rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Advances in Food and Nutrition Research
  name:
    name part: Toldrá, Fidel
    role:
      role term: editor.
  name:
    name part: ScienceDirect (Online service)
  type of resource: text
  genre: bibliography
  genre: Electronic books.
  origin info:
    place:
      place term: cau
    date issued: 2024
    edition: First edition.
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (456 pages).
  abstract: Advances in Food and Nutrition Research, Volume 111 provides the latest on highly timely topics, including Understanding the Heterocyclic Aromatic Amine Research: An Overview and Recent Findings, Recent advances and challenges in the analysis of natural toxins, High Pressure Processing Plus Technologies: Enhancing the Inactivation of Vegetative Microorganisms, A discussion on A1-free milk: nuances and comments beyond implications to the health, Bioactive peptides as a novel strategy to prevent alcoholic liver injury, Hemp seed protein-derived short- and medium-chain peptides and their multifunctional properties, Condensed tannins - their content in plant foods, changes during processing, antioxidant and biological activities, and more.- Contains contributions that have been carefully selected based on the vast experience and expertise of the authors on the subject- Includes updated, in-depth, and critical discussions of available information, giving the reader a unique opportunity to learn- Encompasses a broad view of the topics at hand.
  table of contents: Front Cover -- Series Page -- Advances in Food and Nutrition Research -- Copyright -- Contents -- Contributors -- Preface -- Chapter One: Understanding the heterocyclic aromatic amines: An overview and recent findings -- 1 Fundamentals of heterocyclic aromatic amines (HAAs) -- 2 Formation of heterocyclic aromatic amines -- 2.1 Chemical structure, properties, and classification of HAAs -- 2.2 Precursors and mechanisms of HAAs formation during cooking processes -- 2.3 Environmental and dietary occurrence -- 2.4 Estimation of HAAs exposure and risk assessment -- 3 Mitigation strategies and risk reduction -- 3.1 Factors influencing HAAs formation, including temperature, cooking methods, and food composition -- 3.2 Approaches and technologies to minimize HAAs formation during cooking -- 4 Analysis and detection methods -- 4.1 Overview of analytical techniques used for HAAs separation, detection and quantification -- 4.2 Advances in sample preparation methods for HAAs analysis -- 5 Toxicology and health effects -- 5.1 Carcinogenicity of HAAs -- 5.2 Mechanisms of HAA-induced carcinogenesis and genotoxicity -- 5.3 Other potential health effects associated with HAAs exposure -- 6 Conclusion and future perspectives -- 6.1 Summary of the review's key points and findings -- 6.2 Recommendations for future research directions -- References -- Chapter Two: Recent advances and challenges in the analysis of natural toxins -- 1 Introduction -- 2 Production, metabolism, and legislation of natural toxins -- 2.1 Production and producers of natural toxins -- 2.2 Metabolism and conversion of natural toxins -- 2.2.1 Metabolism prior to human consumption -- 2.2.2 Non-metabolic conversion -- 2.2.3 Human metabolism after consumption -- 2.3 Occurrence and legislation of NTs in food and feed -- 2.4 (Legislative) Requirements for the analysis of natural toxins.
  table of contents: 3 Analysis of natural toxins -- 3.1 On-site screening of natural toxins -- 3.1.1 On-site sample preparation -- 3.1.2 Detection level 1: predictive modeling -- 3.1.2.1 Predictive modeling (PM) -- 3.1.2.2 Application of detection level 1: predictive modeling -- 3.1.3 Detection level 2: indirect screening -- 3.1.3.1 Spectral screening methods -- 3.1.3.2 NIR and MIR spectroscopy -- 3.1.3.3 Hyperspectral imaging -- 3.1.3.4 Application of spectral screening methods -- 3.1.3.5 Indirect electrochemical screening -- 3.1.3.6 Application of indirect electrochemical screening -- 3.1.3.7 Nucleic acid amplification-based screening -- 3.1.3.8 Application of nucleic acid amplification-based screening -- 3.1.4 Detection level 3: recognition-based direct screening -- 3.1.4.1 Immunochemical detection -- 3.1.4.2 Aptamer-based detection -- 3.1.4.3 MIP-based detection -- 3.1.4.4 Application of level 3: recognition-based screening -- 3.1.5 Detection level 4: direct instrumental screening -- 3.1.5.1 Portable mass spectrometry -- 3.1.5.2 Portable ion-mobility spectrometry -- 3.1.5.3 Application of level 4: direct instrumental screening -- 3.2 Lab-based analysis of natural toxins -- 3.2.1 Detection level 5: targeted analysis -- 3.2.1.1 Sample preparation -- 3.2.1.2 Detection -- 3.2.2 Detection level 6: multiclass (targeted) analysis -- 3.2.2.1 Sample preparation -- 3.2.2.2 Detection -- 3.2.3 Non-targeted analysis -- 3.2.3.1 Nuclear magnetic resonance spectroscopy -- 3.2.3.2 HRMS -- 3.2.4 Detection level 7: non-targeted identification of known toxins -- 3.2.5 Detection level 8: (tentative) identification of unknown compounds -- 3.2.5.1 Prioritization of data -- 3.2.5.2 Effect-directed assays -- 3.2.5.3 Classic annotation -- 3.2.5.4 Molecular networking -- 3.2.5.5 NT metabolites -- 4 Challenges and perspectives -- Author contributions -- Declaration of competing interest.
