FOOD SCIENCE RESEARCH AND TECHNOLOGY -- FOOD SCIENCE RESEARCH AND TECHNOLOGY -- CONTENTS -- PREFACE -- THE OPTIMAL HUMAN DIET: THEORETICAL FOUNDATIONS OF THE AMEN PROTOCOL -- ABSTRACT -- INTRODUCTION -- DISCUSSION -- Mechanisms -- Evolutionary Analyses Indicate the Applicability of CR to Humans -- Elements of the Amen Protocol -- Elements of the Amen Fast -- Elements of the Amen Diet -- Elements of the Amen Exercise Regimen -- CONCLUSION -- REFERENCES -- SUSTAINABLE SCENARIOS FOR UPSTREAM WASTE REDUCTION IN THE FOOD CHAIN -- ABSTRACT -- 1. INTRODUCTION -- 2. THE MSDS: METHODOLOGY FOR SYSTEM DESIGN FOR SUSTAINABILITY -- 2.1. Phases of the MSDS Methodology -- 2.2. MSDS Methodology Applied to the "Less Waste: Other Ways of Doing" Project -- 3. FOOD, FOOD WASTE AND SUSTAINABILITY -- 3.1. Food and Sustainability -- 3.2. Food waste and Sustainability -- 3.3. Environmental and Socio-Ethical Priorities Related to the Food and Food Waste Domains -- 4. SUSTAINABILITY DESIGN-ORIENTING SCENARIOS FOR THE UPSTREAM WASTE REDUCTION IN THE FOOD CHAIN -- 4.1. Supermarkets/Family Homes Scenarios -- 4.2. Fruit and Vegetable Market/Little Shops/Family Homes Scenarios -- 4.3. Canteens Scenario -- 4.4. General Considerations on the Elaborated Scenarios -- 5. SUSTAINABLE SYSTEM CONCEPT RELATED TO THE "SUPERMARKET-CENTRED" SCENARIO -- 5.1. Introduction -- 5.2. Quality Ready-to-Cook Meals -- 5.3. Cooking Courses -- 5.4. Cook on Site -- 5.5. Cook on Line -- 5.6. Last Minute Food -- 6. THE NEXT STEPS: IMPLEMENTATION OF THE MOST PROMISING SOLUTIONS -- 6.1. Directions for Future Research: Designing Transition Paths for the Introduction and Diffusion of Sustainable System Innovations -- CONCLUSION -- REFERENCES -- NON-THERMAL TECHNOLOGIES FOR PRESERVATION OF ACIDIC FRUIT PRODUCTS -- ABSTRACT -- 1. INTRODUCTION.

2. MICROORGANISMS INVOLVED IN SPOILAGE OF ACIDIC FRUIT PRODUCTS -- 2.1. The Genus Bacillus -- 2.2. The Genus Clostridium -- 2.3. The Genus Alicyclobacillus -- 3. USE OF NON-THERMAL TECHNOLOGIES TO ENSURE MICROBIOLOGICAL SAFETY AND QUALITY OF FRUIT PRODUCTS -- 3.1. High Hydrostatic Pressure (HHP) -- 3.2. Pulsed Electric Field (PEF) -- 3.3. Irradiation -- 3.4. High Pressure Carbon Dioxide (HPCD) -- 3.5. Modified Atmosphere Packaging (MAP) -- 3.6. Bacteriocins -- CONCLUSION -- ACKNOWLEDGMENTS -- REFERENCES -- BACTERIOCIN: FOOD BIOPRESERVATIVE -- INTRODUCTION -- WHAT IS BIOPRESERVATION -- Prerequisites of a Biopreservative to be Added in Food -- WHAT ARE BACTERIOCINS -- Antimicrobial Spectrum -- HOW DO BACTERIOCINS DIFFER FROM ANTIBIOTICS -- Classification of Bacteriocins -- SOURCES OF BACTERIOCINS -- Isolation and Screening -- DETECTION OF BACTERIOCINS -- 1. Sandwich Method -- 2. Cross Streak Method (Barefoot and Klaenhammer, 1983) -- 3. Bit/Disk Method (Barefoot and Klaenhammer, 1983) -- 4. Well Diffusion Method (Kimura et al., 1998) -- 5. Mass Spectrometry -- 6. Potassium - Ions Concentration Method -- 7. PCR Method -- OPTIMIZATION OF BACTERIOCINS PRODUCTION -- 1. Microbial Strain -- 2. Media -- 3. Effect of Fermentation Conditions -- PURIFICATION AND RECOVERY OF BACTERIOCINS -- 1. Partial Purification -- 2. Purification -- BIO-CHEMISTRY AND GENETICS -- GENETIC ORGANIZATION OF WELL STUDIED BACTERIOCINS -- Nisin -- Pedoicin PA-1/ACH -- Biosynthesis -- Formation of Propeptides -- Post -Translocational Modification Reaction -- Activation by Proteolytic Cleavage -- TRANSLOCATION -- Regulation of Biosynthesis -- Immunity -- Mode of Action -- CHARACTERIZATION OF PURIFIED BACTERIOCIN -- 1. Effect of Heat -- 2. Effect of pH -- APPLICATION OF BACTERIOCINS -- Bacteriocins in Different Food Items -- Bacteriocins in Antimicrobial Films -- REFERENCES.

