Advances in Food and Nutrition Research

Provides updated knowledge on nutrients in foods and deficiency, highlighting the essential nutrients that reduce disease risk and optimize health

Fidel Toldra (Series edited by)

9780128149904

Hardback, published 20 March 2018

366 pages
22.9 x 15.1 x 2.5 cm, 0.72 kg

Advances in Food and Nutrition Research, Volume 84 provides updated knowledge on nutrients in foods and how to avoid their deficiency, especially the essential nutrients that should be present in the diet to reduce disease risk and optimize health. The book provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits. Readers will find up-to-date information on food science, including raw materials, production, processing, distribution and consumption, with an emphasis on nutritional benefits and health effects.

Preface
Fidel Toldrá
1. Ethyl Cellulose Oleogels: Structure, Rheology, and Nutritional Properties
A.J. Gravelle and Alejandro G. Marangoni
2. Novel Biosensors for the Rapid Detection of Toxicants in Foods
Georgia-Paraskevi Nikoleli, Dimitrios P. Nikolelis, Christina G. Siontorou, Stephanos Karapetis and Theo Varzakas
3. Polyphenols and Their Interactions With Other Dietary Compounds: Implications for Human Health
Nevena Kardum and Maria Glibetic
4. Structural Basis of Bioactivity of Food Peptides in Promoting Metabolic Health
Shixiang Yao, Dominic Agyei and Chibuike C. Udenigwe
5. Effects of ß-Alanine Supplementation on Carnosine Elevation and Physiological Performance
Jay R. Hoffman, Alyssa Varanoske and Jeffrey R. Stout
6. Effect of Ultrasound Technology on Food and Nutritional Quality
Kumari S. Ojha, Brijesh K. Tiwari and Colm P. O’Donnell
7. Modern Procedures for Removal of Hazardous Compounds From Foods
Peter Šimko
8. Bioactive Potential of Andean Fruits, Seeds, and Tubers
David Campos, Rosana Chirinos, Lena Gálvez and Romina Pedreschi

Subject Areas: Food & beverage technology [TDCT]