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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.
Front Cover -- Series Page -- Title Page -- Copyright -- Contents -- Contributors -- Preface -- Chapter One: Impact of thermal processing on dietary flavonoids -- 1 Introduction -- 2 Methods to characterize the stability of flavonoids -- 3 Thermal processing factors affecting the stability of food flavonoids -- 4 Structure-thermal stability relationship of polyphenols -- 5 Thermal unstable products of flavonoids -- 6 Thermal stability of flavonoids in food matrix -- 7 Effect of thermal processing on the function of food flavonoids -- 8 Strategies to improve thermal stability of food flavonoids -- 9 The effects of promising thermal technologies on dietary flavonoids -- 10 Conclusion and perspective -- Acknowledgment -- Declaration of competing interest -- References -- Chapter Two: Bioinformatics and bioactive peptides from foods: Do they work together? -- 1 Introduction -- 2 Approaches to bioactive peptide analysis -- 3 Databases of bioactive peptides -- 4 Programs for predicting biopeptide release from proteins -- 5 Peptide bioactivity prediction -- 6 Virtually bioactive peptides: what are they? -- 7 Molecular docking as an example of other applications for bioinformatics tools in biopeptide research -- 8 Final and future remarks -- Acknowledgments -- References -- Chapter Three: Food off-odor generation, characterization and recent advances in novel mitigation strategiesFood off-odor generation, characterization and recent advances in novel mitigation strategies -- 1 Introduction -- 2 Identification and detection techniques of off-odorants in foods -- 3 Characteristic off-odorants in foods and related formation mechanisms -- 4 Novel strategies to decrease the perception of off-odorants -- 4.1 Masking-based physical approaches -- 4.2 Chemical approaches -- 4.3 Conversion-based approaches -- 5 Conclusion and future trends -- Acknowledgments.
4.10.1 High pressure processing (HPP) -- 4.10.2 Pulsed electric field -- 5 High value product from solid side stream -- 5.1 Collagen -- 5.2 Fish oil -- 5.3 Protein hydrolysate -- 5.4 Enzymes -- 5.5 Chitin -- 5.6 Chitosan -- 5.7 Minerals -- 6 High value products from liquid side streams of fish and shellfish processing -- 6.1 Omega-3- PUFA -- 6.2 Growth media for algae, seaweeds -- 7 Circular economy (CE) models in seafood supply chains -- 8 Applications of extracted/value added products -- 8.1 Food applications -- 8.2 Animal feeds -- 8.3 Pharmaceutical, cosmetics, and biotechnological applications -- 8.4 Plant growth enhancer -- 8.5 Energy source -- 9 Conclusions -- References -- Chapter Six: Edible insects in food -- 1 Introduction -- 1.1 Reason to use edible insects as upcoming food resources -- 2 Historical usage of edible insects in the world -- 2.1 Ancient entomophagy -- 2.2 Different usage of edible insects by different regions and cultures -- 3 Nutritional aspects of edible insects -- 3.1 Macronutrients in edible insects -- 3.2 Micronutrients in edible insects -- 3.3 Comparison of nutritional values of edible insects with other protein sources -- 4 Bio-functional activity of edible insects -- 4.1 Antioxidant activity of edible insect -- 4.2 Anti-hypertensive activity of edible insect -- 4.3 Anti-cancer and anti-inflammatory activity of edible insect -- 4.4 Other bio-functional activities of edible insects -- 5 Safety considerations of edible insects -- 5.1 Potential hazards of edible insects -- 5.2 Methods to ensure safe consumption of edible insects -- 5.3 Regulations and policies for edible insects -- 6 Processing technology of edible insects -- 6.1 Production and cleaning of edible insects -- 6.2 Preservation techniques for edible insects -- 6.3 Processing techniques for edible insects -- 7 Application of edible insects in food.
