Advances in Food and Nutrition Research, Volume 108 provides the latest advances on the impact of thermal processing on food flavonoids, the application of bioinformatics for studying food bioactive peptides, novel strategies for mitigating off-flavor perception, innovations in sustainable food packaging, the nutritional and safety aspects of edible insects in foods, the effect of novel food processing technologies on Bacillus cereus spores, and control of Salmonella in poultry production. 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 readers a unique opportunity to learnEncompasses a broad view of the topics at hand INDICE: 1. Impact of thermal processing on food flavonoids2. Bioinformatics and bioactive peptides from foods: does it work together?3. Food off-flavor volatiles generation, characterization and advances in novel strategies for mitigating off-flavor perception4. Innovations in Food Packaging for a Sustainable and Circular economy5. Upcycling of seafood side streams for circularity6. Edible insects in foods7. Effect of novel food processing technologies on Bacillus cereus spores8. Salmonella spp. in poultry production - A review of the role of interventions along the production continuum
- ISBN: 978-0-443-29392-4
- Editorial: Academic Press
- Encuadernacion: Cartoné
- Páginas: 230
- Fecha Publicación: 07/03/2024
- Nº Volúmenes: 1
- Idioma: