Advances in Food and Nutrition Research

Advances in Food and Nutrition Research

1st Edition - September 1, 2022

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  • Editor: Fidel Toldra
  • Hardcover ISBN: 9780323990844

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Advances in Food and Nutrition Research, Volume 102 provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, along with up-to-date information on food science. Chapters in this new release include Stability of polyphenols in food processing, Contribution of polysaccharides from crustacean on fermented food products, Food application of pigments from extremophile microorganisms, Recent advances in the development of healthier meat products, Food proteins in blood glucose control, Milk biomarker metabolomics and its application in milk origin, safety and quality control, Food Authenticity through protein and metabolic markers, and more.

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, thus presenting the reader with 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. Stability of polyphenols in food processing

    Haolin Zhang, Minglong Wang and Jianbo Xiao

    2. Contribution of polysaccharides from crustacean in fermented food products

    Yesim Özoğul, Nariman E.L. Abed, Chiara Montanari and Fatih Özogul

    3. Back to Nature, microbial production of pigments and colorants for food use

    Laurent Dufossé

    4. Recent advances in the development of healthier meat products

    Paulo Cezar Bastianello Campagnol, José Manuel Lorenzo, Bibiana Alves Dos Santos and Alexandre José Cichoski

    5. Food proteins in the regulation of blood glucose control

    Bohdan L. Luhovyy and Priya Kathirvel

    6. Assessing food authenticity through protein and metabolite markers

    Barbara Prandi, Laura Righetti, Augusta Caligiani, Tullia Tedeschi, Martina Cirlini, Gianni Galaverna and Stefano Sforza

    7. The impact of aromatic plant-derived bioactive compounds on seafood quality and safety

    Tomáš Vlčko, Nikheel Bhojraj Rathod, Piotr Kulawik, Yesim Ozogul and Fatih Ozogul

Product details

  • No. of pages: 230
  • Language: English
  • Copyright: © Academic Press 2022
  • Published: September 1, 2022
  • Imprint: Academic Press
  • Hardcover ISBN: 9780323990844

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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