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Elsevier

Advances in Food and Nutrition Research

  • 1 Edición, Volumen 91 - 5 de febrero de 2020
  • Última edición
  • Editor: Fidel Toldra
  • Idioma: Inglés

Approx.322… Leer más

Descripción

Approx.322 pages

Puntos claves

  • Contains contributions that have been carefully selected based on their vast experience and expertise on the subject
  • Includes updated, in-depth, and critical discussions of available information, giving the reader a unique opportunity to learn
  • Encompasses a broad view of the topics at hand

De interès para

Scientists involved in R&D related with food science and nutrition but also with food quality and safety

Índice

1. Polyphenols in the management of brain disorders: Modulation of the microbiota-gut-brain axis
Diana Serra

2. Protein and amino acids in skeletal muscle health in aging
Anna E. Thalacker-Mercer

3. Chemical Composition and Health Properties of Coffee and Coffee By-Products
Carlos Ricardo Soccol Sr.

4. Seaweed and seaweed-derived metabolites as prebiotics
Wei Zhang

5. Bioactive Potential of Fruit and Vegetable Wastes
Dan Cristian Vodnar

6. Ohmic Heating as a Promising Technique for Extraction of Herbal Essential Oils: Understanding Mechanisms, Recent Findings, and Associated Challenges
Mohsen Gavahian

7. Next generation Sequencing and Food Safety
David Rodriguez-Lazaro

8. Advanced lipid-based biosensors for food analysis
Georgia-Paraskevi Nikolelis

Reseñas

"The very clear and allow easily readable articles, quickly and comprehensively to inform about new developments. This volume is for professionals in the fields Food safety, quality and nutritional science
to be recommended without reservation."—Wiener Tierärztliche Monatsschrift – Veterinary Medicine Austria

Detalles del producto

  • Edición: 1
  • Última edición
  • Volumen: 91
  • Publicado: 5 de febrero de 2020
  • Idioma: Inglés

Sobre el editor

FT

Fidel Toldra

Professor Fidel Toldrá is Research Professor at the Instituto de Agrpquimica y Tecnologia de Alimentos, CSIC in Valencia (Spain) where he leaders the group on Protein Foods. He was a Fulbright postdoctoral scholar at Purdue University (West Lafayette, Indiana, 1985-86) and visiting scientist at the University of Wisconsin (Madison, Wisconsin, 1991 and 1995), and the Institute of Food Research (Bristol, UK, 1987). He is Editor-in-Chief of Trends in Food Science & Technology, Associate Editor of Meat Science and Editor of book serial Advances in Food and Nutrition Research. He has published >365 manuscripts, with h index 74, and has filed 11 patents. He is a member of the Editorial Board of 16 scientific journals including Food Chemistry, Current Opinion in Food Science, Journal of Food Engineering, Food Analytical Methods, International Journal of Molecular Sciences, and Food Science & Human Wellness, among other. He is author of 2 books, 163 book chapters, and edited 63 books, being Editor of the 8th and 9th editions of Lawrie´s Meat Science book (Elsevier) and an Editor-in-Chief of the Encyclopedia of Food and Health (2015, Academic Press/Elsevier). He received the 2001 Institute Danone Award to the best Scientific Trajectory, 2002 International Prize for Meat Science and Technology, 2010 Distinguished Research Award, 2014 Meat Processing Award and 2023 International Lectureship Award, all 3 from the American Meat Science Association, 2015 Dupont Science Award, 2019 Innovation Award of the Spanish Association of Meat Industry and 2019 Award on Advancement of Agricultural and Food Chemistry of the American Chemical Society (ACS). He is a Fellow of the International Academy of Food Science and Technology (IAFOST), Fellow of the Institute of Food Technologists (IFT), Fellow of the Agricultural and Food Chemistry Division of the American Chemical Society and Fellow of the International Association of Advanced Materials. Prof. Toldrá served at Panels on Food Additives and on Flavorings, Enzymes, Processing aids and Food contact materials of the European Food Safety Authority (EFSA, 2003-15) and was Chairman of the Working groups on Irradiation (2009-10), Processing Aids (2011-14) and Enzymes (2010-15). In 2008-09 he joined the FAO/WHO group of experts to evaluate chlorine-based disinfectants in the processing of foods.
Afiliaciones y experiencia
Research Professor, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Spanish National Research Council, Paterna (Valencia), Spain

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