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007    cr cnu---unuuu 
008    140520t20142014nyu     o     000 0 eng d 
019    900088890|a916951615|a923675554|a928195588 
020    9781631179112|q(electronic book) 
020    163117911X|q(electronic book) 
020    |z1633210235 
020    |z9781633210233 
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       |z(OCoLC)923675554|z(OCoLC)928195588 
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050  4 S540.A2 
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245 00 Food science research summaries.|nVolume 3 /|cLucille 
       Monaco Cacioppo, editor. 
264  1 New York :|bNova Science Publishers, Inc.,|c[2014] 
264  4 |c©2014 
300    1 online resource. 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
340    |gpolychrome|2rdacc 
347    text file|2rdaft 
490 1  Food science and technology 
505 0  FOOD SCIENCE RESEARCH SUMMARIES. VOLUME 3; FOOD SCIENCE 
       RESEARCH SUMMARIES. VOLUME 3; Library of Congress 
       Cataloging-in-Publication Data; CONTENTS; PREFACE; 
       TECHNOLOGICAL EVALUATION OF PAN BREAD PRODUCED WITH THE 
       ADDITION OF COMMERCIAL RESISTANT STARCH OR UNRIPE BANANA 
       FLOUR; IMPORTANCE OF FRENCH-TYPE BREAD IN BRAZILIAN DIET; 
       EFFECT OF ADDING ASCORBIC ACID ON THE QUALITY OF SLICED 
       LOAF WITH PARTIAL SUBSTITUTION OF AMARANTH FLOUR 
       (AMARANTHUS CAUDATUS) AND WHEAT BRAN (TRITICUM AESTIVUM); 
       MAIZE BREAD: HEALTHY AND SAFE; NUTRITIONAL QUALITY OF 
       PROTEINS IN BREADS. 
505 8  Fiber-enriched bread as an aid in the nutritional 
       management of dislipemic patientseffect of different 
       pineapple juice (ananas comosus l.) preparations on the 
       microstructure, staling and textural properties of wheat 
       bread; nutritional and technological characteristics of 
       gluten-free and low glycemic index baking products; 
       experimental design for the evaluation of bread protein 
       quality; packaging and required protection for the 
       preservation of bread functional compounds. 
505 8  Gastrointestinal health promotion via bread consumption: 
       elucidation of preventive effects in the etiology of 
       pathological events along the intestinewhat is coffee?; 
       antioxidant and free radical processes in coffee; 
       properties and analysis of caffeine and chlorogenic acids 
       in coffee beans; occurrence and identification of 
       chlorogenic acids in green and roasted coffee beans; 
       coffee roasting: accurate control for increased 
       bioactivity; characterization of organic coffee using 
       photothermal techniques; coffee consumption and the health
       of the gastrointestinal and endocrine systems. 
505 8  Effects of coffee on inflammatory processesepidemiological
       evidence for the association of coffee consumption with 
       cancer; coffee consumption and oxidative dna damage; 
       coffee, caffeine and the cardiovascular system; coffee 
       consumption and type 2 diabetes mellitus; neurological 
       effects of coffee consumption; effects of coffee 
       consumption during pregnancy and in young children; 
       effects of caffeine consumption on exercise; other health-
       related aspects of coffee consumption; effect of ionizing 
       radiation on polymeric food packaging materials. 
505 8  Packaging optimization for minimally processed fruit and 
       vegetablescharacterization of pla, pcl and sodium 
       caseinate active bio-films for food packaging 
       applications; metal-based micro and nano-composites as 
       antimicrobials in food packaging; alternative technique 
       for the quantitative determination of antimicrobial 
       activity of antimicrobial packaging film containing 
       lipophilic materials; antimicrobial packaging: lab 
       developments and possible commercialization; evaluation of
       safety of recycled paper and board food contact materials;
       faking authenticity?; the multisensory packaging of 
       beverages. 
520    This book compiles research summaries from a number of 
       different focuses in the important field of food science. 
590    eBooks on EBSCOhost|bEBSCO eBook Subscription Academic 
       Collection - North America 
650  0 Agriculture|xResearch.|0https://id.loc.gov/authorities/
       subjects/sh85002447 
650  0 Food|xResearch.|0https://id.loc.gov/authorities/subjects/
       sh2009125357 
650  0 Nutrition|xResearch.|0https://id.loc.gov/authorities/
       subjects/sh85093464 
650  7 Agriculture|xResearch.|2fast|0https://id.worldcat.org/fast
       /801593 
650  7 Food|xResearch.|2fast|0https://id.worldcat.org/fast/930596
650  7 Nutrition|xResearch.|2fast|0https://id.worldcat.org/fast/
       1042241 
655  4 Electronic books. 
700 1  Cacioppo, Lucille T.,|0https://id.loc.gov/authorities/
       names/nb2014011592|eeditor. 
776 08 |iPrint version:|tFood science research summaries. Volume 
       3.|z1633210235|z9781633210233|w(OCoLC)875742739 
830  0 Food science and technology (Academic Press)|0https://
       id.loc.gov/authorities/names/n42011620 
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
       search.ebscohost.com/login.aspx?direct=true&scope=site&
       db=nlebk&AN=776163|zOnline eBook. Access restricted to 
       current Rider University students, faculty, and staff. 
856 42 |3Instructions for reading/downloading this eBook|uhttp://
       guides.rider.edu/ebooks/ebsco 
901    MARCIVE 20231220 
948    |d20160607|cEBSCO|tebscoebooksacademic|lridw 
994    92|bRID