Advances in Food and Nutrition Research

Advances in Food and Nutrition Research 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 optimise health.

The series provides the latest advances on the identification and characterisation 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, always having in mind its nutritional benefits and health effects.

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

1. Genetic determinants of beverage consumption: Implications for nutrition and health Marilyn C. Cornelis 2. Current feeding strategies to improve pork intramuscular fat content and its nutritional quality C.M. Alfaia, P.A. Lopes, M.S. Madeira, J.M. Pestana, D. Coelho, F. Toldrá and J.A.M. Prates 3. Dairy foods and positive impact on the consumer's health Silvani Verruck, Celso Fasura Balthazar, Ramon Silva Rocha, Ramon Silva, Erick Almeida Esmerino, Tatiana Colombo Pimentel, Mônica Queiroz Freitas, Marcia Cristina Silva, Adriano Gomes da Cruz and Elane Schwinden Prudencio 4. Food-derived bioactive peptides and their role in ameliorating hypertension and associated cardiovascular diseases Advaita Ganguly, Kumakshi Sharma and Kaustav Majumder 5. Effects of phytochemicals against diabetes Merve Bacanli, Sevtap Aydin, Nurşen Başaran and A. Ahmet Başaran 6. DMHF (2,5-dimethyl-4-hydroxy-3(2H)-furanone), a volatile food component with attractive sensory properties, brings physiological functions through inhalation K. Arihara, I. Yokoyama and M. Ohata 7. Challenges and opportunities regarding the use of alternative protein sources: Aquaculture and insects Belén Gómez, Paulo E.S. Munekata, Zhenzhou Zhu, Francisco J. Barba, Fidel Toldrá, Predrag Putnik, Danijela Bursać Kovačević and José M. Lorenzo 8. Mycotoxins in food and feed Jelka Pleadin, Jadranka Frece and Ksenija Markov