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Advances in Food and Nutrition Research Advances in Food and Nutrition Research Series

Langue : Anglais

Coordonnateur : Toldra Fidel

Couverture de l’ouvrage Advances in Food and Nutrition Research

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.

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

Scientists involved in R+D related with food science and nutrition but also with food quality and safety. Technical staff at quality control and R+D departments in food industry and private laboratories.
Prof. Fidel Toldrá is Research Professor at the Instituto de Agrpquimica y Tecnologia de Alimentos, CSIC in Valencia (Spain) where he leaders the group on Protein Foods. He was a Fulbright postdoctoral scholar at Purdue University (West Lafayette, Indiana, 1985-86) and visiting scientist at the University of Wisconsin (Madison, Wisconsin, 1991 and 1995), and the Institute of Food Research (Bristol, UK, 1987). He is Editor-in-Chief of Trends in Food Science & Technology, Associate Editor of Meat Science and Editor of book serial Advances in Food and Nutrition Research. He has published >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
  • Presents contributions and the expertise and reputation of leaders in nutrition
  • Includes updated, in-depth, critical discussions of available information, giving readers a unique opportunity to learn
  • Provides high-quality illustrations (with a high percentage in color) that give additional value

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Ouvrage de 458 p.

15x22.8 cm

Disponible chez l'éditeur (délai d'approvisionnement : 14 jours).

177,10 €

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