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|a Toldrá, Fidel.
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|a Advances in Food and Nutrition Research.
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|a 1st ed.
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|a Chantilly :
|b Elsevier Science & Technology,
|c 2025.
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|c ©2025.
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|a Advances in Food and Nutrition Research Series ;
|v v.Volume 116
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| 505 |
0 |
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|a Frotn Cover -- Series Page -- Advances in Food & -- Nutrition Research -- Copyright -- Contents -- Contributors -- Preface -- Chapter One: Lipid Oxidation in Meat: From Fundamental Mechanisms to Latest Control Solutions -- 1 Introduction -- 2 Models and Methodologies in Lipid Oxidation Research -- 2.1 Experimental approaches: In vitro and in vivo models -- 2.1.1 In vitro experimental models -- 2.1.1.1 Lipid-based models simulating the microenvironment of oxidizable lipids in meat -- 2.1.1.2 Cell-based models incorporating both oxidant and lipid substrates -- 2.1.1.3 Tissue-based models derived from real muscle components -- 2.1.2 In vivo experimental models -- 2.2 Computational approaches -- 2.2.1 Statistical modeling -- 2.2.2 Kinetic simulation modeling -- 2.2.3 Molecular modeling -- 2.2.4 Artificial intelligence (AI) and machine learning-based modeling -- 3 Molecular Insights into Lipid Oxidation -- 3.1 Mechanisms of lipid oxidation in meat -- 3.1.1 Auto-oxidation (free radical chain reaction) of lipid -- 3.1.2 Enzymatic oxidation -- 3.1.3 Photo-oxidation (singlet oxygen mechanism) -- 3.2 Role of substrates in lipid oxidation -- 3.2.1 Types of lipids involved -- 3.2.2 Characteristics of lipid molecules susceptible to oxidation -- 3.3 Core endogenous pro-oxidative factors -- 3.3.1 Pathways of heme protein-induced lipid oxidation -- 3.3.2 Internal and external factors affecting the rate of heme protein-induced lipid oxidation -- 4 Knowledge and Challenges in Lipid Oxidation Mechanisms -- 4.1 Quantitative contribution of pro-oxidants -- 4.2 Molecular induction of lipid oxidation by heme proteins -- 4.3 Role of oxidation intermediates -- 4.4 Influence of muscle tissue structure on lipid oxidation pathways -- 4.5 Cross-interactions between lipid oxidation and other chemical reactions.
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| 505 |
8 |
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|a 4.6 Dynamics of endogenous antioxidants during meat processing and storage -- 5 Controlling Lipid Oxidation in Meat and Meat Products -- 5.1 Antioxidants and their mechanisms -- 5.1.1 Types of antioxidants -- 5.1.2 Natural antioxidants vs. synthetic antioxidants -- 5.1.3 Mechanisms of action of polyphenols and proteins -- 5.2 Successful implementation of lipid oxidation control strategies in industry -- 5.2.1 Animal dietary supplements containing antioxidants -- 5.2.2 Antioxidant direct mixing approach -- 5.2.3 Antioxidant spraying approach -- 5.2.4 Antioxidant dipping approach -- 5.2.5 Antioxidant injecting approach -- 5.2.6 Edible coatings or edible films containing antioxidants -- 5.2.7 Active packaging containing antioxidants -- 5.3 Long-term benefits and sustainability of advanced solutions -- 6 Future Directions -- 7 Conclusions -- Acknowledgments -- CRediT authorship contribution statement -- Conflict of interest -- References -- Chapter Two: Cold plasma interactions with food ingredients functionality -- 1 Rationale for cold plasma processing of food ingredients -- 2 Key cold plasma system configurations in food ingredients processing -- 2.1 Dielectric barrier discharge (DBD) -- 2.2 Atmospheric pressure plasma jet (APPJ) -- 2.3 Corona discharge -- 2.4 Gliding arc -- 2.5 Microwave plasma discharge -- 2.6 Modes of cold plasma delivery -- 2.6.1 Dry/gas plasma delivery -- 2.6.1.1 In-package dielectric barrier discharge -- 2.6.1.2 Rotary drum DBD -- 2.6.1.3 Surface treatment -- 2.6.2 Liquid plasma delivery -- 2.6.2.1 Submerged DBD -- 2.6.2.2 Plasma activated mist (PAM) -- 2.6.3 Scope for system and process design scale-up -- 3 Interactions of ACP with different food matrices -- 3.1 Major food components -- 3.1.1 Water -- 3.1.2 Starch -- 3.1.3 Amino acids, proteins, and peptides -- 3.1.4 Lipids -- 3.2 Minor food components -- 3.2.1 Enzymes.
