Del 119 - Advances in Food and Nutrition Research

Understanding the Functional, Flavor, and Nutritional Properties of Blue Foods

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Inbunden, Engelska, 2026

2 529 kr

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Understanding the Functional, Flavor, and Nutritional Properties of Blue Foods provides a holistic and in-depth examination of blue foods, moving beyond basic nutrition to explore their multifaceted roles. It systematically investigates the nutritional profile, bioactive compounds, and unique flavor chemistry of a diverse range of blue foods, including finfish, shellfish, algae, and their processed by-products. The book critically assesses traditional methods like fermentation alongside modern non-thermal processing technologies, highlighting their impact on quality, functionality, and health benefits. By integrating perspectives from food science, nutrition, gastronomy, and sustainability, this volume positions blue foods as essential components of future food systems, offering scientific insights for their valorization and innovative application.

It uniquely bridges the gap between fundamental science (e.g., bioactive compounds) and applied technology (e.g., preservation, non-thermal processing), covering a wide spectrum of blue foods from macroalgae to fish by-products
It integrates cutting-edge research on nutritional chemistry, flavor science, and functional properties, providing a unified resource for understanding the full value proposition of aquatic resources
It dedicates sections on novel processing techniques, waste valorization (fish by-products), and the health benefits of fermented foods, addressing contemporary challenges and opportunities in the blue food sector

Produktinformation

Utgivningsdatum2026-06-01
Mått152 x 229 x undefined mm
Vikt450 g
FormatInbunden
SpråkEngelska
SerieAdvances in Food and Nutrition Research
Antal sidor230
FörlagElsevier Science
MedarbetareFu,Yun
ISBN9780443430459

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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. Dr. Fu is an interdisciplinary faculty member affiliated with College of Engineering and the College of Computer and Information Science at Northeastern University. He received the B.Eng. degree in information engineering and the M.Eng. degree in pattern recognition and intelligence systems from Xi'an Jiaotong University, China, respectively, and the M.S. degree in statistics and the Ph.D. degree in electrical and computer engineering from the University of Illinois at Urbana-Champaign, respectively.Dr. Fu's research interests are Interdisciplinary research in Machine Learning and Computational Intelligence, Social Media Analytics, Human-Computer Interaction, and Cyber-Physical Systems. He has extensive publications in leading journals, books/book chapters and international conferences/workshops.

1. Red seaweed Palmaria palmata: A sustainable protein source for the futureXiaohong Sun, Quan He and Anushi Wijethunga2. Nutritional and Functional Bioactive Compounds in FishYeşim Özoğul and Esmeray Kuley3. Fermented fish: A Deep Dive into Tradition, Innovation, ad Health BenefitsFera R. Dewi, Muhammad Zukhrufuz Zaman, Sulistiani Sulistiani, Hari Irianto, Olumide Odeyemi, Dandy Yusuf, Rini Handayani, Lutfi Anggadhania, Ahmad Fathoni and Diah Ikasari4. Phlorotannins from marine algaeHang Qi, Yicheg Guo, Yingzhen Wang, Yujing Lu, Xinyi Chang and Sainan Guo5. Shrimp: Nutrition, Preservation and ProcessingYadong Zhao, Lu Liu, Huanhuan Liu and Bin Zhang6. Nutritional , Flavor and Functional Properties of Golden PomfretShucheng Liu7. Fish by-products: Functional properties, health attributes, and challengesXuanri Shen, Xiangzhou Yi, Xia Gao, Shuxin Gao and Yudong Wang8. Exploring the Flavor Profiles of Blue Foods: Mechanistic Insights, Factor Analysis, and Assessment StrategiesShengjun Chen, Yueqi Wang and Chengmei Yin9. Non-thermal processing of fish: Evolution of flavor, physico-chemical properties, and bioactivitiesChuan Li, Dongyin Liu and Longteng Zhang