Advances in Food and Nutrition Research

Erscheinungsjahr 2021
ISBN: 978-0-12-821520-3
Verlag: William Andrew Publishing

Buch, Englisch, 350 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 820 g

Advances in Food and Nutrition Research, Volume 95 provides information on nutrients in foods and how to avoid their deficiency in the diet. Topics covered include nutrigenomic modulation of inflammation and its related diseases through food and dietary bioactive compounds, preparation, structural characteristics and physiological property of resistant starch, emerging prebiotics, utilization of smart dry aging as a tool to improve meat quality, impact of nitrite reduction on the aroma of fermented meat product, strategies to limit meat wastage, DNA-based authentication of seafood, quality aspects of European virgin olive oils registered as PDOs/PGIs with emphasis on nutrient and non-nutrient bioactives, and much more.

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

Autoren/Hrsg.

Toldra, Fidel

Fachgebiete

• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. Preparation, structural characteristics and physiological property of resistant starch

Rui Wang, Mei Li, Padraig Strappe and Zhongkai Zhou

2. Novel and emerging prebiotics: Advances and opportunities

Beatriz B. Cardoso, Cláudia Amorim, Sara C. Silvério and Lígia R. Rodrigues

3. Dry-aging of beef as a tool to improve meat quality. Impact of processing conditions on the technical and organoleptic meat properties

Sara Álvarez, Anne Maria Mullen, Ruth Hamill, Eileen O'Neill and Carlos Álvarez

4. Nitrite reduction in fermented meat products and its impact on aroma

Mónica Flores, Laura Perea-Sanz and Carmela Belloch

5. Strategies to limit meat wastage: Focus on meat discoloration

Ranjith Ramanathan, Melvin C. Hunt, Taylor Price and Gretchen G. Mafi

6. DNA-based techniques for seafood species authentication

Anthony J. Silva and Rosalee S. Hellberg

7 Quality aspects of European virgin olive oils with registered geographical indications: Emphasis on nutrient and non-nutrient bioactives

Aspasia Mastralexi and Maria Z. Tsimidou

8. Immunoinflammatory effects of dietary bioactive compounds

Francesca Giampieri, Danila Cianciosi, Johura Ansary, Maria Elexpuru-Zabaleta, Tamara Y. Forbes-Hernandez and Maurizio Battino

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.