Advances in Food and Nutrition Research

Advances in Food and Nutrition Research, Volume 82 provides updated knowledge on nutrients in foods and how to avoid deficiency. Topics covered in this latest release include Phenolic Compounds and its Bioavailability: In Vitro Bioactive Compounds or Health Promoters?, Health Risks of Food Oxidation, Metabolomics, Nutrition, and Potential Biomarkers of Food Quality, Intake, and Health Status, Improvement of Soybean Products Through the Response Mechanism Analysis Using Proteomic Technique, and Nanotechnology for Food Packaging and Food Quality Assessment. This resource is especially useful for those interested in the essential nutrients that should be present in the diet to reduce disease risk and optimize health.

It 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, with an emphasis on nutritional benefits and health effects.

Features input from contributors who have been carefully selected based on their long experience and high expertise on the subjectProvides an updated and in-depth critical discussion of the latest knowledge about nutrients in foods and how to avoid their deficiencyProvides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefitOffers up-to-date information on food science, including raw materials, production, processing, distribution and consumption, with an emphasis on nutritional benefits and health effects

1. Phenolic Compounds and Its Bioavailability: In Vitro Bioactive Compounds or Health Promoters?
2. Health Risks of Food Oxidation
3. Metabolomics, Nutrition, and Potential Biomarkers of Food Quality, Intake, and Health Status
4. Improvement of Soybean Products Through the Response Mechanism Analysis Using Proteomic Technique
5. Nanotechnology for Food Packaging and Food Quality Assessment
6. Influence of High Hydrostatic Pressure Technology on Wine Chemical and Sensorial Characteristics: Potentialities and Drawbacks
7. Methodologies for the Characterization of the Quality of Dairy Products
8. Pathogens of Food Animals: Sources, Characteristics, Human Risk, and Methods of Detection