Table of Contents

Table of Contents

Preface

Chapter 1 – Solubility of Light Fullerenes and Fullerenol in Biocompatible with Human Beings Solvents (pp. 1-2)
Konstantin N. Semenov and Nikolay A. Charykov

Chapter 2 – Characterization of Wine Industry Residue and Its Application in Foods (pp. 3-4)
Carmen J. Contreras-Castillo, Severino Matias de Alencar, Ligianne Din Shirahigue, Miriam Mabel Selani and Priscilla Siqueira Melo

Chapter 3 – Evaluation of Grape Seeds As a Source of Added Value Natural Antioxidants: Aqueous Extraction of High Molecular Weight Phenolics (pp. 5-6)
Veronica Sanda Chedea, Sonia Moussouni, Carmen Socaciu and Panagiotis Kefalas

Chapter 4 – Physiological and Molecular Characteristics of Japanese Indigenous Vitis vinifera Cv. Koshu Grape (pp. 7-8)
Shunji Suzuki and Hironori Kobayashi

Chapter 5 – Prohexadione-Calcium As a Regulator of Vine Growth: Effect on the Physical-Chemical Characteristics of Wine Grapes (pp. 9-10)
A. Gonzalo-Diago, J. M. Avizcuri, N. Ortigosa, M. Dizy, M. T. Martínez-Soria, J. Sanz-Asensio, J. F. Echavarri-Granado and P. Fernández-Zurbano

Chapter 6 – Extraction and Bioactive Properties of Grapeseed Polyphenols (pp. 11-12)
Jorge Sineiro, Marivel Sánchez and María José Núñez

Chapter 7 – Allergies to Grapes (pp. 13-14)
N. Sebastià, J. M. Soriano and I. Gavidia

Chapter 8 – Grapes As an Alternative Crop for Water Saving (pp. 15-16)
Khaldoon A. Mourad and Ronny Berndtsson

Chapter 9 – Reutilization of Grape Pomace as Solid Medium of Fermentation for the Production of Hydrolytic Enzymes of Industrial Interest (pp. 17-18)
A. B. Díaz, I. Caro, I. de Ory, J. Bolívar and A. Blandino

Chapter 10 – Grapes: Cultivation, Varieties and Nutritional Uses (pp. 19-20)
P. D. Gurak, I. Santana, A. P. Gil, S. P. Freitas, M. H. Rocha-Leão and L. Cabral

Chapter 11 – Contrasting Roles of Tannins in Nutrition: Recent Evidence from Animal Models (pp. 21-22)
Miguel E. Alonso-Amelot

Chapter 12 – Effect of Tannins on the Nutrition, Grazing or Browsing Management and Environmental Impact of Small Ruminants Fed Mediterranean Pastures (pp. 23-24)
M. Decandia, A. Cabiddu and G. Molle

Chapter 13 – Tannin and Its Effects in Animal Nutrition (pp. 25-26)
Akbar Taghizadeh and Maghsoud Besharati

Chapter 14 – Fate and Bioavailability of Tannins in Human and Animals: Gut Microbial Transformations (pp. 27-28)
A. Sahoo

Chapter 15 – Proanthocyanidins in Grapes and Wines: A Review (pp. 29-30)
Encarna Gómez-Plaza, Alberto Hernández-Jiménez and Ana Belén Bautista-Ortín

Chapter 16 – Optimisation Studies on Tannin-Based Coagulants (pp. 31-32)
J. Sánchez-Martín, J. Beltrán-Heredia, M.A. Dávila-Acedo and M.C. Gómez-Muñoz

Chapter 17 – Tannins of Persimmon Fruit: Artificial Removal of Astringency (pp. 33-34)
C. Besada and A. Salvador

Chapter 18 – Grape Seed Procyanidins: Occurrence, Structural Features and Health Benefits (pp. 35-36)
P. Cláudia Passos, M. Rosário Domingues, M. Carlos Silva and A. Manuel Coimbra

Chapter 19 – Tannins: What Do They Represent in Plant Life? (pp. 37-38)
Claudia Maria Furlan, Lucimar Barbosa Motta and Deborah Yara Alves Cursino dos Santos

Chapter 20 – Tannins in Plant Feed Ingredients: Facts and Probable Consequences in Fish Nutrition (pp. 39-40)
Koushik Ghosh and Arun Kumar Ray

