Potential of Functional Foods Containing the Hard-to-Cook Bean (Phaseolus vulgaris L.) Protein Hydrolysate (pp. 209-210)
Maira Rubi Segura Campos, Karem García-Rodríguez, Luis Chel Guerrero and David Betancur Ancona

Chapter 106 – Basic Guidelines for Establishing Food Standards (pp. 211-212)
Wenbiao Wu

Chapter 107 – Strategies for Annatto Seeds Processing with Pressurized Fluids in Food Industries (pp. 213-214)
D. T. Santos, L. M. Rodrigues, R. A. C. Torres, M. T. M. S. Gomes and M. A. A. Meireles

Chapter 108 – Principles of Quality Analysis and Critical Control Points Applicable to Food Processing (pp. 215-216)
Wenbiao Wu, Yixing Yang and Wei Huang

Chapter 109 – Engineered Colloidal Systems from Food-Grade Materials for Applications in Novel Processed Foods (pp. 217-218)
Ashok R. Patel

Chapter 110 – Flavour Compounds in Legumes: Chemical and Sensory Aspects (pp. 219-220)
Sorayya Azarnia and Joyce I. Boye

Chapter 111 – Micronutrient Disorders and Various Mitigation Options in Indian Agriculture (pp. 221-222)
M. P. S. Khurana, K. P. Patel, V. P. Ramani, G. Mahajan and Kuldip-Singh

Chapter 112 – Legumes: Properties, Nutrition, Consumption and Health (pp. 223-224)
Tzi Bun Ng and Randy Chi Fai Cheung

Chapter 113 – Role of Processing Industry for Food Security in India (pp. 225-226)
S. Mangaraj, M. K. Tiripathi and S. D. Kulkarni

Chapter 114 – Characteristics and Utilization of Black Rice (pp. 227-228)
Bipin Vaidya and Jong-Bang Eun

Chapter 115 – In-Season Wheat Yield Prediction in the Semiarid Pampa of Argentina Using Artificial Neural Networks (pp. 229-230)
A. Bono, J. De Paepe and R. Álvarez

Chapter 116 – Legumes As Cover Crops or Components of Intercropping Systems and Their Effects on Weed Populations and Crop Productivity (pp. 231-232)
I. S. Travlos

Chapter 117 – Optimizing Barley Grain Use by Dairy Cows: A Betterment of Current Perceptions (pp. 233-234)
A. Nikkhah

Chapter 118 – Bioactivity of Oleanane Triterpenoids from Soy (Glycine Max Merr) Depends on the Chemical Structure (pp. 235-236)
Wei Zhang and David G. Popovich

Chapter 119 – Enhanced Production of Β – Carotene and L – Asparaginase from a Tribal Food Alga, Vaucheria uncinata (pp. 237-238)
Usha Pandey and J. Pandey

Chapter 120 – Wheat Grain: a Unique Prepartal Choice for Transition Holstein Heifers (pp. 239-240)
A. Nikkhahand F. Ehsanbakhsh

Chapter 121 – Germinated Legumes: A Boon to Human Nutrition (pp. 241-242)
Geetanjali Kaushik

Chapter 122 – Sucrose Metabolism and Grain Development of Contrasting Spikelets Located at Different Positions of the Rice Panicle (pp. 243-244)
Pravat Kumar Mohapatra

Chapter 123 – Wheat Grain in Dairy Rations: A Major Feasible Commodity Overlooked (pp. 245-246)
A. Nikkhah, F. Amiri, H. Khanaki and H. Amanlou

Chapter 124 – Food Demand: Coping with Its Growth (pp. 247-248)
Anil Hira, Hayley Jones and James Morfopoulos

Chapter 125 – Sicilian Aromatic Plants: From Traditional Heritage to a New Agro-Industrial Exploitation (pp. 249-250)
Edoardo M. Napoli and Giuseppe Ruberto

Chapter 126 – The Role of Spice Products‘ Synthetic Cannabinoids in Systems Toxicity (pp. 251-252)
Constantinos Pistos, Ioanna Vardakou and Chara Spiliopoulou

