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
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
- 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
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