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| 505 |
8 |
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|a 3.2.2 Vitamins and minerals -- 3.2.3 Colorants -- 3.2.4 Flavors -- 3.3 Application of biopolymers in the food system -- 3.3.1 Biopolymer functionality in food systems -- 3.3.2 Effect of cold plasma technologies on the functionality of biopolymers -- 3.4 Cold plasma and encapsulation -- 3.4.1 Encapsulation and cold plasma -- 4 Future outlook -- References -- Chapter Three: Current research on plant-based milk alternatives and impact on health -- 1 Introduction -- 2 A brief about animal-based milk -- 2.1 Nutritional content -- 2.1.1 Cow milk -- 2.1.2 Buffalo milk -- 2.2 The growing trend of plant-based milk alternatives (PBMAs) and the decline in the consumption of animal-derived milk -- 2.2.1 Lactose intolerance (LI) -- 2.2.2 Milk protein allergy -- 2.2.3 Galactosemia -- 2.2.4 Functional gastrointestinal disorders -- 2.2.5 Consumption of unpasteurised milk -- 3 Plant-based milk alternatives (PBMAS) -- 3.1 Definition and overview -- 3.2 Factors related to increasing demands of PBMA -- 3.2.1 Dietary restrictions (lactose intolerance, milk allergies, hypercholesteremia) associated with animal-based milk -- 3.2.2 Veganism and vegetarian -- 3.2.3 Healthier alternative -- 3.2.4 Environmental concern -- 3.2.5 Economic impact -- 3.3 Types of PBMAs -- 3.4 Comparison of nutritional profiles of different PBMAs -- 3.4.1 Soy milk -- 3.4.2 Oats milk -- 3.4.3 Almond milk -- 4 Pharmacokinetics (absorption and bioavailability) of nutrients from plant-based milks -- 5 Health promoting role of plant-based milk in prevention of chronic diseases such as diabetes, cardiovascular disease and obesity -- 5.1 Diabetes -- 5.2 Cardiovascular disease -- 5.3 Obesity -- 6 Safety profile of PBMAs -- 6.1 Presence of heavy metals -- 6.2 Presence of pesticides -- 6.3 Presence of mycotoxins -- 6.4 Presence of microbial contamination -- 6.5 Plant hormones and enzymes -- 6.6 Allergy.
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| 505 |
8 |
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|a 7 Environmental impact of PBMAs -- 7.1 Water consumption -- 7.2 Land use -- 7.3 Green-house gas emissions (GHGEs) -- 7.4 Global warming potential (GWP) -- 8 Policy and regulatory framework related to PBMAs -- 9 Conclusion -- References -- Chapter Four: Emerging processed food and its nutritional consequences: A critical analysis -- 1 Introduction to processed food -- 2 Importance of studying nutritional consequences -- 3 Food processing techniques and associated nutritional changes -- 3.1 Conventional technique of food processing -- 3.1.1 Drying and dehydration -- 3.1.2 Refrigeration and freezing -- 3.1.3 Extrusion -- 3.1.4 Thermal processing -- 3.1.5 Encapsulation and fortification -- 3.2 Emerging food processing technology -- 3.2.1 Microwave heating -- 3.2.2 Infrared heating -- 3.2.3 Ohmic heating -- 3.2.4 Pulsed electric field (PEF) heating -- 3.2.5 High pressure processing (HPP) -- 3.2.6 Ultraviolet radiation treatment -- 3.2.7 Ultra sonication -- 3.2.8 Membrane technology -- 3.2.9 Nano technology in food processing -- 4 Processed food, benefits and impact on human health -- 4.1 Desirable effects of processed food -- 4.1.1 Extend nutritional availability and shelf life of food -- 4.1.2 Improved food safety -- 4.1.3 Convenience and accessibility -- 4.1.4 Sensory enhancement -- 4.2 Consequences of processed foods on human health -- 4.2.1 Cardiovascular diseases -- 4.2.2 Gut health -- 4.2.3 Weight gain and obesity -- 5 Conclusions and future prospective -- References -- Chapter Five: Polycyclic aromatic hydrocarbons in processed food: Formation, occurrence, analysis and reduction -- 1 Introduction -- 2 PAHs formation in processed foods -- 2.1 PAHs formation pathways -- 2.2 PAHs formation mechanisms -- 2.2.1 Pyrolysis of organic compounds -- 2.2.2 Incomplete combustion of heat source -- 2.2.3 Incomplete combustion of dripped fat on heat source.
