Advances in Food and Nutrition Research: Volume 81

Advances in Food and Nutrition Research: Volume 81

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Advances in Food and Nutrition Research, Volume 81 provides updated knowledge on nutrients in foods and how to avoid deficiencies, paying special attention to the essential nutrients that should be present in the diet to reduce disease risk and optimize health. This new release in the series focuses on a variety of topics, including sections on nanotechnologies that can be used to increase nutrient bioavailability, an analysis of the implications of nitrites and nitrates in foods, metabolic phenotyping of diet and dietary intake, and an interesting discussion of foodomics, amongst other topics.

The series provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, as well as up-to-date information on food science, including raw materials, production, processing, distribution and consumption.
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Product details

  • Hardback | 330 pages
  • 152 x 229 x 19.05mm | 680g
  • Academic Press Inc
  • San Diego, United States
  • English
  • 0128119160
  • 9780128119167

Table of contents

1. Nanotechnology Approaches for Increasing Nutrient Bioavailability S.M. Jafari and D.J. McClements 2. Food Processing Antioxidants F.J. Hidalgo and R. Zamora 3. Analysis of Nitrite and Nitrate in Foods: Overview of Chemical, Regulatory and Analytical Aspects L. Merino, U. Ornemark and F. Toldra 4. Protein Hydrolysates and Biopeptides: Production, Biological Activities and Applications in Foods and Health Benefits. A Review M. Nasri 5. Bioactive Properties of Maillard Reaction Products Generated from Food Protein-Derived Peptides K. Arihara, L. Zhou and M. Ohata 6. Use of Foodomics for Control of Food Processing and Assessing of Food Safety D. Josic, Z. Persuric, D. Restar, T. Martinovic, L. Saftic and S.K. Pavelic 7. Metabolic Phenotyping of Diet and Dietary Intake J. Brignardello, E. Holmes and I. Garcia-Perez 8. Nutritional Aspects of Dysphagia Management C. Gallegos, E. Brito-de la Fuente, P. Clave, A. Costa and G. Assegehegn
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Review quote

"...highly recommended for students, instructors, researchers, and professionals alike. Chapters are clearly illustrated; contain diagrams and tables, a high number of references giving us a more global view."--Acta Alimentaria
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About Fidel Toldra

Fidel Toldra holds a PhD in Chemistry (1984) and is Research Professor at the Instituto de Agroquimica y Tecnologia de Alimentos (CSIC) located in Paterna (Valencia, Spain) where he leaders the group on Biochemistry, technology and innovation of meat and meat products. He was a Fulbright postdoctoral scholar at Purdue University (West Lafayette, Indiana, 1985-86) and visiting scientist at the University of Wisconsin (Madison, Wisconsin, 1991 and 1995), and the Institute of Food Research (Bristol, UK, 1987). Prof. Toldra has filed 11 patents, published over 250 manuscripts in scientific journals and >115 chapters of books. He holds in 2015 an h index of 42. His research interests are focused on food biochemistry and the development of new analytical methodologies, focusing on the improvement of quality, nutrition and safety of foods of animal origin, especially meat and meat products. Prof. Toldra is the European Editor of Trends in Food Science and Technology (2005-current) and Associate Editor of Meat Science (2014-current); he was Editor-in-Chief of Current Nutrition & Food Science and section Editor of the Journal of Muscle Foods. He is a member of the Editorial Boards of Food Chemistry, Current Opinion in Food Science, Journal of Food Engineering, Food Analytical Methods, Journal of Food and Nutrition Research, Recent Patents in Agriculture, Food and Nutrition, The Open Nutrition Journal and Food Science & Nutrition. He has edited/Co-edited more than 30 books for known publishers (CRC Press, Springer, Wiley-Blackwell and Elsevier). He is one of the 3 Editors-in-Chief of the Encyclopedia of Food and Health, published in September 2015 by Academic Press/Elsevier. Prof. Toldra has received the Iber Award on Food and Cardiovascular Diseases, the Danone Institute award in Food, Nutrition and Health, the International Prize for Meat Science and Technology given by the International Meat Secretariat, the GEA award on R+D activity in agro-food, and the Distinguished Research Award and the Meat processing Award, both of the American Meat Science Association. He is a Fellow of the International Academy of Food Science and Technology (IAFOST) and a Fellow of the Institute of Food Technologists (IFT). Prof. Toldra served at Panels on Food Additives and on Flavorings, enzymes, processing aids and food contact materials of the European Food Safety Authority (EFSA, 2003-15) and Chairman of the Working groups on Irradiation (2009-10), Processing Aids (2011-14) and Enzymes (2010-15). In 2008-09 he joined the FAO/WHO group of experts to evaluate chlorine-based disinfectants in the processing of foods.
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