ELECTRON BEAM TREATMENT AS A NON-CONVENTIONAL PRESERVATION METHOD OF NUTRITIONAL SUPPLEMENTS BASED ON VEGETAL MATERIALS -- ABSTRACT -- 1. INTRODUCTION -- 2. FUNDAMENTALS OF ELECTRON BEAM TREATMENT -- 2.1. Interaction of Electrons with Matter -- 2.2. Radiation Quantities and Units -- 2.3. Electron Beam Dosimetry -- 2.4. Electron Beam Facilities -- 2.5. Advantages and Disadvantages of Electron Beam Processing -- 3. EFFECTS OF ELECTRON BEAM ON BIOLOGICAL MOLECULES -- 3.1. Water Radiolysis -- 3.2. Effects on Carbohydrates -- 3.3. Effects on Proteins -- 3.4. Effects on Lipids -- 3.5. Effects on Vitamins -- 4. ELECTRON BEAM INACTIVATION OF MICROORGANISMS -- 4.1. Survival Curve of Microorganisms and D10-Value -- 4.2. Effects on Bacteria -- 4.2. Effects on Fungi -- 4.3. Effects on Viruses -- 5. ELECTRON BEAM TREATMENT OF VEGETAL MATERIAL -- 5.1. Electron Beam Treatment of Fresh Vegetal Material -- 5.2. Electron Beam Treatment of Dried Vegetal Material -- 5.3. Electron Beam Treatment of Vegetal Material Derivatives -- CONCLUSION -- REFERENCES -- DIETARY OMEGA-3 FATTY ACIDS AND ASTHMA: IS THERE A CONNECTION?* -- ABSTRACT -- INTRODUCTION -- OMEGA-3 FATTY ACIDS AND ASTHMA -- Epidemiological Studies -- Interventional Studies -- OMEGA-3 FATTY ACIDS AND EXERCISE-INDUCED BRONCHOCONSTRICTION -- MECHANISM OF ACTION -- CONCLUSION -- REFERENCES -- DIET AND FOOD ALLERGIES IN CHILDREN -- ABSTRACT -- INTRODUCTION -- CLASSIFICATION OF ADVERSE REACTIONS TO FOODS -- Epidemiology of Food Allergy -- The Effect of Processing of Foods in Different Ways -- Foods Can Have Different Effects in Different Countries -- Associated Medical Conditions -- Natural History of Food Allergies -- Clinical Conditions -- BREASTFEEDING, WEANING AND ALLERGEN AVOIDANCE -- Peanut Avoidance -- Options for Formula Fed Infants with Milk Allergy -- Post Natal Exclusion Diets -- Probiotics.

Clinical Evaluation -- In Vivo and in Vitro Testing -- Multidisciplinary Management -- Therapy -- CONCLUSION -- REFERENCES -- FOOD PRESERVATION WITH ELECTRON BEAM -- ABSTRACT -- INTRODUCTION -- IONIZING RADIATION -- EFFECT OF E-BEAM ON FOOD SAFETY -- EFFECT OF E-BEAM ON NUTRIENTS AND SENSORY PROPERTIES OF FOOD -- SUMMARY -- ACKNOWLEDGMENTS -- REFERENCES -- NUTRITION AND DIABETES MELLITUS TYPE 1: A BRIEF OVERVIEW -- ABSTRACT -- INTRODUCTION -- Breastfeeding and Introduction of Bottle Feeding Cows Milk and T1D -- Wheat Gluten, Celiac Disease, and T1D -- Role of Vitamin D and T1D -- Nitrites Nitrates and N-Nitroso Compounds, the Role of Vitamin E and T1D -- Vitamin C, Zinc, Tea and Coffee and T1D -- CONCLUSION -- REFERENCES -- DIABETES MELLITUS TYPE 1 AND EATING DISORDERS: A BRIEF OVERVIEW -- ABSTRACT -- EATING DISORDERS (ED) -- DIABETES MELLITUS TYPE 1 (T1D) -- T1D AND ED -- CONCLUSION -- REFERENCES -- RESEARCH ON INDUSTRIAL FERMENTATION FROM THAILAND: A SUMMARY -- ABSTRACT -- INTRODUCTION -- Researches on Rice Industrial Fermentation from Thailand -- Research Studies on Meat Industrial Fermentation from Thailand -- Researches on Industrial Seafood Fermentation from Thailand -- CONCLUSION -- REFERENCES -- INDEX.