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Full Description
Advances in Food and Nutrition Research, Volume 116 presents the most recent developments in food science, focusing on the latest advances in understanding fundamental mechanisms and control solutions for lipid oxidation in meat. It delves into the interactions of cold plasma with food ingredient functionality, examines plant-based milk's health impacts, and critically analyzes the nutritional consequences of emerging processed foods. Additionally, the book addresses the formation and reduction of polycyclic aromatic hydrocarbons in processed foods and explores innovative technologies for meat waste valorization and the detection of bacterial pathogens using biosensors and phage biocontrol.
Titles of notable chapters include Lipid Oxidation in Meat: From Fundamental Mechanisms to Latest Control Solutions, Cold Plasma interactions with Food Ingredients Functionality, Current Research on Plant-Based Milk and Impact on Health, Emerging Processed Food and its Nutritional Consequences: A Critical Analysis, and Polycyclic Aromatic Hydrocarbons in Processed Foods: Formation, Occurrence, Analysis and Reduction.
Contents
1. Lipid Oxidation in Meat: From Fundamental Mechanisms to Latest Control Solutions
Haizhou Wu
2. Cold Plasma interactions with Food ingredients functionality
Paula Bourke
3. Current research on plant-based milk and impact on health
Sadaf Jamal Gilani
4. Emerging Processed Food and its Nutritional Consequences: A Critical Analysis
Dr. Sajad Ahmad Mir
5. Polycyclic aromatic hydrocarbons in processed foods: formation, occurrence, analysis and reduction
Zhongxiang Fang
6. Current perspectives on sustainable technologies for effective valorization of industrial meat waste: Opening the door to a greener future
Burcu Ozturk Kerimoglu
7. Biosensors for detection bacterial pathogens in food
Tibor Hianik
8. Phage Biocontrol: Enhancing Food Safety Through Effective Pathogen Reduction
Diego Javier Mercanti
