Encyclopedia of food sciences and nutrition 10-Vol. set

Production and Physical and Chemical Properties......Page 8 Analysis......Page 9 Fundamental Characteristics of Lactobacillus acidophilus......Page 10 Products with Lactobacillus acidophilus......Page 11 Bacterial Viable Count and Bacterial Stability of Acidophilus milk......Page 13 Background......Page 14 pKa......Page 17 Gas Chromatography......Page 18 Functions of Acidulants......Page 19 Binder1.pdf......Page 0 Chelation......Page 20 Adipic Acid......Page 21 Glucono-d-Iactone (GDL)......Page 22 Tartaric Acid......Page 23 Further Reading......Page 24 Adaptation to Low Energy Intakes......Page 25 Adaptation to Low Protein Intakes......Page 27 Further Reading......Page 29 Development of Adipose Tissue......Page 32 Deposition and Mobilization of Fat......Page 33 Regulation of Adipose Tissue Metabolism......Page 34 Composition of Stored Fat......Page 35 Further Reading......Page 36 Histology and Development......Page 37 Metabolism......Page 38 Energy-balance Regulation......Page 39 Hormonal......Page 40 Further Reading......Page 41 Phytochemicals......Page 42 Nutrition and Skeletal Growth......Page 43 Iron......Page 45 Problem Areas......Page 46 Nutrition Education......Page 47 Further Reading......Page 48 History......Page 49 Food Legislation......Page 50 Regulating the Safety of Food in the USA......Page 51 Cases of Economic Adulteration of Food......Page 52 Milk and Dairy Products......Page 53 Further Reading......Page 54 Recent applications......Page 55 Other applications......Page 56 Colored foods......Page 57 Stable isotope ratio analysis......Page 58 Starches......Page 59 DNA Techniques......Page 60 Further Reading......Page 61 Type 1(b)......Page 63 Characterization of Aerated Foods......Page 64 Stabilization of Aerated Foods......Page 65 Further Reading......Page 68 A. hydrophila as a Pathogen?......Page 69 Ecology......Page 70 Factors Affecting Growth......Page 71 Further Reading......Page 72 Physicochemical Properties......Page 73 Occurrence......Page 74 Toxicology......Page 75 Control......Page 76 Analysis......Page 78 Further Reading......Page 79 Instant Powders......Page 80 Mechanisms of Growth......Page 81 Density, Porosity, Surface Area, Pore Size Distribution......Page 82 Wettability......Page 83 Agitation Tumbling Equipment (See Agitation)......Page 84 Mixers/Agglomerators......Page 85 Fluid Bed Agglomerators - The Straight-through Process......Page 86 Further Reading......Page 87 Aging......Page 88 Energy Requirements......Page 89 Vitamin Requirements......Page 90 Vitamin B12......Page 91 Mineral Requirements......Page 92 Fluid Requirements......Page 93 Further Reading......Page 94 Agitation of Liquids......Page 95 Flow Pattern in Mixing Vessels......Page 97 Agitation Equipment for Single-phase Systems......Page 98 Liquid-Liquid Agitation......Page 99 Liquid-Solid Agitation......Page 100 Agitation of Particulate Material......Page 101 Further Reading......Page 102 Factors Affecting Classification......Page 103 Air-classifier Operations......Page 104 Design Styles of Air Classifiers......Page 105 Combined Mill/classifier Units......Page 106 Plant System Designs......Page 107 Further Reading......Page 108 Application to Grain Legumes......Page 109 Wheat Flour......Page 111 Other Minor Uses......Page 112 Further Reading......Page 113 Physical and Sensory Properties......Page 114 Use as a Preservative......Page 115 Relative Density Measurements (Hydrometry)......Page 116 Refractive Index......Page 117 Further Reading......Page 118 Risks Versus Benefits of Alcohol Consumption......Page 119 Increased cancer risks......Page 120 Neurological effects of excessive alcohol......Page 121 Thiamin......Page 122 Vitamin D and