Advances in Food and Nutrition Research (eBook)

Cover Page 1
Contents 6
Contributors to Volume 51 8
Chapter 1: Flaxseed 10
I. Introduction 11
II. Flaxseed Components 12
III. Health Benefits 30
IV. Flaxseed Quality and End Use Functionality 56
V. Conclusion 85
References 85
Chapter 2: Lycopene 108
I. Introduction 109
II. Oxidative Stress and Chronic Diseases 110
III. Chemistry and Dietary Sources of Lycopene 111
IV. Analytical Methods of Measuring Lycopene in Food and Other Biological Materials 115
V. Stability and Antioxidant Properties of Lycopene and Its Isomers 116
VI. Bioavailability, Tissue Distribution, Metabolism, and Safety of Lycopene 117
VII. Mechanisms of Action of Lycopene 122
VIII. Lycopene and Human Diseases 124
IX. Dietary Intake Levels of Lycopene 155
X. Conclusions 158
References 159
Chapter 3: Food Components that Reduce Cholesterol Absorption 174
I. Introduction 174
II. Mechanisms of Cholesterol Absorption 175
III. Food Components That Reduce Cholesterol Absorption 179
IV. Conclusions 201
References 202
Chapter 4: Imaging Techniques for the Study of Food Microstructure: A Review 214
I. Introduction 216
II. Image Acquisition Techniques 223
III. Data Processing 242
IV. Summary 265
References 265
Chapter 5: Electrodialysis Applications in The Food Industry 274
I. Introduction 278
II. ED Principles 279
III. ED Applications 313
IV. Mathematical Modeling of an ED Device 351
V. Present Problems and Future Perspectives 356
References 360
Index 370