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Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive review… Read more
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Series Page
Contributors
Preface
Chapter 1 Sparkling Wines: Features and Trends from Tradition
I Historical Background
II Definition and Types of Sparkling Wines and Other Effervescent Wines
III Cultivation and Harvest
IV Elaboration Process
V Organoleptic Characteristics
VI Data of Production and Consumption
Chapter 2 Occupational Allergies in Seafood-Processing Workers
I Introduction
II Seafood Industry, Processing Activities, and Populations at Risk
III Health Effects Associated with Seafood Processing and Their Epidemiology
IV Seafood Matrix, Allergen Structure, and Disease Mechanisms
V Impact of Seafood-Processing Activities on Allergenicity and Airborne Exposure Levels
VI Risk Factors for Occupational Allergies Associated with Seafood
VII Diagnosing Seafood Allergy
VIII Prevention
Chapter 3 Health Benefits of Algal Polysaccharides in Human Nutrition
I Introduction
II Significance of Dietary Fiber in Human Nutrition
III Algae as a Source of Dietary Fiber
IV Biological Activities of Algal Polysaccharides
V Conclusion
Chapter 4 Fiber, Protein, and Lupin-Enriched Foods: Role for Improving Cardiovascular Health
I Introduction
II Cardiovascular Disease
III Overweight, Obesity, and Its Consequences
IV Causes of Obesity
V Macronutrients in the control of energy intake, and body weight and composition
VI Protein and Fiber: Effects on Cardiovascular Disease Risk Factors
VII Lupin
VIII Conclusion
Chapter 5 “Green Preservatives”: Combating Fungi in the Food and Feed Industry by Applying Antifungal Lactic Acid Bacteria
I Introduction
II Food Quality and Safety
III Lab as Biopreservatives
IV Conclusions
Index
ST