metabolic bone disease......Page 123 Effects of Alcoholic Liver Disease on Energy and Protein Metabolism......Page 124 Further Reading......Page 125 Historical Trends......Page 126 Quantity and Frequency......Page 127 Beverage Type......Page 128 Biological Markers......Page 129 What is a 'Standard Drink'?......Page 130 Advertising and Alcohol Availability......Page 131 Further Reading......Page 132 Isolation and Detection......Page 134 Accumulation and Storage......Page 135 Transport and Turnover......Page 138 Functions......Page 139 Exceptions to the Rule - Adaptations of Specialists......Page 140 Further Reading......Page 141 Modulation of Liver and Kidney Function......Page 142 Disturbance of Reproduction......Page 143 Molecular Targets of Alkaloids......Page 144 Biomembranes, membrane transport, and neuronal signal transduction......Page 145 DNA/RNA......Page 147 Electron Chains and Other Enzyme Activities......Page 148 Quinolizidine Alkaloids......Page 149 Further Reading......Page 150 Protein Properties and Allergenicity......Page 151 Tree Nut and Peanuts......Page 152 Shellfish and Seafood......Page 154 Effects of Processing......Page 155 Problems of 'Hidden' Allergens......Page 156 Further Reading......Page 157 California......Page 158 Postharvest Handling......Page 159 Quality and Safety Factors......Page 160 Almond Butter......Page 161 Further Reading......Page 162 Sample Preparation......Page 163 Molecular Spectrophotometry/Colorimetry......Page 164 Inductively Coupled Plasma Mass Spectrometry (ICP-MS)......Page 165 Further Reading......Page 166 Aluminum in Drinking Water......Page 167 Aluminum in Soils and Plants......Page 168 Acute Toxicity......Page 169 Carcinogenicity and Mutagenicity......Page 170 Occupational Exposure......Page 171 Further Reading......Page 172 Chemical Composition......Page 174 Other Compounds......Page 175 Chemical Composition......Page 176 Antinutritional Factors......Page 177 Protein......Page 178 Further Reading......Page 179 Physiological Importance of Amines......Page 181 Toxicology of biologically active amines......Page 182 Fish......Page 184 Dairy Products......Page 185 Fermented Beverages......Page 186 Other Food Products......Page 187 Further Reading......Page 188 Amino Acids as Protein Constituents......Page 191 The Classification of Amino Acids......Page 192 Serine (mol. wt 105.1)......Page 193 Lysine (mol. wt 146.2)......Page 194 Phosphorylation......Page 195 Occurrence in Foods and Nutritional Implications......Page 196 Deamination......Page 198 Further Reading......Page 199 Chromatographic Methods......Page 200 Gas-Liquid Chromatography......Page 201 Tryptophan......Page 202 D- and L-Amino Acids......Page 203 Further Reading......Page 204 Nitrogen Assimilation......Page 205 The aspartate family......Page 206 Regulation of Amino Acid Biosynthesis......Page 207 Amino Acid Catabolism......Page 208 Urea Cycle......Page 209 Regulation of Amino Acid Catabolism......Page 210 Synthesis of Biologically Important Compounds......Page 211 Further Reading......Page 212 Preparation of Samples......Page 214 Spectroscopy......Page 215 Chromatography......Page 217 Rheological techniques......Page 218 Moisture......Page 219 Proteins......Page 220 Other Food Components......Page 221 Further Reading......Page 222 Prevalence......Page 223 Serum transferrin receptor concentration......Page 224 Physiological Consequences of Iron-deficiency Anemia......Page 225 Prevention......Page 226 Further Reading......Page 227 Causes of Cobalamin and Folate Deficiencies......Page 228 Morphological and Clinical Aspects......Page 229 Biochemical Tests......Page 230 Prevalence......Page 231 Further Reading......Page 232 Vitamin E......Page 234 Vitamin B2......Page 235 Vitamin