Advances in Food and Nutrition Research - Couverture rigide

Couverture rigide

ISBN 10 : 0128204702 ISBN 13 : 9780128204702

Editeur : Academic Press Inc, 2020

Synopsis

Advances in Food and Nutrition Research, Volume 91 provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce disease risk and optimize health. Specific topics covered in this new release include Polyphenols in the management of brain disorders: Modulation of the microbiota-gut-brain axis, Protein and amino acids in skeletal muscle health in aging, Chemical composition and health properties of coffee and coffee by-products, Seaweed and seaweed-derived metabolites as prebiotics, Bioactive potential of fruit and vegetable wastes, and more.

The series provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, as well as up-to-date information on food science, including raw materials, production, processing, distribution and consumption.

• 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

A propos du livre

À propos de l'auteur

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.

Détails de l'édition

• Éditeur: Academic Press Inc
• Date d'édition: 2020
• Langue: anglais
• ISBN 10: 0128204702
• ISBN 13: 9780128204702
• Reliure: Relié
• Nombre de pages: 336
• Éditeur: Toldra PhD Fidel
• Coordonnées du fabricant: non disponible
• Personne responsable: Barbara Criscuolo; b.criscuolo@lswr.it; ; Via Spadolini, 7; Milano; 20141; Italie