Hispanic Foods: Chemistry and Bioactive Compounds: 1109 - Rilegato

Rilegato

ISBN 10: 0841227462 ISBN 13: 9780841227460

Casa editrice: OUP USA, 2013

Riassunto

A symposium titled "Chemistry and Flavor of Hispanic Foods" was presented at the Spring National Meeting of the American Chemical Society (ACS) in San Diego in 2005, resulting in an ACS Symposium Series Book, Hispanic Foods: Chemistry and Flavor. The success of that symposium and book, along with the continued popularity of and research into Hispanic foods, prompted the revisiting of the topic at the ACS meeting in San Diego on March 25-29, 2012, with another "Hispanic Foods" symposium. The presenters, some of whom authored chapters in the first book, kindly contributed to the present volume, Hispanic Foods: Chemistry and Bioactive Compounds. As before, the symposium was sponsored by the ACS Division of Agricultural and Food Chemistry, Inc. (AGFD), which is in the forefront in the dissemination of knowledge about food chemistry. This book includes more on chemistry of Hispanic foods, with an emphasis on compounds that may affect biological processes in humans. Following opening chapters on marketing of these foods in the U.S. and on Queso Fresco, the rest of the chapters discuss the presence and importance of bioactive compounds present in them. The long-term goal is to improve the quality of life through a better nutrition, including in the diet foods, with compounds that will improve human health. The book closes with two chapters on beverages and their importance in the Hispanic diet.
The Hispanic population is increasing in the United States, and the opportunities for producers to provide tasty, nutritious foods to consumers are endless. The presence of compounds with biological properties that go beyond nutrition and reduce the risk of chronic diseases are very attractive for consumers and for the food industry.

Su questo libro

L'autore

Michael H. Tunick is a researcher for the USDA Agriculture Research Service. Elvira González de Mejia is affiliated with the Department of Food Science and Human Nutrition at the University of Illinois.

Contenuti

• Preface
• 1. Opportunities and Challenges for the Marketing of Hispanic Foods in the United States
• Luis Antonio Mejia, Ph.D.
• 2. Chemistry of Queso Fresco
• Michael H. Tunick, Diane L. Van Hekken, Ling Guo, and Peggy M. Tomasula
• 3. Comparative Analysis of a Variety of Chili Peppers: Including Components Identified in Chili Peppers for the First Time
• Neil C. Da Costa, David Agyemang, Amanda M. Bussetti, Kenneth J. Kraut, and Laurence Trinnaman
• 4. Bioactive Compounds in Peppers and Their Antioxidant Potential
• G. K. Jayaprakasha, Haejin Bae, Kevin Crosby, John L. Jifon, and Bhimanagouda S. Patil
• 5. Ripening Research in <"Maradol>" Papaya: A Nutraceutical Fruit
• José Ángel Huerta-Ocampo, Norma Alejandra Mancilla-Margalli, Gisela Jareth Lino-López, Miguel Ángel Hernández-Velasco, Ana Paulina Barba de la Rosa, and Juan Alberto Osuna-Castro
• 6. Inhibition of ?-Glucosidase and ?-Amylase by Vaccinium floribundum and Aristotelia chilensis Proanthocyanidins
• Maria Schreckinger, Mary Ann Lila, Gad Yousef, and Elvira de Mejia
• 7. Huitlacoche DS A 21st Century Culinary Delight Originated in the Aztec Times
• María Elena Valverde, Talía Hernández-Pérez, and Octavio Paredes-Lopez
• 8. Opuntia spp. as a Source of Bioactive Compounds
• Marizel G. Astello-García, María del Socorro Santos Díaz, Antonio Reyes-Agüero, and Ana Paulina Barba de la Rosa
• 9. Nopal: A Perspective View on Its Nutraceutical Potential
• Paola I. Angulo-Bejarano and Octavio Paredes-López
• 10. Microstructure of Mature Green Mexican Vanilla Pods Vanilla planifolia
• (Andrews) by Microscopy Techniques and Digital Image Analysis
• A. P. Tapia, D. I. Téllez, M. J. Perea, E. Ortiz, and G. Dávila
• 11. Nutraceutical Changes Induced in Blue and Red Pigmented Maize by Nixtamalization Process
• C. Reyes-Moreno, J. Aguayo-Rojas, and J. Milán-Carrillo
• 12. In Vitro Evaluation of the Antidiabetic and Antiadipogenic Potential of Amaranth Protein Hydrolysates
• Aída Jimena Velarde-Salcedo, Elvira González de Mejía, and Ana Paulina Barba de la Rosa
• 13. High-Antioxidant Capacity Beverages Based on Extruded and Roasted Amaranth (Amaranthus hypochondriacus) Flour
• Jorge Milán-Carrillo, Alvaro Montoya-Rodríguez, and Cuauhtémoc Reyes-Moreno
• 14. Bean Concentrates and Inflammation Reduction
• M. Oseguera-Toledo, V. P. Dia, E. Gonzalez de Mejia, and S. L. Amaya Llano
• 15. Nutritional and Bioactive Compounds of Bean: Benefits to Human Health
• Hércia Stampini Duarte Martino, Solange Mara Bigonha, Leandro de Morais Cardoso, Carla de Oliveira Barbosa Rosa, Neuza Maria Brunoro Costa, Lucía de Los Ángeles Ramírez Cárdenas, and Sônia Machado Rocha Ribeiro
• 16. Brazilian Soybean Products: Functional Properties and Bioactive Compounds
• Maria Gabriela Vernaza, Marcio Schmiele, Luz Maria Paucar-Menacho, Caroline Joy Steel, and Yoon Kil Chang
• 17. Hibiscus sabdariffa L.: Phytochemical Composition and Nutraceutical Properties
• Luis Mojica, Li Rui, and Elvira Gonzalez de Mejia
• 18. Yerba Mate (Ilex Paraguariensis St. Hilaire) Saponins Inhibit Human Colon Cancer Cell Proliferation
• Sirima Puangpraphant, Mark A. Berhow, and Elvira de Mejia
• Editors' Biographies
• Indexes
• Author Index
• Subject Index

Su questa edizione

• Editore: OUP USA
• Data di pubblicazione: 2013
• ISBN 10: 0841227462
• ISBN 13: 9780841227460
• Rilegatura: Copertina rigida
• Numero di pagine: 344
• Redattore: Tunick Michael H., Gonzalez De Mejia Elvira