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| 505 |
8 |
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|a 2.2.4 Other mechanisms -- 3 PAHs occurrence in processed foods -- 3.1 PAHs occurrence in different food groups and legislation by the European Commission -- 3.1.1 Processed cereals and cereal products -- 3.1.2 Sugar and sugar products -- 3.1.3 Fats and oil -- 3.1.4 Processed vegetables and nuts -- 3.1.5 Processed fruits -- 3.1.6 Coffee, tea and cocoa -- 3.1.7 Alcoholic beverages -- 3.1.8 Processed meat, fish and seafood -- 3.1.9 Dairy products -- 3.1.10 Miscellaneous -- 3.2 PAHs occurrence in different food processing methods -- 3.2.1 Smoking -- 3.2.2 Drying -- 3.2.3 Boiling and steaming -- 3.2.4 Baking and toasting -- 3.2.5 Frying -- 3.2.6 Barbecuing, grilling and roasting -- 4 Analysis methods for PAHs -- 4.1 Extraction and clean-up -- 4.2 Instrumental detection -- 5 Reduction strategies of PAHs in processed foods -- 5.1 Reduction of PAHs formation during food processing -- 5.1.1 Optimization of food ingredients -- 5.1.2 Optimization of processing temperature and time -- 5.1.3 Optimization of storage conditions -- 5.2 Reducing PAHs migration -- 5.2.1 Reducing PAHs migration from smoke -- 5.2.2 Creating a barrier between foods and external PAH sources -- 5.3 Removal of PAHs from foods -- 5.3.1 Refining oil by adsorbent materials -- 5.3.2 Removal PAHs by plastic packaging -- 5.3.3 Degradation of PAHs by UV radiation -- 5.3.4 Degradation of PAHs by advanced oxidation processes -- 6 Conclusion -- References -- Chapter Six: Current perspectives on sustainable technologies for effective valorization of industrial meat waste: Opening the door to a greener future -- 1 Introduction -- 2 General categorization of meat by-products and waste throughout handling and slaughter -- 2.1 Sustainability concept and interconnected approaches in the conversion of meat-derived waste materials into valuable by-products.
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| 500 |
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|a 2.2 Novel conversion and extraction processes as green solutions for meat waste valorization.
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| 520 |
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|a Advances in Food and Nutrition Research, Volume 116 presents the most recent developments in food science, focusing on the latest advances in understanding fundamental mechanisms and control solutions for lipid oxidation in meat.
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| 532 |
8 |
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|a Latest accessibility assessment date: 20250903
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| 532 |
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|a Accessibility addendum: https://www.elsevier.com/about/accessibility
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| 532 |
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|a Compliance certification by (URL): https://bornaccessible.benetech.org/certified-publishers/
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| 532 |
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|a Publisher's web page for detailed accessibility information: https://www.elsevier.com/about/accessibility
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| 532 |
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|a Compatibility tested: https://www.elsevier.com/about/accessibility
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| 532 |
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|a Publisher contact for further accessibility information: accessibility@elsevier.com
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|a Fidel Toldrá.
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