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Advances in Food and Nutrition Research
Presents the latest volume in a series that focuses on the food applications of nanotechnology
Fidel Toldra (Edited by)
9780128215203
Hardback, published 18 March 2021
350 pages
22.9 x 15.1 x 2.5 cm, 0.81 kg
Approx.336 pages
1. Preparation, structural characteristics and physiological property of resistant starch Rui Wang, Mei Li, Padraig Strappe and Zhongkai Zhou 2. Novel and emerging prebiotics: Advances and opportunities Beatriz B. Cardoso, Cláudia Amorim, Sara C. Silvério and Lígia R. Rodrigues 3. Dry-aging of beef as a tool to improve meat quality. Impact of processing conditions on the technical and organoleptic meat properties Sara Álvarez, Anne Maria Mullen, Ruth Hamill, Eileen O'Neill and Carlos Álvarez 4. Nitrite reduction in fermented meat products and its impact on aroma Mónica Flores, Laura Perea-Sanz and Carmela Belloch 5. Strategies to limit meat wastage: Focus on meat discoloration Ranjith Ramanathan, Melvin C. Hunt, Taylor Price and Gretchen G. Mafi 6. DNA-based techniques for seafood species authentication Anthony J. Silva and Rosalee S. Hellberg 7 Quality aspects of European virgin olive oils with registered geographical indications: Emphasis on nutrient and non-nutrient bioactives Aspasia Mastralexi and Maria Z. Tsimidou 8. Immunoinflammatory effects of dietary bioactive compounds Francesca Giampieri, Danila Cianciosi, Johura Ansary, Maria Elexpuru-Zabaleta, Tamara Y. Forbes-Hernandez and Maurizio Battino
Subject Areas: Food & beverage technology [TDCT]
