
Advances in Food and Nutrition Research
- 1st Edition, Volume 97 - July 24, 2021
- Imprint: Academic Press
- Editor: Fidel Toldra
- Language: English
- Hardback ISBN:9 7 8 - 0 - 1 2 - 8 2 4 5 8 0 - 4
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 8 5 0 3 9 - 1
Advances in Food and Nutrition Research, Volume 97 provides interesting chapters written by an international board of authors. The topics covered in this book include the pr… Read more

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Request a sales quoteAdvances in Food and Nutrition Research, Volume 97 provides interesting chapters written by an international board of authors. The topics covered in this book include the problematics of bacteriophages in dairy plants and methods for their monitorization and control, the obtention of antioxidant and antimicrobial compounds from sustainable sources and their application in meat and seafood products, the challenges and opportunities for vibrational spectroscopy to measure composition, and functional properties of foods, the physiological activity of bioactive peptides obtained from meat and meat by-products, the use of plant and marine-based polysaccharides for nano-encapsulation and their applications in food industry, the effects of early life stress on eating behavior and metabolism considering different factors that control appetite, the nutritional aspects of seafood and its health benefits, the use of Colocasia esculenta (L.) Schott and Xanthosoma sagittifolium (L.) Schott powder as a valid option for the nutritional and technological improvement of food products, and much more.
The series provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, and other functional compounds of relevance in foods 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
- Cover image
- Title page
- Table of Contents
- Copyright
- Contributors
- Preface
- Acknowledgment
- Chapter One: Bacteriophages in dairy plants
- Abstract
- 1: Lactic acid bacteria and phage infections
- 2: Particular aspects of phage infections in dairy factories
- 3: Sources of contamination in dairy environments
- 4: Phage detection and quantification
- 5: Strategies for phage control in dairies
- Chapter Two: Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood products
- Abstract
- 1: Introduction
- 2: Natural sources of bioactive compounds
- 3: Bioactive components of crustaceans
- 4: Antimicrobial properties of lactic acid bacteria
- 5: Applications of natural compounds in meat and seafood products
- Chapter Three: From consumers' science to food functionality—Challenges and opportunities for vibrational spectroscopy
- Abstract
- 1: Introduction
- 2: Examples of applications of vibrational spectroscopy in food
- 3: Opportunities
- 4: Challenges
- 5: Summary
- Chapter Four: The physiological activity of bioactive peptides obtained from meat and meat by-products
- Abstract
- 1: Introduction
- 2: The main source of bioactive peptides in meat and meat by-products
- 3: The production of bioactive peptides in meat and meat by-products
- 4: Bioactive peptides and their physiological regulatory activity
- 5: The bioaccessibility/bioavailability of bioactive peptides in meat
- 6: Commercial utilization prospect of peptides
- 7: Conclusion
- Chapter Five: Nano-technological approaches for plant and marine-based polysaccharides for nano-encapsulations and their applications in food industry
- Abstract
- 1: Introduction
- 2: Bioactive compounds and their importance for food sectors
- 3: Natural polysaccharides for nano-encapsulation techniques
- 4: Encapsulation of bioactive compounds with polysaccharides carrier agents
- 5: Encapsulation techniques and different forms of encapsulated systems
- 6: Application of encapsulated functional bioactive compounds with polysaccharides
- 7: Application of nano-encapsulations in food industry
- 8: Future trends and challenges
- 9: Conclusion
- Chapter Six: Life-course effects of early life adversity exposure on eating behavior and metabolism
- Abstract
- 1: Introduction
- 2: Early life stress adversities and feeding-related behaviors
- 3: Postnatal adversities programming of metabolism as another factor on early life stress-induced weight gain and appetite
- 4: Influence of postnatal adversities on hedonic behavior and reward system
- 5: Interactions between early life adversities and palatable food consumption
- 6: Gene by environment interaction studies on the development of eating behavior and related phenotypes
- 7: Concluding remarks and future directions
- Chapter Seven: Seafood and health: What you need to know?
- Abstract
- 1: Introduction
- 2: Seafood nutrition and health benefits
- 3: Seafood's protective effects against mercury toxicity
- 4: Selenium health benefit values
- 5: Challenges and opportunities
- 6: Conclusions
- Chapter Eight: Aroids as underexplored tubers with potential health benefits
- Abstract
- 1: Introduction
- 2: Aroids: World production and consumption
- 3: Botanical and morphological information
- 4: Chemical composition
- 5: Technological functionality properties of malanga starch and powder
- 6: Malanga as food ingredient
- 7: Healthy effect related to malanga consumption
- 8: Malanga constituents related with its health benefits
- 9: Current applications
- 10: Future trends
- Acknowledgments of funding sources
- Edition: 1
- Volume: 97
- Published: July 24, 2021
- Imprint: Academic Press
- No. of pages: 376
- Language: English
- Hardback ISBN: 9780128245804
- eBook ISBN: 9780323850391
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