Advances in Food and Nutrition Research

1st Edition, Volume 106 - September 14, 2023
Editor: Fidel Toldra
Language: English
Hardback ISBN:
9 7 8 - 0 - 4 4 3 - 1 9 3 0 4 - 0
eBook ISBN:
9 7 8 - 0 - 4 4 3 - 1 9 3 0 5 - 7

Advances in Food and Nutrition Research, Volume 107 provides the latest advances on emerging bioactive compounds with putative health benefits and their controlled release a… Read more

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Advances in Food and Nutrition Research, Volume 107 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 information on food technologies, including 3D printing, safety of raw materials, and viruses in foods. Chapters in this new release cover Tackling food allergens - the role of food processing on proteins’ allergenicity, Plant bioactive peptides for cardiovascular disease prevention, Caffeine and sport, Nanostructured steady-state nanocarriers for nutrients preservation and delivery, Flavor perception and health benefits of tea, Next Generation Plant-based Meat Alternatives: Sources, manufacturing and consumer acceptance, and more.

Other sections cover Bioprotective cultures and bacteriocins as food preservatives and Raman Spectroscopy: principles and recent applications in Food Safety.

Cover image
Title page
Table of Contents
Series Page
Copyright
Contributors
Preface
Chapter One: Raman spectroscopy: Principles and recent applications in food safety
Abstract
1 Introduction
2 Raman spectroscopy
3 Raman spectral analysis
4 Sensing chemical contaminants in foods by Raman spectroscopy
5 Sensing of microbiological hazards in foods by Raman spectroscopy
6 Conclusions
Acknowledgments
References
Chapter Two: Nanostructured steady-state nanocarriers for nutrients preservation and delivery
Abstract
1 Overview of delivery systems
2 Types and construction methods of delivery systems
3 Design and preparation of smart delivery systems
4 Application of nutrition delivery systems
5 Conclusions
References
Chapter Three: Caffeine and sport
Abstract
1 Introduction
2 Caffeine
3 Caffeine for sports performance
4 Ingestion form for performance
5 Factors that may influence the performance response to caffeine
6 Caffeine and Sleep
7 Practical recommendations for caffeine use in sport
8 Conclusion
References
Chapter Four: Flavor perception and health benefits of tea
Abstract
1 Introduction
2 Flavor-active compounds
3 Instrumental analysis techniques of tea flavor
4 Sensory analysis of tea flavor
5 Anti-cancer effect of tea
6 Preventive effect of tea on the cardiovascular disease
7 Preventive effect of tea on the metabolic syndrome
8 Anti-aging and neuroprotective effect of tea
9 The regulation effect on the gut microbiota of tea
10 Summary
References
Further reading
Chapter Five: Plant bioactive peptides for cardiovascular disease prevention
Abstract
1 Introduction
2 Plant peptides for cardiovascular disease prevention
3 Plant bioactive peptides for cardiovascular disease prevention: challenges and opportunity
4 Conclusion
References
Chapter Six: Novel plant-based meat alternatives: Implications and opportunities for consumer nutrition and health
Abstract
1 Introduction
2 Processing and manufacturing of plant-based meat alternatives
3 Nutritional and health implications of plant-based meat alternatives
4 Future prospects
5 Conclusions
References
Chapter Seven: Bioprotective cultures and bacteriocins as food preservatives
Abstract
1 Introduction
2 Lactic acid bacteria and their bacteriocins
3 Food preservation
4 Hurdle technology: emerging horizons
5 Conclusion
References
Chapter Eight: Tackling food allergens—The role of food processing on proteins’ allergenicity
Abstract
1 Introduction
2 Food intolerance versus food allergy
3 Protein allergens
4 Effects of food processing
5 Future perspectives
6 Concluding remarks
References

Fidel Toldra

Prof. 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), Spain

Life sciences

Physical sciences & Engineering

Social sciences & Humanities

Health