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

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

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

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

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

WATER SOLUBLE COMPONENTS IN GREEN TEAS AND THEIR EFFECTS ON HUMAN HEALTH