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Advances in Food and Nutrition Research
- 1st Edition, Volume 84 - March 16, 2018
- Editor: Fidel Toldra
- Language: English
- Hardback ISBN:9 7 8 - 0 - 1 2 - 8 1 4 9 9 0 - 4
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 1 4 9 9 1 - 1
Advances in Food and Nutrition Research, Volume 84 provides updated knowledge on nutrients in foods and how to avoid their deficiency, especially the essential nutrients that shou… Read more
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Request a sales quoteAdvances in Food and Nutrition Research, Volume 84 provides updated knowledge on nutrients in foods and how to avoid their deficiency, especially the essential nutrients that should be present in the diet to reduce disease risk and optimize health. The book provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits. Readers will find up-to-date information on food science, including raw materials, production, processing, distribution and consumption, with an emphasis on nutritional benefits and health effects.
Specific sections in this new release include discussions on ethylcellulose oleogels, novel biosensors for the rapid detection of toxicants in foods, polyphenols and their interactions with other dietary compounds- implications for human health, protein hydrolysates and hypolipidemia, the effects of B-alanine supplementation on carnosine elevation and physiological performance, the effect of ultrasound technology on food and nutritional quality, modern procedures for removal of hazardous compounds from foods, the bioactive potential of Andean and Amazonian fruits, seeds and tubers, and more.
- Presents contributions and the expertise and reputation of leaders in nutrition
- Includes updated and in-depth critical discussions of available information, giving readers a unique opportunity to learn
- Provides high-quality illustrations (with a high percentage in color) that give additional value
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. It can also be a useful book for University Professors and PhD and Master students at the University or for Consultants and professionals in Government (i.e.- officers at USDA, FDA, FSIS, FAO, WHO, EFSA)
1. Ethyl Cellulose Oleogels: Structure, Rheology, and Nutritional Properties
A.J. Gravelle and A.G. Marangoni
- 1. Alternative Strategies for Structuring Edible Oils: A Brief Overview
- 2. EC: Structure and Physical Properties
- 3. Gelation Properties of EC
- 4. Manufacturing Considerations for EC Oleogels
- 5. Influence of Small Molecules and Solvent Quality
- 6. EC–Hybrid Oleogelator Systems
- 7. Applications of EC Oleogels in Food Systems
- 8. Conclusion and Outlook
- References
2. Novel Biosensors for the Rapid Detection of Toxicants in Foods
Georgia-Paraskevi Nikoleli, Dimitrios P. Nikolelis, Christina G. Siontorou, Stephanos Karapetis, and Theo Varzakas
- 1. Introduction
- 2. Electrochemical Biosensors
- 3. Piezoelectric Biosensors
- 4. Enzymatic Biosensors
- 5. Antibody-Based Biosensors
- 6. Ion Channel Switch- and Lipid Film-Based Biosensors
- 7. Oligonucleotide and Nucleic Acid-Based Biosensors
- 8. Tissue, Microorganisms, Organelles, and Cell-Based Biosensors
- 9. Nanotechnology and Nanofabrication Applications in Chemical Sensing
- 10. Molecularly Imprinted Polymer (MIPs)-Based Biosensors
- 11. Lab-on-a-Chip (LOC) and Microfluidic Technology
- 12. Water-Soluble Vitamin and Drug Residue Determination
- 13. Optical Biosensors in Food Safety and Control
- 14. Conclusions and Future Trends
- References
3. Polyphenols and Their Interactions With Other Dietary Compounds: Implications for Human Health
Nevena Kardum and Maria Glibetic
- 1. Introduction
- 2. Phenolic Compounds as Part of the Optimal Diet
- 3. Bioavailability of Phenolic Compounds: Determinant of Health-Promoting Effects
- 4. Interactions of Polyphenols With Other Compounds in Food Matrix
- 5. Interactions of Polyphenols With Macronutrients: Effects on Metabolism and Absorption
- 6. Interactions of Polyphenols With Other Dietary Compounds: Beneficial Effects on Human Health
- 7. Intestinal Microbiota and Its Role in Polyphenols–Macronutrient Interactions
- 8. Concluding Remarks
- References
4. Structural Basis of Bioactivity of Food Peptides in Promoting Metabolic Health
Shixiang Yao, Dominic Agyei, and Chibuike C. Udenigwe
- 1. Brief Overview
- 2. Chemistry Underlying the Roles of Food-Derived Peptides
- in Antihypertension
- 3. Chemistry Underlying the Roles of Food-Derived Peptides
- in Hypolipidemic Effect
- 4. Chemistry Underlying the Roles of Food-Derived Peptides in Glycemic Regulation
- 5. Chemistry Underlying the Roles of Food-Derived Peptides in Controlling Oxidative Stress
- 6. Conclusion and Future Directions
- References
- Further Reading
5. Effects of β-Alanine Supplementation on Carnosine Elevation and Physiological Performance
Jay R. Hoffman, Alyssa Varanoske, and Jeffrey R. Stout
- 1. Introduction
- 2. Physiological Roles of Carnosine
- 3. Kinetics of β-Alanine Ingestion
- 4. Dose–Response for β-Alanine Ingestion and Muscle Carnosine Synthesis
- 5. Carnosine Washout
- 6. Ergogenic Properties of β-Alanine Supplementation
- 7. Additional Physiological Effects of β-Alanine Supplementation
- 8. Safety
- 9. Summary
- References
6. Effect of Ultrasound Technology on Food and Nutritional Quality
Kumari S. Ojha, Brijesh K. Tiwari, and Colm P. O’Donnell
- 1. Introduction
- 2. Principle and Mechanism of Ultrasound Technology
- 3. Ultrasound Applications
- 4. Conclusions
- References
7. Modern Procedures for Removal of Hazardous Compounds From Foods
Peter Šimko
- 1. General Introduction
- 2. Polycyclic Aromatic Hydrocarbons
- 3. General Conclusions
- Acknowledgment
- References
- Further Reading
8. Bioactive Potential of Andean Fruits, Seeds, and Tubers
David Campos, Rosana Chirinos, Lena Gálvez Ranilla, and Romina Pedreschi
- 1. Biodiversity of the Andes
- 2. Fruits
- 3. Seeds/Andean Grains
- 4. Tubers and Roots
- 5. Conclusions
- References
- Further Reading
- No. of pages: 366
- Language: English
- Edition: 1
- Volume: 84
- Published: March 16, 2018
- Imprint: Academic Press
- Hardback ISBN: 9780128149904
- eBook ISBN: 9780128149911
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