Advances in Food and Nutrition Research
- 1st Edition, Volume 104 - May 23, 2023
- Imprint: Academic Press
- Editor: Fidel Toldra
- Language: English
- Hardback ISBN:9 7 8 - 0 - 4 4 3 - 1 9 3 0 2 - 6
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 1 9 3 0 3 - 3
Advances in Food and Nutrition Research, Volume 104 provides the latest advances on emerging bioactive compounds with putative health benefits and their controlled release a… Read more
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Request a sales quoteAdvances in Food and Nutrition Research, Volume 104 provides the latest advances on emerging bioactive compounds with putative health benefits and their controlled release and application in foods and nutraceuticals, as well as up-to-date information on food technologies, including 3D printing, safety of raw materials, and viruses in foods. Chapters in this new release cover Development and Application of Lipidomics for Food Research, Multi-omics fingerprints for food geographical origin identification and authentication, and Mass Spectrometry-based Techniques for Identification of Compounds in Milk and Meat Matrix, Micro- and Nanoencapsulation of Natural Phytochemicals: Challenges and Recent Perspectives for the Food and Nutraceuticals Industry Applications.
Additional sections delve into the Effect of type and interfacial modification of emulsions on the protection and delivery of nutraceuticals, Nutricosmetics: a new frontier in bioactive peptides’ research towards skin aging, In vitro digestion models in the design of safe and nutritious foods, and Informing consumers optimally about their food: issues with and potential solutions for different types of information, their sources and consumers’ trust.
- 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
- Series Page
- Copyright
- Contributors
- Preface
- Chapter One: Development and application of lipidomics for food research
- Abstract
- 1: Introduction
- 2: Sample preparation
- 3: Instrument development for data acquisition
- 4: Software development for data acquisition and analysis
- 5: Application of lipidomics for food research
- 6: Summary and outlook
- Acknowledgments
- Conflict of interest
- References
- Chapter Two: Mass spectrometry-based techniques for identification of compounds in milk and meat matrix
- Abstract
- 1: Introduction
- 2: Conventional techniques for identification of compounds
- 3: Different metabolomics-based approaches for identification of compounds
- 4: Basic principle and workflow of analytical techniques used for metabolomics studies
- 5: Application of mass spectrometric techniques for determination of food safety and spoilage
- 6: Conclusions
- References
- Chapter Three: Micro- and nanoencapsulation of natural phytochemicals: Challenges and recent perspectives for the food and nutraceuticals industry applications
- Abstract
- 1: Introduction
- 2: Chemical properties, sources of phytochemicals and potential health benefits
- 3: Potential application of phytochemicals in food and novel opportunities in the nutraceutical industry
- 4: Micro- and nano-encapsulation of phytochemical: Main technologies
- 5: Trends, perspectives, and final conclusions
- References
- Chapter Four: Advances in emulsion-based delivery systems for nutraceuticals: Utilization of interfacial engineering approaches to control bioavailability
- Abstract
- 1: Introduction
- 2: Classification and preparation of emulsion-based delivery systems
- 3: Interfacial engineering approaches of emulsions
- 4: Delivery and bioavailability of nutraceuticals
- 5: In vivo studies on digestion fate of emulsions and bioavailability of nutraceuticals
- 6: Conclusions and future perspectives
- References
- Chapter Five: In vitro digestion models for the design of safe and nutritious foods
- Abstract
- 1: The gut as the intersection of food and health
- 2: In vitro digestion (IVD) models in food research
- 3: Applications of IVD models in food design
- 4: Conclusions
- References
- Chapter Six: Nutricosmetics: A new frontier in bioactive peptides' research toward skin aging
- Abstract
- 1: Introduction
- 2: Emerging nutricosmetic applications of bioactive peptides: In vitro and in vivo evidence
- 3: In silico role of bioactive peptides on nutricosmetics applications: The next step in prediction of skin-aging capacity
- 4: Conclusions
- References
- Chapter Seven: Supporting consumers' informed food choices: Sources, channels, and use of information
- Abstract
- 1: Introduction
- 2: Types of information about food
- 3: Sources and channels of information on food
- 4: Consumer information search and its impact on food choices
- 5: Conclusions and recommendations
- References
- Edition: 1
- Volume: 104
- Published: May 23, 2023
- No. of pages (Hardback): 272
- No. of pages (eBook): 272
- Imprint: Academic Press
- Language: English
- Hardback ISBN: 9780443193026
- eBook ISBN: 9780443193033
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