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Full Description
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.
Contents
Preface
Fidel Toldrá
1. Peptidomics as a useful tool in the follow-up of food bioactive peptides
Fidel Toldrá 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 Añibarro-Ortega, José 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 Diañez, Inmaculada Martínez, José M. Franco, Edmundo Brito-de la Fuente and Críspulo 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 Simões and David Rodríguez-Lázaro
8. Low-energy X-ray irradiation: A novel non-thermal microbial inactivation technology
Hongfei Zhang and Weibiao Zhou