7.1 Culinary uses of edible insects -- 7.2 Texture and flavor properties of edible insects -- 8 Future prospects of edible insects in food -- 8.1 Potential for edible insects as a mainstream food source -- 8.2 Challenges and opportunities for the edible insect industry -- 8.3 Future research directions in edible insects -- 9 Conclusion -- References -- Chapter Seven: Effect of novel and conventional food processing technologies on Bacillus cereus spores -- 1 Bacillus cereus spores -- a well-known pathogen -- 1.1 Ultra structure of B. cereus spores, sporulation and germination -- 1.2 Toxicity of B. cereus -- 2 Significance of B. cereus spores in food safety -- 2.1 Thermal resistance of B. cereus spores -- 3 Recent developments in food processing technologies and their effect on B. cereus spores -- 3.1 High-pressure processing (HPP) and its applications -- 3.2 Pulsed electric field (PEF) technology and its impact on microorganisms -- 3.3 Cold plasma technology -- a promising non-thermal treatment -- 3.4 Ultraviolet-C (UV-C) irradiation and its potential for microbial control -- 4 Research gaps and conclusion -- Acknowledgments -- References -- Chapter Eight: Salmonella spp. in poultry production-A review of the role of interventions along the production continuum -- 1 Introduction -- 2 Biosecurity approaches for the control of Salmonella on the farm -- 2.1 Vaccination based approaches for the control of Salmonella -- 2.1.1 Live vaccines -- 2.1.2 Inactivated (killed) vaccines -- 2.1.3 Subunit vaccines -- 2.1.4 Vectored vaccines -- 2.2 Antimicrobials for the control of Salmonella on the farm -- 2.2.1 Essential oils -- 2.2.2 Short chain fatty acids -- 2.2.3 Antimicrobial peptides -- 2.2.4 Bacteriophage for the control of Salmonella -- 2.3 Competitive exclusion products for the control of Salmonella -- 2.3.1 Probiotics -- 2.3.2 Prebiotics -- 2.3.3 Synbiotics.
2.3.4 Postbiotics -- 3 Impact of litter on Salmonella in poultry flocks -- 4 Feed and water treatments to control Salmonella -- 5 Feed modification approaches to control Salmonella -- 6 Control of Salmonella from transport to processing -- 7 Control of Salmonella during processing -- 7.1 Additives to control for Salmonella on the process line -- 7.2 High hydrostatic pressure processing -- 7.3 Use of irradiation to control Salmonella at processing -- 7.4 Alternative interventions to control Salmonella in processing -- 7.5 Use of good hygienic practices to control for Salmonella in processing -- 8 Post process control of Salmonella on poultry meat -- 8.1 Salmonella control measures by retailers -- 8.1.1 Use of marination -- 8.1.2 Supplementation of poultry meat with substances with antimicrobial activity -- 8.1.3 Supplementation of poultry meat with starter cultures -- 8.1.4 Use of active packaging -- 8.2 Preservation technologies for packaged meat -- 8.3 Impacts of Salmonella control for the consumer -- 8.3.1 Maintenance of the refrigeration temperature during shopping, transport and storage -- 8.3.2 Use of home freezing -- 8.3.3 Prevention of cross contamination -- 8.3.4 Cooking at the appropriate temperature -- 8.3.5 Consumer education -- 9 Conclusion -- Disclaimer -- References -- Back Cover.
References -- Chapter Four: Innovations in Food Packaging for a Sustainable and Circular Economy -- 1 Introduction -- 2 Innovation in packaging eco-design -- 2.1 Consumer perception of eco-design packaging -- 3 Current development for recycled or recyclable materials in food packaging -- 4 Use of agro-industrial wastes for food packaging solutions -- 5 The next generation of food packaging -- 5.1 3D technology -- 5.1.1 Application of 3D-printing technology in food packaging -- 5.2 Casting -- 5.3 Electrostatic spinning technology -- 5.4 Nanomaterials -- 5.4.1 Chitosan and titanium dioxide nanoparticles versus silver nanoparticles -- 5.4.2 Titanium dioxide (TiO2) and titanium oxide-based nanomaterials (TiOBNs) -- 5.4.3 Metal zinc oxide (ZnO) nanomaterials -- 5.4.4 Lignin based biocomposites -- 5.4.5 Graphene-based materials -- 5.4.6 Strategies to enhance performance of biopolymer-based food packaging films -- 6 Conclusion -- References -- Chapter Five: Upcycling of seafood side streams for circularity -- 1 Introduction -- 2 Current status and environmental impact -- 2.1 Current status of seafood production -- 2.2 Waste generation during seafood processing -- 2.3 Environmental impact -- 3 Classification of seafood processing side-streams/waste -- 3.1 Solid side streams -- 3.2 Liquid side streams -- 4 Innovative techniques for valorizing seafood waste -- 4.1 Enzymatic hydrolysis -- 4.2 Acid/alkali treatments -- 4.3 Conventional heat treatment -- 4.4 Microwave cooking -- 4.5 Algae-assisted bioconversion -- 4.6 Microbial fermentation -- 4.7 Flocculation -- 4.8 Membrane process -- 4.9 Advance nonthermal techniques for seafood side-stream valorization -- 4.9.1 Ultrasound assisted extraction -- 4.9.2 Supercritical fluid extraction (SCF) -- 4.10 Novel pre-treatments for enhancing the extraction yield from seafood side streams.
Advances in food and nutrition research ; Volume 108