Advances in Food and Nutrition Research
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The series provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, as well as up-to-date information on food science, including raw materials, production, processing, distribution and consumption.
1. Nanotechnology Approaches for Increasing Nutrient Bioavailability S.M. Jafari and D.J. McClements 2. Food Processing Antioxidants F.J. Hidalgo and R. Zamora 3. Analysis of Nitrite and Nitrate in Foods: Overview of Chemical, Regulatory and Analytical Aspects L. Merino, U. Ornemark and F. Toldra 4. Protein Hydrolysates and Biopeptides: Production, Biological Activities and Applications in Foods and Health Benefits. A Review M. Nasri 5. Bioactive Properties of Maillard Reaction Products Generated from Food Protein-Derived Peptides K. Arihara, L. Zhou and M. Ohata 6. Use of Foodomics for Control of Food Processing and Assessing of Food Safety D. Josic, Z. Persuric, D. Restar, T. Martinovic, L. Saftic and S.K. Pavelic 7. Metabolic Phenotyping of Diet and Dietary Intake J. Brignardello, E. Holmes and I. Garcia-Perez 8. Nutritional Aspects of Dysphagia Management C. Gallegos, E. Brito-de la Fuente, P. Clave, A. Costa and G. Assegehegn
This book presents the latest in an ongoing series that publishes cutting-edge reviews in the areas of food science and nutrition