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Advances in Food and Nutrition Research, Volume 82, 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. 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, with an emphasis on nutritional benefits and health effects.
Front Cover -- Advances in Food and Nutrition Research -- Copyright -- Contents -- Contributors -- Preface -- Chapter One: Nanotechnology Approaches for Increasing Nutrient Bioavailability -- 1. Introduction -- 2. Bioavailability of Nutraceuticals -- 3. The Logic Behind the Development of Nanoparticles to Enhance Bioavailability -- 4. Fabrication Methods for Production of Food-Grade Nanoparticles -- 4.1. Lipid-Formulation Nanoparticle Technologies -- 4.1.1. Nanoemulsions -- 4.1.2. Nanoliposomes -- 4.1.3. SLNs and NLCs -- 4.2. Nature-Inspired Nanoparticle Delivery Systems -- 4.2.1. Casein Micelles -- 4.2.2. Nanocrystals -- 4.2.3. Cyclodextrins -- 4.3. Nanoparticles Made From Specialized Equipment -- 4.3.1. Electrospun Nanofibers -- 4.3.2. Electrosprayed Nanoparticles -- 4.3.3. Nanospray Dried Particles -- 4.4. Biopolymer Nanoparticles -- 4.4.1. Protein Nanoparticles -- 4.4.2. Polysaccharide Nanoparticles -- 4.4.3. Protein-Polysaccharide Nanoparticles -- 5. Safety and Toxicity of Nanostructures Applied in Food Systems -- 6. Conclusion and Perspectives -- References -- Chapter Two: Food Processing Antioxidants -- 1. Introduction -- 2. Chemical Changes Produced During Food Processing -- 3. Carbonyl-Amine Reactions Initiated by Carbohydrates (the Maillard Reaction) -- 4. Carbonyl-Amine Reactions Initiated by Lipids -- 4.1. The First Stage of the Lipid Oxidation Process: The Formation of the Hydroperoxides -- 4.2. The Second Stage of the Lipid Oxidation Process: The Decomposition of the Hydroperoxides -- 4.3. The Third Stage of the Lipid Oxidation Process: The Broadcasting of the Oxidative Damage -- 5. The Technological Problem of Lipid Oxidation and Its Control by Antioxidants -- 6. Formation of Carbonyl-Amine Adducts -- 6.1. Formation of Low Molecular Weight AGEs -- 6.2. Formation of Low Molecular Weight ALEs.
6.3. Formation of High Molecular Weight AGEs -- 6.4. Formation of High Molecular Weight ALEs -- 7. Antioxidant Properties of Carbonyl-Amine Adducts -- 7.1. Antioxidant Activity of AGEs -- 7.2. Antioxidant Activity of ALEs -- 7.3. Synergism With Other Antioxidants -- 8. Generation of Antioxidants by Carbonyl-Amine Reactions as an Additional Benefit of Food Processing -- 9. Future Research Needs -- References -- Chapter Three: Analysis of Nitrite and Nitrate in Foods: Overview of Chemical, Regulatory and Analytical Aspects -- 1. Introduction -- 2. Occurrence of Nitrate and Nitrite. Current EU Regulations Setting Maximum Limits for Nitrate and Nitrite in Meat Produ ... -- 2.1. Nitrate/Nitrite in the Environment -- 2.2. Sources of Nitrite/Nitrate in the Human Body -- 2.2.1. Exogenous Sources -- 2.2.1.1. Nitrite/Nitrate as Additives to Meat Products and Other Foods -- 2.2.1.2. Nitrate/Nitrite as Natural Contaminant (Vegetables) -- 2.2.1.3. Nitrate/Nitrite as Contaminant (Drinking Water) -- 2.2.2. Endogenous Sources of Nitrite/Nitrate -- 3. General Considerations on Quality in Food Analysis -- 3.1. Quality Infrastructure System: Tools and Mechanisms to Ensure Reliable and Comparable Chemical Measurements -- 3.1.1. Metrology in Chemistry -- 3.1.2. Standardization -- 3.1.3. Accreditation -- 3.1.4. Legislation and Laboratory Infrastructure -- 3.2. Fitness for Purpose -- 3.3. Metrological Principles to Ensure Measurement Quality in Analytical Laboratories: Validation, Measurement Uncertaint ... -- 3.3.1. Validation: A Simple and Practical Experimental Design -- 3.3.1.1. Bias -- 3.3.1.2. Precision -- 3.3.1.3. Selectivity -- 3.3.1.4. Working Interval -- 3.3.1.5. Detection Capability -- 3.3.2. Uncertainty -- 3.3.2.1. Individual Results and Measurement Process Performance -- 3.3.3. Metrological Traceability.
