Food Science Research Summaries: Volume 4

Preface; Solubility of Light Fullerenes & Fullerenol in Biocompatible with Human Beings Solvents; Characterization of Wine Industry Residue & Its Application in Foods; Evaluation of Grape Seeds as a Source of Added Value Natural Antioxidants: Aqueous Extraction of High Molecular Weight Phenolics; Physiological & Molecular Characteristics of Japanese Indigenous Vitis Vinifera Cv. Koshu Grape; Prohexadione-Calcium as a Regulator of Vine Growth: Effect on the Physical-Chemical Characteristics of Wine Grapes; Extraction & Bioactive Properties of Grapeseed Polyphenols; Allergies to Grapes; Grapes as an Alternative Crop for Water Saving; Reutilization of Grape Pomace as Solid Medium of Fermentation for the Production of Hydrolytic Enzymes of Industrial Interest; Grapes: Cultivation, Varieties & Nutritional Uses; Contrasting Roles of Tannins in Nutrition: Recent Evidence from Animal Models; Effect of Tannins on the Nutrition, Grazing or Browsing Management & Environmental Impact of Small Ruminants Fed Mediterranean Pastures; Tannin & Its Effects in Animal Nutrition; Fate & Bioavailability of Tannins in Human & Animals: Gut Microbial Transformations; Proanthocyanidins in Grapes & Wines: A Review; Optimisation Studies on Tannin-Based Coagulants; Tannins of Persimmon Fruit: Artificial Removal of Astringency; Grape Seed Procyanidins: Occurrence, Structural Features, & Health Benefits; Tannins: What Do They Represent in Plant Life?; Tannins in Plant Feed Ingredients: Facts & Probable Consequences in Fish Nutrition; Influence of Selected Factors on the Content of Tannins in Tea Extracts; Nutritional Effects of Chestnut Tannins in Poultry & Rabbit; Tannin-Saponin Interaction on in Vitro Ruminal Gas Production Profile & Methanogenesis; Effects of Condensed Tannins on Nitrogen Dynamics in Grazed Temperate Agricultural Systems; Solar Photodegradation of Tannins in Wood Leachate; Dietary Flavan-3-ols: Health Effects, Bioavailability & Nutritional Biomarkers of Exposure; Extraction, Characterization & Antioxidant Properties of Tannin; Bioactive Components in Edible Nuts & Health Benefits; Physical & Nutritional Attributes of the Fruits & Nuts of the Shea Tree (Vitellaria Paradoxa C. F. Gaertn) in Nigeria; Bioactive Compounds from Anacardium Occidentale Cashew Nut Shell Liquid; Effect of Packaging Material O2 Permeability, Light, Temperature & Storage Time on Quality Retention of Raw Ground Almond (Prunus Dulcis) & Walnut (Juglans Regia L.) Kernels; Physical Properties of Shea (Vitellaria Paradoxa Gaertn.) Fruits, Nuts & Kernels from Different Localities of Cameroon; Growth, Yield, Heavy Metals, & Microorganisms in Soil & Fruit of Pecans Fertilized with Biosolids; Areca Nut May Kill Cells in a Different Way; Unhealthy Diet Intake during the Peri-Natal & Adult Periods: Detrimental Neuroendocrine & Metabolic Effects; High-Fructose Consumption & Metabolic Diseases; Fructose & Non-Alcoholic Fatty Liver Disease; Detrimental Effects of Excessive Fructose Ingestion on Memory & Other Brain Functions; Role of Fructose in Body Functions: An overview; Fructose Facilitates Alcohol Metabolism; Fructose & the Control of Food Intake; Effect of Fructose on Health; Mammalian Triokinase & Dihydroxyacetone Kinase are the Same Enzyme; Does it Really Matter Whether Food is Produced & Provided by a Man or a Woman?; Impact of Vegetable Breeding Industry & Intellectual Property Rights in Biodiversity & Food Security; Trade & Agricultural Policy Reform for Food Security in Tomorrows Africa & Asia; Agricultural Policies & Environmental, Political, Economic, Social & Technological Threats for Food Security in Africa: Present Knowledge & Future Expectations; Role of Rice in Food Security of Bangladesh; An Assessment of the Brazilian Popular Restaurant Program as an Integrated Action for Food Security & Health Promotion; Food & Water Security Initiatives in Poor Urban, Peri-Urban & Rural Settlements in Ethekwini Municipality, South Africa; Technological Change & Productivity Growth for Food Security: The Case of Shifting Cultivation & the REDD Policy; Governance of Aquaculture: Principles & Best Practices; Understanding the Path for a Higher Environmental Orientation at the Spanish Food Industry; Role of Processing Industry for Food Security in India; Egg Contamination as an Indicator of Environmental Health; Evaluation of Vitamin A Efficacy in Edible Eggs; Egg White Protein Film & Its Application in Food Products; Emulsifying Properties of Egg Yolk; Analysis of Residual Antibiotics in Egg Using Chromatographic Techniques; Eggs Allergy: When & Why?; Effect of pH on the Foam Fractionation of a Mixture of Egg White & Egg Yolk; Microbiological