Advances in Food and Nutrition Research, Volume 114, the latest release in this ongoing series, highlights new advances in the field, with this new volume presenting interesting chapters on the Nutraceutical potential of Mediterranean agri-food wastes and wild plants: green extraction and bioactive characterization, Yeast extract as a more sustainable food ingredient: Insights into flavor and bioactivity, Physical and chemical food safety hazards and associated health risks in seafood: a Mediterranean Perspective (Part I), Biochemical and microbial food safety hazards in seafood: A Mediterranean Perspective (Part II), Assessing food digestion in the elderly using in vitro gastrointestinal models, and much more.
Additional chapters focus on Recent Advances in Non-Invasive Techniques for Assessing Food Quality: Applications and Innovations, Recent advances in carbohydrate phase behavior and rheology. Implications for processing and product formulation, and Recent advances in chemistry, biochemistry, and nutrition of dates palm fruit (Phoenix dactylifera L.) cultivars.
1. 1 Introduction - p. 2 2. 2 Bioactivity determination - p. 4 3. 3 Advanced analytical techniques for the chemical characterization of bioactive compounds in Mediterranean plant-based food waste - p. 12 4. 4 Advanced extraction methods - p. 37 5. 5 Examples of Mediterranean agri-food by-product valorization - p. 60 6. 6 Conclusion - p. 75 7. References - p. 76 8. Chapter Two: Yeast extract as a more sustainable food ingredient: Insights into flavor and bioactivity - p. 97 9. Chapter Three: Physical and chemical food safety hazards and associated health risks in seafood: A Mediterranean perspective (Part 1) - p. 149 10. Chapter Four: Biochemical and microbial food safety hazards in seafood: A Mediterranean perspective (Part 2) - p. 209 11. Chapter Five: Assessing food digestion in the elderly using in vitro gastrointestinal models - p. 273 12. Chapter Six: Recent advances in non-invasive techniques for assessing food quality: Applications and innovations - p. 301 13. Chapter Seven: Recent advances in carbohydrate phase behavior and rheology - p. 353 14. Chapter Eight: Recent advances in chemistry, biochemistry, and nutrition of dates palm fruit (Phoenix dactylifera L.) cultivars - p. 415
Advances in Food and Nutrition Research, Volume 114, the latest release in this ongoing series, highlights new advances in the field, with this new volume presenting interesting chapters on the Nutraceutical potential of Mediterranean agri-food wastes and wild plants: green extraction and bioactive characterization, Yeast extract as a more sustainable food ingredient: Insights into flavor and bioactivity, Physical and chemical food safety hazards and associated health risks in seafood: a Mediterranean Perspective (Part I), Biochemical and microbial food safety hazards in seafood: A Mediterranean Perspective (Part II), Assessing food digestion in the elderly using in vitro gastrointestinal models, and much more.
Additional chapters focus on Recent Advances in Non-Invasive Techniques for Assessing Food Quality: Applications and Innovations, Recent advances in carbohydrate phase behavior and rheology. Implications for processing and product formulation, and Recent advances in chemistry, biochemistry, and nutrition of dates palm fruit (Phoenix dactylifera L.) cultivars.
1. 1 Introduction - p. 2 2. 2 Bioactivity determination - p. 4 3. 3 Advanced analytical techniques for the chemical characterization of bioactive compounds in Mediterranean plant-based food waste - p. 12 4. 4 Advanced extraction methods - p. 37 5. 5 Examples of Mediterranean agri-food by-product valorization - p. 60 6. 6 Conclusion - p. 75 7. References - p. 76 8. Chapter Two: Yeast extract as a more sustainable food ingredient: Insights into flavor and bioactivity - p. 97 9. Chapter Three: Physical and chemical food safety hazards and associated health risks in seafood: A Mediterranean perspective (Part 1) - p. 149 10. Chapter Four: Biochemical and microbial food safety hazards in seafood: A Mediterranean perspective (Part 2) - p. 209 11. Chapter Five: Assessing food digestion in the elderly using in vitro gastrointestinal models - p. 273 12. Chapter Six: Recent advances in non-invasive techniques for assessing food quality: Applications and innovations - p. 301 13. Chapter Seven: Recent advances in carbohydrate phase behavior and rheology - p. 353 14. Chapter Eight: Recent advances in chemistry, biochemistry, and nutrition of dates palm fruit (Phoenix dactylifera L.) cultivars - p. 415
