Advances in Food and Nutrition Research
- 1st Edition, Volume 108 - March 7, 2024
- Editor: Fidel Toldra
- Language: English
- Hardback ISBN:9 7 8 - 0 - 4 4 3 - 2 9 3 9 2 - 4
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 2 9 3 9 3 - 1
Advances in Food and Nutrition Research, Volume 108 provides the latest advances on the impact of thermal processing on food flavonoids, the application of bioinformatics for st… Read more
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Request a sales quoteAdvances in Food and Nutrition Research, Volume 108 provides the latest advances on the impact of thermal processing on food flavonoids, the application of bioinformatics for studying food bioactive peptides, novel strategies for mitigating off-flavor perception, innovations in sustainable food packaging, the nutritional and safety aspects of edible insects in foods, the effect of novel food processing technologies on Bacillus cereus spores, and control of Salmonella in poultry production.
- 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 readers 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: Impact of thermal processing on dietary flavonoids
- Abstract
- 1 Introduction
- 2 Methods to characterize the stability of flavonoids
- 3 Thermal processing factors affecting the stability of food flavonoids
- 4 Structure–thermal stability relationship of polyphenols
- 5 Thermal unstable products of flavonoids
- 6 Thermal stability of flavonoids in food matrix
- 7 Effect of thermal processing on the function of food flavonoids
- 8 Strategies to improve thermal stability of food flavonoids
- 9 The effects of promising thermal technologies on dietary flavonoids
- 10 Conclusion and perspective
- Acknowledgment
- References
- Chapter Two: Bioinformatics and bioactive peptides from foods: Do they work together
- Abstract
- 1 Introduction
- 2 Approaches to bioactive peptide analysis
- 3 Databases of bioactive peptides
- 4 Programs for predicting biopeptide release from proteins
- 5 Peptide bioactivity prediction
- 6 Virtually bioactive peptides: what are they
- 7 Molecular docking as an example of other applications for bioinformatics tools in biopeptide research
- 8 Final and future remarks
- Acknowledgments
- References
- Chapter Three: Food off-odor generation, characterization and recent advances in novel mitigation strategies
- Abstract
- 1 Introduction
- 2 Identification and detection techniques of off-odorants in foods
- 3 Characteristic off-odorants in foods and related formation mechanisms
- 4 Novel strategies to decrease the perception of off-odorants
- 5 Conclusion and future trends
- Acknowledgments
- References
- Chapter Four: Innovations in Food Packaging for a Sustainable and Circular Economy
- Abstract
- 1 Introduction
- 2 Innovation in packaging eco-design
- 3 Current development for recycled or recyclable materials in food packaging
- 4 Use of agro-industrial wastes for food packaging solutions
- 5 The next generation of food packaging
- 6 Conclusion
- References
- Chapter Five: Upcycling of seafood side streams for circularity
- Abstract
- 1 Introduction
- 2 Current status and environmental impact
- 3 Classification of seafood processing side-streams/waste
- 4 Innovative techniques for valorizing seafood waste
- 5 High value product from solid side stream
- 6 High value products from liquid side streams of fish and shellfish processing
- 7 Circular economy (CE) models in seafood supply chains
- 8 Applications of extracted/value added products
- 9 Conclusions
- References
- Chapter Six: Edible insects in food
- Abstract
- 1 Introduction
- 2 Historical usage of edible insects in the world
- 3 Nutritional aspects of edible insects
- 4 Bio-functional activity of edible insects
- 5 Safety considerations of edible insects
- 6 Processing technology of edible insects
- 7 Application of edible insects in food
- 8 Future prospects of edible insects in food
- 9 Conclusion
- References
- Chapter Seven: Effect of novel and conventional food processing technologies on Bacillus cereus spores
- Abstract
- 1 Bacillus cereus spores – a well-known pathogen
- 2 Significance of B. cereus spores in food safety
- 3 Recent developments in food processing technologies and their effect on B. cereus spores
- 4 Research gaps and conclusion
- Acknowledgments
- References
- Chapter Eight: Salmonella spp. in poultry production—A review of the role of interventions along the production continuum
- Abstract
- 1 Introduction
- 2 Biosecurity approaches for the control of Salmonella on the farm
- 3 Impact of litter on Salmonella in poultry flocks
- 4 Feed and water treatments to control Salmonella
- 5 Feed modification approaches to control Salmonella
- 6 Control of Salmonella from transport to processing
- 7 Control of Salmonella during processing
- 8 Post process control of Salmonella on poultry meat
- 9 Conclusion
- Disclaimer
- References
- No. of pages: 230
- Language: English
- Edition: 1
- Volume: 108
- Published: March 7, 2024
- Imprint: Academic Press
- Hardback ISBN: 9780443293924
- eBook ISBN: 9780443293931
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