Safety & Decontamination of Chicken Eggs; Rice Bran Oil; Arsenic in Rice: A Human Health Emergency in South & South-East Asia; Quality of Rice as Affected by Paddy Drying & Kernel Storage; Branching Pattern: An Inevitable Trait for Rice Production; Rice Allelopathy as an Environmentally Friendly Weed Control Strategy for Rice Production; Rice Bran: A Rice Milling Byproduct for the Production of Bioactive Compounds & Nutraceuticals; Genetic & Molecular Characterization of a Bacterial Blight Resistance Gene in Rice; Rice Flour as Prospective Gluten-Free Cereal-Based Food Product; Application of Matrix-Assisted Laser Desorption/Ionization Imaging Mass Spectrometry for the Analysis of Oryza Sativa Rice; Food Insecurity & Vegetable Consumption; Quality Control for Pesticide Residues in Olives & Olive Oil; Human Photosynthesis; Development & Implementation of Environmentally Benign Approaches for Integrated Pest Management of Cruciferous Crops in China; Availability & Utilization of Traditional Vegetables: A Case Study of Rural Xhosa Households; The Uncanning Power of Emotional Bonds: Exploring the Role of Nostalgic Foods in Latinas Eating Behaviors & Health; Cucumber as a Source of Biological Active Substances; Nitrogen Nutrition & Amino Acid Metabolism in Cucumber; Safety Concerns Regarding Certain Herbs used on the Largest U.S. - Mexico Border; Vegetable Consumption by Older Adults in Japan; Technological & Chemical Characterization of PDO Cheeses of Italy; The Presence of Biogenic Amines in Cheese; The Spanish Traditional Cheeses: Characteristics & Scientific Knowledge; Techniques to Evaluate Cleanliness & Disinfection in Dairies; Sensorial Analysis Methodology for Goats Cheeses Made with Clotting Enzymes: Taster Training Methodology; Safety Issues & Analytical Determination of Biogenic Amines in Cheese; Processed Cheese Flavor & Flavor Compounds: A Review; Flavour Release & Sensory Perception in Cheeses; Cheese as a Source of Nutrients & Contaminants: Dietary & Toxicological Aspects; Fortification Strategies of Cheeses as Functional Foods; Salt in Cheese: Health Issues, Reduction, Replacement & Release; Cheese Ripening & Proteolysis; Lipid Fraction in Cheese: Nutritional Value & Strategies for Improvement; Engineering Properties of Mexican Chihuahua Cheese; Structure & Texture Determination of Dairy Products by Using Spectroscopic Techniques (Fluorescence, Infrared & NMR) Coupled with Chemometric Tools; Clostridium in Late Blowing Defect of Cheese: Detection, Prevalence, Effects & Control Strategies; Analysis of Fatty Acids in Cheese by Capillary Electrophoresis; Valorisation of Whey in Small & Medium Dairy Industries: Production & Incorporation of Liquid Whey Protein Concentrates in Fresh Cheeses & Evaluation of the Physicochemical & Sensorial Properties; Conjugated Linoleic Acid (CLA) in Cheese: Analysis, Composition, & Dietary Intake; Assessment of Natural Levels of Substances with Preservative Effects in Dairy Products; Cheese Microstructure: Techniques Used & Effects of Chemical Composition; Multifaceted Functions of Cheese: Anticancer Effects on Human Leukemic Cell Growth In Vitro; Legumes for Grazing & Health: The Case of Bituminaria bituminosa; Nutritional Characterization of Wild Legumes (Lathyrus & Vicia Genera); Legumes Leading the War against Diabesity-the Obesity-Diabetes Epidemic: An Overview; Soybean: Overview of the Nutritional Profile & the Implications for Nutrition & Health Effects; Fermentation of Lesser Known Legumes; Dark & Bright Facets of the Nutritional Value of Grass Pea (Lathyrus sativus L.) Seeds; Lentils (Lens Culinaris L.): Linking Whole Foods for Better Human Health; Medicago truncatula: A Model Organism to Study the Biology of Agriculturally Important Legume Crops; Antihypertensive Potential of Protein Hydrolysates from the Velvet Bean (Mucuna pruriens); Use of Herbicide (Roundup®): Potential Influence on Soil Metals Lability & on Radish Metal Uptake; Chemical & Structural Composition of Arabinogalactan Proteins (AGP) of the Mesquite (Prosopis spp); Common Bean as an Emerging Model Grain Legume; Health Benefits of Legumes; Current Update in Methodologies for Extraction & Analysis of Proteins & Isoflavones; An Overview of Peanuts & Their by-Products: Production & Chemical Composition; Physico-Mechanical, Aerodynamic, Thermodynamic & Thermal Properties of Peanut Pods, Kernels & Shells; The Peanut Used as a Source of Phytochemicals; Phenolic Compounds: Functional Components in Peanuts; Legumes Allergy: Clinical Symptoms & Cross-Reactivity; Peanut Allergy: Allergens & Etiology; Peanut Allergy in the Mediterranean Area; Current Understanding of Cross-Reactivity of Peanut & Pollen Allergens; Index.