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Advances in Food and Nutrition Research - 1st Edition - ISBN: 9780128171714, 9780128171721

Advances in Food and Nutrition Research, Volume 89

1st Edition

Editor: Fidel Toldra
eBook ISBN: 9780128171721
Hardcover ISBN: 9780128171714
Imprint: Academic Press
Published Date: 24th July 2019
Page Count: 359
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Table of Contents

1. Genetic determinants of beverage consumption: Implications for nutrition and health
Marilyn C. Cornelis
2. Current feeding strategies to improve pork intramuscular fat content and its nutritional quality
C.M. Alfaia, P.A. Lopes, M.S. Madeira, J.M. Pestana, D. Coelho, F. Toldrá and J.A.M. Prates
3. Dairy foods and positive impact on the consumer's health
Silvani Verruck, Celso Fasura Balthazar, Ramon Silva Rocha, Ramon Silva, Erick Almeida Esmerino, Tatiana Colombo Pimentel, Mônica Queiroz Freitas, Marcia Cristina Silva, Adriano Gomes da Cruz and Elane Schwinden Prudencio
4. Food-derived bioactive peptides and their role in ameliorating hypertension and associated cardiovascular diseases
Advaita Ganguly, Kumakshi Sharma and Kaustav Majumder
5. Effects of phytochemicals against diabetes
Merve Bacanli, Sevtap Aydin, Nurşen Başaran and A. Ahmet Başaran
6. DMHF (2,5-dimethyl-4-hydroxy-3(2H)-furanone), a volatile food component with attractive sensory properties, brings physiological functions through inhalation
K. Arihara, I. Yokoyama and M. Ohata
7. Challenges and opportunities regarding the use of alternative protein sources: Aquaculture and insects
Belén Gómez, Paulo E.S. Munekata, Zhenzhou Zhu, Francisco J. Barba, Fidel Toldrá, Predrag Putnik, Danijela Bursać Kovačević and José M. Lorenzo
8. Mycotoxins in food and feed
Jelka Pleadin, Jadranka Frece and Ksenija Markov


Description

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 series provides the latest advances on the identification and characterisation 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, always having in mind its nutritional benefits and health effects.

Key Features

  • Contains contributions that have been carefully selected based on their vast experience and expertise on the subject
  • Includes updated, in-depth, and critical discussions of available information, giving the reader a unique opportunity to learn
  • Encompasses a broad view of the topics at hand

Readership

Scientists involved in R&D related with food science and nutrition but also with food quality and safety


Details

No. of pages:
359
Language:
English
Copyright:
© Academic Press 2019
Published:
24th July 2019
Imprint:
Academic Press
eBook ISBN:
9780128171721
Hardcover ISBN:
9780128171714

Ratings and Reviews


About the Editor

Fidel Toldra

Fidel Toldra

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.

Affiliations and Expertise

Research Professor, Agroquímica y Tecnología de Alimentos (CSIC), Spanish National Research Council, Burjassot, Valencia, Spain