Advances in Food and Nutrition Research, Volume 104 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. 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 INDICE: PrefaceFidel Toldrá1. Development and Application of Lipidomics for Food ResearchJian Zhong2. Multi-omics fingerprints for food geographical origin identification and authenticationJose Camara3. Mass Spectrometry-based Techniques for Identification of Compounds in Milk and Meat MatrixFatih Ozogul4. Micro- and Nanoencapsulation of Natural Phytochemicals: Challenges and Recent Perspectives for the Food and Nutraceuticals Industry ApplicationsCarlos Conte Junior and Carini Lelis5. Effect of type and interfacial modification of emulsions on the protection and delivery of nutraceuticalsYan Li6. Nutricosmetics: a new frontier in bioactive peptides' research towards skin agingAndrea M. Liceaga7. In vitro digestion models in the design of safe and nutritious foodsUri Lesmes8. Informing consumers optimally about their food: issues with and potential solutions for different types of information, their sources and consumers' trustGert W. Meijer
- ISBN: 978-0-443-19302-6
- Editorial: Academic Press
- Encuadernacion: Cartoné
- Páginas: 230
- Fecha Publicación: 01/06/2023
- Nº Volúmenes: 1
- Idioma: Inglés