Advances in Food and Nutrition Research, Volume 97 provides interesting chapters written by an international board of authors. The topics covered in this book include the problematics of bacteriophages in dairy plants and methods for their monitorization and control, the obtention of antioxidant and antimicrobial compounds from sustainable sources and their application in meat and seafood products, the challenges and opportunities for vibrational spectroscopy to measure composition, and functional properties of foods, the physiological activity of bioactive peptides obtained from meat and meat by-products, the use of plant and marine-based polysaccharides for nano-encapsulation and their applications in food industry, the effects of early life stress on eating behavior and metabolism considering different factors that control appetite, the nutritional aspects of seafood and its health benefits, the use of Colocasia esculenta (L.) Schott and Xanthosoma sagittifolium (L.) Schott powder as a valid option for the nutritional and technological improvement of food products, and much more.
The series provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, and other functional compounds of relevance in foods as well as up-to-date information on food science, including raw materials, production, processing, distribution and consumption.
1. Cover image - p. i 2. Table of Contents - p. iii 3. Series Page - p. iii 4. Copyright - p. iii 5. Contributors - p. iii 6. Preface - p. xiii 7. Acknowledgment - p. xiv 8. Chapter One: Bacteriophages in dairy plants - p. 1 9. Chapter Two: Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood products - p. 78 10. Chapter Three: From consumers' science to food functionality—Challenges and opportunities for vibrational spectroscopy - p. 119 11. Chapter Four: The physiological activity of bioactive peptides obtained from meat and meat by-products - p. 159 12. Chapter Five: Nano-technological approaches for plant and marine-based polysaccharides for nano-encapsulations and their applications in food industry - p. 208 13. Chapter Six: Life-course effects of early life adversity exposure on eating behavior and metabolism - p. 237 14. Chapter Seven: Seafood and health: What you need to know? - p. 278 15. Chapter Eight: Aroids as underexplored tubers with potential health benefits - p. 319
Advances in Food and Nutrition Research, Volume 97 provides interesting chapters written by an international board of authors. The topics covered in this book include the problematics of bacteriophages in dairy plants and methods for their monitorization and control, the obtention of antioxidant and antimicrobial compounds from sustainable sources and their application in meat and seafood products, the challenges and opportunities for vibrational spectroscopy to measure composition, and functional properties of foods, the physiological activity of bioactive peptides obtained from meat and meat by-products, the use of plant and marine-based polysaccharides for nano-encapsulation and their applications in food industry, the effects of early life stress on eating behavior and metabolism considering different factors that control appetite, the nutritional aspects of seafood and its health benefits, the use of Colocasia esculenta (L.) Schott and Xanthosoma sagittifolium (L.) Schott powder as a valid option for the nutritional and technological improvement of food products, and much more.
The series provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, and other functional compounds of relevance in foods as well as up-to-date information on food science, including raw materials, production, processing, distribution and consumption.
1. Cover image - p. i 2. Table of Contents - p. iii 3. Series Page - p. iii 4. Copyright - p. iii 5. Contributors - p. iii 6. Preface - p. xiii 7. Acknowledgment - p. xiv 8. Chapter One: Bacteriophages in dairy plants - p. 1 9. Chapter Two: Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood products - p. 78 10. Chapter Three: From consumers' science to food functionality—Challenges and opportunities for vibrational spectroscopy - p. 119 11. Chapter Four: The physiological activity of bioactive peptides obtained from meat and meat by-products - p. 159 12. Chapter Five: Nano-technological approaches for plant and marine-based polysaccharides for nano-encapsulations and their applications in food industry - p. 208 13. Chapter Six: Life-course effects of early life adversity exposure on eating behavior and metabolism - p. 237 14. Chapter Seven: Seafood and health: What you need to know? - p. 278 15. Chapter Eight: Aroids as underexplored tubers with potential health benefits - p. 319
