Advances in Food and Nutrition Research

Professor 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 on Flavorings, Enzymes, Processing aids and Food contact materials of the European Food Safety Authority (EFSA, 2003-15) and was Chairman of the Working groups on Irradiation (2009-10), Processing Aids (2011-14) and Enzymes (2010-15). In 2008-09 he joined the FAO/WHO group of experts to evaluate chlorine-based disinfectants in the processing of foods.

• 1. Egg Protein-Derived Bioactive Peptides: Preparation, Efficacy, and AbsorptionWang Liao, Forough Jahandideh, Hongbing Fan, Myoungjin Son, and Jianping Wu1. Introduction2. Preparation of Bioactive Peptides From Egg Proteins 3. Bioactivities of Egg Protein-Derived Peptides 4. GI Digestion and Absorption of Egg Protein-Derived Bioactive Peptides 5. Scale-Up Production of Bioactive Peptides From Egg Proteins 6. Conclusion References Further Reading2. Omega-3 Fatty Acids and Fatty Liver Disease in Children Claudia Della Corte, Salvatore Iasevoli, Andrea Dello Strologo, Mariateresa Sanseviero, and Valerio Nobili1. Introduction2. Polyunsaturated Fatty Acids 3. “Metabolic” Effects of PUFA 4. NAFLD Pathogenesis 5. Therapeutic Strategies for Pediatric NAFLD 6. Conclusions References3. Characterization of the Degree of Food Processing in Relation With Its Health Potential and Effects Anthony Fardet1. Introduction: The Four Nutritional Transitions 2. Food Processing and Chronic Disease Risks 3. Food Processing and Food Health Potential4. Food Processing and Ranking of Foods5. Food Processing: Holistic vs Reductionist Approaches 6. Conclusions and PerspectivesReferences4. Impact of Unit Operations From Farm to Fork on Microbial Safety and Quality of Foods Verônica O. Alvarenga, Fernanda B. Campagnollo, Leonardo do Prado-Silva, Claudia N. Horita, Magdevis Y.R. Caturla, Eliene P.R. Pereira, Aline Crucello, and Anderson S. Sant’Ana1. Introduction 2. Microbial Ecology—Methods and Relevance for Food Safety and Spoilage 3. Unit Operations—Basic Definitions 4. On-Factory Unit Operations and Their Impacts on Microbial Ecology of Foods5. Distribution and Consumer Practices: Impact on Microbial Safety and Quality of Foods 6. Concluding RemarksReferencesFurther Reading 5. New Trends in the Uses of Yeasts in Oenology A. Querol, R. P>erez-Torrado, J. Alonso-del-Real, R. Minebois, J. Stribny, B.M. Oliveira, and E. Barrio1. Introduction 2. Species of the Genus Saccharomyces Relevant in Wine Fermentation 3. New Demands of the Oenological Sector: The Role of the Yeasts 4. Application of Nonconventional Yeasts to Solve the Current Winemaking Demands 5. Conclusions References6. Producing Powders Containing Active Dry Probiotics With the Aid of Spray Drying Nan Fu, Song Huang, Jie Xiao, and Xiao Dong Chen1. Introduction 2. Probiotics: Taxonomy, Application, and the Next Generation 3. Spray Drying: Modern Understanding of the Process 4. Scientific Investigations on How to Preserve Probiotics Through Encapsulation/Formulation: Single Droplet Tests5. Investigations Using Lab, Pilot, and Production-Scale Dryers 6. Concluding Remarks Acknowledgments References7. Affinity Biosensors for Detection of Mycotoxins in Food Gennady Evtugyn, Veronika Subjakova, Sopio Melikishvili, and Tibor Hianik1. Introduction 2. Mycotoxins and Conventional Analytical Methods for Their Detection in Food 3. Antibodies and DNA Aptamers as Receptors for Mycotoxin Recognition 4. Biosensors for Mycotoxin Detection 5. Conclusion and Future Perspectives Acknowledgments ReferencesFurther Reading