Advances in food and nutrition research Volume 108 /
"This volume of Advances in Food and Nutrition Research is compiling 8 chapters reporting the latest developments in a wide variety of relevant topics such as the impact of thermal processing on dietary flavonoids, the applications of bioinformatics for studying bioactive peptides from foods, t...
| Other Authors: | Toldrá, Fidel,, ScienceDirect (Online service) |
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| Format: | eBook |
| Language: | English |
| Published: |
San Diego, CA ; Cambridge, MA :
Academic Press,
2024.
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| Physical Description: |
1 online resource (xvi, 341 pages) : illustrations. |
| Subjects: |
| Summary: |
"This volume of Advances in Food and Nutrition Research is compiling 8 chapters reporting the latest developments in a wide variety of relevant topics such as the impact of thermal processing on dietary flavonoids, the applications of bioinformatics for studying bioactive peptides from foods, the generation of food off-odor, its characterization and recent advances in novel mitigation strategies, the innovations in food packaging and the upcycling of seafood side streams for a sustainable and circular economy, the edible insects in food, the effect of novel and conventional food processing technologies on Bacillus cereus spores and strategies for the control of Salmonella spp. in poultry production."--Preface. |
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| Item Description: |
Includes bibliographical references. Preface -- Impact of thermal processing on dietary flavonoids -- Bioinformatics and bioactive peptides from foods : do they work together? -- Food off-odor generation, characterization and recent advances in novel mitigation strategies -- Innovations in food packaging for a sustainable and circular economy -- Upcycling of seafood side streams for circularity -- Edible insects in food -- Effect of novel and conventional food processing technologies on Bacillus cereus spores -- Salmonella spp. in poultry production : a review of the role of interventions along the production continuum. "This volume of Advances in Food and Nutrition Research is compiling 8 chapters reporting the latest developments in a wide variety of relevant topics such as the impact of thermal processing on dietary flavonoids, the applications of bioinformatics for studying bioactive peptides from foods, the generation of food off-odor, its characterization and recent advances in novel mitigation strategies, the innovations in food packaging and the upcycling of seafood side streams for a sustainable and circular economy, the edible insects in food, the effect of novel and conventional food processing technologies on Bacillus cereus spores and strategies for the control of Salmonella spp. in poultry production."--Preface. |
| Physical Description: |
1 online resource (xvi, 341 pages) : illustrations. |
| Bibliography: |
Includes bibliographical references. |