{"product_id":"advances-in-food-and-nutrition-research-hardback-9780128150894","title":"Advances in Food and Nutrition Research (Hardback) 9780128150894","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eAdvances in Food and Nutrition Research\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cp\u003eProvides updated knowledge on nutrients in foods and deficiency, highlighting the essential nutrients that reduce disease risk and optimize health\u003c\/p\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eFidel Toldra (Series edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780128150894, Elsevier Science\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 2 June 2018\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e324 pages\u003cbr\u003e22.9 x 15.1 x 2.4 cm, 0.61 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003ci\u003eAdvances in Food and Nutrition Research, Volume 85, \u003c\/i\u003eprovides 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.\u003c\/p\u003e  \u003cp\u003eNew sections in the updated volume include discussions on the biological and biomedical applications of egg peptides, omega-3 fatty acids and liver diseases in children, the characterization of the degree of food processing in relation to health, the impact of unit operations from farm to fork on microbial safety and quality of foods, new trends in the uses of yeasts in oenology, and more.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e1. Egg Protein-Derived Bioactive Peptides: Preparation, Efficacy, and Absorption \u003ci\u003eWang Liao, Forough Jahandideh, Hongbing Fan, Myoungjin Son, and Jianping Wu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1. Introduction 2. Preparation of Bioactive Peptides From Egg Proteins  3. Bioactivities of Egg Protein-Derived Peptides  4. GI Digestion and Absorption of Egg Protein-Derived Bioactive Peptides  5. Scale-Up Production of Bioactive Peptides From Egg Proteins  6. Conclusion  References  Further Reading\u003c\/p\u003e \u003cp\u003e2. Omega-3 Fatty Acids and Fatty Liver Disease in Children  \u003ci\u003eClaudia Della Corte, Salvatore Iasevoli, Andrea Dello Strologo, Mariateresa Sanseviero, and Valerio Nobili\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1. Introduction 2. Polyunsaturated Fatty Acids  3. “Metabolic? Effects of PUFA  4. NAFLD Pathogenesis  5. Therapeutic Strategies for Pediatric NAFLD  6. Conclusions  References\u003c\/p\u003e \u003cp\u003e3. Characterization of the Degree of Food Processing in Relation With Its Health Potential and Effects  \u003ci\u003eAnthony Fardet\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1. Introduction: The Four Nutritional Transitions  2. Food Processing and Chronic Disease Risks  3. Food Processing and Food Health Potential 4. Food Processing and Ranking of Foods 5. Food Processing: Holistic vs Reductionist Approaches  6. Conclusions and Perspectives References\u003c\/p\u003e \u003cp\u003e4. Impact of Unit Operations From Farm to Fork on Microbial Safety and Quality of Foods  \u003ci\u003eVerônica O. Alvarenga, Fernanda B. Campagnollo, Leonardo do Prado-Silva, Claudia N. Horita, Magdevis Y.R. Caturla, Eliene P.R. Pereira, Aline Crucello, and Anderson S. Sant’Ana\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1. Introduction  2. Microbial Ecology—Methods and Relevance for Food Safety and Spoilage  3. Unit Operations—Basic Definitions  4. On-Factory Unit Operations and Their Impacts on Microbial Ecology of Foods 5. Distribution and Consumer Practices: Impact on Microbial Safety and Quality of Foods  6. Concluding Remarks References Further Reading \u003c\/p\u003e \u003cp\u003e5. New Trends in the Uses of Yeasts in Oenology  \u003ci\u003eA. Querol, R. P\u0026gt;erez-Torrado, J. Alonso-del-Real, R. Minebois, J. Stribny, B.M. Oliveira, and E. Barrio\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1. Introduction  2. Species of the Genus Saccharomyces Relevant in Wine Fermentation  3. New Demands of the Oenological Sector: The Role of the Yeasts  4. Application of Nonconventional Yeasts to Solve the Current Winemaking Demands  5. Conclusions  References\u003c\/p\u003e \u003cp\u003e6. Producing Powders Containing Active Dry Probiotics With the Aid of Spray Drying  \u003ci\u003eNan Fu, Song Huang, Jie Xiao, and Xiao Dong Chen\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1. Introduction  2. Probiotics: Taxonomy, Application, and the Next Generation  3. Spray Drying: Modern Understanding of the Process  4. Scientific Investigations on How to Preserve Probiotics Through Encapsulation\/Formulation: Single Droplet Tests 5. Investigations Using Lab, Pilot, and Production-Scale Dryers  6. Concluding Remarks  Acknowledgments  References\u003c\/p\u003e \u003cp\u003e7. Affinity Biosensors for Detection of Mycotoxins in Food  \u003ci\u003eGennady Evtugyn, Veronika Subjakova, Sopio Melikishvili, and Tibor Hianik\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1. Introduction  2. Mycotoxins and Conventional Analytical Methods for Their Detection in Food  3. Antibodies and DNA Aptamers as Receptors for Mycotoxin Recognition  4. Biosensors for Mycotoxin Detection  5. Conclusion and Future Perspectives  Acknowledgments  References Further Reading\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Food \u0026amp; beverage technology [\u003ca title=\"See our other books on Food \u0026amp; beverage technology\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Food%20\u0026amp;%20beverage%20technology%20%5BTDCT%5D%22\"\u003eTDCT\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Academic Press","offers":[{"title":"Default Title","offer_id":46649949192472,"sku":"9780128150894","price":115.59,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9780128150894.jpg?v=1694104718","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/advances-in-food-and-nutrition-research-hardback-9780128150894","provider":"Freshly Printed Books","version":"1.0","type":"link"}