Chapter 21 – Influence of Selected Factors on the Content of Tannins in Tea Extracts (pp. 41-42)
Maria Śmiechowska and Przemysław Dmowski

Chapter 22 – Nutritional Effects of Chestnut Tannins in Poultry and Rabbit (pp. 43-44)
F. Gai, L. Gasco, A. Schiavone and I. Zoccarato

Chapter 23 – Tannin-Saponin Interaction on in Vitro Ruminal Gas Production Profile and Methanogenesis (pp. 45-46)
V. C. Mishra, A. Sahoo and B. Singh

Chapter 24 – Effects of Condensed Tannins on Nitrogen Dynamics in Grazed Temperate Agricultural Systems (pp. 47-48)
V. T. Burggraaf and V. O. Snow

Chapter 25 – Solar Photodegradation of Tannins in Wood Leachate (pp. 49-50)
Wendong Tao, Ken Hall and Weihua Zeng

Chapter 26 – Dietary Flavan-3-ols: Health Effects, Bioavailability and Nutritional Biomarkers of Exposure (pp. 51-52)
Maria Monagas, Rafael Llorach, Ignacio Garrido, Mireia Urpí-Sardà, Fernando Sánchez-Patán, Carmen Gómez-Cordovés, Cristina Andres-Lacueva and Begoña Bartolomé

Chapter 27 – Extraction, Characterization and Antioxidant Properties of Tannin (pp. 53-54)
A. Nag

Chapter 28 – Bioactive Components in Edible Nuts and Health Benefits (pp. 55-56)
Jun Yang, Jiaren Liu and Dana L. Felice

Chapter 29 – Physical and Nutritional Attributes of the Fruits and Nuts of the Shea Tree (Vitellaria paradoxa C. F. Gaertn) in Nigeria (pp. 57-58)
F. D. Ugese, K. P. Baiyeri and B. N. Mbah

Chapter 30 – Bioactive Compounds from Anacardium occidentale Cashew Nut Shell Liquid (pp. 59-60)
Maria Stasiuk

Chapter 31 – Effect of Packaging Material O2 Permeability, Light, Temperature and Storage Time on Quality Retention of Raw Ground Almond (Prunus Dulcis) and Walnut (Juglans regia L.) Kernels (pp. 61-62)
S. F. Mexis, A. V. Badeka and M. G. Kontominas

Chapter 32 – Physical Properties of Shea (Vitellaria paradoxa Gaertn.) Fruits, Nuts and Kernels from Different Localities of Cameroon (pp. 63-64)
Bup Nde Divine, Diarrassouba Nafan, Charles Fon Abi, Tenin Dzudie, Kapseu César and Clergé Tchiegang

Chapter 33 – Growth, Yield, Heavy Metals, and Microorganisms in Soil and Fruit of Pecans Fertilized with Biosolids (pp. 65-66)
S. H. Tarango Rivero and E. Orrantia Borunda

Chapter 34 – Areca Nut May Kill Cells in a Different Way (pp. 67-68)
Mei-Huei Lin, Shyun-Yeu Liu and Young-Chau Liu

Chapter 35 – Unhealthy Diet Intake during the Peri-Natal and Adult Periods: Detrimental Neuroendocrine and Metabolic Effects (pp. 69-70)
Eduardo Spinedi, Andrés Giovambattista, Oscar R. Rebolledo, Rolf C. Gaillard and Juan J. Gagliardino

Chapter 36 – High-Fructose Consumption and Metabolic Diseases (pp. 71-72)
Cleide E. P. Trindade, Cilmery Kurokawa, Rodrigo C. Barreiros, and Grasiela Bossolan

Chapter 37 – Fructose and Non-Alcoholic Fatty Liver Disease (pp. 73-74)
Ting Zhang, Shen Qu, Steven Ringquist and H. Henry Dong

Chapter 38 – Detrimental Effects of Excessive Fructose Ingestion on Memory and Other Brain Functions (pp. 75-76)
E. C. Bruggeman, A. P. Ross, and M. B. Parent

Chapter 39 – Role of Fructose in Body Functions: An Overview (pp. 77-78)
N. Assy, F. Adawi, and W. Nseir