Chapter 127 – Rosmarinus officinalis L.: An Aromatic Plant with Interesting Biological Properties (pp. 253-254)
M. G. Miguel, M. D. Antunes and S. A. Dandlen

Chapter 128 – The Use of Rosemary (Rosmarinus officinalis) As Antioxidant in Meat Products in Comparison to BHA and BHT (pp. 255-256)
Lilian R. B. Mariutti and Neura Bragagnolo

Chapter 129 – Types, Uses and Fruit Quality of Brazilian Chili Peppers (pp. 257-258)
Elizanilda Ramalho do Rêgo, Fernando Luiz Finger and Mailson Monteiro do Rêgo

Chapter 130 – Spices Not Just Spicy: Role in Human Health with Medicinal and Therapeutic Potentialities (pp. 259-260)
A. B. Sharangi

Chapter 131 – Herbs and Spices Commonly-Used in Foods (pp. 261-262)
Supayang Piyawan Voravuthikunchai and Beatrice Olawumi T. Ifesan

Chapter 132 – Berries: Bioactive Constituents and Their Impact on Human Health (pp. 263-264)
María Elena Valverde and Octavio Paredes-López

Chapter 133 – Resveratrol in Berries: A Review (pp. 265-266)
Natividad Sebastià, José M. Soriano, Alegría Montoro, Pedro Pérez-Bermúdez, and Isabel Gavidia

Chapter 134 – Conjugated Polysaccharides As Potential Health Promoting Compounds in Berries and Cherries (pp. 267-268)
Kelly Ross and Giuseppe Mazza

Chapter 135 – Blueberries: Major Phytochemicals and Potential Health Effects in Cardiovascular Diseases (pp. 269-270)
Xianli Wu and Jie Kang

Chapter 136 – Flavour Properties and Chemistry of Berries (pp. 271-272)
Mari Sandell, Oskar Laaksonen and Saara Lundén

Chapter 137 – European Elderberry (Sambucus nigra L.) and American Elderberry (Sambucus canadensis L.): Botanical, Chemical and Health Properties of Flowers, Berries and Their Products (pp. 273-274)
Valentina Schmitzer, Robert Veberic and Franci Stampar

Chapter 138 – Myrtle (Myrtus communis L.) Berries: Composition and Properties (pp. 275-276)
Carlo I. G. Tuberos and Christina D. Orrú

Chapter 139 – Colombian Bilberry (Vaccinium meridionale Swartz): Chemical Composition, Antioxidant Activity, Anthocyanin and Non-Anthocyanin Phenolic Composition As Compared to Other Vaccinium Species (pp. 277-278)
Gloria Astrid Garzón

Chapter 140 – Updating Allergies to Berries of Genera Morus, Vaccinium and Fragaria (pp. 279-280)
Natividad Sebastià, José M. Soriano, Pedro Pérez-Bermúdez and Isabel Gavidia

Chapter 141 – Problems and Methods to Improve the Market-Life of Berry Fruit (pp. 281-282)
Giovanna Giacalone and Valentina Chiabrando

Chapter 142 – Berry Marketing: Overview of the Current Trends, Challenges and Future Opportunities to Connect Fresh Berry Producers and Consumers (pp. 283-284)
Robert Verloop

Chapter 143 – Functional Breads Enhanced with Fruit-Derived Polyphenol Antioxidants and Dietary Fibers (pp. 285-286)
Dongxiao Sun-Waterhouse, Anusooya S. Sivam and Geoffrey I. N. Waterhouse

Chapter 144 – Bread Health and Consumption (pp. 287-288)
Stavros Plessas, Athanasios Alexopoulos and Eugenia Bezirtzoglou

Chapter 145 – Italian Durum Wheat Breads (pp. 289-290)
Antonella Pasqualone

Chapter 146 – Effect of Enzymes in Whole Bread in Brazil (pp. 291-292)
Elizabeth Harumi Nabeshima, Maria Teresa Pedrosa Silva Clerici, Jorge Minoru Hashimoto and Yoon Kil Chang

Chapter 147 – Isolation of Small Starch Granules of Vicia faba (haba) and Determination of Their Fat Mimic Characteristics (pp. 293-294)
Elizabeth Mérida, Teodoro Suárez-Dieguez and Norma Guemes Vera


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