Advances in Food and Nutrition Research

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