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1. Functions and Applications of Bioactive Peptides From Corn Gluten Meal
Guoming Li, Wenying Liu, Yuqing Wang, Fuhuai Jia, Yuchen Wang, Yong Ma, Ruizeng Gu and Jun Lu
2. Dietary Fatty Acids and the Metabolic Syndrome: A Personalized Nutrition Approach
Sarah O'Connor and Iwona Rudkowska
3. Microbial Ecology of Fermented Vegetables and Non-Alcoholic Drinks and Current Knowledge on Their Impact on Human Health
Laura Lavefve, Daya Marasini and Franck Carbonero
4. Marine Waste Utilization as a Source of Functional and Health Compounds
Amin Shavandi, Yakun Hou, Alan Carne, Michelle McConnell and Alaa El-din A. Bekhit
5. Advanced Analysis of Roots and Tubers by Hyperspectral Techniques
Wen-Hao Su and Da-Wen Sun
6. Advances in Sheep and Goat Meat Products Research
Alfredo Teixeira, Severiano Silva and Sandra Rodrigues
7. Particular Alimentations for Nutrition, Health and Pleasure
José Miguel Aguilera, Bum-Keun Kim and Dong June Park
8. Meat as a Pharmakon: An Exploration of the Biosocial Complexities of Meat Consumption
Advances in Food and Nutrition Research, Volume 87 provides updated information on nutrients in foods and how to avoid 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. Chapters in this new release include discussions of the function and application of bioactive peptides from corn gluten meal, Dietary fatty acids and metabolic syndrome, the Microbial ecology of plant-based fermented foods and current knowledge on their impact on human health, and much more.
- Presents contributions and the expertise and reputation of leaders in nutrition
- Includes updated, 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.
- No. of pages:
- © Academic Press 2019
- 23rd January 2019
- Academic Press
- Hardcover ISBN:
- eBook ISBN:
Fidel Toldra holds a PhD in Chemistry (1984) and is Research Professor at the Instituto de Agroqumica 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 325 manuscripts in scientific journals and >145 chapters of books. He holds an h index of 62. 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 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, Food Science & Nutrition, International Journal of Molecular Sciences, Food Science & Human Wellness, Heliyon, Data in Brief, Food Production, Processing & Nutrition, Current Research in Food Science and Food Chemistry X. He has edited/Co-edited more than 54 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 (2015, Academic Press/Elsevier). Prof. Toldra has received the 1992 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, the 2019 Award for the Advancement of Agricultural and Food Chemistry of the American Chemical Society and the ANICE 2019 Award José Flores 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. 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.
Research Professor, Agroquímica y Tecnología de Alimentos (CSIC), Spanish National Research Council, Burjassot, Valencia, Spain
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