Chapter 40 – Fructose Facilitates Alcohol Metabolism (pp. 79-80)
I. Onyesom

Chapter 41 – Fructose and the Control of Food Intake (pp. 81-82)
Danielle Colley, Edra London, Baijia Jiang, Jasjeet Khural, and Thomas Castonguay

Chapter 42 – Effect of Fructose on Health (pp. 83-84)
Tzi Bun Ng, Jack Ho Wong, Evandro Fei Fang and Xiujuan Ye

Chapter 43 – Mammalian Triokinase and Dihydroxyacetone Kinase are the Same Enzyme (pp. 85-86)
David J. Timson

Chapter 44 – Does it Really Matter Whether Food is Produced and Provided by a Man or a Woman? (pp. 87-88)
Fatma Osman Ibnouf

Chapter 45 – Impact of Vegetable Breeding Industry and Intellectual Property Rights in Biodiversity and Food Security (pp. 89-90)
João Silva Dias

Chapter 46 – Trade and Agricultural Policy Reform for Food Security in Tomorrow‟s Africa and Asia (pp. 91-92)
Umar M. Mustapha and Richard J. Culas

Chapter 47 – Agricultural Policies and Environmental, Political, Economic, Social and Technological Threats for Food Security in Africa: Present Knowledge and Future Expectations (pp. 93-94)
Umar M. Mustapha and Richard J. Culas

Chapter 48 – Role of Rice in Food Security of Bangladesh (pp. 95-96)
Sk. Ghulam Hussain

Chapter 49 – An Assessment of the Brazilian Popular Restaurant Program as an Integrated Action for Food Security and Health Promotion (pp. 97-98)
Fernanda Dias Bartolomeu Abadio Finco, Marcus Vinícius Alves Finco and Ana Flavia Santos Coelho

Chapter 50 – Food and Water Security Initiatives in Poor Urban, Peri-Urban and Rural Settlements in Ethekwini Municipality, South Africa (pp. 99-100)
Nicola Rodda

Chapter 51 – Technological Change and Productivity Growth for Food Security: The Case of Shifting Cultivation and the REDD Policy (pp. 101-102)
Richard J. Culas

Chapter 52 – Governance of Aquaculture: Principles and Best Practices (pp. 103-104)
Nathanael Hishamunda

Chapter 53 – Understanding the Path for a Higher Environmental Orientation at the Spanish Food Industry (pp. 105-106)
A. Peiró-Signes, M. Segarra-Oña, L. Miret-Pastor and M. De Miguel-Molina

Chapter 54 – Role of Processing Industry for Food Security in India (pp. 107-108)
S. Mangaraj, M. K. Tiripathi and S. D. Kulkarni

Chapter 55 – Egg Contamination As an Indicator of Environmental Health (pp. 109-110)
Saif Al-Bahry, Ibrahim Mahmoud, Salim Al-Rawahy and James R. Paulson

Chapter 56 – Evaluation of Vitamin A Efficacy in Edible Eggs (pp. 111-112)
Toshiaki Irie

Chapter 57 – Egg White Protein Film and Its Application in Food Products (pp. 113-114)
Qi Li and Hao Jing

Chapter 58 – Emulsifying Properties of Egg Yolk (pp. 115-116)
Emma Magnusson and Lars Nilsson

Chapter 59 – Analysis of Residual Antibiotics in Egg Using Chromatographic Techniques (pp. 117-118)
Maria Rambla-Alegre

Chapter 60 – Eggs Allergy: When and Why? (pp. 119-120)
J. Sánchez, Javier Estarita, Jose Cantillo and Andres Biol Sánchez

Chapter 61 – Effect of pH on the Foam Fractionation of a Mixture of Egg White and Egg Yolk (pp. 121-122
Andrew S. Walker, Chris C. Stowers, Viktor M. Makarov and Robert D. Tanner

Chapter 62 – Microbiological Safety and Decontamination of Chicken Eggs (pp. 123-124)
Satyanarayan R. S. Dev, Nene M. Keklik, Ali Demirci and G. S. Vijaya Raghavan

Chapter 63 – Rice Bran Oil (pp. 125-126)
Arrigo Francesco Giuseppe Cicero and Sibel Ertek

Chapter 64 – Arsenic in Rice: A Human Health Emergency in South and South-East Asia (pp. 127-128)
M. Azizur Rahman, M. Mamunur Rahman and H. Hasegawa

