Advances in Food and Nutrition Research

Advances in Food and Nutrition Research, Volume 100, 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 up-to-date information on recent developments in food technology.

Format: Hardback
Length: 230 pages
Publication date: 10 June 2022
Publisher: Elsevier Science & Technology

The 100th volume of Advances in Food and Nutrition Research offers comprehensive coverage of the latest developments in bioactive compounds with potential health benefits, their controlled release and application in foods and nutraceuticals. It also provides up-to-date information on recent advancements in food technology, such as 3D printing, the safety of raw materials and viruses in foods, and innovative low-energy food processing techniques.

Emerging bioactive compounds with putative health benefits have gained significant attention in recent years, as researchers seek to identify natural substances that can improve human health. These compounds, often found in plants, fruits, and vegetables, have been shown to possess antioxidant, anti-inflammatory, and other beneficial properties. One area of research focus is on developing controlled release systems for these compounds, such as encapsulation or microencapsulation, to enhance their absorption and bioavailability in the body.

Another important area of study is the application of bioactive compounds in foods and nutraceuticals. These products are designed to supplement the diet and provide additional health benefits beyond their nutritional value. Bioactive compounds can be used to improve the taste, texture, and shelf life of foods, as well as to target specific health conditions, such as diabetes, heart disease, and obesity.

Recent developments in food technology have also played a significant role in the development of healthier and more sustainable food systems. 3D printing, for example, has the potential to revolutionize the food industry by enabling the production of customized and personalized food products. This technology can also be used to create new food formats, such as edible films and gels, that are more convenient and sustainable.

Safety of raw materials and viruses in foods is another critical area of concern, particularly in the wake of recent foodborne outbreaks. Researchers are working to develop new methods for detecting and controlling the presence of harmful bacteria and viruses in food products, such as pasteurization, irradiation, and genetic modification.

In conclusion, Advances in Food and Nutrition Research, Volume 100 provides a comprehensive and up-to-date overview of the latest advances in bioactive compounds, controlled release systems, food technology, and food safety. It is an essential resource for researchers, industry professionals, and policymakers interested in developing healthier and more sustainable food systems.

Dimension: 229 x 152 (mm)
ISBN-13: 9780323990820