Advances in Food and Nutrition Research

The latest volume in a series that focuses on the food applications of nanotechnology

Fidel Toldra (Edited by)

9780128204702

Hardback, published 11 February 2020

336 pages
22.9 x 15.1 x 2.4 cm, 0.63 kg

"The very clear and allow easily readable articles, quickly and comprehensively to inform about new developments. This volume is for professionals in the fields Food safety, quality and nutritional science
to be recommended without reservation." --Wiener Tierärztliche Monatsschrift – Veterinary Medicine Austria

Approx.322 pages

1. Polyphenols in the management of brain disorders: Modulation of the microbiota-gut-brain axis Diana Serra 2. Protein and amino acids in skeletal muscle health in aging Anna E. Thalacker-Mercer 3. Chemical Composition and Health Properties of Coffee and Coffee By-Products Carlos Ricardo Soccol Sr. 4. Seaweed and seaweed-derived metabolites as prebiotics Wei Zhang 5. Bioactive Potential of Fruit and Vegetable Wastes Dan Cristian Vodnar 6. Ohmic Heating as a Promising Technique for Extraction of Herbal Essential Oils: Understanding Mechanisms, Recent Findings, and Associated Challenges Mohsen Gavahian 7. Next generation Sequencing and Food Safety David Rodriguez-Lazaro 8. Advanced lipid-based biosensors for food analysis Georgia-Paraskevi Nikolelis

Subject Areas: Food & beverage technology [TDCT]