Description
Advances in Food and Nutrition Research
Advances in Food and Nutrition Research Series
Coordinator: Toldra Fidel
Language: EnglishSubject for Advances in Food and Nutrition Research:
Keywords
Nutrigenomic modulation; inflammation; diseases; dietary bioactive compounds; resistant starch; emerging prebiotics; smart dry aging; meat quality; nitrite reduction; meat wastage; DNA-based authentication of seafood; European virgin olive oils; PDOs/PGIs; nutrient and non-nutrient bioactives
350 p. · 15x22.8 cm · Hardback
Description
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Advances in Food and Nutrition Research, Volume 95 provides information on nutrients in foods and how to avoid their deficiency in the diet. Topics covered include nutrigenomic modulation of inflammation and its related diseases through food and dietary bioactive compounds, preparation, structural characteristics and physiological property of resistant starch, emerging prebiotics, utilization of smart dry aging as a tool to improve meat quality, impact of nitrite reduction on the aroma of fermented meat product, strategies to limit meat wastage, DNA-based authentication of seafood, quality aspects of European virgin olive oils registered as PDOs/PGIs with emphasis on nutrient and non-nutrient bioactives, and much more.
The series provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, as well as up-to-date information on food science, including raw materials, production, processing, distribution and consumption.
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
- Contains contributions that have been carefully selected based on their vast experience and expertise on the subject
- Includes updated, in-depth and critical discussions of available information, giving the reader a unique opportunity to learn
- Encompasses a broad view of the topics at hand