  table of contents: 2 The main source of bioactive peptides preventing alcoholic liver injury -- 3 Production of bioactive peptides for the prevention of alcoholic liver injury -- 3.1 Enzymatic hydrolysis -- 3.2 Simulated gastrointestinal digestion -- 3.3 Modification of protein hydrolysates -- 3.4 Fermentation -- 3.5 In silico hydrolysis and screening -- 4 How bioactive peptides prevent alcoholic liver injury: underlying mechanisms of action -- 4.1 Facilitation of alcohol metabolism -- 4.2 Reducing oxidative stress -- 4.3 Regulation of fatty acid metabolism -- 4.4 Anti-inflammation -- 4.5 Regulation of gut microbiota and barrier function -- 5 Structure-activity relationship of peptides preventing alcoholic liver injury -- 6 Summary -- References -- Chapter Six: Hempseed protein-derived short- and medium-chain peptides and their multifunctional properties -- 1 Introduction -- 2 Hempseed proteins and their functional properties -- 2.1 Hempseed proteins -- 2.2 Hempseed concentrates and isolates -- 2.3 Techniques for hemp protein extraction -- 2.3.1 Defatting process -- 2.3.2 Alkaline extraction-isoelectric precipitation -- 2.3.3 Salt extraction -- 2.3.4 Other isolation methods -- 2.4 Nutritional properties of hempseed proteins -- 2.5 Functionality of hempseed proteins -- 2.5.1 Hempseed proteins solubility -- 2.5.2 Water-holding, oil-holding and gelation properties of hempseed protein -- 2.5.3 Emulsifying properties -- 2.5.4 Foaming properties -- 2.5.5 Film formation capacity -- 3 Peptide production by enzymatic digestion -- 3.1 In silico strategies for improving the hydrolysis process -- 4 Biological activities of hempseed protein hydrolysates -- 4.1 Antioxidant activity -- 4.2 Antidiabetic activity -- 4.3 Anticancer activity -- 4.4 Antihypertensive activity -- 4.5 Hypocholesterolemic activity -- 4.6 Anti-inflammatory and neuroprotective properties.
  table of contents: 5 Methodologies for extraction and separation of bioactive peptides -- 5.1 Short-chain bioactive peptides -- 5.2 Medium-sized peptides -- 6 Trans-epithelial transport of hemp seed protein and peptides -- 7 Conclusions and future perspectives -- References -- Chapter Seven: Condensed tannins-Their content in plant foods, changes during processing, antioxidant and biological activities -- 1 Introduction -- 2 Chemical structure of condensed tannins -- 3 Methods of extraction of tannins from plant material -- 4 Methods of determination -- 5 Sources of condensed tannins -- 6 Effect of processing on the content of condensed tannins in plant foods -- 7 Antioxidant activity of condensed tannins -- 8 Biological activity of condensed tannins -- 8.1 Antimicrobial activity -- 8.2 Anti-inflammatory activity -- 8.3 Anticancer activity -- 8.4 Anti-diabetes activity -- 8.5 Anti-obesity activity -- 9 Interaction of condensed tannins with proteins -- 10 Condensed tannins and astringency -- 11 Concluding remarkes -- References -- Chapter Eight: Food applications of bioactive biomaterials based on gelatin and chitosan -- 1 Introduction -- 2 Gelatin extraction -- 3 Chitosan extraction -- 4 Preparation methods of gelatin and chitosan edible films -- 4.1 Casting -- 4.2 Extrusion and molding -- 5 Enhanced gelatin films properties with additives -- 6 Enhanced chitosan films properties with additives -- 7 Investigating release kinetics -- 8 Development of smart films -- 9 Utilization of gelatin and chitosan for food coatings and films -- 9.1 Evaluation of mechanical and permeability properties -- 9.2 Food applications -- 10 Conclusion and future advancements -- Acknowledgment -- References -- Back Cover.
  note: edited by Fidel Toldra.
  note: Includes bibliographical references.
  subject:
    topic: Food
    topic: Microbiology
  classification: QR115 .A383 2024
  classification: 664.001579
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  identifier: 9780443294198
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  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: SFB
    record creation date: 241103
    record change date: 20260327180722.8
    record identifier: in00005774006
    language of cataloging:
      language term: eng