Advances in Food and Nutrition Research: Volume 87

Advances in Food and Nutrition Research, Volume 87 provides updated information on nutrients in foods and how to avoid 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. Chapters in this new release include discussions of the function and application of bioactive peptides from corn gluten meal, Dietary fatty acids and metabolic syndrome, the Microbial ecology of plant-based fermented foods and current knowledge on their impact on human health, and much more.

Autorentext

365 manuscripts, with h index 74, and has filed 11 patents. He is a member of the Editorial Board of 16 scientific journals including Food Chemistry, Current Opinion in Food Science, Journal of Food Engineering, Food Analytical Methods, International Journal of Molecular Sciences, and Food Science & Human Wellness, among other. He is author of 2 books, 163 book chapters, and edited 63 books, being Editor of the 8th and 9th editions of Lawrie´s Meat Science book (Elsevier) and an Editor-in-Chief of the Encyclopedia of Food and Health (2015, Academic Press/Elsevier). He received the 2001 Institute Danone Award to the best Scientific Trajectory, 2002 International Prize for Meat Science and Technology, 2010 Distinguished Research Award, 2014 Meat Processing Award and 2023 International Lectureship Award, all 3 from the American Meat Science Association, 2015 Dupont Science Award, 2019 Innovation Award of the Spanish Association of Meat Industry and 2019 Award on Advancement of Agricultural and Food Chemistry of the American Chemical Society (ACS). He is a Fellow of the International Academy of Food Science and Technology (IAFOST), Fellow of the Institute of Food Technologists (IFT), Fellow of the Agricultural and Food Chemistry Division of the American Chemical Society and Fellow of the International Association of Advanced Materials. Prof. Toldrá served at Panels on Food Additives and on Flavorings, Enzymes, Processing aids and Food contact materials of the European Food Safety Authority (EFSA, 2003-15) and was Chairman of the Working groups on Irradiation (2009-10), Processing Aids (2011-14) and Enzymes (2010-15). In 2008-09 he joined the FAO/WHO group of experts to evaluate chlorine-based disinfectants in the processing of foods.

Inhalt

1. Functions and Applications of Bioactive Peptides From Corn Gluten Meal
   Guoming Li, Wenying Liu, Yuqing Wang, Fuhuai Jia, Yuchen Wang, Yong Ma, Ruizeng Gu and Jun Lu
   2. Dietary Fatty Acids and the Metabolic Syndrome: A Personalized Nutrition Approach
   Sarah O'Connor and Iwona Rudkowska
   3. Microbial Ecology of Fermented Vegetables and Non-Alcoholic Drinks and Current Knowledge on Their Impact on Human Health
   Laura Lavefve, Daya Marasini and Franck Carbonero
   4. Marine Waste Utilization as a Source of Functional and Health Compounds
   Amin Shavandi, Yakun Hou, Alan Carne, Michelle McConnell and Alaa El-din A. Bekhit
   5. Advanced Analysis of Roots and Tubers by Hyperspectral Techniques
   Wen-Hao Su and Da-Wen Sun
   6. Advances in Sheep and Goat Meat Products Research
   Alfredo Teixeira, Severiano Silva and Sandra Rodrigues
   7. Particular Alimentations for Nutrition, Health and Pleasure
   José Miguel Aguilera, Bum-Keun Kim and Dong June Park
   8. Meat as a Pharmakon: An Exploration of the Biosocial Complexities of Meat Consumption
   Frédéric Leroy