4. Important Factors in Selecting Analytical Methods for Nitrite and Nitrate -- 4.1. Setting Analytical Requirements -- 4.1.1. Selectivity -- 4.1.2. Limit of Detection -- 4.1.3. Precision, Bias and Uncertainty -- 4.1.3.1. The Maximum Standard Uncertainty to Expect (Target Uncertainty) -- 5. Strategies Based on Chemical Reactions for Method Selection and Optimization -- 5.1. Fundamental Considerations -- 5.1.1. Nitrite and Nitrous Acid Reactivity -- 5.1.2. Nitrite Stability -- 5.1.3. Nitrite Level and Matrix Complexity -- 5.2. Derivatization Reaction Pathways -- 5.2.1. Nitration -- 5.2.2. Ammonification -- 5.2.3. Nitrosation -- 5.2.4. Diazotization -- 5.2.4.1. Diazotization Coupling -- 5.2.5. Chemiluminescence Reaction -- 5.2.5.1. Direct Measurement Without Reaction: Ultraviolet Spectrophotometric and Electrochemical Detection -- 6. Conclusions and Future Trends -- Acknowledgments -- References -- Chapter Four: Protein Hydrolysates and Biopeptides: Production, Biological Activities, and Applications in Foods and Heal ... -- 1. Introduction -- 2. Production Processes of Protein Hydrolysates From Protein Sources -- 2.1. Chemical Hydrolysis Process -- 2.2. Microbial Fermentation -- 2.3. Enzymatic Hydrolysis -- 2.4. Other Approaches -- 3. Variables Influencing the Enzymatic Process -- 3.1. Nature of the Protein Substrate -- 3.2. Enzyme(s) Used for the Proteolysis -- 3.3. Hydrolysis Conditions -- 4. Enzymatic Production of Protein Hydrolysates and Fractionation -- 5. Biological Activities -- 5.1. Anticoagulant Activity -- 5.2. Antimicrobial Activity -- 5.3. Hypotensive Activity -- 5.4. Hypoglycemic Activity -- 5.5. Hypocholesterolemic Activity -- 5.6. Antioxidant Activity -- 5.7. Immunomodulatory Activity -- 5.8. Other Biological Activities and Multifunctional Peptides -- 6. Potential Applications in Functional Foods or Pharmaceuticals.
7. Factors Affecting in vivo Activity of Bioactive Peptides -- 8. Conclusion -- References -- Chapter Five: Bioactive Properties of Maillard Reaction Products Generated From Food Protein-derived Peptides -- 1. Introduction -- 2. Food Protein-Derived Peptides -- 2.1. Generation of Peptides From Food Proteins -- 2.2. Bioactivities of Food Protein-Derived Peptides -- 2.2.1. ACE Inhibitory Activity -- 2.2.2. Antioxidative Activity -- 2.2.3. Other Bioactivities -- 3. MRPs Generated From Peptides -- 3.1. Maillard Reaction and Foods -- 3.2. Flavor-Related MRPs Generated From Peptides -- 4. Bioactivities of MRPs Generated From Peptides -- 4.1. Antioxidative Activity of MRPs -- 4.2. ACE Inhibitory Activity of MRP -- 4.3. Bioactivities of MRPs From Collagen-Derived Peptides -- 4.4. Bioactivities of Volatile MRPs From Meat Protein-Derived Peptides -- 5. Conclusions and Future Perspectives -- References -- Chapter Six: Use of Foodomics for Control of Food Processing and Assessing of Food Safety -- 1. Introduction -- 2. Assessing of Quality of Raw Material and Process Validation and Optimization -- 3. Foodomics and Quality Control Assurance of Processed Food -- 4. Toxins -- 4.1. Bacteria and Bacterial Toxins -- 4.2. Fungi and Mycotoxins -- 4.3. Algae and Other Eukaryotic Organisms and Their Toxins -- 4.4. Prions -- 4.5. Allergens and Other Food Contaminants -- 5. Genetically Modified Food -- 6. Conclusions -- Acknowledgments -- References -- Chapter Seven: Metabolic Phenotyping of Diet and Dietary Intake -- 1. Introduction to Metabolic Profiling in Nutritional Research -- 1.1. Metabolic Phenotyping Technology Currently Employed in Nutrition Research -- 2. Applications in Food and Nutritional Research -- 2.1. Food Composition, Organoleptic Properties, and Food Safety -- 2.2. The Use of Dietary Biomarkers to Improve the Assessment of Dietary Intake.
2.3. Dietary Effects on Metabolic Profile in Health and Disease -- 2.3.1. The Role of Diet in Influencing Metabolic Syndrome and Obesity -- 2.4. Feeding the Gut Microbiome -- 3. Future of Nutrimetabonomics -- 3.1. REIMS and DESI Imaging Technologies -- 3.2. Nutrition in the Intensive Care Setting -- 3.3. Neonatal Nutrition -- 3.4. Sports Nutrition -- 4. Concluding Remarks -- References -- Chapter Eight: Nutritional Aspects of Dysphagia Management -- 1. Introduction -- 2. Screening and Diagnosis of OD -- 3. Consequences of Dysphagia -- 3.1. Aspiration Pneumonia -- 3.2. Malnutrition and Dehydration -- 4. Nutritional Management of Dysphagic Patients -- 4.1. Rheological Aspects of Swallowing and Dysphagia -- 4.1.1. Food Bolus Rheology -- 4.2. Enteral Nutrition for Dysphagia Patients: Minimal-Massive Intervention -- 4.2.1. Solid and Semisolid Foods -- 4.2.2. Thickened Liquids -- 4.3. Thickening Powders -- 4.3.1. Hydrolysis of Starch-Based Thickeners by Human Saliva -- 4.3.2. Inhibition of the Hydrolysis of Starch-Based Thickeners by Human Saliva -- 4.3.3. Elongational Flow of Thickened Fluids for Dysphagia Management -- 4.4. RTU ONS for Dysphagia Management -- 4.4.1. Elongational Flow of ONS for Dysphagia Management -- 5. Conclusions -- References -- Back Cover.
Advances in food and nutrition research ; v. 81