Advances in Food and Nutrition Research

1st Edition, Volume 100 - June 2, 2022
Editor: Fidel Toldra
Language: English
Hardback ISBN:
9 7 8 - 0 - 3 2 3 - 9 9 0 8 2 - 0
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 9 9 0 8 3 - 7

Advances in Food and Nutrition Research, Volume 100 provides the latest advances on emerging bioactive compounds with putative health benefits and their controlled release a… Read more

Purchase options

LIMITED OFFER

Save 50% on book bundles

Immediately download your ebook while waiting for your print delivery. No promo code is needed.

Institutional subscription on ScienceDirect

Request a sales quote

Advances in Food and Nutrition Research, Volume 100 provides the latest advances on emerging bioactive compounds with putative health benefits and their controlled release and application in foods and nutraceuticals, as well as up-to-date information on recent developments in food technology, including 3D printing, safety of raw materials and viruses in foods, and new low energy food processing.

Cover
Title page
Table of Contents
Copyright
Contributors
Preface
Chapter One: Peptidomics as a useful tool in the follow-up of food bioactive peptides
Abstract
1: Introduction
2: Peptidomics in the characterization of peptides
3: In silico approaches
4: Mechanisms of enzymatic hydrolysis of food proteins
5: Release of bioactive peptides in foods by endogenous peptidases
6: Release of bioactive peptides through food proteins hydrolysis
7: Conclusions
References
Chapter Two: Triggered and controlled release of bioactives in food applications
Abstract
1: Introduction
2: Controlled and triggered release concepts
3: Bioactive encapsulation in solid carriers
4: Release kinetics and mathematical models
5: Supramolecular encapsulation
6: Vesicle encapsulation
7: Encapsulation through emulsion routes
8: Triggered release systems
9: Conclusion
References
Chapter Three: Canolol and its derivatives: A novel bioactive with antioxidant and anticancer properties
Abstract
1: Introduction
2: Canolol
3: Summary and conclusion
References
Chapter Four: The powerful Solanaceae: Food and nutraceutical applications in a sustainable world
Abstract
1: Introduction
2: Solanaceae background and classification
3: Sustainable production strategies
4: Nutritional composition
5: Bioactive phytochemicals
6: Derived nutraceuticals and food supplements
7: Poisonous species and safety precautions
8: Concluding remarks and future trends
Acknowledgments
References
Chapter Five: Advances in 3D printing of food and nutritional products
Abstract
1: Introduction
2: 3D printing technologies for food and nutritional products: Extrusion-based 3D food printing
3: Advanced extrusion-based technologies for 3D food printing
4: Personalized products for specific needs
5: Future perspectives
References
Chapter Six: Relevant safety aspects of raw milk for dairy foods processing
Abstract
1: Introduction
2: Microbiology of raw milk and dairy products
3: Chemical hazards in milk and dairy products
4: Conclusions and perspectives
References
Chapter Seven: Enteric viruses in food safety: New threats for an old problem
Abstract
1: Introduction
2: Main characteristics of enteric viruses of interest in food safety
3: Relevance of enteric viruses in food safety and public health
4: Transmission of enteric viruses: From environment to food
5: Research priorities in enteric viruses
6: Concluding remarks
References
Chapter Eight: Low-energy X-ray irradiation: A novel non-thermal microbial inactivation technology
Abstract
1: Introduction
2: Applications of low-energy X-ray to foods
3: Microbial inactivation mechanisms of low-energy X-ray irradiation
4: Factors influencing the inactivation efficiency of low-energy X-ray
5: Generation of unique radiolysis products
6: Consumer acceptance
7: Conclusion
Acknowledgments
References

Fidel Toldra

Prof. Fidel Toldrá is Research Professor at the Instituto de Agrpquimica y Tecnologia de Alimentos, CSIC in Valencia (Spain) where he leaders the group on Protein Foods. 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). He is Editor-in-Chief of Trends in Food Science & Technology, Associate Editor of Meat Science and Editor of book serial Advances in Food and Nutrition Research. He has published >365 manuscripts, with h index 74, and has filed 11 patents. He is a member of the Editorial Board of 16 scientific 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. He is author of 2 books, 163 book chapters, and edited 63 books, being Editor of the 8th and 9th editions of Lawrie´s Meat Science book (Elsevier) and an Editor-in-Chief of the Encyclopedia of Food and Health (2015, Academic Press/Elsevier). He received the 2001 Institute Danone Award to the best Scientific Trajectory, 2002 International Prize for Meat Science and Technology, 2010 Distinguished Research Award, 2014 Meat Processing Award and 2023 International Lectureship Award, all 3 from the American Meat Science Association, 2015 Dupont Science Award, 2019 Innovation Award of the Spanish Association of Meat Industry and 2019 Award on Advancement of Agricultural and Food Chemistry of the American Chemical Society (ACS). He is a Fellow of the International Academy of Food Science and Technology (IAFOST), Fellow of the Institute of Food Technologists (IFT), Fellow of the Agricultural and Food Chemistry Division of the American Chemical Society and Fellow of the International Association of Advanced Materials. 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