C......Page 236 Zinc......Page 237 Further Reading......Page 238 History......Page 240 Body Composition, Nutrient Metabolism, and Excretion......Page 241 Genetically Altered Animal Models......Page 242 Cancer......Page 243 Interpretation and Extrapolation of Data......Page 244 Further Reading......Page 245 Varietal Selection and Breeding......Page 246 Fresh Food Uses......Page 248 Pulp Extraction......Page 249 Further Reading......Page 250 Psychopathology......Page 251 Nutritional Status......Page 252 Prognosis......Page 253 Further Reading......Page 254 Further Reading......Page 255 Regulatory Control of Veterinary Medicines......Page 257 Toxicology Studies......Page 258 Further Reading......Page 260 Sampling......Page 262 Extraction and Clean-up......Page 263 Analysis of Analyte......Page 265 Quality Assurance......Page 266 Outlook in Residue Analysis......Page 267 Further Reading......Page 268 Flavonoid Structure (Figure 3)......Page 269 Flavonol and Flavone Structure (Figure 4)......Page 270 Further Reading......Page 272 Natural Versus Synthetic Antioxidants......Page 273 Sulfur Dioxide, Sulfites, Bisulfites and Metabisulfites......Page 275 Ascorbic and Erythorbic Acids, and their Salts and Esters......Page 276 Tocopherols......Page 277 Alkyl Gallates, BHA, BHT, and Related Compounds......Page 278 Orthophosphoric Acid and Orthophosphates......Page 280 4-Hexylresorcinol......Page 281 Further Reading......Page 282 HPLC with Ion-pairing and Micellar Mobile Phases......Page 283 Gas Chromatography......Page 284 Nonchromatographic Techniques......Page 285 Ethoxyquin......Page 286 Evaluation of the Prooxidant/Antioxidant Activity......Page 287 Further Reading......Page 288 Vitamin C......Page 290 Antioxidant Role of Vitamin C......Page 291 Risk:Benefit......Page 292 Antioxidant Role......Page 293 Role in the Body......Page 294 Epidemiology......Page 295 Further Reading......Page 296 Varieties......Page 297 Commercial Importance......Page 298 Chemical and Nutritional Composition......Page 299 Industrial Uses......Page 300 Further Reading......Page 301 Global Distribution and Relative Commercial Importance......Page 302 Patterson......Page 304 Rootstocks......Page 305 Canned Apricots in California......Page 306 Sulfuring......Page 307 Leaf Roller......Page 308 Nutrition......Page 309 Further Reading......Page 310 Occurrence......Page 311 Sample Preparation......Page 313 High-performance Liquid chromatography......Page 314 Spectrophotometry......Page 315 Inductively Coupled Plasma Atomic Emission Spectrometry......Page 316 Further Reading......Page 317 Biochemical Function and Essentiality of Arsenic......Page 319 Chronic Toxicity......Page 321 Arsenic and Carcinogenesis......Page 322 Further Reading......Page 323 Chemical Properties......Page 324 Occurrence in Food......Page 326 Extraction......Page 327 HPLC Determination of Vitamin C......Page 328 Determination of vitamin C as total dehydroascorbic acid......Page 329 Simultaneous determination of ascorbic acid and dehydroascorbic acid......Page 330 Further Reading......Page 331 Intestinal Absorption......Page 332 Biochemical Functions......Page 333 Biosynthesis of Carnitine......Page 334 Antioxidant Role......Page 335 Proliferation of T Lymphocytes......Page 337 Rebound Scurvy......Page 338 Further Reading......Page 339 Food and Beverage Applications......Page 340 Decomposition Products......Page 341 Metabolism......Page 342 Estimation of Consumption......Page 343 Separation of Aspartame from Synthesis Intermediates, Stereoisomers and Degradation Products......Page 344 Further Reading......Page 345 Clinical Events......Page 346 Age......Page 348 Current cigarette smoking......Page 349 Elevated Homocysteine Levels......Page 351 Saturated fatty