Advances in Food and Nutrition Research

Chapter One: Nanotechnology Approaches for Increasing Nutrient Bioavailability

• Abstract
• 1 Introduction
• 2 Bioavailability of Nutraceuticals
• 3 The Logic Behind the Development of Nanoparticles to Enhance Bioavailability
• 4 Fabrication Methods for Production of Food-Grade Nanoparticles
• 5 Safety and Toxicity of Nanostructures Applied in Food Systems
• 6 Conclusion and Perspectives

Chapter Two: Food Processing Antioxidants

• Abstract
• 1 Introduction
• 2 Chemical Changes Produced During Food Processing
• 3 Carbonyl-Amine Reactions Initiated by Carbohydrates (the Maillard Reaction)
• 4 Carbonyl-Amine Reactions Initiated by Lipids
• 5 The Technological Problem of Lipid Oxidation and Its Control by Antioxidants
• 6 Formation of Carbonyl-Amine Adducts
• 7 Antioxidant Properties of Carbonyl-Amine Adducts
• 8 Generation of Antioxidants by Carbonyl-Amine Reactions as an Additional Benefit of Food Processing
• 9 Future Research Needs

Chapter Three: Analysis of Nitrite and Nitrate in Foods: Overview of Chemical, Regulatory and Analytical Aspects

• Abstract
• 1 Introduction
• 2 Occurrence of Nitrate and Nitrite. Current EU Regulations Setting Maximum Limits for Nitrate and Nitrite in Meat Products, Vegetables and Water
• 3 General Considerations on Quality in Food Analysis
• 4 Important Factors in Selecting Analytical Methods for Nitrite and Nitrate
• 5 Strategies Based on Chemical Reactions for Method Selection and Optimization
• 6 Conclusions and Future Trends
• Acknowledgments

Chapter Four: Protein Hydrolysates and Biopeptides: Production, Biological Activities, and Applications in Foods and Health Benefits. A Review

• Abstract
• 1 Introduction
• 2 Production Processes of Protein Hydrolysates From Protein Sources
• 3 Variables Influencing the Enzymatic Process
• 4 Enzymatic Production of Protein Hydrolysates and Fractionation
• 5 Biological Activities
• 6 Potential Applications in Functional Foods or Pharmaceuticals
• 7 Factors Affecting in vivo Activity of Bioactive Peptides
• 8 Conclusion

Chapter Five: Bioactive Properties of Maillard Reaction Products Generated From Food Protein-derived Peptides

• Abstract
• 1 Introduction
• 2 Food Protein-Derived Peptides
• 3 MRPs Generated From Peptides
• 4 Bioactivities of MRPs Generated From Peptides
• 5 Conclusions and Future Perspectives

Chapter Six: Use of Foodomics for Control of Food Processing and Assessing of Food Safety

• Abstract
• 1 Introduction
• 2 Assessing of Quality of Raw Material and Process Validation and Optimization
• 3 Foodomics and Quality Control Assurance of Processed Food
• 4 Toxins
• 5 Genetically Modified Food
• 6 Conclusions
• Acknowledgments

Chapter Seven: Metabolic Phenotyping of Diet and Dietary Intake

• Abstract
• 1 Introduction to Metabolic Profiling in Nutritional Research
• 2 Applications in Food and Nutritional Research
• 3 Future of Nutrimetabonomics
• 4 Concluding Remarks

Chapter Eight: Nutritional Aspects of Dysphagia Management

• Abstract
• 1 Introduction
• 2 Screening and Diagnosis of OD
• 3 Consequences of Dysphagia
• 4 Nutritional Management of Dysphagic Patients
• 5 Conclusions