Chapter 65 – Quality of Rice As Affected by Paddy Drying and Kernel Storage (pp. 129-130)
Kanitha Tananuwong and Yuwares Malila

Chapter 66 – Branching Pattern: An Inevitable Trait for Rice Production (pp. 131-132)
Saminathan Thangasamy, Pablo Bolaños-Villegas and Guang-Yuh Jauh

Chapter 67 – Rice Allelopathy As an Environmentally Friendly Weed Control Strategy for Rice Production (pp. 133-134)
Hisashi Kato-Noguchi

Chapter 68 – Rice Bran: A Rice Milling Byproduct for the Production of Bioactive Compounds and Nutraceuticals (pp. 135-136)
C. Fabian and Y. H. Ju

Chapter 69 – Genetic and Molecular Characterization of a Bacterial Blight Resistance Gene in Rice (pp. 137-138)
Dongying Gao and Lihua Sun

Chapter 70 – Rice Flour As Prospective Gluten-Free Cereal-Based Food Product (pp. 139-140)
Bipin Vaidya and Jong-Bang Eun

Chapter 71 – Application of Matrix-Assisted Laser Desorption/Ionization Imaging Mass Spectrometry for the Analysis of Oryza sativa Rice (pp. 141-142)
Nobuhiro Zaima

Chapter 72 – Food Insecurity and Vegetable Consumption (pp. 143-144)
Stephanie Grutzmacher, Susan Gross and Ashley Munger

Chapter 73 – Quality Control for Pesticide Residues in Olives and Olive Oil (pp. 145-146)
Antonio Ruiz-Medina and Eulogio J. Llorent-Martínez

Chapter 74 – Human Photosynthesis (pp. 147-148)
Arturo Solís-Herrera, María del Carmen Arias Esparza, Ruth Isabel Solís-Arias, Paola Eugenia Solís-Arias and Martha Patricia Solís-Arias

Chapter 75 – Development and Implementation of Environmentally Benign Approaches for Integrated Pest Management of Cruciferous Crops in China (pp. 149-150)
Minsheng You, Youming Hou, Guang Yang, and Geoff Gurr

Chapter 76 – Availability and Utilization of Traditional Vegetables: A Case Study of Rural Xhosa Households (pp. 151-152)
T. P. Dweba and M. A. Mearns

Chapter 77 – The Uncanning Power of Emotional Bonds: Exploring the Role of Nostalgic Foods in Latinas‟ Eating Behaviors and Health (pp. 153-154)
Anahí Viladrich and Ming-Chin Yeh

Chapter 78 – Cucumber As a Source of Biological Active Substances (pp. 155-156)
Hisashi Kato-Noguchi and Ho Le Thi

Chapter 79 – Nitrogen Nutrition and Amino Acid Metabolism in Cucumber (pp. 157-158)
Ryota Tanemura and Takuji Ohyama

Chapter 80 – Safety Concerns Regarding Certain Herbs Used on the Largest U.S. – Mexico Border (pp. 159-160)
Armando González-Stuart

Chapter 81 – Vegetable Consumption by Older Adults in Japan (pp. 161-162)
Andy H. Lee and Fumi Hirayama

Chapter 82 – Technological and Chemical Characterization of PDO Cheeses of Italy (pp. 163-164)
Giuseppe Zeppa, Simona Belviso, Marta Bertolino, Barbara Dal Bello and Manuela Giordano

Chapter 83 – The Presence of Biogenic Amines in Cheese (pp. 165-166)
Marilena Marino, Michela Maifreni, Nadia Innocente, Annalisa Segat, Francesca Frigo and Ingrid Bartolomeoli

Chapter 84 – The Spanish Traditional Cheeses: Characteristics and Scientific Knowledge (pp. 167-168)
Sidonia Martínez, Juan A. Centeno, Inmaculada Franco and Javier Carballo

Chapter 85 – Techniques to Evaluate Cleanliness and Disinfection in Dairies (pp. 169-170)
Conrado Carrascosa, António Raposo, Esther Sanjuán, Rafael Millán and Esteban Pérez

Chapter 86 – Sensorial Analysis Methodology for Goats‟ Cheeses Made with Clotting Enzymes: Taster Training Methodology (pp. 171-172)
María Fresno, Sergio Álvarez and Heather Briggs