acids......Page 352 Dietary pattern......Page 353 Further Reading......Page 354 History, Cultivation, and Fruit Growth......Page 355 Guacamole, Avocado Sauce, and Oil......Page 356 Nutrient Composition/density......Page 357 Mineral Composition......Page 358 Hypersensitivity......Page 359 Occurrence in the Environment and Food......Page 361 Growth Characteristics and Resistance of Bacilli......Page 363 Further Reading......Page 364 Properties of B. cereus......Page 365 PEMPA medium......Page 366 Confirmatory Procedures......Page 367 Rapid Identification Methods......Page 368 Detection of B. cereus Toxins......Page 369 Further Reading......Page 370 Characteristics of the B. cereus Disease......Page 372 Emetic toxin......Page 373 Enterotoxins......Page 374 Prevention and Control of Bacillus Food Poisoning......Page 375 Further Reading......Page 377 Global Distribution......Page 378 Varieties......Page 379 Fruit Morphology and Anatomy......Page 380 Nutritional Composition......Page 381 Fresh Fruit Handling and Storage......Page 382 Further Reading......Page 384 Origin, Adaptation, and Production......Page 385 Composition......Page 386 Human Food......Page 387 Further Reading......Page 388 Terminology......Page 389 Regulations and Codes of Practice......Page 391 Weight......Page 392 Volume......Page 393 Operating Environment......Page 394 Materials selected......Page 395 Processes and practices......Page 396 Corrosion......Page 397 Glossary......Page 398 Further Reading......Page 399 Heartwood Chemistry......Page 400 Selection and Cutting of Stave Wood......Page 401 Bending......Page 403 The Effect on Flavor of Wood Constituents......Page 405 Barrel variation......Page 406 Barrel Alternatives......Page 407 Further Reading......Page 408 Morphology of the Pods/Seeds......Page 411 Proteins......Page 413 Phaseolin......Page 414 Carbohydrates......Page 415 Beneficial Bioactive Compounds......Page 416 Processing and Food Uses......Page 417 Further Reading......Page 418 Suckler Beef......Page 419 Meat Trade - Transport and Slaughter......Page 420 Cutting......Page 421 Nutritional Value......Page 422 Further Reading......Page 423 The Origins and History of Beer......Page 424 Styles of Beer......Page 425 Belgium top-fermentation beers......Page 426 Dry beers......Page 427 Further Reading......Page 428 Impact on Beer Production and Quality......Page 429 Hoppy flavor......Page 430 Cereals......Page 431 Barley malting......Page 432 Adjuncts......Page 433 Syrups......Page 434 Further Reading......Page 435 Malt Milling......Page 436 Double Mashing......Page 437 Wort Boiling and Addition of Hop......Page 438 Cooling and Aeration of the Sweet Hopped Wort......Page 439 Further Reading......Page 440 Pathway and Regulation of Fermentation......Page 441 Flavor Formation......Page 444 Flocculation......Page 445 Further Reading......Page 446 Ethanol......Page 447 Carbon Dioxide......Page 448 Carbohydrates......Page 449 Flavors from Hops......Page 450 Esters......Page 451 Malty notes......Page 452 Further Reading......Page 453 History......Page 454 Microbrewery Operation......Page 455 Quality Control......Page 456 Further Reading......Page 457 Vitamins and IQ......Page 458 Alcohol......Page 459 Caffeine......Page 460 Dietary Effects on Monoamine Neurotransmitters......Page 461 Further Reading......Page 462 The Concept of a Vitamin......Page 463 Isolation of Thiamin......Page 464 Rice and Other Staples......Page 465 The Improvement of Rice......Page 466 Thiaminases......Page 467 Alcoholism......Page 468 Further Reading......Page 469 Colonization Resistance......Page 470 Lactose Intolerance......Page 472 Selection Criterion......Page 473 Regulations and Legislation......Page 474 Further Reading......Page 476 Bile