
Advances in Food and Nutrition Research
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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
Readership
Scientists involved in R&D related with food science and nutrition but also with food quality and safety
Table of Contents
- 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
Product details
- No. of pages: 342
- Language: English
- Copyright: © Academic Press 2022
- Published: June 2, 2022
- Imprint: Academic Press
- eBook ISBN: 9780323990837
- Hardcover ISBN: 9780323990820
About the Editor
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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