Advances in Food and Nutrition Research

Advancements in Food and Nutrition Research,Volume 95 discusses nutrients in foods, how to avoid deficiency, and emerging bioactive compounds with health benefits. It also provides up-to-date information on food science.

Format: Hardback
Length: 350 pages
Publication date: 18 March 2021
Publisher: Elsevier Science Publishing Co Inc

The 95th volume of Advances in Food and Nutrition Research delves into the intricate world of nutrients, shedding light on their presence in foods and offering valuable insights into preventing dietary deficiencies. Within its pages, readers will find a comprehensive exploration of diverse topics, including:

Nutrigenomic Modulation of Inflammation and Related Diseases: This section explores the fascinating realm of how food and dietary bioactive compounds can modulate inflammation, paving the way for potential treatments of various diseases. From the role of resistant starch in gut health to the emerging prebiotics that promote digestive wellness, this chapter uncovers the latest breakthroughs in this field.

Preparation, Structural Characteristics, and Physiological Properties of Resistant Starch: Resistant starch, a type of carbohydrate with unique properties, has gained significant attention in recent years. This chapter delves into its preparation, structural characteristics, and physiological benefits, highlighting its potential role in promoting satiety, improving blood sugar control, and supporting gut health.

Emerging Prebiotics: Prebiotics are compounds that promote the growth of beneficial bacteria in the gut, playing a crucial role in digestion and overall health. This chapter explores the latest developments in prebiotic research, including their potential applications in improving gut microbiota composition, mitigating digestive disorders, and supporting immune function.

Utilization of Smart Dry Aging as a Tool to Improve Meat Quality: Smart dry aging is a cutting-edge technique that involves controlling the drying process of meat to enhance its flavor and texture. This chapter discusses the science behind smart dry aging, its advantages, and the strategies employed to achieve optimal results, ultimately improving the quality and appeal of meat products.

Impact of Nitrite Reduction on the Aroma of Fermented Meat Products: Nitrite, a commonly used preservative in meat products, can impart a distinct aroma to fermented meat products. This chapter explores the impact of nitrite reduction on the aroma profile of fermented meat products, highlighting the importance of balancing flavor and safety in food production.

Strategies to Limit Meat Wastage: Meat wastage is a significant global concern, with significant economic and environmental implications. This chapter discusses innovative strategies to limit meat wastage, including improved food storage, better transportation, and innovative meat processing techniques that maximize utilization of raw materials.

DNA-Based Authentication of Seafood: With the increasing demand for seafood, ensuring its authenticity and quality is crucial. This chapter explores the use of DNA-based authentication techniques to verify the origin and purity of seafood, protecting consumers from fraudulent products and promoting sustainable seafood practices.

Quality Aspects of European Virgin Olive Oils Registered as PDOs/PGIs with Emphasis on Nutrient and Non-Nutrient Bioactives: European virgin olive oils, renowned for their exceptional quality, are often registered as PDOs/PGIs. This chapter delves into the quality aspects of these oils, focusing on their nutrient content, sensory characteristics, and the health benefits associated with their consumption.

Furthermore, Advances in Food and Nutrition Research, Volume 95 provides up-to-date information on food science, encompassing raw materials, production, processing, distribution, and consumption. It serves as a valuable resource for researchers, scientists, and professionals in the field, offering a comprehensive understanding of the latest developments and advancements in the world of food and nutrition.

In conclusion, Advances in Food and Nutrition Research, Volume 95 is a comprehensive and authoritative publication that delves into the world of nutrients, offering valuable insights into preventing dietary deficiencies and promoting optimal health. With its extensive coverage of diverse topics, this series serves as a valuable resource for researchers, scientists, and professionals in the field, providing a wealth of information and knowledge that will contribute to the ongoing advancements in food and nutrition research.

Weight: 674g
Dimension: 160 x 239 x 29 (mm)
ISBN-13: 9780128215203