Acids......Page 477 Phospholipids......Page 478 Bile Formation......Page 479 Bile Acid Synthesis......Page 481 Small Intestine......Page 482 Colon......Page 483 Further Reading......Page 484 In Vitro Techniques......Page 485 The Ileostomy Mass Balance......Page 486 Isotopes......Page 487 Calcium......Page 488 Vitamin A, Carotenoids, Vitamin E......Page 489 Further Reading......Page 490 Elimination of Biofilms......Page 492 Detection of Biofilm......Page 493 Further Reading......Page 494 Natural Receptors......Page 496 Artificial Receptors (Biomimics)......Page 497 Transducers......Page 498 Optical Transducers......Page 499 Biosensors Based on Biocatalitic Interactions (Biocatalytic Sensors)......Page 500 Affinity Sensors......Page 502 Electronic Noses......Page 504 Further Reading......Page 505 Traditional Food Biotechnology......Page 506 Modern Food Biotechnology......Page 507 Current Concerns, Regulations, and Labeling......Page 508 Biotechnology in the Beverage Industries......Page 510 Biotechnology in the Fish-product Industries......Page 511 Further Reading......Page 512 Physicochemical Characteristics......Page 513 Microbiological Assays......Page 515 Isotope Dilution Assays (Radioligand Binding Assays)......Page 516 Assessment by Competitive Enzyme Protein Binding Assay (EPBA) or Sequential Solid-Phase Assay......Page 518 Enzymatic Determination......Page 519 Fluorescence and chemiluminescence determinations......Page 520 Further Reading......Page 521 Clinical Symptoms of Frank Biotin Deficiency......Page 524 Biochemical Markers of Biotin Deficiency......Page 525 Intestinal Absorption......Page 526 Biotin Uptake into Lymphocytes......Page 527 Factors that Affect Biotin Requirements......Page 528 Further Reading......Page 529 Classification......Page 530 Crackers made from Hard Doughs......Page 531 Sweet and Semisweet Biscuits made from Hard Doughs......Page 532 Biscuits or Cookies made from Soft Doughs......Page 533 Further Reading......Page 534 Continuous Mixers......Page 535 Sheeting and Cutting......Page 536 Extrusion......Page 537 Further Reading......Page 538 Introduction......Page 539 Sweeteners......Page 540 Shortenings and Emulsifiers......Page 541 Other Ingredients......Page 542 Chemical Changes During Baking......Page 543 Further Reading......Page 544 Wafer Sheet Baking (Figure 2, process 3)......Page 546 Moisture sorption and wafer texture......Page 547 Manufacturing of Rolled Wafer Cones (see Figure 4)......Page 548 Manufacturing of Rolled Wafer Sticks......Page 549 Trends - From the Very Wafer to a More Sophisticated End Product......Page 550 Further Reading......Page 551 Pyrenes......Page 552 Fruit Color......Page 553 Fruit Chemistry......Page 554 Uses......Page 555 Further Reading......Page 556 Gender and Age Differences in Body Composition......Page 557 Anthropometry......Page 558 Bioelectrical Impedance......Page 559 Total-Body Potassium......Page 560 Undernutrition......Page 561 Further Reading......Page 562 Bone Matrix and Mineral......Page 564 Bone Cells......Page 565 Integrated Activity of Bone Cells (Bone-Remodeling Unit)......Page 566 Remodeling Process: Aging and Disease......Page 567 Regulation of Bone Cell Activity......Page 568 Intramembranous Ossification (Development of Flat Bones)......Page 569 Age-Related Bone Loss......Page 570 Further Reading......Page 571 Boron Isotopes......Page 572 Boroester formation......Page 573 Water......Page 574 Plants......Page 575 Boron and cartilage and bone structure......Page 576 Boron and mineral metabolism......Page 577 Boron and membrane function......Page 578 Further Reading......Page 579 The Virino Hypothesis......Page 581 Origin of BSE......Page 582 In cattle......Page 583 Experimental studies......Page 584 Animal Health