Advances in Food and Nutrition Research, Volume 100 provides the latest advances on emerging bioactive compounds with putative health benefits and their controlled release and application in foods and nutraceuticals, as well as up-to-date information on recent developments in food technology, including 3D printing, safety of raw materials and viruses in foods, and new low energy food processing. 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 INDICE: Preface Fidel Toldrá 1. Peptidomics as a useful tool for the study of bioactive peptides in foods Fidel Toldrá 2. Activated and controlled release of bioactives in food Loong-Tak Lim 3. Canolol: Its emerging role as an antioxidant and anticancer agent Michael . N. A. Eskin 4. The powerful Solanaceae: Food and nutraceutical applications in a sustainable world Lillian Barros 5. Advances in 3D printing of food and nutritional products Críspulo Gallegos 6. Relevant safety aspects of raw milk for dairy foods processing Adriano Gomes da Cruz 7. Viruses in food safety: New threats for an old problem David Rodriguez-Lazaro 8. Low-energy X-ray and LED as new food processing Weibiao Zhou
- ISBN: 978-0-323-99082-0
- Editorial: Academic Press
- Encuadernacion: Cartoné
- Páginas: 230
- Fecha Publicación: 01/06/2022
- Nº Volúmenes: 1
- Idioma: Inglés