Advances in Food and Nutrition Research - 1st Edition - ISBN: 9780128126332, 9780128126349

Advances in Food and Nutrition Research, Volume 82

1st Edition

Serial Editors: Fidel Toldra
eBook ISBN: 9780128126349
Hardcover ISBN: 9780128126332
Imprint: Academic Press
Published Date: 17th April 2017
Page Count: 378
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Table of Contents

Chapter One: Phenolic Compounds and Its Bioavailability: In Vitro Bioactive Compounds or Health Promoters?
I.C.F.R. Ferreira, N. Martins and L. Barros

  • Abstract
  • 1 Introduction
  • 2 Phenolic Compounds as Renowned Secondary Metabolites
  • 3 From Mechanisms of Action to Bioavailability
  • 4 Phenolic Compounds as Health Promoters
  • 5 Quality of Life and Longevity: Measuring the Impact of Phenolic Compounds
  • 6 Concluding Remarks

Chapter Two: Health Risks of Food Oxidation
M. Estévez, Z. Li, O.P. Soladoye and T. Van-Hecke

  • Abstract
  • 1 Introduction
  • 2 Association Between Dietary and In Vivo OS
  • 3 Health Concerns of Dietary LOX
  • 4 Health Concerns of Dietary PROTOX
  • 5 Future Perspectives

Chapter Three: Metabolomics, Nutrition, and Potential Biomarkers of Food Quality, Intake, and Health Status
J.-L. Sébédio

  • Abstract
  • 1 Introduction
  • 2 Metabolomic Approaches
  • 3 Application of Metabolomics in Food Science and Nutrition
  • 4 Concluding Remarks

Chapter Four: Improvement of Soybean Products Through the Response Mechanism Analysis Using Proteomic Technique
X. Wang and S. Komatsu

  • Abstract
  • 1 Introduction
  • 2 History of Soybean as Food
  • 3 Morphology and Physiology of Soybean
  • 4 Proteomics of Soybean During Germination and Development
  • 5 Proteomics of Soybean Under Stress Condition
  • 6 Conclusion
  • Acknowledgments

Chapter Five: Nanotechnology for Food Packaging and Food Quality Assessment
M. Rossi, D. Passeri, A. Sinibaldi, M. Angjellari, E. Tamburri, A. Sorbo,
E. Carata and L. Dini

  • Abstract
  • 1 Introduction
  • 2 Properties of Nanomaterials and Nanocomposites
  • 3 Nanomaterials for Innovative Food Packaging
  • 4 Methods of Characterization
  • 5 Protective Packaging (Improved/Active)
  • 6 Sensor Packaging—Intelligent
  • 7 Nanotechnology in Quality Food Assessment
  • 8 Lab-on-a-Chip in Food Sector
  • 9 Overview of Regulation in Food Contact Materials
  • 10 Conclusions and Perspectives

Chapter Six: Influence of High Hydrostatic Pressure Technology on Wine Chemical and Sensorial Characteristics: Potentialities and Drawbacks
C. Nunes, M.C. Santos, J.A. Saraiva, S.M. Rocha and M.A. Coimbra

  • Abstract
  • 1 Introduction
  • 2 High Pressure as a Food-Processing Technology
  • 3 Effect of HHP on Wine
  • 4 Concluding Remarks: Perspectives for the Use of HHP on Winemaking

Chapter Seven: Methodologies for the Characterization of the Quality of Dairy Products
R. Karoui

  • Abstract
  • 1 Introduction
  • 2 Traditional Methods Used for the Characterization of Dairy Products
  • 3 Spectroscopic Methods Used for the Characterization of Dairy Products
  • 4 Other Techniques Used for the Characterization of Dairy Products
  • 5 Conclusion

Chapter Eight: Pathogens of Food Animals: Sources, Characteristics, Human Risk, and Methods of Detection
C.M. Logue, N.L. Barbieri and D.W. Nielsen

  • Abstract
  • 1 Introduction
  • 2 The Bacterial Pathogens of Food Animals
  • 3 Food Animal-Associated Viruses
  • 4 Food Animal-Associated Prions
  • 5 Parasitic Protozoa and Worms Associated With Food Animals
  • 6 Conclusions and Future Trends

Description

Advances in Food and Nutrition Research, Volume 82 provides updated knowledge on nutrients in foods and how to avoid deficiency. Topics covered in this latest release include Phenolic Compounds and its Bioavailability: In Vitro Bioactive Compounds or Health Promoters?, Health Risks of Food Oxidation, Metabolomics, Nutrition, and Potential Biomarkers of Food Quality, Intake, and Health Status, Improvement of Soybean Products Through the Response Mechanism Analysis Using Proteomic Technique, and Nanotechnology for Food Packaging and Food Quality Assessment. This resource is especially useful for those interested in the essential nutrients that should be present in the diet to reduce disease risk and optimize health.

It 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, with an emphasis on nutritional benefits and health effects.

Key Features

  • Features input from contributors who have been carefully selected based on their long experience and high expertise on the subject
  • Provides an updated and in-depth critical discussion of the latest knowledge about nutrients in foods and how to avoid their deficiency
  • Provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefit
  • Offers up-to-date information on food science, including raw materials, production, processing, distribution and consumption, with an emphasis on nutritional benefits and health effects

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)


Details

No. of pages:
378
Copyright:
© Academic Press 2017
Published:
Imprint:
Academic Press
eBook ISBN:
9780128126349
Hardcover ISBN:
9780128126332

Ratings and Reviews


About the Serial Editors

Fidel Toldra Serial Editor

Fidel Toldra holds a PhD in Chemistry (1984) and is Research Professor at the Instituto de Agroquimica y Tecnologia 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. Toldra has filed 11 patents, published over 285 manuscripts in scientific journals and >125 chapters of books. He holds in 2017 an h index of 49. His research interests are focused on food biochemistry and the development of new analytical methodologies, focusing on the improvement of quality, safety, nutrition and health of foods of animal origin, especially meat and meat products. Prof. Toldra is the European Editor of Trends in Food Science and Technology (2005-current) and Associate Editor of Meat Science (2014-current); 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 Boards of Food Chemistry, Current Opinion in Food Science, Journal of Food Engineering, Food Analytical Methods, Journal of Food and Nutrition Research, Recent Patents in Agriculture, Food and Nutrition, The Open Nutrition Journal, Food Science & Nutrition, International Journal of Molecular Sciences and Food Science & Human Wellness. He has edited/Co-edited more than 40 books for known publishers (CRC Press, Springer, Wiley-Blackwell, Academic Press and Elsevier). He is one of the 3 Editors-in-Chief of the Encyclopedia of Food and Health, published in September 2015 by Academic Press/Elsevier. Prof. Toldra has received the Iber Award on Food and Cardiovascular Diseases, the 2001 Danone Institute Award in Food, Nutrition and Health, the 2002 International Prize for Meat Science and Technology given by the International Meat Secretariat, the 2002 GEA award on R+D activity in agro-food, the 2010 Distinguished Research Award and the 2014 Meat processing Award, both of the American Meat Science Association and the 2015 Dupont Science Award. 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. Toldra 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 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

Department of Food Science, Institute of Agrochemistry and Food Technology, Valencia, Spain