Control Measures......Page 585 The UK BSE Situation Contrasted with that in other European Countries......Page 586 Active Surveillance......Page 587 Further Reading......Page 588 Composition of Brandies......Page 591 Summary......Page 592 Historical Background......Page 593 Ténarèze......Page 594 The continuous Armagnac still (Figure 6)......Page 595 Gas chromatography......Page 597 Aging and Merchandising Preparations......Page 598 Cognac......Page 599 Production......Page 600 Wines......Page 601 The charentais still (Figure 10)......Page 602 Aging......Page 603 Gas chromatography......Page 605 Further Reading......Page 606 Charente Distillation Method......Page 608 Quality Factors......Page 609 Sensory Analysis......Page 610 Further Reading......Page 611 Broccoli, Including Broccoli Sprouts (Brassica oleracea var. italica)......Page 613 Chinese Kale (Brassica oleracea var. alboglabra)......Page 616 Mustard (Various Latin Binomials)......Page 617 'New' Brassica Vegetables......Page 618 Cultivation and Postharvest......Page 619 Phytochemical Attributes (e.g., Glucosinolates/isothiocyanates, Carotenoids, and Flavonoids)......Page 620 Further Reading......Page 621 Flowering and Pollination......Page 622 Chemistry......Page 623 Further Reading......Page 624 Mixing of Dough - Dimensional Analysis......Page 626 Vertical Mixers......Page 627 Critical mixing intensity and critical work input......Page 628 Intelligent Mixer for Bread Dough......Page 629 Mixing Tests......Page 630 Load-Extension Tests......Page 631 Further Reading......Page 632 Oxidants......Page 634 Breadmaking Process......Page 635 Liquid Fermentation Process (Poolish)......Page 637 No-time Doughs (Short-time Doughs)......Page 638 Activated dough development (ADD)......Page 639 Further Reading......Page 640 Cooling......Page 641 Browning and Aroma Formation......Page 642 Further Reading......Page 643 Sourdough Bread Processes......Page 645 Rye Breads (Particularly in Germany)......Page 646 Pure Cultures in Sourdough Bread-making......Page 647 Further Reading......Page 648 Bread Production......Page 649 Rye Breads......Page 650 Carbohydrates......Page 651 Consumption and Nutritional Contributions......Page 652 Further Reading......Page 653 Temperature......Page 654 Production and Retention of Gas......Page 655 Fermentation......Page 656 Acetic Fermentation......Page 657 Heating......Page 658 Changes in Carbohydrates, Phytates, and Lipids......Page 659 Further Reading......Page 660 Description of Breadfruit and Breadnut......Page 662 In the Pacific Islands......Page 663 In the Caribbean Islands......Page 664 Seeds......Page 665 Postharvest Handling......Page 666 Further Reading......Page 667 How Can Breakfast Affect Cognitive Performance?......Page 668 Breakfast and School Performance......Page 669 Further Reading......Page 670 Chemistry......Page 672 Color......Page 673 Mutagen Formation......Page 676 Factors Affecting the Maillard Reaction......Page 677 Further Reading......Page 678 The Early Maillard Reaction......Page 679 Quantification of Lysine Damage......Page 680 Physiological Effects......Page 681 Mutagenicity of Melanoidin-Type Products......Page 682 Antioxidant and Antimutagenic Activity of Melanoidin-Type Products......Page 683 Further Reading......Page 684 Polyphenol oxidases (EC1.10.3.1)......Page 685 Peroxidases (EC1.11.1.7)......Page 686 Substrates......Page 687 Reaction Products......Page 688 Action on Enzymes......Page 689 Action on Substrates......Page 690 Further Reading......Page 691 Oxygen-poor atmospheres......Page 693 Ascorbic Acid......Page 694 Assays for Evaluation of Browning......Page 695 Further Reading......Page 698 Structure of Kernel......Page 699 Proteins......Page 700 Biological Effects......Page 