Advances in Food and Nutrition Research, Volume 85

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

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.

• 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

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