Advances in Food and Nutrition Research

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 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. Polyphenols in the management of brain disorders: Modulation of the microbiota-gut-brain axis Diana Serra 2. Protein and amino acids in skeletal muscle health in aging Anna E. Thalacker-Mercer 3. Chemical Composition and Health Properties of Coffee and Coffee By-Products Carlos Ricardo Soccol Sr. 4. Seaweed and seaweed-derived metabolites as prebiotics Wei Zhang 5. Bioactive Potential of Fruit and Vegetable Wastes Dan Cristian Vodnar 6. Ohmic Heating as a Promising Technique for Extraction of Herbal Essential Oils: Understanding Mechanisms, Recent Findings, and Associated Challenges Mohsen Gavahian 7. Next generation Sequencing and Food Safety David Rodriguez-Lazaro 8. Advanced lipid-based biosensors for food analysis Georgia-Paraskevi Nikolelis