Advances in Food and Nutrition Research

1st Edition, Volume 102 - September 1, 2022
Editor: Fidel Toldra
Language: English
Hardback ISBN:
9 7 8 - 0 - 3 2 3 - 9 9 0 8 4 - 4
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 9 9 0 8 5 - 1

Advances in Food and Nutrition Research, Volume 102 provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health… Read more

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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.

Cover image
Title page
Table of Contents
Copyright
Contributors
Preface
Chapter One: Stability of polyphenols in food processing
Abstract
1: Introduction
2: Methods to characterize the stability of polyphenols
3: Factors impacting the stability of polyphenols
4: Thermal processing affecting the stability of polyphenols
5: Effects of irradiation on the stability of polyphenols
6: Effects of fermentation on the stability of polyphenols
7: High pressure processing on the stability of polyphenols
8: Microwave processing affecting the stability of polyphenols
9: Drying processing affecting the stability of polyphenols
10: Available technologies on improving the stability of polyphenols in food processing
11: The mechanism and new products of polyphenols degradation during food processing
12: Conclusions and perspectives
Reference
Chapter Two: Contribution of polysaccharides from crustacean in fermented food products
Abstract
1: Introduction
2: Polysaccharides from crustacean as bioactive compounds
3: Functional properties of polysaccharides from crustacean
4: Application of polysaccharides on fermented foods
5: Impact of polysaccharides on pathogens and the bio-protective cultures in fermented foods
6: Future trends and challenges
7: Conclusion
References
Chapter Three: Back to nature, microbial production of pigments and colorants for food use
Abstract
1: Introduction
2: Carotenoids
3: Azaphilones
4: Anthraquinones
5: Phycobiliproteins
6: A focus on start-ups active in microbial pigments production
7: Conclusion
References
Chapter Four: Recent advances in the development of healthier meat products
Abstract
1: Introduction
2: Strategies to reduce sodium content in meat products
3: Strategies to reduce animal fat content in meat products
4: Strategies to improve the lipid profile of meat products
5: Strategies to reduce substances of safety concern in meat products
6: Conclusions
Acknowledgments
References
Chapter Five: Food proteins in the regulation of blood glucose control
Abstract
1: Introduction
2: Acute and long-term effects of food proteins on blood glucose control
3: Food proteins and blood glucose control: Health claims and marketing
4: Conclusion
References
Chapter Six: Assessing food authenticity through protein and metabolic markers
Abstract
1: Authenticity of food: General concepts and main issues
2: Food authentication approaches
3: Significant case stories of food authentication
4: Conclusions and future perspectives
References
Further reading
Chapter Seven: The impact of aromatic plant-derived bioactive compounds on seafood quality and safety
Abstract
1: Introduction
2: Acquisition methods of plant-derived bioactive compounds
3: Characterization and sources of aromatic plant-derived bioactive compounds
4: Application methods of aromatic plant-derived bioactive compounds on seafood products
5: The anti-microbiological properties of aromatic plant-derived bioactive compounds on seafood products
6: The anti-oxidant properties of aromatic plant-derived bioactive compounds on seafood products
7: The health-promoting properties of aromatic plant-derived bioactive compounds
8: Other properties of aromatic plant-derived bioactive compounds applied on seafood
9: Limitations and future perspectives of aromatic plant-derived bioactive compounds
Acknowledgements
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