Advances in Food and Nutrition Research 1st edition by Fidel Toldra 0443193057 9780443193057

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Product details:

ISBN-10 :  0443193057 

ISBN-13 :  9780443193057

Author :  Fidel Toldra 

Advances in Food and Nutrition Research, Volume 107 provides the latest advances on emerging bioactive compounds with putative health benefits and their controlled release and application in foods and nutraceuticals, as well as information on food technologies, including 3D printing, safety of raw materials, and viruses in foods. Chapters in this new release cover Tackling food allergens – the role of food processing on proteins’ allergenicity, Plant bioactive peptides for cardiovascular disease prevention, Caffeine and sport, Nanostructured steady-state nanocarriers for nutrients preservation and delivery, Flavor perception and health benefits of tea, Next Generation Plant-based Meat Alternatives: Sources, manufacturing and consumer acceptance, and more.

Advances in Food and Nutrition Research 1st Table of contents:

Chapter One: Raman spectroscopy: Principles and recent applications in food safety
Abstract
1 Introduction
2 Raman spectroscopy
3 Raman spectral analysis
4 Sensing chemical contaminants in foods by Raman spectroscopy
5 Sensing of microbiological hazards in foods by Raman spectroscopy
6 Conclusions
Acknowledgments
References
Chapter Two: Nanostructured steady-state nanocarriers for nutrients preservation and delivery
Abstract
1 Overview of delivery systems
2 Types and construction methods of delivery systems
3 Design and preparation of smart delivery systems
4 Application of nutrition delivery systems
5 Conclusions
References
Chapter Three: Caffeine and sport
Abstract
1 Introduction
2 Caffeine
3 Caffeine for sports performance
4 Ingestion form for performance
5 Factors that may influence the performance response to caffeine
6 Caffeine and Sleep
7 Practical recommendations for caffeine use in sport
8 Conclusion
References
Chapter Four: Flavor perception and health benefits of tea
Abstract
1 Introduction
2 Flavor-active compounds
3 Instrumental analysis techniques of tea flavor
4 Sensory analysis of tea flavor
5 Anti-cancer effect of tea
6 Preventive effect of tea on the cardiovascular disease
7 Preventive effect of tea on the metabolic syndrome
8 Anti-aging and neuroprotective effect of tea
9 The regulation effect on the gut microbiota of tea
10 Summary
References
Further reading
Chapter Five: Plant bioactive peptides for cardiovascular disease prevention
Abstract
1 Introduction
2 Plant peptides for cardiovascular disease prevention
3 Plant bioactive peptides for cardiovascular disease prevention: challenges and opportunity
4 Conclusion
References
Chapter Six: Novel plant-based meat alternatives: Implications and opportunities for consumer nutrition and health
Abstract
1 Introduction
2 Processing and manufacturing of plant-based meat alternatives
3 Nutritional and health implications of plant-based meat alternatives
4 Future prospects
5 Conclusions
References
Chapter Seven: Bioprotective cultures and bacteriocins as food preservatives
Abstract
1 Introduction
2 Lactic acid bacteria and their bacteriocins
3 Food preservation
4 Hurdle technology: emerging horizons
5 Conclusion
References
Chapter Eight: Tackling food allergens—The role of food processing on proteins’ allergenicity
Abstract
1 Introduction
2 Food intolerance versus food allergy
3 Protein allergens
4 Effects of food processing
5 Future perspectives
6 Concluding remarks

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