Advances in food and nutrition research
著者
書誌事項
Advances in food and nutrition research
（Advances in food and nutrition research / edited by John E. Kinsella, v. 104）
Academic Press, an imprint of Elsevier, 2023
- v. 104
並立書誌 全1件
大学図書館所蔵 全5件
注記
Includes bibliographical references
内容説明・目次
内容説明
Advances in Food and Nutrition Research, Volume 104 provides the latest advances on emerging bioactive compounds with putative health benefits and their controlled release and application in foods and nutraceuticals, as well as up-to-date information on food technologies, including 3D printing, safety of raw materials, and viruses in foods. Chapters in this new release cover Development and Application of Lipidomics for Food Research, Multi-omics fingerprints for food geographical origin identification and authentication, and Mass Spectrometry-based Techniques for Identification of Compounds in Milk and Meat Matrix, Micro- and Nanoencapsulation of Natural Phytochemicals: Challenges and Recent Perspectives for the Food and Nutraceuticals Industry Applications.
Additional sections delve into the Effect of type and interfacial modification of emulsions on the protection and delivery of nutraceuticals, Nutricosmetics: a new frontier in bioactive peptides' research towards skin aging, In vitro digestion models in the design of safe and nutritious foods, and Informing consumers optimally about their food: issues with and potential solutions for different types of information, their sources and consumers' trust.
目次
Preface Fidel Toldra 1. Development and application of lipidomics for food research Cuiping Shi, Ye Zi, Shudan Huang, Jiahui Chen, Xichang Wang and Jian Zhong 2. Mass spectrometry-based techniques for identification of compounds in milk and meat matrix Heena Sharma and Fatih Ozogul 3. Micro- and nanoencapsulation of natural phytochemicals: Challenges and recent perspectives for the food and nutraceuticals industry applications Lilian Seiko Kato, Carini Aparecida Lelis, Bruno Dutra da Silva, Diego Galvan and Carlos Adam Conte-Junior 4. Advances in emulsion-based delivery systems for nutraceuticals: Utilization of interfacial engineering approaches to control bioavailability Yingzhu Zhang, Gege Sun, Donghui Li, Jinqi Xu, David Julian McClements and Yan Li 5. In vitro digestion models for the design of safe and nutritious foods Uri Lesmes 6. Nutricosmetics: A new frontier in bioactive peptides' research toward skin aging Aguilar-Toala, J.E., Vidal-Limon, A. and Liceaga, Andrea M. 7. Supporting consumers' informed food choices: Sources, channels, and use of information Gert W. Meijer, Klaus G. Grunert and Liisa Lahteenmaki
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