Title Nutraceutical beverages : chemistry, nutrition, and health / Fereidoon Shahidi, Deepthi K. Weerasinghe, editors

Published Washington, D.C. ; [Great Britain] : American Chemical Society, 2004

Copies

Location	Call no.	Vol.	Availability
MELB	613.2 Sha/Nbc		AVAILABLE

Description xi, 489 pages : illustrations ; 24 cm Series ACS symposium series ; 871 ACS symposium series ; 871 Contents Machine derived contents note: Preface xi -- 1. Nutraceutical Beverages: An Overview -- Fereidoon Shahidi and D. K. Weerasinghe -- Small Fruits, Berries, and Citrus Products -- 2. Anticancer and Antihypertensive Effects of Small -- Fruit Juices 8 -- Yuko Yoshizawa, Satoru Kawaii, Takao Sato, -- Noboru Murofushi, and Hiroyuki Nishimura -- 3. Chemical Composition of Citrus Fruits (Orange, Lemon, and -- Grapefruit) with Respect to Quality Control of Juice -- Products 24 -- Agnes Sass-Kiss, Marianna Toth-Markus, and Miklos Sass -- 4. Cranberry Phytochemicals and Their Health Benefits 35 -- David G. Cunningham, Sarah A. Vannozzi, Richard Turk, -- Robin Roderick, Elizabeth O'Shea, and Kate Brilliant -- 5. Flavor Compunds of Noni Fruit (Morinda citrifolia L.) Julce 52 -- Guor-Jien Wei, Tzou-Chi Huang, An-Shan Huang, and Chi-Tang Ho -- 6. Cardiovascular Protective Effects of Hawthorn 62 -- Walter K. K. Ho, Z. Y. Chen, Y. Huang, Z. S. Zhang, Q. Chang, -- Moses Chow, Y. Liu, and Brian Tomlinson -- 7. Anticancer Activity and Flavonoid Content of Various -- Citrus Juices 76 -- Satoru Kawaii, Yasuhiko Tomono, Kazunori Ogawa, -- Minoru Sugiura, Masamichi Yano, and Yuko Yoshizawa -- -- -- -- 8. Antioxidant Activity of Anthocyanins In Vitro and In Vivo 90 -- Garry Duthie, Peter Gardner, Janet Kyle, and Donald McPhail -- 9. Functional Components in Citrus Beverages 103 -- Bhimanagouda S. Patil -- 10. Red Berries and Their Health Benefits 123 -- JoLynne D. Wightman -- 11. Stability of Juice Beverages as Affected -- by Pectinmethylesterase 133 -- L. Wicker -- 12. Antioxidant Activity of Blueberry and Other vaccinium -- Species 149 -- Terrence Madhujith and Fereidoon Shahidi -- Tea, Coffee, and Chocolate-Cocoa -- 13. Aroma Changes in Green Tea Beverage during -- Processing and Storage 162 -- Li-Fei Wang, Sung-So, Joo-Hyun Baik, Hyun-Jeong Kirn, -- Kyu-Soung Moon, and Seung-Kook Park -- 14. Isoflavone Stability in Chocolate Beverages 189 -- Shelley A. Hayes, Nan Unklesbay, and IngolfU. Grun -- 15. Influence of Melanoidins on the Aroma Staling -- of Coffee Beverage 200 -- T. Hofmann and P. Schieberle -- 16. Processing Green Tea Extracts to Make a Beverage Ingredient 216 -- Athula Ekanayake and Jianjun Li -- 17. The Influence of Roasting-Derived Polymeric Substances -- on the Bitter Taste of Coffee Brew 229 -- G. P. Rizzi, L. J. Boekley, and A. Ekanayake -- 18. The Role of Flavanols and Their Related Oligomers -- in Cardiovascular Health 237 -- Janice F. Wang, Sheryl A. Lazarus, Harold H. Schmitz, -- and Carl L. Keen -- -- -- -- 19. Proanthocyanidins, Bisflavanols, and Hydrolyzable -- Tannins in Green and Black Teas 254 -- Ulrich H. Engelhardt, Christiane Lakenbrink, and Olaf Pokomy -- Soy and Milk -- 20. Soy-Based Nutritional Beverages 266 -- Jimbin Mai and Grace S. Lo -- 21. Antioxidant Characterization of Caseinophosphopeptides -- from Bovine Milk 279 -- S. C. K. Chiu and D. D. Kitts -- 22. Structural Changes of Soymilk Proteins during Heating and -- Cooling, and Freeze-Gelation of Soymilk 290 -- Makoto Shimoyamada, Kayoko Tomatsu, Satomi Oku, -- Wataru Koseki, and Kenji Watanabe -- Wine and Beer -- 23. Amino Acids and Volatile Compounds in the Fermentation -- of Inoculated Musts: Biogenic Amines in the Wines 302 -- C. Ancin, D. Torrea, P. Fraile, and T. Garde -- 24. Powerful Aromatic Volatile Thiols in Wines Made -- from Several Vitis vinifera Grape Varieties and Their -- Releasing Mechanism 314 -- Takatoshi Tominaga, Isabelle Masneuf, and Denis Dubourdieu -- 25. Activity-Guided Screening and Identification of Natural -- "Cooling" Compounds Formed from Carbohydrates and -- L-proline in Beer Malt 338 -- T. Hofmann, A. Bareth, and H. Ottinger -- 26. Identification of Maillard-Type Aroma Compounds -- in Winelike Model Systems of Cysteine-Carbonyls: -- Occurrence in Wine 353 -- G. de Revel, S. Marchand, and A. Bertrand -- 27. Aroma Components of Wines from Chardonel: A FrenchAmerican Hybrid Grape 365 -- Keith R. Cadwallader, Julio R. Lopez, Stephen D. Menke, -- and Ranee Surakarnkul -- -- -- -- Isolation, Activity, Stability, and Effects -- 28. Antioxidant Effects of Tetrahydro-p-carboline -- Derivatives Identified in Aged Garlic Extract 380 -- Makoto Ichikawa, Kenjro Ryu, Jiro Yoshida, Nagatoshi Ide, -- Susumu Yoshida, Takashi Sasaoka, and Shin-Ichiro Sumi -- 29. Tetrahydro-p-carboline Bioactive Alkaloids in Beverages -- and Foods 405 -- Tomas Herraiz -- 30. Influence of DNA on Volatile Generation from Maillard -- Reaction of Cysteine and Ribose 427 -- Yong Chen, Chee-Kok Chin, and Chi-Tang Ho -- 31. Isolation of Physiologically Active Compounds -- from Nutritional Beverages and Vegetables -- by Countercurrent Chromatography 443 -- Andreas Degenhardt, Saskia Habben, and Peter Winterhalter -- Author Index 457 -- Subject Index 459 Notes "Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry, Inc. at the 222nd National Meeting of the American Chemical Society, Chicago, Illinois, August 26-30, 2001." Bibliography Includes bibliographical references and indexes Subject Dietary supplements. Functional foods. Beverages -- Health aspects. Nutrition. Health. Beverages. Dietary Supplements. Fruit. Nutrition Vegetables. Genre/Form Congress. Conference papers and proceedings. Author Shahidi, Fereidoon, 1951- Weerasinghe, Deepthi K., 1953- American Chemical Society. Division of Agricultural and Food Chemistry. American Chemical Society. Meeting (222nd : 2001 : Chicago, Ill.) LC no. 2003050036 ISBN 0841238235 :

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