
Advances in Food and Nutrition Research
- 1st Edition, Volume 81 - March 17, 2017
- Imprint: Academic Press
- Editor: Fidel Toldra
- Language: English
- Hardback ISBN:9 7 8 - 0 - 1 2 - 8 1 1 9 1 6 - 7
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 1 1 9 1 7 - 4
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… Read more

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Request a sales quoteAdvances 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.
- Contains contributions that have been carefully selected based on their vast experience and expertise on the subject
- Includes updated, in-depth, and critical discussions of available information, giving the reader a unique opportunity to learn
- Encompasses a broad view of the topics at hand
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
- Edition: 1
- Volume: 81
- Published: March 17, 2017
- Imprint: Academic Press
- No. of pages: 330
- Language: English
- Hardback ISBN: 9780128119167
- eBook ISBN: 9780128119174
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