Advances in Food and Nutrition Research

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