Advances in Food and Nutrition Research, Volume 81 provides updated knowledge on nutrients in foods and how to avoid deficiencies, paying special attention to the essential nutrients that should be present in the diet to reduce disease risk and optimize health. 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. Contains contributions that have been carefully selected based on their vast experience and expertise on the subjectIncludes updated, in-depth, and critical discussions of available information, giving the reader a unique opportunity to learnEncompasses a broad view of the topics at hand INDICE: Nanotechnology Approaches for Increasing Nutrient BioavailabilityS.M. Jafari and D.J. McClementsFood Processing AntioxidantsF.J. Hidalgo and R. ZamoraAnalysis of Nitrite and Nitrate in Foods: Overview of Chemical, Regulatory and Analytical AspectsL. Merino, U. Ornemark and F. ToldraProtein Hydrolysates and Biopeptides: Production, Biological Activities and Applications in Foods and Health Benefits. A ReviewM. NasriBioactive Properties of Maillard Reaction Products Generated from Food Protein-Derived PeptidesK. Arihara, L. Zhou and M. OhataUse of Foodomics for Control of Food Processing and Assessing of Food SafetyD. Josic, Z. Persuric, D. Restar, T. Martinovic, L. Saftic and S.K. PavelicMetabolic Phenotyping of Diet and Dietary IntakeJ. Brignardello, E. Holmes and I. Garcia-PerezNutritional Aspects of Dysphagia ManagementC. Gallegos, E. Brito-de la Fuente, P. Clave, A. Costa and G. Assegehegn
- ISBN: 978-0-12-811916-7
- Editorial: Academic Press
- Encuadernacion: Cartoné
- Páginas: 330
- Fecha Publicación: 22/03/2017
- Nº Volúmenes: 1
- Idioma: Inglés