Advances in Food and Nutrition Research

Advances in Food and Nutrition Research

1st Edition - June 1, 2022

Write a review

  • Editor: Fidel Toldra
  • Hardcover ISBN: 9780323990820

Purchase options

Purchase options
Available for Pre-Order
Sales tax will be calculated at check-out

Institutional Subscription

Free Global Shipping
No minimum order


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.

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

  • Preface

    Fidel Toldrá

    1. Peptidomics as a useful tool in the follow-up of food bioactive peptides

    Fidel Toldrá and Leticia Mora

    2. Triggered and controlled release of bioactives in food applications

    Amr Zaitoon and Loong-Tak Lim

    3. Canolol and its derivatives: A novel bioactive with antioxidant and anticancer properties

    Ruchira Nandasiri and N.A. Michael Eskin

    4. The powerful Solanaceae: Food and nutraceutical applications in a sustainable world

    Mikel Añibarro-Ortega, José Pinela, Alexios Alexopoulos, Spyridon A. Petropoulos, Isabel C.F.R. Ferreira and Lillian Barros

    5. Advances in 3D printing of food and nutritional products

    Isabel Diañez, Inmaculada Martínez, José M. Franco, Edmundo Brito-de la Fuente and Críspulo Gallegos

    6. Relevant safety aspects of raw milk for dairy foods processing

    Milena Dutra Pierezan, Bruna Marchesan Maran, Emanueli Marchesan Maran, Silvani Verruck, Tatiana Colombo Pimentel and Adriano Gomes da Cruz

    7. Enteric viruses in food safety: New threats for an old problem

    Rachel Siqueira de Queiroz Simões and David Rodríguez-Lázaro

    8. Low-energy X-ray irradiation: A novel non-thermal microbial inactivation technology

    Hongfei Zhang and Weibiao Zhou

Product details

  • No. of pages: 230
  • Language: English
  • Copyright: © Academic Press 2022
  • Published: June 1, 2022
  • Imprint: Academic Press
  • Hardcover ISBN: 9780323990820

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"