Advances in Food and Nutrition Research

This book presents the latest in an ongoing series that publishes cutting-edge reviews in the areas of food science and nutrition

Fidel Toldra (Series edited by)

9780128119167

Hardback, published 22 March 2017

330 pages
22.9 x 15.1 x 2.4 cm, 0.68 kg

"...highly recommended for students, instructors, researchers, and professionals alike. Chapters are clearly illustrated; contain diagrams and tables, a high number of references giving us a more global view."--Acta Alimentaria

Approx.318 pages

1. Nanotechnology Approaches for Increasing Nutrient Bioavailability S.M. Jafari and D.J. McClements 2. Food Processing Antioxidants F.J. Hidalgo and R. Zamora 3. Analysis of Nitrite and Nitrate in Foods: Overview of Chemical, Regulatory and Analytical Aspects L. Merino, U. Ornemark and F. Toldra 4. Protein Hydrolysates and Biopeptides: Production, Biological Activities and Applications in Foods and Health Benefits. A Review M. Nasri 5. Bioactive Properties of Maillard Reaction Products Generated from Food Protein-Derived Peptides K. Arihara, L. Zhou and M. Ohata 6. Use of Foodomics for Control of Food Processing and Assessing of Food Safety D. Josic, Z. Persuric, D. Restar, T. Martinovic, L. Saftic and S.K. Pavelic 7. Metabolic Phenotyping of Diet and Dietary Intake J. Brignardello, E. Holmes and I. Garcia-Perez 8. Nutritional Aspects of Dysphagia Management C. Gallegos, E. Brito-de la Fuente, P. Clave, A. Costa and G. Assegehegn

Subject Areas: Fitness & diet [VFM], Food & beverage technology [TDCT]