Del 116 - Advances in Food and Nutrition Research

Advances in Food and Nutrition Research

Inbunden, Engelska, 2025

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Advances in Food and Nutrition Research, Volume 116 presents the most recent developments in food science, focusing on the latest advances in understanding fundamental mechanisms and control solutions for lipid oxidation in meat. It delves into the interactions of cold plasma with food ingredient functionality, examines plant-based milk's health impacts, and critically analyzes the nutritional consequences of emerging processed foods. Additionally, the book addresses the formation and reduction of polycyclic aromatic hydrocarbons in processed foods and explores innovative technologies for meat waste valorization and the detection of bacterial pathogens using biosensors and phage biocontrol.

Titles of notable chapters include Lipid Oxidation in Meat: From Fundamental Mechanisms to Latest Control Solutions, Cold Plasma interactions with Food Ingredients Functionality, Current Research on Plant-Based Milk and Impact on Health, Emerging Processed Food and its Nutritional Consequences: A Critical Analysis, and Polycyclic Aromatic Hydrocarbons in Processed Foods: Formation, Occurrence, Analysis and Reduction.

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 readers a unique opportunity to learn
Encompasses a broad view of the topics at hand

Produktinformation

Utgivningsdatum2025-09-24
Mått152 x 229 x undefined mm
Vikt450 g
FormatInbunden
SpråkEngelska
SerieAdvances in Food and Nutrition Research
Antal sidor518
FörlagElsevier Science
ISBN9780443429736

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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. Lipid Oxidation in Meat: From Fundamental Mechanisms to Latest Control SolutionsHaizhou Wu2. Cold Plasma interactions with Food ingredients functionalityPaula Bourke3. Current research on plant-based milk and impact on healthSadaf Jamal Gilani4. Emerging Processed Food and its Nutritional Consequences: A Critical AnalysisDr. Sajad Ahmad Mir5. Polycyclic aromatic hydrocarbons in processed foods: formation, occurrence, analysis and reductionZhongxiang Fang6. Current perspectives on sustainable technologies for effective valorization of industrial meat waste: Opening the door to a greener futureBurcu Ozturk Kerimoglu7. Biosensors for detection bacterial pathogens in foodTibor Hianik8. Phage Biocontrol: Enhancing Food Safety Through Effective Pathogen ReductionDiego Javier Mercanti