Advances in Food and Nutrition Research, Volume 108 provides the latest advances on the impact of thermal processing on food flavonoids, the application of bioinformatics for studying food bioactive peptides, novel strategies for mitigating off-flavor perception, innovations in sustainable food packaging, the nutritional and safety aspects of edible insects in foods, the effect of novel food processing technologies on Bacillus cereus spores, and control of Salmonella in poultry production.
1. Cover image - p. i 2. Title page - p. ii 3. Table of Contents - p. iii 4. Series Page - p. iii 5. Copyright - p. iii 6. Contributors - p. iii 7. Preface - p. iii 8. Chapter One: Impact of thermal processing on dietary flavonoids - p. 1 9. Chapter Two: Bioinformatics and bioactive peptides from foods: Do they work together? - p. 36 10. Chapter Three: Food off-odor generation, characterization and recent advances in novel mitigation strategies - p. 114 11. Chapter Four: Innovations in Food Packaging for a Sustainable and Circular Economy - p. 136 12. Chapter Five: Upcycling of seafood side streams for circularity - p. 181 13. Chapter Six: Edible insects in food - p. 225 14. Chapter Seven: Effect of novel and conventional food processing technologies on Bacillus cereus spores - p. 266 15. Chapter Eight: Salmonella spp. in poultry production—A review of the role of interventions along the production continuum - p. 291
Advances in Food and Nutrition Research, Volume 108 provides the latest advances on the impact of thermal processing on food flavonoids, the application of bioinformatics for studying food bioactive peptides, novel strategies for mitigating off-flavor perception, innovations in sustainable food packaging, the nutritional and safety aspects of edible insects in foods, the effect of novel food processing technologies on Bacillus cereus spores, and control of Salmonella in poultry production.
1. Cover image - p. i 2. Title page - p. ii 3. Table of Contents - p. iii 4. Series Page - p. iii 5. Copyright - p. iii 6. Contributors - p. iii 7. Preface - p. iii 8. Chapter One: Impact of thermal processing on dietary flavonoids - p. 1 9. Chapter Two: Bioinformatics and bioactive peptides from foods: Do they work together? - p. 36 10. Chapter Three: Food off-odor generation, characterization and recent advances in novel mitigation strategies - p. 114 11. Chapter Four: Innovations in Food Packaging for a Sustainable and Circular Economy - p. 136 12. Chapter Five: Upcycling of seafood side streams for circularity - p. 181 13. Chapter Six: Edible insects in food - p. 225 14. Chapter Seven: Effect of novel and conventional food processing technologies on Bacillus cereus spores - p. 266 15. Chapter Eight: Salmonella spp. in poultry production—A review of the role of interventions along the production continuum - p. 291
