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
Scientists involved in R&D related with food science and nutrition but also with food quality and safety, technical staff at quality control and R&D departments in food industry and private laboratories, university professors, PhD and Master students, government consultants and professionals (i.e.- officers at USDA, FDA, FSIS, FAO, WHO, EFSA)
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
FT
Fidel Toldra
Professor Fidel Toldrá is Research Professor at the Instituto de Agrpquimica y Tecnologia de Alimentos, CSIC in Valencia (Spain) where he leaders the group on Protein Foods. 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). He is Editor-in-Chief of Trends in Food Science & Technology, Associate Editor of Meat Science and Editor of book serial Advances in Food and Nutrition Research. He has published >365 manuscripts, with h index 74, and has filed 11 patents. He is a member of the Editorial Board of 16 scientific journals including Food Chemistry, Current Opinion in Food Science, Journal of Food Engineering, Food Analytical Methods, International Journal of Molecular Sciences, and Food Science & Human Wellness, among other. He is author of 2 books, 163 book chapters, and edited 63 books, being Editor of the 8th and 9th editions of Lawrie´s Meat Science book (Elsevier) and an Editor-in-Chief of the Encyclopedia of Food and Health (2015, Academic Press/Elsevier). He received the 2001 Institute Danone Award to the best Scientific Trajectory, 2002 International Prize for Meat Science and Technology, 2010 Distinguished Research Award, 2014 Meat Processing Award and 2023 International Lectureship Award, all 3 from the American Meat Science Association, 2015 Dupont Science Award, 2019 Innovation Award of the Spanish Association of Meat Industry and 2019 Award on Advancement of Agricultural and Food Chemistry of the American Chemical Society (ACS). He is a Fellow of the International Academy of Food Science and Technology (IAFOST), Fellow of the Institute of Food Technologists (IFT), Fellow of the Agricultural and Food Chemistry Division of the American Chemical Society and Fellow of the International Association of Advanced Materials. Prof. Toldrá 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 was 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.
Affiliations and expertise
Research Professor, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Spanish National Research Council, Paterna (Valencia), SpainRead Advances in Food and Nutrition Research on ScienceDirect