Advances in Food and Nutrition Research, Volume 122, highlights new advances in the field, with this new volume presenting interesting chapters on a variety of timely topics, including Pathway-Oriented Strategies for Nitrosamine Mitigation in Food Products: Plant-Based Inhibitors and Emerging Processing Technologies, Innovations in Processing and Formulation for Tailoring Eating Quality and Nutrition of Meat-Based Foods, Hybrid food design as a way to enhance the nutritional and functional properties of animal-based products Enhancing Food Digestibility through Ultrasound Technology: Mechanisms, Applications, and Future Prospects, Ingredient innovations, and much more.
Additional sections cover Nutritional Adequacy and Novel Food Products, Lipid and protein oxidation of foods and their implications to food quality and health and diseases, and Nexus of Innovative Packaging, Food Quality and Sustainability.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Advisory Board - p. iii 6. Copyright - p. iv 7. Contributors - p. xiii 8. Chapter One: Pathway-oriented strategies for nitrosamine mitigation in food products: Plant-based inhibitors and emerging processing technologies - p. 1 9. Chapter Two: Processing innovations for tailoring eating quality and nutrition of meat-based foods - p. 59 10. Chapter Three: Hybrid food design as a way to enhance the nutritional and functional properties of animal-based products - p. 111 11. Chapter Four: Improving nutritional properties of food products by ultrasound: Basic principles and behind mechanisms - p. 147 12. Chapter Five: Ingredient innovations for food reformulation: Functional ingredients, alternative proteins, and fat, salt and sugar replacers - p. 189 13. Chapter Six: Nutritional adequacy and novel food products - p. 239 14. Chapter Seven: Lipid and protein oxidation of foods and their implications on food quality, health, and diseases - p. 285 15. Chapter Eight: Nexus of innovative packaging, food quality and sustainability - p. 323
Advances in Food and Nutrition Research, Volume 122, highlights new advances in the field, with this new volume presenting interesting chapters on a variety of timely topics, including Pathway-Oriented Strategies for Nitrosamine Mitigation in Food Products: Plant-Based Inhibitors and Emerging Processing Technologies, Innovations in Processing and Formulation for Tailoring Eating Quality and Nutrition of Meat-Based Foods, Hybrid food design as a way to enhance the nutritional and functional properties of animal-based products Enhancing Food Digestibility through Ultrasound Technology: Mechanisms, Applications, and Future Prospects, Ingredient innovations, and much more.
Additional sections cover Nutritional Adequacy and Novel Food Products, Lipid and protein oxidation of foods and their implications to food quality and health and diseases, and Nexus of Innovative Packaging, Food Quality and Sustainability.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Advisory Board - p. iii 6. Copyright - p. iv 7. Contributors - p. xiii 8. Chapter One: Pathway-oriented strategies for nitrosamine mitigation in food products: Plant-based inhibitors and emerging processing technologies - p. 1 9. Chapter Two: Processing innovations for tailoring eating quality and nutrition of meat-based foods - p. 59 10. Chapter Three: Hybrid food design as a way to enhance the nutritional and functional properties of animal-based products - p. 111 11. Chapter Four: Improving nutritional properties of food products by ultrasound: Basic principles and behind mechanisms - p. 147 12. Chapter Five: Ingredient innovations for food reformulation: Functional ingredients, alternative proteins, and fat, salt and sugar replacers - p. 189 13. Chapter Six: Nutritional adequacy and novel food products - p. 239 14. Chapter Seven: Lipid and protein oxidation of foods and their implications on food quality, health, and diseases - p. 285 15. Chapter Eight: Nexus of innovative packaging, food quality and sustainability - p. 323
