1. Ethylcellulose oleogels: structure, rheology and nutritional properties
Alejandro Gregorio Marangoni
2. Novel biosensors for the rapid detection of toxicants in foods
Dimitrios P. Nikolelis
3. Polyphenols and their interactions with other dietary compounds- implications for human health
Maria Glibetic and Nevena Kardum
4. Protein hydrolysates and hypolipidaemia
5. Effects of B-Alanine Supplementation on Carnosine Elevation and Physiological Performance
Jay R. Hoffman
6. Effect of ultrasound technology on food and nutritional quality
7. Modern procedures for removal of hazardous compounds from foods
8. Bioactive Potential of Andean and Amazonian fruits, seeds and tubers
Advances in Food and Nutrition Research provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce disease risk and optimise health. The book provides the latest advances on the identification and characterisation of emerging bioactive compounds with putative health benefits.
The book provides up-to-date information on food science, including raw materials, production, processing, distribution and consumption, always having in mind its nutritional benefits and health effects.
- The most important value of the books is the expertise and reputation of the contributors. It must be pointed out that each contributor has been carefully selected based on his/her long experience and high expertise on the subject
- Each manuscript is covered with an updated and in-depth critical discussion of available information that gives the reader a unique opportunity to learn and have a broad view of the subject
- The writing style and the quality of illustrations (having a high percentage in color) gives an additional value
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. It can also be a useful book for University Professors and PhD and Master students at the University or for Consultants and professionals in Government (i.e.- officers at USDA, FDA, FSIS, FAO, WHO, EFSA)
- No. of pages:
- © Academic Press 2018
- Academic Press
- Hardcover ISBN:
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 250 manuscripts in scientific journals and >115 chapters of books. He holds in 2015 an h index of 42.
His research interests are focused on food biochemistry and the development of new analytical methodologies, focusing on the improvement of quality, nutrition and safety 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 and Food Science & Nutrition. He has edited/Co-edited more than 30 books for known publishers (CRC Press, Springer, Wiley-Blackwell 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. Toldrá has received the Iber Award on Food and Cardiovascular Diseases, the Danone Institute award in Food, Nutrition and Health, the International Prize for Meat Science and Technology given by the International Meat Secretariat, the GEA award on R+D activity in agro-food, and the Distinguished Research Award and the Meat processing Award, both of the American Meat Science Association. 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 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.
Department of Food Science, Institute of Agrochemistry and Food Technology, Valencia, Spain