Advances in Food and Nutrition Research

Advances in Food and Nutrition Research

1st Edition - March 18, 2021

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  • Editor: Fidel Toldra
  • Hardcover ISBN: 9780128215203
  • eBook ISBN: 9780128215234

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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

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

Product details

  • No. of pages: 350
  • Language: English
  • Copyright: © Academic Press 2021
  • Published: March 18, 2021
  • Imprint: Academic Press
  • Hardcover ISBN: 9780128215203
  • eBook ISBN: 9780128215234

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

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