Advances in Food and Nutrition Research series, highlights new advances in the field, with this new volume presenting interesting chapters. Each chapter is written by an international board of authors.
Table of Contents
1. Nutraceutical potential of Mediterranean agri-food wastes and wild plants: green extraction and bioactive characterizationJose Antonio Mendiola, Lidia Montero, Norelhouda Abderrezag and Gloria Dom�nguez Rodr�guez
2. Yeast extract as a more sustainable food ingredient: Insights into flavor and bioactivity
Yu Fu
3. Physical and chemical food safety hazards and associated health risks in seafood: a Mediterranean Perspective (Part I)
Fatih Ozogul
4. Biochemical and microbial food safety hazards in seafood: A Mediterranean Perspective (Part II)
Fatih Ozogul
5. Assessing food digestion in the elderly using in vitro gastrointestinal models
Xiao Dong Chen Jr. and Peng Wu
6. Recent Advances in Non-Invasive Techniques for Assessing Food Quality: Applications and Innovations
Norhashila Hashim
7. Recent advances in carbohydrate phase behavior and rheology. Implications for processing and product formulation
Job Ubbink
8. Recent advances in chemistry, biochemistry, and nutrition of dates palm fruit (Phoenix dactylifera L.) cultivars
Sami Saadi and Farooq Anwar
