Del 93 - Advances in Food and Nutrition Research

Advances in Food and Nutrition Research

Inbunden, Engelska, 2020

Av Fidel Toldra, Spain) Toldra, Fidel (Research Professor, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Spanish National Research Council, Paterna (Valencia)

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Advances in Food and Nutrition Research, Volume 93, provides information on nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet. Specific topics covered in this new release include drying, a relevant unit operation in the manufacture of foods and nutritional products, polycyclic aromatic hydrocarbons in edible oils and fatty foods, including occurrence, formation, analysis, change, and control, food allergens and their characterization, molecular properties and clinical implications, the design, quality, safety and efficacy of extensively hydrolyzed formula for the management of cow's milk protein allergy, and much more.

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 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

Produktinformation

Utgivningsdatum2020-07-22
Mått152 x 229 x 25 mm
Vikt680 g
FormatInbunden
SpråkEngelska
SerieAdvances in Food and Nutrition Research
Antal sidor344
FörlagElsevier Science
ISBN9780128206881

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Tillverkningsteknik inom Naturvetenskap och teknik

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. Drying, a relevant unit operation in the manufacture of foods and nutritional productsCríspulo Gallegos2. Polycyclic aromatic hydrocarbons in edible oils and fatty foods: occurrence, formation, analysis, change, and controlShimin Wu3. Food allergens: characterization, molecular properties and clinical implications Beatriz Cabanillas4. Design, quality, safety and efficacy of extensively hydrolysed formula for Management of cow’s milk protein allergy: what are the challenges?Sophie Nutten5. Bioactive compounds in bee honeySuelen Avila6. Physiological relevance of food antioxidantsVural Gökmen7. Protection of natural antioxidants against Low-density Lipoprotein OxidationRyszard Amarowicz8. Nutrition and the aging retina: A comprehensive review of the relationship between nutrients and their role in age-related macular degeneration and retina disease preventionMiyoung Suh