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Full Description
Advances in Food and Nutrition Research, Volume 107 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 information on food technologies, including 3D printing, safety of raw materials, and viruses in foods. Chapters in this new release cover Tackling food allergens - the role of food processing on proteins' allergenicity, Plant bioactive peptides for cardiovascular disease prevention, Caffeine and sport, Nanostructured steady-state nanocarriers for nutrients preservation and delivery, Flavor perception and health benefits of tea, Next Generation Plant-based Meat Alternatives: Sources, manufacturing and consumer acceptance, and more.
Other sections cover Bioprotective cultures and bacteriocins as food preservatives and Raman Spectroscopy: principles and recent applications in Food Safety.
Contents
PrefaceFidel Toldrá1. Raman spectroscopy: Principles and recent applications in food safetyLi Xiao, Shaolong Feng, and Xiaonan Lu2. Nanostructured steady-state nanocarriers for nutrients preservation and deliveryMingqian Tan, Xuedi Zhang, Shan Sun, and Guoxin Cui3. Caffeine and sportBryan Saunders, Larissa Registro da Costa, Ricardo Augusto Silva de Souza, Gabriel Barreto, and Felipe Miguel Marticorena4. Flavour perception and health benefits of teaJieyao Yu, Kangyi Zhang, Yijun Wang, Xiaoting Zhai, and Xiaochun Wan5. Plant bioactive peptides for cardiovascular disease preventionCarmen Lammi6. Novel plant-based meat alternatives: Implications and opportunities for consumer nutrition and healthYaqin Wang and Ching Jian7. Bioprotective cultures and bacteriocins as food preservativesPatricia Castellano, Constanza Melian, Carla Burgos, and Graciela Vignolo8. Tackling food allergens - the role of food processing on proteins' allergenicityRicardo N. Pereira, Rui M. Rodrigues, Daniel A. Madalena and António Vicente
