Advances in Food and Nutrition Research /

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 Technolo...

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Bibliographic Details
Corporate Author:	ScienceDirect (Online service)
Other Authors:	Toldrá, Fidel (Editor)
Format:	eBook
Language:	English
Published:	San Diego, CA : Academic Press, [2024]
Edition:	First edition.
Series:	Advances in food and nutrition research ; Volume 110.
Subjects:	Food > Microbiology. Electronic books.
Online Access:	Connect to the full text of this electronic book

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.
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.
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.
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.