Advances in Food and Nutrition Research, Volume 108: A Comprehensive Review

This latest volume in the Advances in Food and Nutrition Research series provides an in-depth exploration of the most recent developments in food science and technology. Edited by renowned experts in the field, this comprehensive review brings together cutting-edge research on the impact of thermal processing on food flavonoids, the application of bioinformatics for studying food bioactive peptides, and novel strategies for mitigating off-flavor perception.

Innovations in Sustainable Food Packaging and Edible Insects

The book delves into the latest innovations in sustainable food packaging, highlighting the most effective and eco-friendly solutions for reducing waste and environmental impact. Additionally, the authors provide a thorough examination of the nutritional and safety aspects of edible insects in foods, offering insights into the potential benefits and challenges of incorporating insects into modern diets.

New Frontiers in Food Processing Technologies and Safety Control

The volume also explores the effect of novel food processing technologies on Bacillus cereus spores and the control of Salmonella in poultry production. Written by experts with vast experience and expertise in the field, these chapters provide updated, in-depth, and critical discussions of available information, giving readers a unique opportunity to learn from the latest research and developments.

ADVANCES IN FOOD AND NUTRITION RESEARCH, VOLUME 108 is an essential resource for food scientists, nutritionists, and researchers seeking to stay at the forefront of the latest advancements in the field. With its broad view of the topics at hand, this comprehensive review is an invaluable asset for anyone looking to expand their knowledge and understanding of food science and technology.