Advances in Food and Nutrition Research: Unveiling Emerging Bioactive Compounds and Food Technologies

Edited by renowned expert Fidel Toldra, Advances in Food and Nutrition Research, Volume 107 is a comprehensive guide that delves into the latest developments in emerging bioactive compounds, their health benefits, and their application in foods and nutraceuticals. This volume also explores the latest food technologies, including 3D printing, safety of raw materials, and viruses in foods.

Exploring the Role of Food Processing on Protein Allergenicity

Discover the impact of food processing on protein allergenicity, and how it affects human health. This chapter provides valuable insights into tackling food allergens, a crucial step towards creating safer and healthier food products.

Plant Bioactive Peptides: A Key to Cardiovascular Disease Prevention

Learn about the potential of plant bioactive peptides in preventing cardiovascular disease. This chapter highlights the latest research on the use of plant-based peptides as a natural and effective preventative measure.

The Science Behind Caffeine and Sports Performance

Get an in-depth look at the effects of caffeine on sports performance, and how it can be used to enhance athlete performance. This chapter covers the latest research on caffeine and its applications in the world of sports.

Nanostructured Nanocarriers: Revolutionizing Nutrient Preservation and Delivery

Explore the world of nanostructured nanocarriers and their potential in preserving and delivering nutrients. This chapter discusses the latest advancements in nanostructured nanocarriers and their applications in the food industry.

The Flavor Perception and Health Benefits of Tea

Delve into the world of tea and discover its flavor perception and health benefits. This chapter covers the latest research on the chemistry of tea, its flavor profiles, and its potential health benefits.

The Future of Plant-Based Meat Alternatives

Learn about the next generation of plant-based meat alternatives, including their sources, manufacturing processes, and consumer acceptance. This chapter provides an in-depth look at the latest developments in this rapidly growing field.

Bioprotective Cultures and Bacteriocins: Natural Food Preservatives

Discover the potential of bioprotective cultures and bacteriocins as natural food preservatives. This chapter covers the latest research on the use of bioprotective cultures and bacteriocins in food safety and preservation.

Raman Spectroscopy: A Powerful Tool in Food Safety

Explore the principles and recent applications of Raman spectroscopy in food safety. This chapter provides an in-depth look at the capabilities and limitations of Raman spectroscopy in detecting food contaminants and adulterants.

This comprehensive volume brings together expert contributions from renowned researchers in the field, providing readers with a unique opportunity to learn from their vast experience and expertise.