Chapter 87 – Safety Issues and Analytical Determination of Biogenic Amines in Cheese (pp. 173-174)
Donatella Restuccia, Monica R. Loizzo, U. Gianfranco Spizzirri, Ortensia I. Parisi, Giuseppe Cirillo and Nevio Picci

Chapter 88 – Processed Cheese Flavor and Flavor Compounds: A Review (pp. 175-176)
Eva Vitova

Chapter 89 – Flavour Release and Sensory Perception in Cheeses (pp. 177-178)
Elisabeth Guichard, Lauriane Boisard and Christian Salles

Chapter 90 – Cheese as a Source of Nutrients and Contaminants: Dietary and Toxicological Aspects (pp. 179-180)
Fernando Cámara-Martos, Rafael Moreno-Rojas and Fernando Pérez-Rodríguez

Chapter 91 – Fortification Strategies of Cheeses as Functional Foods (pp. 181-182)
Özge Kahraman

Chapter 92 – Salt in Cheese: Health Issues, Reduction, Replacement and Release (pp. 183-184)
Ali Sheibani, Vijay Mishra, Lily Stojanovska and Mutamed Ayyash

Chapter 93 – Cheese Ripening and Proteolysis (pp. 185-186)
Joana Santos Guerreiro, Paulo Fernandes and Ronald G. Bardsley

Chapter 94 – Lipid Fraction in Cheese: Nutritional Value and Strategies for Improvement (pp. 187-188)
Eliana Jerónimo and F. Xavier Malcata

Chapter 95 – Engineering Properties of Mexican Chihuahua Cheese (pp. 189-190)
Sergio I. Martinez-Monteagudo and Fabiola Salais-Fierro

Chapter 96 – Structure and Texture Determination of Dairy Products by Using Spectroscopic Techniques (Fluorescence, Infrared and NMR) Coupled with Chemometric Tools (pp. 191-192)
Romdhane Karoui and Mnasser Hassouna

Chapter 97 – Clostridium in Late Blowing Defect of Cheese: Detection, Prevalence, Effects and Control Strategies (pp. 193-194)
Sonia Garde, Marta Ávila, Natalia Gómez and Manuel Nuñez

Chapter 98 – Analysis of Fatty Acids in Cheese by Capillary Electrophoresis (pp. 195-196)
Patrícia Mendonça de Castro Barra, Renata de Jesus Coelho Castro, João Pablo Fortes Pereira, Paulo Henrique Fonseca da Silva and Marcone Augusto Leal de Oliveira

Chapter 99 – Valorisation of Whey in Small and Medium Dairy Industries: Production and Incorporation of Liquid Whey Protein Concentrates in Fresh Cheeses and Evaluation of the Physicochemical and Sensorial Properties (pp. 197-198)
Marta Henriques, David Gomes and Carlos Pereira

Chapter 100 – Conjugated Linoleic Acid (CLA) in Cheese: Analysis, Composition and Dietary Intake (pp. 199-200)
Juliana Côrtes Nunes and Alexandre Guedes Torres

Chapter 101 – Assessment of Natural Levels of Substances with Preservative Effects in Dairy Products (pp. 201-202)
Marco Iammarino, Aurelia Di Taranto, Carmen Palermo and Marilena Muscarella

Chapter 102 – Cheese Microstructure: Techniques Used and Effects of Chemical Composition (pp. 203-204)
Mamdouh El-Bakry

Chapter 103 – Multifaceted Functions of Cheese: Anticancer Effects on Human Leukemic Cell Growth In Vitro (pp. 205-206)
Shin Yasuda and Keiji Igoshi

Chapter 104 – Legumes for Grazing and Health: The Case of Bituminaria bituminosa (pp. 207-208)
María Pazos-Navarro, Mercedes Dabauza, Enrique Correal, David J. Walker, José A. del Río, Ana Ortuño, Pilar Méndez, Arnoldo Santos, Segundo Ríos, Vanessa Martínez-Frances and Daniel Real

Chapter 105 – Nutritional Characterization of Wild Legumes (Lathyrus and Vicia Genera) (pp. 209-210)
Elena Pastor-Cavada, Julio E. Pastor, Rocío Juan and Javier Vioque

