Advances in Food and Nutrition Research, Volume 100 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 up-to-date information on recent developments in food technology, including 3D printing, safety of raw materials and viruses in foods, and new low energy food processing.
Please Note: This is an On Demand product, delivery may take up to 11 working days after payment has been received.
Table of Contents
Preface Fidel Toldr? 1. Peptidomics as a useful tool in the follow-up of food bioactive peptides Fidel Toldr? and Leticia Mora 2. Triggered and controlled release of bioactives in food applications Amr Zaitoon and Loong-Tak Lim 3. Canolol and its derivatives: A novel bioactive with antioxidant and anticancer properties Ruchira Nandasiri and N.A. Michael Eskin 4. The powerful Solanaceae: Food and nutraceutical applications in a sustainable world Mikel A?ibarro-Ortega, Jos? Pinela, Alexios Alexopoulos, Spyridon A. Petropoulos, Isabel C.F.R. Ferreira and Lillian Barros 5. Advances in 3D printing of food and nutritional products Isabel Dia?ez, Inmaculada Mart?nez, Jos? M. Franco, Edmundo Brito-de la Fuente and Cr?spulo Gallegos 6. Relevant safety aspects of raw milk for dairy foods processing Milena Dutra Pierezan, Bruna Marchesan Maran, Emanueli Marchesan Maran, Silvani Verruck, Tatiana Colombo Pimentel and Adriano Gomes da Cruz 7. Enteric viruses in food safety: New threats for an old problem Rachel Siqueira de Queiroz Sim?es and David Rodr?guez-L?zaro 8. Low-energy X-ray irradiation: A novel non-thermal microbial inactivation technology Hongfei Zhang and Weibiao Zhou
Authors
Fidel Toldra Research Professor, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Spanish National Research Council, Paterna (Valencia), Spain.
Prof. Fidel Toldr� 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. Toldr� 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.
