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Advances in Food and Nutrition Research - 1st Edition - ISBN: 9780128215203, 9780128215234

Advances in Food and Nutrition Research, Volume 95

1st Edition

Editor: Fidel Toldra
Hardcover ISBN: 9780128215203
eBook ISBN: 9780128215234
Imprint: Academic Press
Published Date: 18th March 2021
Page Count: 350
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Table of Contents

1. Preparation, structural characteristics and physiological property of resistant starch

Rui Wang, Mei Li, Padraig Strappe and Zhongkai Zhou

2. Novel and emerging prebiotics: Advances and opportunities

Beatriz B. Cardoso, Cláudia Amorim, Sara C. Silvério and Lígia R. Rodrigues

3. Dry-aging of beef as a tool to improve meat quality. Impact of processing conditions on the technical and organoleptic meat properties

Sara Álvarez, Anne Maria Mullen, Ruth Hamill, Eileen O'Neill and Carlos Álvarez

4. Nitrite reduction in fermented meat products and its impact on aroma

Mónica Flores, Laura Perea-Sanz and Carmela Belloch

5. Strategies to limit meat wastage: Focus on meat discoloration

Ranjith Ramanathan, Melvin C. Hunt, Taylor Price and Gretchen G. Mafi

6. DNA-based techniques for seafood species authentication

Anthony J. Silva and Rosalee S. Hellberg

7 Quality aspects of European virgin olive oils with registered geographical indications: Emphasis on nutrient and non-nutrient bioactives

Aspasia Mastralexi and Maria Z. Tsimidou

8. Immunoinflammatory effects of dietary bioactive compounds

Francesca Giampieri, Danila Cianciosi, Johura Ansary, Maria Elexpuru-Zabaleta, Tamara Y. Forbes-Hernandez and Maurizio Battino


Description

Advances in Food and Nutrition Research, Volume 95 provides information on nutrients in foods and how to avoid their deficiency in the diet. Topics covered include nutrigenomic modulation of inflammation and its related diseases through food and dietary bioactive compounds, preparation, structural characteristics and physiological property of resistant starch, emerging prebiotics, utilization of smart dry aging as a tool to improve meat quality, impact of nitrite reduction on the aroma of fermented meat product, strategies to limit meat wastage, DNA-based authentication of seafood, quality aspects of European virgin olive oils registered as PDOs/PGIs with emphasis on nutrient and non-nutrient bioactives, 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:
350
Language:
English
Copyright:
© Academic Press 2021
Published:
18th March 2021
Imprint:
Academic Press
Hardcover ISBN:
9780128215203
eBook ISBN:
9780128215234

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