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Full Description
Advances in Food and Nutrition Research, Volume 102 provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, along with up-to-date information on food science. Chapters in this new release include Stability of polyphenols in food processing, Contribution of polysaccharides from crustacean on fermented food products, Food application of pigments from extremophile microorganisms, Recent advances in the development of healthier meat products, Food proteins in blood glucose control, Milk biomarker metabolomics and its application in milk origin, safety and quality control, Food Authenticity through protein and metabolic markers, and more.
Contents
Preface
Fidel Toldrá
1. Stability of polyphenols in food processing
Haolin Zhang, Minglong Wang and Jianbo Xiao
2. Contribution of polysaccharides from crustacean in fermented food products
Yesim Özoğul, Nariman E.L. Abed, Chiara Montanari and Fatih Özogul
3. Back to Nature, microbial production of pigments and colorants for food use
Laurent Dufossé
4. Recent advances in the development of healthier meat products
Paulo Cezar Bastianello Campagnol, José Manuel Lorenzo, Bibiana Alves Dos Santos and Alexandre José Cichoski
5. Food proteins in the regulation of blood glucose control
Bohdan L. Luhovyy and Priya Kathirvel
6. Assessing food authenticity through protein and metabolite markers
Barbara Prandi, Laura Righetti, Augusta Caligiani, Tullia Tedeschi, Martina Cirlini, Gianni Galaverna and Stefano Sforza
7. The impact of aromatic plant-derived bioactive compounds on seafood quality and safety
Tomáš Vlčko, Nikheel Bhojraj Rathod, Piotr Kulawik, Yesim Ozogul and Fatih Ozogul
