Advances in Food and Nutrition Research
- 1st Edition, Volume 110 - June 20, 2024
- Imprint: Academic Press
- Editor: Fidel Toldra
- Language: English
- Hardback ISBN:9 7 8 - 0 - 4 4 3 - 2 9 4 1 8 - 1
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 2 9 4 1 9 - 8
Advances in Food and Nutrition Research, Volume 111 provides the latest on highly timely topics, including Understanding the Heterocyclic Aromatic Amine Research: An Overvi… Read more
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Request a sales quoteAdvances in Food and Nutrition Research, Volume 111 provides the latest on highly timely topics, including Understanding the Heterocyclic Aromatic Amine Research: An Overview and Recent Findings, Recent advances and challenges in the analysis of natural toxins, High Pressure Processing Plus Technologies: Enhancing the Inactivation of Vegetative Microorganisms, A discussion on A1-free milk: nuances and comments beyond implications to the health, Bioactive peptides as a novel strategy to prevent alcoholic liver injury, Hemp seed protein-derived short- and medium-chain peptides and their multifunctional properties, Condensed tannins – their content in plant foods, changes during processing, antioxidant and biological activities, and more.
- Contains contributions that have been carefully selected based on the vast experience and expertise of the authors 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: Understanding the heterocyclic aromatic amines: An overview and recent findings
- Abstract
- 1 Fundamentals of heterocyclic aromatic amines (HAAs)
- 2 Formation of heterocyclic aromatic amines
- 3 Mitigation strategies and risk reduction
- 4 Analysis and detection methods
- 5 Toxicology and health effects
- 6 Conclusion and future perspectives
- References
- Chapter Two: Recent advances and challenges in the analysis of natural toxins
- Abstract
- 1 Introduction
- 2 Production, metabolism, and legislation of natural toxins
- 3 Analysis of natural toxins
- 4 Challenges and perspectives
- References
- Chapter Three: High pressure processing plus technologies: Enhancing the inactivation of vegetative microorganisms
- Abstract
- 1 Introduction
- 2 Microbial challenges in high pressure processing applications
- 3 Microbial inactivation via “HPP+” technologies
- 4 Mechanisms of microbial inactivation using “HPP+” technologies
- 5 Conclusions and future perspectives
- References
- Chapter Four: A discussion on A1-free milk: Nuances and comments beyond implications to the health
- Graphical abstract
- Abstract
- 1 Introduction
- 2 Bovine milk β-casein overview
- 3 Health perspective on A1-free milk and regular milk
- 4 Discussion on β-casein in non-bovine species
- 5 Detection and quantification of β-casein variants
- 6 Milk protein profile on processing and sensory characteristics
- 7 Notes on biotechnological production of milk and proteins
- 8 Conclusions and perspectives
- Acknowledgments
- References
- Chapter Five: Bioactive peptides as a novel strategy to prevent alcoholic liver injury
- Abstract
- 1 Introduction
- 2 The main source of bioactive peptides preventing alcoholic liver injury
- 3 Production of bioactive peptides for the prevention of alcoholic liver injury
- 4 How bioactive peptides prevent alcoholic liver injury: underlying mechanisms of action
- 5 Structure-activity relationship of peptides preventing alcoholic liver injury
- 6 Summary
- References
- Chapter Six: Hempseed protein-derived short- and medium-chain peptides and their multifunctional properties
- Abstract
- 1 Introduction
- 2 Hempseed proteins and their functional properties
- 3 Peptide production by enzymatic digestion
- 4 Biological activities of hempseed protein hydrolysates
- 5 Methodologies for extraction and separation of bioactive peptides
- 6 Trans-epithelial transport of hemp seed protein and peptides
- 7 Conclusions and future perspectives
- References
- Chapter Seven: Condensed tannins—Their content in plant foods, changes during processing, antioxidant and biological activities
- Abstract
- 1 Introduction
- 2 Chemical structure of condensed tannins
- 3 Methods of extraction of tannins from plant material
- 4 Methods of determination
- 5 Sources of condensed tannins
- 6 Effect of processing on the content of condensed tannins in plant foods
- 7 Antioxidant activity of condensed tannins
- 8 Biological activity of condensed tannins
- 9 Interaction of condensed tannins with proteins
- 10 Condensed tannins and astringency
- 11 Concluding remarkes
- References
- Chapter Eight: Food applications of bioactive biomaterials based on gelatin and chitosan
- Abstract
- 1 Introduction
- 2 Gelatin extraction
- 3 Chitosan extraction
- 4 Preparation methods of gelatin and chitosan edible films
- 5 Enhanced gelatin films properties with additives
- 6 Enhanced chitosan films properties with additives
- 7 Investigating release kinetics
- 8 Development of smart films
- 9 Utilization of gelatin and chitosan for food coatings and films
- 10 Conclusion and future advancements
- Acknowledgment
- References
- Edition: 1
- Volume: 110
- Published: June 20, 2024
- No. of pages (Hardback): 454
- No. of pages (eBook): 230
- Imprint: Academic Press
- Language: English
- Hardback ISBN: 9780443294181
- eBook ISBN: 9780443294198
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