COVID-19 Update: We are currently shipping orders daily. However, due to transit disruptions in some geographies, deliveries may be delayed. To provide all customers with timely access to content, we are offering 50% off Science and Technology Print & eBook bundle options. Terms & conditions.
Advances in Food and Nutrition Research - 1st Edition - ISBN: 9780128206881, 9780128206898

Advances in Food and Nutrition Research, Volume 93

1st Edition

Editor: Fidel Toldra
eBook ISBN: 9780128206898
Hardcover ISBN: 9780128206881
Imprint: Academic Press
Published Date: 22nd July 2020
Page Count: 344
Sales tax will be calculated at check-out Price includes VAT/GST
291.82
130.00
126.00
182.00
145.60
Unavailable
Price includes VAT/GST

Institutional Subscription

Secure Checkout

Personal information is secured with SSL technology.

Free Shipping

Free global shipping
No minimum order.

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


Description

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

Readership

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


Details

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

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