Fermented Food Beverages in Nutrition
eBook - PDF

Fermented Food Beverages in Nutrition

  1. 560 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Fermented Food Beverages in Nutrition

About this book

Fermented Food Beverages in Nutrition presents the proceedings of International Symposium on Fermented Food Beverages in Nutrition convened at the Mayo Clinic in Rochester, Minnesota. It focuses on the contributions of alcoholic beverages in nutrition. It discusses the effects of specific alcoholic beverages, such as wine, beer, and certain distilled spirits, in human health. Organized into seven parts, encompassing 31 chapters, the book starts by discussing the history of alcoholic beverages and their nutrient contributions. Part II focuses on fermentation process, its history, biochemistry, nutrient synthesis by yeast, wine fermentation and aging, and beer brewing. Part III discusses the production and consumption trends of beer and wine, with emphasis on the changing attitudes of Americans toward wine consumption. Metabolism and therapeutic application of alcoholic beverages are examined in part IV. Discussions include role of alcoholic beverages in gerontology and ketogenesis, and the effect of alcoholic beverage incorporation into therapeutic diets. Part V highlights the effects of misuse and abuse of alcoholic beverages in various human body systems, including gastrointestine, pancreas, liver, and cardiovascular and nervous systems, as well as in cancer development and offspring effects during prenatal alcohol exposure. Parts VI and VII discuss the use of miniature swine as model for the study of human alcoholism and socioeconomic aspects of alcohol abuse. With the aim of bringing together existing factual knowledge concerning nutrition and health contributions of alcoholic beverages, this book is ideal for food scientists, nutritionists, dieticians, and researchers.

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Yes, you can access Fermented Food Beverages in Nutrition by Clifford Gastineau in PDF and/or ePUB format, as well as other popular books in Biological Sciences & Biophysics. We have over one million books available in our catalogue for you to explore.

Information

Table of contents

  1. Front Cover
  2. Fermented Food Beverages in Nutrition
  3. Copyright Page
  4. Table of Contents
  5. LIST OF CONTRIBUTORS
  6. PREFACE
  7. PART I: HISTORICAL OVERVIEW
  8. PART II: FERMENTATION
  9. PART III: CONSUMPTION OF BEER AND WINE
  10. PART IV: METABOLISM AND THERAPEUTIC USE OF ALCOHOLIC BEVERAGES
  11. PART V: EFFECTS OF MISUSE AND EXCESS
  12. PART VI: AN EXPERIMENTAL MODEL
  13. PART VII: SOCIOECONOMIC CONSIDERATIONS
  14. APPENDIX: Compounds Identified in Whiskey, Wine, and Beer: A Tabulation
  15. INDEX