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Advances in Food and Nutrition Research, Volume 107 provides the latest advances on emerging bioactive compounds with putative health benefits and their controlled release and application in foods and nutraceuticals, as well as information on food technologies, including 3D printing, safety of raw materials, and viruses in foods. Chapters in this new release cover Tackling food allergens - the role of food processing on proteins' allergenicity, Plant bioactive peptides for cardiovascular disease prevention, Caffeine and sport, Nanostructured steady-state nanocarriers for nutrients preservation and delivery, Flavor perception and health benefits of tea, Next Generation Plant-based Meat Alternatives: Sources, manufacturing and consumer acceptance, and more.
Other sections cover Bioprotective cultures and bacteriocins as food preservatives and Raman Spectroscopy: principles and recent applications in Food Safety.
List of contents
Preface
Fidel Toldrá1. Raman spectroscopy: Principles and recent applications in food safety
Li Xiao, Shaolong Feng, and Xiaonan Lu2. Nanostructured steady-state nanocarriers for nutrients preservation and delivery
Mingqian Tan, Xuedi Zhang, Shan Sun, and Guoxin Cui3. Caffeine and sport
Bryan Saunders, Larissa Registro da Costa, Ricardo Augusto Silva de Souza, Gabriel Barreto, and Felipe Miguel Marticorena4. Flavour perception and health benefits of tea
Jieyao Yu, Kangyi Zhang, Yijun Wang, Xiaoting Zhai, and Xiaochun Wan5.
Plant bioactive peptides for cardiovascular disease prevention
Carmen Lammi6. Novel plant-based meat alternatives: Implications and opportunities for consumer nutrition and health
Yaqin Wang and Ching Jian7. Bioprotective cultures and bacteriocins as food preservatives
Patricia Castellano, Constanza Melian, Carla Burgos, and Graciela Vignolo8. Tackling food allergens - the role of food processing on proteins' allergenicity
Ricardo N. Pereira, Rui M. Rodrigues, Daniel A. Madalena and António Vicente
About the author
Professor Fidel Toldrá is Research Professor at the Instituto de Agrpquimica y Tecnologia de Alimentos, CSIC in Valencia (Spain) where he leaders the group on Protein Foods. He was a Fulbright postdoctoral scholar at Purdue University (West Lafayette, Indiana, 1985-86) and visiting scientist at the University of Wisconsin (Madison, Wisconsin, 1991 and 1995), and the Institute of Food Research (Bristol, UK, 1987). He is Editor-in-Chief of Trends in Food Science & Technology, Associate Editor of Meat Science and Editor of book serial Advances in Food and Nutrition Research. He has published >365 manuscripts, with h index 74, and has filed 11 patents. He is a member of the Editorial Board of 16 scientific journals including Food Chemistry, Current Opinion in Food Science, Journal of Food Engineering, Food Analytical Methods, International Journal of Molecular Sciences, and Food Science & Human Wellness, among other. He is author of 2 books, 163 book chapters, and edited 63 books, being Editor of the 8th and 9th editions of Lawrie´s Meat Science book (Elsevier) and an Editor-in-Chief of the Encyclopedia of Food and Health (2015, Academic Press/Elsevier). He received the 2001 Institute Danone Award to the best Scientific Trajectory, 2002 International Prize for Meat Science and Technology, 2010 Distinguished Research Award, 2014 Meat Processing Award and 2023 International Lectureship Award, all 3 from the American Meat Science Association, 2015 Dupont Science Award, 2019 Innovation Award of the Spanish Association of Meat Industry and 2019 Award on Advancement of Agricultural and Food Chemistry of the American Chemical Society (ACS). He is a Fellow of the International Academy of Food Science and Technology (IAFOST), Fellow of the Institute of Food Technologists (IFT), Fellow of the Agricultural and Food Chemistry Division of the American Chemical Society and Fellow of the International Association of Advanced Materials. Prof. Toldrá served at Panels on Food Additives and on Flavorings, Enzymes, Processing aids and Food contact materials of the European Food Safety Authority (EFSA, 2003-15) and was Chairman of the Working groups on Irradiation (2009-10), Processing Aids (2011-14) and Enzymes (2010-15). In 2008-09 he joined the FAO/WHO group of experts to evaluate chlorine-based disinfectants in the processing of foods.
