Advances in Food and Nutrition Research

1. Cover image - p. iv 2. Title page - p. iv 3. Table of Contents - p. iv 4. Copyright - p. iv 5. Contributors - p. ix 6. Preface - p. ix 7. Chapter One: Nanotechnology Approaches for Increasing Nutrient Bioavailability - p. xii 8. Chapter Two: Food Processing Antioxidants - p. 30 9. Chapter Three: Analysis of Nitrite and Nitrate in Foods: Overview of Chemical, Regulatory and Analytical Aspects - p. 64 10. Chapter Four: Protein Hydrolysates and Biopeptides: Production, Biological Activities, and Applications in Foods and Health Benefits. A Review - p. 107 11. Chapter Five: Bioactive Properties of Maillard Reaction Products Generated From Food Protein-derived Peptides - p. 159 12. Chapter Six: Use of Foodomics for Control of Food Processing and Assessing of Food Safety - p. 185 13. Chapter Seven: Metabolic Phenotyping of Diet and Dietary Intake - p. 229 14. Chapter Eight: Nutritional Aspects of Dysphagia Management - p. 270