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Advances in Food and Nutrition Research
- 1st Edition, Volume 82 - April 17, 2017
- Editor: Fidel Toldra
- Language: English
- Hardback ISBN:9 7 8 - 0 - 1 2 - 8 1 2 6 3 3 - 2
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 1 2 6 3 4 - 9
Advances in Food and Nutrition Research, Volume 82 provides updated knowledge on nutrients in foods and how to avoid deficiency. Topics covered in this latest release include P… Read more
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Request a sales quoteAdvances in Food and Nutrition Research, Volume 82 provides updated knowledge on nutrients in foods and how to avoid deficiency. Topics covered in this latest release include Phenolic Compounds and its Bioavailability: In Vitro Bioactive Compounds or Health Promoters?, Health Risks of Food Oxidation, Metabolomics, Nutrition, and Potential Biomarkers of Food Quality, Intake, and Health Status, Improvement of Soybean Products Through the Response Mechanism Analysis Using Proteomic Technique, and Nanotechnology for Food Packaging and Food Quality Assessment. This resource is especially useful for those interested in the essential nutrients that should be present in the diet to reduce disease risk and optimize health.
It 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, with an emphasis on nutritional benefits and health effects.
- Features input from contributors who have been carefully selected based on their long experience and high expertise on the subject
- Provides an updated and in-depth critical discussion of the latest knowledge about nutrients in foods and how to avoid their deficiency
- Provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefit
- Offers up-to-date information on food science, including raw materials, production, processing, distribution and consumption, with an emphasis on nutritional benefits and health effects
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: Phenolic Compounds and Its Bioavailability: In Vitro Bioactive Compounds or Health Promoters?
I.C.F.R. Ferreira, N. Martins and L. Barros
- Abstract
- 1 Introduction
- 2 Phenolic Compounds as Renowned Secondary Metabolites
- 3 From Mechanisms of Action to Bioavailability
- 4 Phenolic Compounds as Health Promoters
- 5 Quality of Life and Longevity: Measuring the Impact of Phenolic Compounds
- 6 Concluding Remarks
Chapter Two: Health Risks of Food Oxidation
M. Estévez, Z. Li, O.P. Soladoye and T. Van-Hecke
- Abstract
- 1 Introduction
- 2 Association Between Dietary and In Vivo OS
- 3 Health Concerns of Dietary LOX
- 4 Health Concerns of Dietary PROTOX
- 5 Future Perspectives
Chapter Three: Metabolomics, Nutrition, and Potential Biomarkers of Food Quality, Intake, and Health Status
J.-L. Sébédio
- Abstract
- 1 Introduction
- 2 Metabolomic Approaches
- 3 Application of Metabolomics in Food Science and Nutrition
- 4 Concluding Remarks
Chapter Four: Improvement of Soybean Products Through the Response Mechanism Analysis Using Proteomic Technique
X. Wang and S. Komatsu
- Abstract
- 1 Introduction
- 2 History of Soybean as Food
- 3 Morphology and Physiology of Soybean
- 4 Proteomics of Soybean During Germination and Development
- 5 Proteomics of Soybean Under Stress Condition
- 6 Conclusion
- Acknowledgments
Chapter Five: Nanotechnology for Food Packaging and Food Quality Assessment
M. Rossi, D. Passeri, A. Sinibaldi, M. Angjellari, E. Tamburri, A. Sorbo,
E. Carata and L. Dini
- Abstract
- 1 Introduction
- 2 Properties of Nanomaterials and Nanocomposites
- 3 Nanomaterials for Innovative Food Packaging
- 4 Methods of Characterization
- 5 Protective Packaging (Improved/Active)
- 6 Sensor Packaging—Intelligent
- 7 Nanotechnology in Quality Food Assessment
- 8 Lab-on-a-Chip in Food Sector
- 9 Overview of Regulation in Food Contact Materials
- 10 Conclusions and Perspectives
Chapter Six: Influence of High Hydrostatic Pressure Technology on Wine Chemical and Sensorial Characteristics: Potentialities and Drawbacks
C. Nunes, M.C. Santos, J.A. Saraiva, S.M. Rocha and M.A. Coimbra
- Abstract
- 1 Introduction
- 2 High Pressure as a Food-Processing Technology
- 3 Effect of HHP on Wine
- 4 Concluding Remarks: Perspectives for the Use of HHP on Winemaking
Chapter Seven: Methodologies for the Characterization of the Quality of Dairy Products
R. Karoui
- Abstract
- 1 Introduction
- 2 Traditional Methods Used for the Characterization of Dairy Products
- 3 Spectroscopic Methods Used for the Characterization of Dairy Products
- 4 Other Techniques Used for the Characterization of Dairy Products
- 5 Conclusion
Chapter Eight: Pathogens of Food Animals: Sources, Characteristics, Human Risk, and Methods of Detection
C.M. Logue, N.L. Barbieri and D.W. Nielsen
- Abstract
- 1 Introduction
- 2 The Bacterial Pathogens of Food Animals
- 3 Food Animal-Associated Viruses
- 4 Food Animal-Associated Prions
- 5 Parasitic Protozoa and Worms Associated With Food Animals
- 6 Conclusions and Future Trends
- No. of pages: 378
- Language: English
- Edition: 1
- Volume: 82
- Published: April 17, 2017
- Imprint: Academic Press
- Hardback ISBN: 9780128126332
- eBook ISBN: 9780128126349
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