Advances in Food and Nutrition Research, Volume 82, provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those 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, with an emphasis on nutritional benefits and health effects. Features input from contributors who have been carefully selected based on their long experience and high expertise on the subjectProvides an updated and in-depth critical discussion of the latest knowledge about nutrients in foods and how to avoid their deficiencyProvides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefitOffers up-to-date information on food science, including raw materials, production, processing, distribution and consumption, with an emphasis on nutritional benefits and health effects INDICE: Phenolic Compounds and Their Bioavailability: In Vitro Bioactive Compounds or Health Promoters?I.C.F.R. Ferreira, N. Martins and L. BarrosHealth Risks of Food OxidationM. Estévez, Z. Li, O.P. Soladoye and T. Van-Hecke Metabolomics, Nutrition and Potential Biomarkers of Food Quality, Intake and Health StatusJ.-L. SébédioImprovement of Soybean Products Through the Response Mechanism Analysis Using Proteomic TechniqueX. Wang and S. Komatsu Nanotechnology for Food Packaging and Food Quality AssessmentM. Rossi, D. Passeri, A. Sinibaldi, M. Angjellari, E. Tamburri, A. Sorbo,E. Carata and L. DiniInfluence of High Hydrostatic Pressure Technology on Wine Chemical and Sensorial Characteristics: Potentialities and DrawbacksC. Nunes, M.C. Santos, J.A. Saraiva, S.M. Rocha and M.A. CoimbraMethodologies for the Characterisation of the Quality of Dairy ProductsR. KarouiPathogens of Food Animals: Sources, Characteristics, Human Risk and Methods of DetectionC.M. Logue, N.L. Barbieri and D.W. Nielsen
- ISBN: 978-0-12-812633-2
- Editorial: Academic Press
- Encuadernacion: Cartoné
- Páginas: 378
- Fecha Publicación: 01/05/2017
- Nº Volúmenes: 1
- Idioma: Inglés