Advances in Food and Nutrition Research

Provides the latest advances on emerging bioactive compounds with putative health benefits and on recent developments in 3D printing, viruses in foods, and new low energy food processing

Fidel Toldra (Edited by)

9780323990820, Elsevier Science

Hardback, published 7 June 2022

342 pages
22.9 x 15.2 x 2.4 cm, 0.45 kg

Advances in Food and Nutrition Research, Volume 100 provides the latest advances on emerging bioactive compounds with putative health benefits and their controlled release and application in foods and nutraceuticals, as well as up-to-date information on recent developments in food technology, including 3D printing, safety of raw materials and viruses in foods, and new low energy food processing.

Preface Fidel Toldrá 1. Peptidomics as a useful tool in the follow-up of food bioactive peptides Fidel Toldrá and Leticia Mora 2. Triggered and controlled release of bioactives in food applications Amr Zaitoon and Loong-Tak Lim 3. Canolol and its derivatives: A novel bioactive with antioxidant and anticancer properties Ruchira Nandasiri and N.A. Michael Eskin 4. The powerful Solanaceae: Food and nutraceutical applications in a sustainable world Mikel Añibarro-Ortega, José Pinela, Alexios Alexopoulos, Spyridon A. Petropoulos, Isabel C.F.R. Ferreira and Lillian Barros 5. Advances in 3D printing of food and nutritional products Isabel Diañez, Inmaculada Martínez, José M. Franco, Edmundo Brito-de la Fuente and Críspulo Gallegos 6. Relevant safety aspects of raw milk for dairy foods processing Milena Dutra Pierezan, Bruna Marchesan Maran, Emanueli Marchesan Maran, Silvani Verruck, Tatiana Colombo Pimentel and Adriano Gomes da Cruz 7. Enteric viruses in food safety: New threats for an old problem Rachel Siqueira de Queiroz Simões and David Rodríguez-Lázaro 8. Low-energy X-ray irradiation: A novel non-thermal microbial inactivation technology Hongfei Zhang and Weibiao Zhou

Subject Areas: Food & beverage technology [TDCT]