Chapter 106 – Legumes Leading the War against “Diabesity-the Obesity-Diabetes Epidemic”: An Overview (pp. 211-212)
Rocio Campos-Vega, B. Dave Oomah, Guadalupe Loarca-Piña and Haydé Azeneth Vergara-Castañeda

Chapter 107 – Soybean: Overview of the Nutritional Profile and the Implications for Nutrition and Health Effects (pp. 213-214)
I. Mateos-Aparicio, A. Redondo-Cuenca and M. D. Tenorio-Sanz

Chapter 108 – Fermentation of Lesser Known Legumes (pp. 215-216)
E. O. Farinde and S. B. Fasoyiro

Chapter 109 – Dark and Bright Facets of the Nutritional Value of Grass Pea (Lathyrus sativus L.) Seeds (pp. 217-218)
Angela R. Piergiovanni, Venturino Bisignano, Giambattista Polignano and Lucia Lioi

Chapter 110 – Lentils (Lens culinaris L.): Linking Whole Foods for Better Human Health (pp. 219-220)
Dil Thavarajah, Pushparajah Thavarajah and Shiv Kumar

Chapter 111 – Medicago truncatula: A Model Organism to Study the Biology of Agriculturally Important Legume Crops (pp. 221-222)
Mauricio Alberto Reynoso, Virginia Savy, Marcos Lancia, Karen Hobecker, Flavio Blanco and María Eugenia Zanetti

Chapter 112 – Antihypertensive Potential of Protein Hydrolysates from the Velvet Bean (Mucuna pruriens) (pp. 223-224)
Maira Segura-Campos, Saulo Galicia-Martínez, Luis Chel-Guerrero and David Betancur-Ancona

Chapter 113 – Use of Herbicide (Roundup®): Potential Influence on Soil Metals Lability and on Radish Metal Uptake (pp. 225-226)
Fabienne Baraud and Lydia Leleyter

Chapter 114 – Chemical and Structural Composition of Arabinogalactan Proteins (AGP) of the Mesquite (Prosopis spp) (pp. 227-228)
Yolanda L. López-Franco, Faviola Bainori-Vasquez, Ana K. Sánchez-Castañeda, Karla Martínez-Robinson, Tomás Madera-Santana, Alma Rosa Toledo-Guillén and Jaime Lizardi-Mendoza

Chapter 115 – Common Bean as an Emerging Model Grain Legume (pp. 229-230)
Virginia Dalla Via, Carolina Rípodas, Joaquín Clúa, Candela Narduzzi, Mauricio Reynoso, Mario Aguilar, María Eugenia Zanetti and Flavio Blanco

Chapter 116 – Health Benefits of Legumes (pp. 231-232)
T. B. Ng and C. C. W. Ng

Chapter 117 – Current Update in Methodologies for Extraction and Analysis of Proteins and Isoflavones (pp. 233-234)
Savithiry S. Natarajan and Devanand L. Luthria

Chapter 118 – An Overview of Peanuts and Their By-Products: Production and Chemical Composition (pp. 235-236)
Y. Aguilera, V. Benítez, R. M. Esteban, F. J. López-Andréu, E. Mollá and M. A. Martín-Cabrejas

Chapter 119 – Physico-Mechanical, Aerodynamic, Thermodynamic and Thermal Properties of Peanut Pods, Kernels and Shells (pp. 237-238)
V. S. P. Bitra

Chapter 120 – The Peanut Used as a Source of Phytochemicals (pp. 239-240)
A. O. Cherif

Chapter 121 – Phenolic Compounds: Functional Components in Peanuts (pp. 241-242)
E. Vázquez Rodríguez and I. López Expósito

Chapter 122 – Legumes Allergy: Clinical Symptoms and Cross-Reactivity (pp. 243-244)
M. Reche, T. Valbuena and C. Y. Pascual

Chapter 123 – Peanut Allergy: Allergens and Etiology (pp. 245-246)
R. Jiménez-Saiz, E. Molina and I. López-Expósito

Chapter 124 – Peanut Allergy in the Mediterranean Area (pp. 247-248)
C. Mayorga, M. J. Torres and A. B. Blázquez

Chapter 125 – Current Understanding of Cross-Reactivity of Peanut and Pollen Allergens (pp. 249)
C. Yang and T. Zhang