Advances in Food and Nutrition Research

Erscheinungsjahr 2017
ISBN: 978-0-12-811916-7
Verlag: William Andrew Publishing

Buch, Englisch, 330 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 680 g

Advances in Food and Nutrition Research, Volume 81 provides updated knowledge on nutrients in foods and how to avoid deficiencies, paying special attention to the essential nutrients that should be present in the diet to reduce disease risk and optimize health. This new release in the series focuses on a variety of topics, including sections on nanotechnologies that can be used to increase nutrient bioavailability, an analysis of the implications of nitrites and nitrates in foods, metabolic phenotyping of diet and dietary intake, and an interesting discussion of foodomics, amongst other topics.

The series provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, as well as up-to-date information on food science, including raw materials, production, processing, distribution and consumption.

Zielgruppe

Scientists involved in R&D related with food science and nutrition but also with food quality and safety, technical staff at quality control and R&D departments in food industry and private laboratories, university professors, PhD and Master students, government consultants and professionals (i.e.- officers at USDA, FDA, FSIS, FAO, WHO, EFSA).

Autoren/Hrsg.

Weitere Mitwirkende

Toldra, Fidel

Fachgebiete

• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik

Inhaltsverzeichnis

1. Nanotechnology Approaches for Increasing Nutrient Bioavailability S.M. Jafari and D.J. McClements 2. Food Processing Antioxidants F.J. Hidalgo and R. Zamora 3. Analysis of Nitrite and Nitrate in Foods: Overview of Chemical, Regulatory and Analytical Aspects L. Merino, U. Ornemark and F. Toldra 4. Protein Hydrolysates and Biopeptides: Production, Biological Activities and Applications in Foods and Health Benefits. A Review M. Nasri 5. Bioactive Properties of Maillard Reaction Products Generated from Food Protein-Derived Peptides K. Arihara, L. Zhou and M. Ohata 6. Use of Foodomics for Control of Food Processing and Assessing of Food Safety D. Josic, Z. Persuric, D. Restar, T. Martinovic, L. Saftic and S.K. Pavelic 7. Metabolic Phenotyping of Diet and Dietary Intake J. Brignardello, E. Holmes and I. Garcia-Perez 8. Nutritional Aspects of Dysphagia Management C. Gallegos, E. Brito-de la Fuente, P. Clave, A. Costa and G. Assegehegn

Über Autor(innen)

Toldra, Fidel
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.