{"product_id":"advances-in-food-and-nutrition-research-hardback-9780323990844","title":"Advances in Food and Nutrition Research (Hardback) 9780323990844","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\u003ePresents the latest volume in a series that focuses on food and nutrition research\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eFidel Toldra (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780323990844, Elsevier Science\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 1 September 2022\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e352 pages\u003cbr\u003e22.9 x 15.2 x 2.5 cm, 0.68 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\u003ci\u003eAdvances in Food and Nutrition Research, Volume 102\u003c\/i\u003e provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, along with up-to-date information on food science. Chapters in this new release include Stability of polyphenols in food processing, Contribution of polysaccharides from crustacean on fermented food products, Food application of pigments from extremophile microorganisms, Recent advances in the development of healthier meat products, Food proteins in blood glucose control, Milk biomarker metabolomics and its application in milk origin, safety and quality control, Food Authenticity through protein and metabolic markers, and more.\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003ePreface \u003ci\u003eFidel Toldrá \u003c\/i\u003e1. Stability of polyphenols in food processing \u003ci\u003eHaolin Zhang, Minglong Wang and Jianbo Xiao \u003c\/i\u003e2. Contribution of polysaccharides from crustacean in fermented food products \u003ci\u003eYesim Özogul, Nariman E.L. Abed, Chiara Montanari and Fatih Özogul \u003c\/i\u003e3. Back to Nature, microbial production of pigments and colorants for food use \u003ci\u003eLaurent Dufossé \u003c\/i\u003e4. Recent advances in the development of healthier meat products \u003ci\u003ePaulo Cezar Bastianello Campagnol, José Manuel Lorenzo, Bibiana Alves Dos Santos and Alexandre José Cichoski \u003c\/i\u003e5. Food proteins in the regulation of blood glucose control \u003ci\u003eBohdan L. Luhovyy and Priya Kathirvel \u003c\/i\u003e6. Assessing food authenticity through protein and metabolite markers \u003ci\u003eBarbara Prandi, Laura Righetti, Augusta Caligiani, Tullia Tedeschi, Martina Cirlini, Gianni Galaverna and Stefano Sforza \u003c\/i\u003e7. The impact of aromatic plant-derived bioactive compounds on seafood quality and safety \u003ci\u003eTomáš Vlcko, Nikheel Bhojraj Rathod, Piotr Kulawik, Yesim Ozogul and Fatih Ozogul\u003c\/i\u003e\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":46651389051160,"sku":"9780323990844","price":112.19,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9780323990844_19f21654-0cbd-48ba-aefa-b2f51767b60e.jpg?v=1694976322","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/advances-in-food-and-nutrition-research-hardback-9780323990844","provider":"Freshly Printed Books","version":"1.0","type":"link"}