Advances in Food and Nutrition Research, Volume 116 presents the most recent developments in food science, focusing on the latest advances in understanding fundamental mechanisms and control solutions for lipid oxidation in meat. It delves into the interactions of cold plasma with food ingredient functionality, examines plant-based milk's health impacts, and critically analyzes the nutritional consequences of emerging processed foods. Additionally, the book addresses the formation and reduction of polycyclic aromatic hydrocarbons in processed foods and explores innovative technologies for meat waste valorization and the detection of bacterial pathogens using biosensors and phage biocontrol.
Titles of notable chapters include Lipid Oxidation in Meat: From Fundamental Mechanisms to Latest Control Solutions, Cold Plasma interactions with Food Ingredients Functionality, Current Research on Plant-Based Milk and Impact on Health, Emerging Processed Food and its Nutritional Consequences: A Critical Analysis, and Polycyclic Aromatic Hydrocarbons in Processed Foods: Formation, Occurrence, Analysis and Reduction.
1. Cover image - p. i 2. Title page - p. ii 3. Table of Contents - p. iii 4. Advisory Board - p. iii 5. Copyright - p. iv 6. Contributors - p. xiii 7. Preface - p. xvii 8. Chapter One: Lipid Oxidation in Meat: From Fundamental Mechanisms to Latest Control Solutions - p. 1 9. Chapter Two: Cold plasma interactions with food ingredients functionality - p. 67 10. Chapter Three: Current research on plant-based milk alternatives and impact on health - p. 103 11. Chapter Four: Emerging processed food and its nutritional consequences: A critical analysis - p. 139 12. Chapter Five: Polycyclic aromatic hydrocarbons in processed food: Formation, occurrence, analysis and reduction - p. 167 13. Chapter Six: Current perspectives on sustainable technologies for effective valorization of industrial meat waste: Opening the door to a greener future - p. 239 14. Chapter Seven: Biosensors based on DNA aptamers for detection of bacterial pathogens in food - p. 295 15. Chapter Eight: Phage biocontrol: Enhancing food safety through effective pathogen reduction - p. 359 16. Chapter Nine: Advances in microbial C-reactive peptides as pro-sensors for antibiotic release and membrane driving potentials - p. 409
Advances in Food and Nutrition Research, Volume 116 presents the most recent developments in food science, focusing on the latest advances in understanding fundamental mechanisms and control solutions for lipid oxidation in meat. It delves into the interactions of cold plasma with food ingredient functionality, examines plant-based milk's health impacts, and critically analyzes the nutritional consequences of emerging processed foods. Additionally, the book addresses the formation and reduction of polycyclic aromatic hydrocarbons in processed foods and explores innovative technologies for meat waste valorization and the detection of bacterial pathogens using biosensors and phage biocontrol.
Titles of notable chapters include Lipid Oxidation in Meat: From Fundamental Mechanisms to Latest Control Solutions, Cold Plasma interactions with Food Ingredients Functionality, Current Research on Plant-Based Milk and Impact on Health, Emerging Processed Food and its Nutritional Consequences: A Critical Analysis, and Polycyclic Aromatic Hydrocarbons in Processed Foods: Formation, Occurrence, Analysis and Reduction.
1. Cover image - p. i 2. Title page - p. ii 3. Table of Contents - p. iii 4. Advisory Board - p. iii 5. Copyright - p. iv 6. Contributors - p. xiii 7. Preface - p. xvii 8. Chapter One: Lipid Oxidation in Meat: From Fundamental Mechanisms to Latest Control Solutions - p. 1 9. Chapter Two: Cold plasma interactions with food ingredients functionality - p. 67 10. Chapter Three: Current research on plant-based milk alternatives and impact on health - p. 103 11. Chapter Four: Emerging processed food and its nutritional consequences: A critical analysis - p. 139 12. Chapter Five: Polycyclic aromatic hydrocarbons in processed food: Formation, occurrence, analysis and reduction - p. 167 13. Chapter Six: Current perspectives on sustainable technologies for effective valorization of industrial meat waste: Opening the door to a greener future - p. 239 14. Chapter Seven: Biosensors based on DNA aptamers for detection of bacterial pathogens in food - p. 295 15. Chapter Eight: Phage biocontrol: Enhancing food safety through effective pathogen reduction - p. 359 16. Chapter Nine: Advances in microbial C-reactive peptides as pro-sensors for antibiotic release and membrane driving potentials - p. 409
