Advances in Food and Nutrition Research

Advances in Food and Nutrition Research

1st Edition - March 17, 2017

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  • Editor: Fidel Toldrá
  • Hardcover ISBN: 9780128119167
  • eBook ISBN: 9780128119174

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Description

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.

Key Features

  • 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 the reader a unique opportunity to learn
  • Encompasses a broad view of the topics at hand

Readership

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)

Table of Contents

  • Chapter One: Nanotechnology Approaches for Increasing Nutrient Bioavailability

    • Abstract
    • 1 Introduction
    • 2 Bioavailability of Nutraceuticals
    • 3 The Logic Behind the Development of Nanoparticles to Enhance Bioavailability
    • 4 Fabrication Methods for Production of Food-Grade Nanoparticles
    • 5 Safety and Toxicity of Nanostructures Applied in Food Systems
    • 6 Conclusion and Perspectives

    Chapter Two: Food Processing Antioxidants

    • Abstract
    • 1 Introduction
    • 2 Chemical Changes Produced During Food Processing
    • 3 Carbonyl-Amine Reactions Initiated by Carbohydrates (the Maillard Reaction)
    • 4 Carbonyl-Amine Reactions Initiated by Lipids
    • 5 The Technological Problem of Lipid Oxidation and Its Control by Antioxidants
    • 6 Formation of Carbonyl-Amine Adducts
    • 7 Antioxidant Properties of Carbonyl-Amine Adducts
    • 8 Generation of Antioxidants by Carbonyl-Amine Reactions as an Additional Benefit of Food Processing
    • 9 Future Research Needs

    Chapter Three: Analysis of Nitrite and Nitrate in Foods: Overview of Chemical, Regulatory and Analytical Aspects

    • Abstract
    • 1 Introduction
    • 2 Occurrence of Nitrate and Nitrite. Current EU Regulations Setting Maximum Limits for Nitrate and Nitrite in Meat Products, Vegetables and Water
    • 3 General Considerations on Quality in Food Analysis
    • 4 Important Factors in Selecting Analytical Methods for Nitrite and Nitrate
    • 5 Strategies Based on Chemical Reactions for Method Selection and Optimization
    • 6 Conclusions and Future Trends
    • Acknowledgments

    Chapter Four: Protein Hydrolysates and Biopeptides: Production, Biological Activities, and Applications in Foods and Health Benefits. A Review

    • Abstract
    • 1 Introduction
    • 2 Production Processes of Protein Hydrolysates From Protein Sources
    • 3 Variables Influencing the Enzymatic Process
    • 4 Enzymatic Production of Protein Hydrolysates and Fractionation
    • 5 Biological Activities
    • 6 Potential Applications in Functional Foods or Pharmaceuticals
    • 7 Factors Affecting in vivo Activity of Bioactive Peptides
    • 8 Conclusion

    Chapter Five: Bioactive Properties of Maillard Reaction Products Generated From Food Protein-derived Peptides

    • Abstract
    • 1 Introduction
    • 2 Food Protein-Derived Peptides
    • 3 MRPs Generated From Peptides
    • 4 Bioactivities of MRPs Generated From Peptides
    • 5 Conclusions and Future Perspectives

    Chapter Six: Use of Foodomics for Control of Food Processing and Assessing of Food Safety

    • Abstract
    • 1 Introduction
    • 2 Assessing of Quality of Raw Material and Process Validation and Optimization
    • 3 Foodomics and Quality Control Assurance of Processed Food
    • 4 Toxins
    • 5 Genetically Modified Food
    • 6 Conclusions
    • Acknowledgments

    Chapter Seven: Metabolic Phenotyping of Diet and Dietary Intake

    • Abstract
    • 1 Introduction to Metabolic Profiling in Nutritional Research
    • 2 Applications in Food and Nutritional Research
    • 3 Future of Nutrimetabonomics
    • 4 Concluding Remarks

    Chapter Eight: Nutritional Aspects of Dysphagia Management

    • Abstract
    • 1 Introduction
    • 2 Screening and Diagnosis of OD
    • 3 Consequences of Dysphagia
    • 4 Nutritional Management of Dysphagic Patients
    • 5 Conclusions

Product details

  • No. of pages: 330
  • Language: English
  • Copyright: © Academic Press 2017
  • Published: March 17, 2017
  • Imprint: Academic Press
  • Hardcover ISBN: 9780128119167
  • eBook ISBN: 9780128119174

About the Serial Editor

Fidel Toldrá

Fidel Toldrá
Fidel Toldrá holds a PhD in Chemistry and is Research Professor at the Instituto de Agroquímica y Tecnología de Alimentos (CSIC) located in Paterna (Valencia, Spain) where he leaders the group on Biochemistry, technology and innovation of meat and meat products. 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). Prof. Toldrá has filed 11 patents, published over 330 manuscripts in scientific journals and >152 chapters of books. He holds an h index of 65. His research interests are focused on food biochemistry and the development of new analytical methodologies, focusing on the improvement of food quality, safety, nutrition and health. Prof. Toldrá is the Editor-in-Chief of Trends in Food Science and Technology and Associate Editor of Meat Science; he was Editor-in-Chief of Current Nutrition & Food Science and section Editor of the Journal of Muscle Foods. He is a member of the Editorial Board of 18 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. Prof. Toldrá is the Editor of book serial Advances in Food & Nutrition Research (Academic Press/Elsevier). He has edited/Co-edited more than 56 books and was an Editor-in-Chief of the Encyclopedia of Food and Health (2015, Academic Press/Elsevier). Prof. Toldrá has received many awards, being the most recent the 2010 Distinguished Research Award and 2014 Meat processing Award, both of the American Meat Science Association, 2015 Dupont Science Award, 2019 Award for the Advancement of Agricultural and Food Chemistry of the American Chemical Society and ANICE 2019 Award to Innovation from the National Association of Spanish Meat Industries. He is a Fellow of the International Academy of Food Science and Technology (IAFOST) and a Fellow of the Institute of Food Technologists (IFT). 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

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