701 Storage......Page 702 Primary Processing......Page 703 Further Reading......Page 704 Age and Sex......Page 706 Udder......Page 707 Salting and Drying......Page 708 Curing and Pickling......Page 709 Salmonellosis......Page 710 Further Reading......Page 711 Milk Lipids......Page 712 Differences in Physicochemical Properties of Cow and Buffalo Milk......Page 713 Yogurt......Page 714 Further Reading......Page 715 Etiology and Groups at Risk......Page 716 Clinical Features......Page 717 Treatment......Page 718 Further Reading......Page 719 Micronutrient Needs......Page 720 Nutritionally Relevant Complications......Page 721 Metabolic Modulators......Page 722 Further Reading......Page 723 Cream......Page 724 Salt......Page 725 Batch process......Page 726 Continuous Buttermaking......Page 727 Working sections......Page 728 Reworked butter......Page 729 Organoleptic Grading......Page 730 Defects......Page 731 Further Reading......Page 732 Chemical Composition and Analysis......Page 733 Physical constants......Page 734 Nutritional properties of butter......Page 735 Dairy Spreads......Page 736 Further Reading......Page 737 Sources of Cadmium Exposure......Page 738 Cadmium in Plants......Page 739 Organic Matter Destruction......Page 740 Analytical Techniques......Page 742 X-Ray Fluorescence (XRF) and Neutron Activation Analysis (NAA)......Page 743 Further Reading......Page 744 Excretion/elimination......Page 745 Toxicokinetics......Page 746 Kidney......Page 747 Biological Monitoring......Page 748 Risk Assessment......Page 749 Further Reading......Page 750 Distribution......Page 751 Physiological Effects of Caffeine on the Cardiovascular System......Page 752 Neuroelectrophysiology......Page 753 Mood......Page 754 Further Reading......Page 755 Types of Cakes......Page 756 Milk......Page 757 Baking Powders......Page 758 Other Dry Ingredients......Page 759 Spoilage Inhibitors......Page 760 Further Reading......Page 761 Sponge Cakes......Page 762 Continuous Mixers......Page 763 Further Reading......Page 764 Principal Ingredients in Cake Batter......Page 765 Chemical and Physical Changes during Mixing......Page 766 Role of Additives......Page 768 Further Reading......Page 769 Sources of Calcium Intake......Page 771 Foods of Plant Origin......Page 772 Processing Effects on Food Calcium......Page 773 Analysis of Calcium in Foods and Biological Samples......Page 774 Further Reading......Page 775 Hormonal Regulation......Page 777 Phosphorus......Page 778 Serum Calcium......Page 779 Calcium Requirements......Page 780 Definition of Osteoporosis......Page 781 Risk Factors for Osteoporosis......Page 782 Further Reading......Page 783 Occurrence in Foods......Page 785 Incidence......Page 786 Poultry......Page 787 Contamination of Meat at Slaughter......Page 788 Animal Slaughter and Meat Processing......Page 789 Further Reading......Page 790 Enrichment Techniques......Page 792 Identification......Page 793 Further Reading......Page 794 Immunity......Page 796 Water Purification......Page 797 Control of Campylobacter in Poultry......Page 798 Further Reading......Page 799 Epidemiological Evidence on the Nutritional Etiology of Cancer......Page 801 Prevention of Diet-related Cancers......Page 803 Further Reading......Page 804 Alkenylbenzenes and Benzene......Page 805 Carcinogens Produced by Cooking......Page 806 Salting of fish......Page 807 Butylated Hydroxyanisole......Page 808 Further Reading......Page 809 Cancer and Diet......Page 810 Nutritional Factors......Page 811 Dietary fiber......Page 812 Phytochemicals......Page 813 Further Reading......Page 814 Taste Changes......Page 815 Protein Metabolism......Page 816 Diet in the Chemoprevention of Cancer......Page 817 Radiation Therapy......Page 818 Nutritional