Advances in Food and Nutrition Research

Advances in Food and Nutrition Research

1st Edition - June 2, 2018

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  • Editor: Fidel Toldra
  • eBook ISBN: 9780128155158
  • Hardcover ISBN: 9780128150894

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Description

Advances in Food and Nutrition Research, Volume 85, provides updated knowledge on nutrients in foods and how to avoid their deficiency, especially the essential nutrients that should be present in the diet to reduce disease risk and optimize health. The book provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits. Readers will find up-to-date information on food science, including raw materials, production, processing, distribution and consumption, with an emphasis on nutritional benefits and health effects. New sections in the updated volume include discussions on the biological and biomedical applications of egg peptides, omega-3 fatty acids and liver diseases in children, the characterization of the degree of food processing in relation to health, the impact of unit operations from farm to fork on microbial safety and quality of foods, new trends in the uses of yeasts in oenology, and more.

Key Features

  • Presents contributions and the expertise and reputation of leaders in nutrition
  • Includes updated and in-depth critical discussions of available information, giving readers a unique opportunity to learn
  • Provides high-quality illustrations (with a high percentage in color) that give additional value

Readership

Scientists involved in R+D related to food science and nutrition but also to food quality and safety. Technical staff at quality control and R+D departments in food industry and private laboratories

Table of Contents

  • 1. Egg Protein-Derived Bioactive Peptides: Preparation, Efficacy, and Absorption
    Wang Liao, Forough Jahandideh, Hongbing Fan, Myoungjin Son, and Jianping Wu

    1. Introduction
    2. Preparation of Bioactive Peptides From Egg Proteins
    3. Bioactivities of Egg Protein-Derived Peptides
    4. GI Digestion and Absorption of Egg Protein-Derived Bioactive Peptides
    5. Scale-Up Production of Bioactive Peptides From Egg Proteins
    6. Conclusion
    References
    Further Reading

    2. Omega-3 Fatty Acids and Fatty Liver Disease in Children
    Claudia Della Corte, Salvatore Iasevoli, Andrea Dello Strologo, Mariateresa Sanseviero, and Valerio Nobili

    1. Introduction
    2. Polyunsaturated Fatty Acids
    3. “Metabolic” Effects of PUFA
    4. NAFLD Pathogenesis
    5. Therapeutic Strategies for Pediatric NAFLD
    6. Conclusions
    References

    3. Characterization of the Degree of Food Processing in Relation With Its Health Potential and Effects
    Anthony Fardet

    1. Introduction: The Four Nutritional Transitions
    2. Food Processing and Chronic Disease Risks
    3. Food Processing and Food Health Potential
    4. Food Processing and Ranking of Foods
    5. Food Processing: Holistic vs Reductionist Approaches
    6. Conclusions and Perspectives
    References

    4. Impact of Unit Operations From Farm to Fork on Microbial Safety and Quality of Foods
    Verônica O. Alvarenga, Fernanda B. Campagnollo, Leonardo do Prado-Silva, Claudia N. Horita, Magdevis Y.R. Caturla, Eliene P.R. Pereira, Aline Crucello, and Anderson S. Sant’Ana

    1. Introduction
    2. Microbial Ecology—Methods and Relevance for Food Safety and Spoilage
    3. Unit Operations—Basic Definitions
    4. On-Factory Unit Operations and Their Impacts on Microbial Ecology of Foods
    5. Distribution and Consumer Practices: Impact on Microbial Safety and Quality of Foods
    6. Concluding Remarks
    References
    Further Reading

    5. New Trends in the Uses of Yeasts in Oenology
    A. Querol, R. P>erez-Torrado, J. Alonso-del-Real, R. Minebois, J. Stribny, B.M. Oliveira, and E. Barrio

    1. Introduction
    2. Species of the Genus Saccharomyces Relevant in Wine Fermentation
    3. New Demands of the Oenological Sector: The Role of the Yeasts
    4. Application of Nonconventional Yeasts to Solve the Current Winemaking Demands
    5. Conclusions
    References

    6. Producing Powders Containing Active Dry Probiotics With the Aid of Spray Drying
    Nan Fu, Song Huang, Jie Xiao, and Xiao Dong Chen

    1. Introduction
    2. Probiotics: Taxonomy, Application, and the Next Generation
    3. Spray Drying: Modern Understanding of the Process
    4. Scientific Investigations on How to Preserve Probiotics Through Encapsulation/Formulation: Single Droplet Tests
    5. Investigations Using Lab, Pilot, and Production-Scale Dryers
    6. Concluding Remarks
    Acknowledgments
    References

    7. Affinity Biosensors for Detection of Mycotoxins in Food
    Gennady Evtugyn, Veronika Subjakova, Sopio Melikishvili, and Tibor Hianik

    1. Introduction
    2. Mycotoxins and Conventional Analytical Methods for Their Detection in Food
    3. Antibodies and DNA Aptamers as Receptors for Mycotoxin Recognition
    4. Biosensors for Mycotoxin Detection
    5. Conclusion and Future Perspectives
    Acknowledgments
    References
    Further Reading

Product details

  • No. of pages: 324
  • Language: English
  • Copyright: © Academic Press 2018
  • Published: June 2, 2018
  • Imprint: Academic Press
  • eBook ISBN: 9780128155158
  • Hardcover ISBN: 9780128150894

About the Serial Editor

Fidel Toldra

Fidel Toldra
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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