Michele Barone - Lathyrus sativus and Nutrition: Traditional Food Products, Chemistry and Safety Issues
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- Book:Lathyrus sativus and Nutrition: Traditional Food Products, Chemistry and Safety Issues
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Lathyrus sativus and Nutrition: Traditional Food Products, Chemistry and Safety Issues: summary, description and annotation
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This book addresses the traditional use of a specific crop legume, grass pea (Lathyrus sativus), as a food product and ingredient for typical food products. Grass pea has very interesting nutritional qualities, including an abundance of proteins and peculiar organoleptic properties. As the crop also shows an enhanced resistance to adverse conditions, it is used in many geographical areas as the main ingredient of certain traditional foods. On the other hand, grass pea is questionable as a source of human and animal nutrition because it contains a neurotoxin -N-oxalyl-L-,-diaminopropionic acid that is known for its neurological effects. The related disease is referred to as neurolathyrism and occurs when grass pea-based foods are consumed in large quantities.
The book is divided into five chapters, the first of which summarizes the chemical and biochemical properties of grass pea and provides nutritional evaluations. The second chapter provides an overview of foods containing Lathyrus sativus around the world, while the third describes Italian foods in detail. The fourth chapter focuses on the problem of neurolathyrism in connection with human nutrition and health. In closing, the fifth chapter sheds light on the historical and traditional food products sector from a food traceability and authenticity standpoint.
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Compound classes in foodstheir chemistry and properties with respect to the foods (e.g. sugars, proteins, fats, minerals, )
Contaminants and additives in foodstheir chemistry and chemical transformations
Chemical analysis and monitoring of foods
Chemical transformations in foods, evolution and alterations of chemicals in foods, interactions between food and its packaging materials, chemical aspects of the food production processes
Chemistry and the food industryfrom safety protocols to modern food production
A timely report of state-of-the-art analytical techniques
A bridge between new research results, as published in journal articles, and a contextual literature review
A snapshot of a hot or emerging topic
An in-depth case study
A presentation of core concepts that students must understand in order to make independent contributions
Briefs allow authors to present their ideas and readers to absorb them with minimal time investment. Briefs will be published as part of Springers eBook collection, with millions of users worldwide. In addition, Briefs will be available for individual print and electronic purchase. Briefs are characterized by fast, global electronic dissemination, standard publishing contracts, easy-to-use manuscript preparation and formatting guidelines, and expedited production schedules. Both solicited and unsolicited manuscripts are considered for publication in this series.
To submit a proposal or request further information, please contact Dr. Sofia Costa, Publishing Editor, via sofia.costa@springer.com or Prof. Dr. Salvatore Parisi, Book Series Editor, via drparisi@inwind.it or drsalparisi5@gmail.com
More information about this subseries at http://www.springer.com/series/11853
This Springer imprint is published by the registered company Springer Nature Switzerland AG
The registered company address is: Gewerbestrasse 11, 6330 Cham, Switzerland
is an experienced consultant working in the field of food science and technology, and also in restoration chemistry. His work in food science focuses mainly on food packaging and correlated failures, and selected food products with a dedicated tradition (for instance, the Mediterranean Diet). More recently, he has written about food traceability systems in the field of European cheese products. Michele currently works at the Association Componiamo il Futuro (CO.I.F.) in Palermo, Italy (sector: professional training). He has recently published Dietary Patterns, Food Chemistry and Human Health, Quality Systems in the Food Industry, and Sicilian Street Foods and Chemistry. The Palermo Case Study in the SpringerBriefs in Chemistry of Foods.
a biologist graduated in Industrial and Food Biotechnologies at the University of Palermo, Italy, works in the sector of chemical and microbiological analyses related to food and industrial (non-food) areas. Her main experiences concern the evaluation of microbiological and chemical profiles related to different food products, including cow milk cheeses, and environmental samples. In this ambit, Ritas first co-authored articles on food chemistryStudies on Determination of Antioxidant Activity of and Phenolic Content in Plant Products in India (20002017), Sharma et al., and Processed Meat and Polyphenols. Opportunities, Advantages and Difficulties, Barbieri et al., Journal of AOAC International (2019)concern the estimation of antioxidant properties ascribed to several polyphenols in vegetable tissues and their possible use in meat preparations.
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