Management of Cancer Patients......Page 819 Further Reading......Page 820 Basic Concepts......Page 821 Thermobacteriology......Page 822 Commercial Sterility......Page 825 Heat Penetration Testing......Page 826 Process Validation......Page 827 Further Reading......Page 828 Metallic Materials......Page 830 Three-piece Cans......Page 831 DWI Two-piece Cans......Page 832 DRD Two-piece Cans......Page 833 Welding Side Seams of Three-piece Cans......Page 834 Protective Organic Coatings......Page 835 Further Reading......Page 837 Lightweighting......Page 838 Double Seam......Page 840 Shaped Cans......Page 841 Polymer-coated Metal Cans......Page 843 Can Opening......Page 845 Further Reading......Page 846 Blanching......Page 847 Filling......Page 848 Postprocessing Operation......Page 849 Further Reading......Page 850 Starch Gelatinization......Page 851 Carotenoids......Page 852 Changes in Nutritional Properties of Foods......Page 853 Carbohydrates......Page 854 Vitamins......Page 855 Further Reading......Page 856 Chemical Nature......Page 857 Analysis of Caramels......Page 860 Further Reading......Page 863 Additives and Catalysts of Caramelization......Page 864 Preparation and Manufacture......Page 865 Further Reading......Page 867 Polarimetry......Page 868 Aldoses and Ketoses (d- and l-configuration)......Page 869 Epimers......Page 871 Ring Conformations......Page 872 Oligosaccharides......Page 874 Representative Polysaccharides......Page 876 Reduction......Page 877 Further Reading......Page 879 Polysaccharides......Page 881 Homopolysaccharides......Page 882 Mixed Polymer Systems - Synergistic and Nonsynergistic Interactions......Page 883 Helical Structures......Page 884 Nonenzymic (Maillard) Browning......Page 885 Further Reading......Page 886 Pancreatic Digestion......Page 887 Intestinal (Brush Border) Digestion......Page 888 Colonic (Bacterial) Digestion......Page 889 Glucose and Galactose Absorption......Page 890 Further Reading......Page 891 Metabolic Knock-on Effects of Dietary Carbohydrate......Page 893 Further Reading......Page 894 Sugars and the Brain......Page 895 Further Reading......Page 896 The Carbohydrates in Foods......Page 897 Chromatographic Methods......Page 898 Oligosaccharides......Page 899 Analysis of Nonstarch Polysaccharides......Page 901 Further Reading......Page 903 Stereochemical Similarities of Sweet Compounds......Page 904 Intensity of Sweetness......Page 905 Sugar-Protein Interactions......Page 906 Sugar Interactions and Textural Changes in Foods......Page 907 Relationships of gel strength to interactive forces......Page 908 Glossary......Page 909 Further Reading......Page 910 Synthetic Carcinogens in Food......Page 911 Exposure and Risk Evaluation......Page 912 Mechanisms of Carcinogenesis......Page 915 Nitrosamines......Page 917 Heterocyclic amines......Page 919 Enhanced cellular proliferation and inhibition of apoptosis......Page 921 Peroxisome proliferation......Page 922 Altered immune function......Page 923 Further Reading......Page 925 32P-Postlabeling......Page 926 Ames Salmonella test......Page 927 Characterization of Mutations......Page 928 Rodent Skin in vivo Assay......Page 929 Rodent Carcinogenicity Assay......Page 930 Further Reading......Page 931 Physical and Chemical Properties......Page 935 Use as Food Colorants......Page 938 Analysis......Page 939 Further Reading......Page 941 Transport, Distribution, and Storage of Carotenoids......Page 943 Retinol Equivalents of Different Carotenoids......Page 944 Enzymatic Conversion to Vitamin A......Page 945 Toxicity of Carotenoids......Page 946 Further Reading......Page 947 Drying......Page 949 Cooking......Page 951 Caseinates......Page 952 Further Reading......Page 953 Cheese-like Foods......Page 954 Imitation Milk