Advances in Food and Nutrition Research

Advances in Food and Nutrition Research

1st Edition - July 22, 2020

Write a review

  • Editor: Fidel Toldra
  • eBook ISBN: 9780128206898
  • Hardcover ISBN: 9780128206881

Purchase options

Purchase options
DRM-free (EPub, PDF, Mobi)
Sales tax will be calculated at check-out

Institutional Subscription

Free Global Shipping
No minimum order


Advances in Food and Nutrition Research, Volume 93, provides information on nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet. Specific topics covered in this new release include drying, a relevant unit operation in the manufacture of foods and nutritional products, polycyclic aromatic hydrocarbons in edible oils and fatty foods, including occurrence, formation, analysis, change, and control, food allergens and their characterization, molecular properties and clinical implications, the design, quality, safety and efficacy of extensively hydrolyzed formula for the management of cow’s milk protein allergy, and much more. The series provides the latest advances on the identification and characterization 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.

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


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

Table of Contents

  • 1. Drying, a relevant unit operation in the manufacture of foods and nutritional products
    Críspulo Gallegos
    2. Polycyclic aromatic hydrocarbons in edible oils and fatty foods: occurrence, formation, analysis, change, and control
    Shimin Wu
    3. Food allergens: characterization, molecular properties and clinical implications
    Beatriz Cabanillas
    4. Design, quality, safety and efficacy of extensively hydrolysed formula for Management of cow’s milk protein allergy: what are the challenges?
    Sophie Nutten
    5. Bioactive compounds in bee honey
    Suelen Avila
    6. Physiological relevance of food antioxidants
    Vural Gökmen
    7. Protection of natural antioxidants against Low-density Lipoprotein Oxidation
    Ryszard Amarowicz
    8. Nutrition and the aging retina: A comprehensive review of the relationship between nutrients and their role in age-related macular degeneration and retina disease prevention
    Miyoung Suh

Product details

  • No. of pages: 344
  • Language: English
  • Copyright: © Academic Press 2020
  • Published: July 22, 2020
  • Imprint: Academic Press
  • eBook ISBN: 9780128206898
  • Hardcover ISBN: 9780128206881

About the 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

Ratings and Reviews

Write a review

There are currently no reviews for "Advances in Food and Nutrition Research"