图书简介
Advances in Food and Nutrition Research 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 optimise health. The book provides the latest advances on the identification and characterisation of emerging bioactive compounds with putative health benefits. The book provides up-to-date information on food science, including raw materials, production, processing, distribution and consumption, always having in mind its nutritional benefits and health effects.
Preface Fidel Toldra 1. Ethyl Cellulose Oleogels: Structure, Rheology, and Nutritional Properties A.J. Gravelle and Alejandro G. Marangoni 2. Novel Biosensors for the Rapid Detection of Toxicants in Foods Georgia-Paraskevi Nikoleli, Dimitrios P. Nikolelis, Christina G. Siontorou, Stephanos Karapetis and Theo Varzakas 3. Polyphenols and Their Interactions With Other Dietary Compounds: Implications for Human Health Nevena Kardum and Maria Glibetic 4. Structural Basis of Bioactivity of Food Peptides in Promoting Metabolic Health Shixiang Yao, Dominic Agyei and Chibuike C. Udenigwe 5. Effects of ss-Alanine Supplementation on Carnosine Elevation and Physiological Performance Jay R. Hoffman, Alyssa Varanoske and Jeffrey R. Stout 6. Effect of Ultrasound Technology on Food and Nutritional Quality Kumari S. Ojha, Brijesh K. Tiwari and Colm P. O’Donnell 7. Modern Procedures for Removal of Hazardous Compounds From Foods Peter Simko 8. Bioactive Potential of Andean Fruits, Seeds, and Tubers David Campos, Rosana Chirinos, Lena Galvez and Romina Pedreschi
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