Advances in Food and Nutrition Research
- 1st Edition, Volume 95 - March 18, 2021
- Imprint: Academic Press
- Editor: Fidel Toldra
- Language: English
- Hardback ISBN:9 7 8 - 0 - 1 2 - 8 2 1 5 2 0 - 3
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 2 1 5 2 3 - 4
Advances in Food and Nutrition Research, Volume 95 provides information on nutrients in foods and how to avoid their deficiency in the diet. Topics covered include nutrigeno… Read more
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Request a sales quoteAdvances in Food and Nutrition Research, Volume 95 provides information on nutrients in foods and how to avoid their deficiency in the diet. Topics covered include nutrigenomic modulation of inflammation and its related diseases through food and dietary bioactive compounds, preparation, structural characteristics and physiological property of resistant starch, emerging prebiotics, utilization of smart dry aging as a tool to improve meat quality, impact of nitrite reduction on the aroma of fermented meat product, strategies to limit meat wastage, DNA-based authentication of seafood, quality aspects of European virgin olive oils registered as PDOs/PGIs with emphasis on nutrient and non-nutrient bioactives, and much more.
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
- Cover image
- Title page
- Table of Contents
- Copyright
- Contributors
- Preface
- Chapter One: Preparation, structural characteristics and physiological property of resistant starch
- Abstract
- 1: Introduction
- 2: Fine structure of starch and resistant starch
- 3: Physiological properties of resistant starch
- 4: Conclusions
- Chapter Two: Novel and emerging prebiotics: Advances and opportunities
- Abstract
- 1: Introduction
- 2: Evolution of the prebiotic concept
- 3: Emerging and under development oligosaccharides
- 4: New candidate prebiotics
- 5: Conclusions and future perspectives
- Acknowledgments
- Chapter Three: Dry-aging of beef as a tool to improve meat quality. Impact of processing conditions on the technical and organoleptic meat properties
- Abstract
- 1: Introduction
- 2: Understanding tenderness changes through the post-mortem aging process
- 3: Types of aging
- 4: Water dynamics in beef muscle
- 5: Processing parameters relevant for dry-aged beef
- 6: Beef meat eating quality traits
- 7: Impact of dry-aging on beef meat technological traits
- 8: Future research opportunities
- 9: Conclusions
- Acknowledgments
- Chapter Four: Nitrite reduction in fermented meat products and its impact on aroma
- Abstract
- 1: Actual content of nitrite in meat products
- 2: Current legislation regarding the use of nitrite in meat products
- 3: Mechanisms of bactericidal effects of nitrite
- 4: Interactions of nitrite with meat components
- 5: Trends in nitrite reduction: Use of substitutes and microorganisms (protective cultures) in fermented meat products. Safety of nitrite reduced meat products
- 6: Fermented meat aroma and changes during reformulation
- 7: Consumer preferences for nitrite reduced fermented meat products
- 8: Conclusions
- Chapter Five: Strategies to limit meat wastage: Focus on meat discoloration
- Abstract
- 1: Introduction
- 2: Significance of meat waste
- 3: Economic implications of meat discoloration
- 4: Biochemical basis of meat wastage
- 5: Role of packaging in limiting meat waste
- 6: Recent trends inter-relating meat industry sustainability and meat waste
- 7: Conclusions
- Chapter Six: DNA-based techniques for seafood species authentication
- Abstract
- 1: Introduction
- 2: Seafood species substitution
- 3: DNA-based authentication methods for seafood
- 4: Emerging methods
- 5: Conclusions
- Chapter Seven: Quality aspects of European virgin olive oils with registered geographical indications: Emphasis on nutrient and non-nutrient bioactives
- Abstract
- 1: Food quality aspects
- 2: Quality schemes in the European legislation for agricultural products and foodstuffs
- 3: Virgin olive oils (VOOs) registered in the e-Ambrosia database as by June 2020
- 4: Virgin olive oil compositional aspects important for the PDO/PGI registration process
- 5: Differentiation among the European PDO/PGI virgin olive oils on the basis of chemical composition
- 6: Virgin olive oil bioactive compounds and PDO/PGI registration
- 7: Prospects and challenges in the near future for PDOs/PGIs
- Acknowledgments
- Chapter Eight: Immunoinflammatory effects of dietary bioactive compounds
- Abstract
- 1: Physiology of inflammation
- 2: Chronic inflammation and human diseases
- 3: Effects of dietary bioactive compounds on inflammation
- 4: Conclusion
- Edition: 1
- Volume: 95
- Published: March 18, 2021
- Imprint: Academic Press
- No. of pages: 350
- Language: English
- Hardback ISBN: 9780128215203
- eBook ISBN: 9780128215234
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