Advances in Food and Nutrition Research, Volume 82 provides updated knowledge on nutrients in foods and how to avoid deficiency. Topics covered in this latest release include Phenolic Compounds and its Bioavailability: In Vitro Bioactive Compounds or Health Promoters?, Health Risks of Food Oxidation, Metabolomics, Nutrition, and Potential Biomarkers of Food Quality, Intake, and Health Status, Improvement of Soybean Products Through the Response Mechanism Analysis Using Proteomic Technique, and Nanotechnology for Food Packaging and Food Quality Assessment. This resource is especially useful for those interested in the essential nutrients that should be present in the diet to reduce disease risk and optimize health.
It provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, as well as up-to-date information on food science, including raw materials, production, processing, distribution and consumption, with an emphasis on nutritional benefits and health effects.
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. xi 7. Chapter One: Phenolic Compounds and Its Bioavailability: In Vitro Bioactive Compounds or Health Promoters? - p. xii 8. Chapter Two: Health Risks of Food Oxidation - p. 44 9. Chapter Three: Metabolomics, Nutrition, and Potential Biomarkers of Food Quality, Intake, and Health Status - p. 81 10. Chapter Four: Improvement of Soybean Products Through the Response Mechanism Analysis Using Proteomic Technique - p. 116 11. Chapter Five: Nanotechnology for Food Packaging and Food Quality Assessment - p. 148 12. Chapter Six: Influence of High Hydrostatic Pressure Technology on Wine Chemical and Sensorial Characteristics: Potentialities and Drawbacks - p. 204 13. Chapter Seven: Methodologies for the Characterization of the Quality of Dairy Products - p. 235 14. Chapter Eight: Pathogens of Food Animals: Sources, Characteristics, Human Risk, and Methods of Detection - p. 275
Advances in Food and Nutrition Research, Volume 82 provides updated knowledge on nutrients in foods and how to avoid deficiency. Topics covered in this latest release include Phenolic Compounds and its Bioavailability: In Vitro Bioactive Compounds or Health Promoters?, Health Risks of Food Oxidation, Metabolomics, Nutrition, and Potential Biomarkers of Food Quality, Intake, and Health Status, Improvement of Soybean Products Through the Response Mechanism Analysis Using Proteomic Technique, and Nanotechnology for Food Packaging and Food Quality Assessment. This resource is especially useful for those interested in the essential nutrients that should be present in the diet to reduce disease risk and optimize health.
It provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, as well as up-to-date information on food science, including raw materials, production, processing, distribution and consumption, with an emphasis on nutritional benefits and health effects.
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. xi 7. Chapter One: Phenolic Compounds and Its Bioavailability: In Vitro Bioactive Compounds or Health Promoters? - p. xii 8. Chapter Two: Health Risks of Food Oxidation - p. 44 9. Chapter Three: Metabolomics, Nutrition, and Potential Biomarkers of Food Quality, Intake, and Health Status - p. 81 10. Chapter Four: Improvement of Soybean Products Through the Response Mechanism Analysis Using Proteomic Technique - p. 116 11. Chapter Five: Nanotechnology for Food Packaging and Food Quality Assessment - p. 148 12. Chapter Six: Influence of High Hydrostatic Pressure Technology on Wine Chemical and Sensorial Characteristics: Potentialities and Drawbacks - p. 204 13. Chapter Seven: Methodologies for the Characterization of the Quality of Dairy Products - p. 235 14. Chapter Eight: Pathogens of Food Animals: Sources, Characteristics, Human Risk, and Methods of Detection - p. 275
