Advances in Food and Nutrition Research, Volume 107″ is a comprehensive resource that presents the latest advancements in the field of food and nutrition. This volume covers a wide range of topics, including emerging bioactive compounds with potential health benefits, their controlled release, and their applications in foods and nutraceuticals. It also delves into various food technologies, safety measures related to raw materials, and the presence of viruses in foods. Here are some of the key areas covered in this release:
Food Allergens: The role of food processing in modifying the allergenicity of proteins, particularly with a focus on tackling food allergens.
Bioactive Peptides: The use of plant-derived bioactive peptides for the prevention of cardiovascular diseases.
Caffeine and Sports: Exploring the relationship between caffeine consumption and its effects on sports and exercise.
Nanostructured Nanocarriers: Their application in preserving and delivering essential nutrients.
Tea and Flavor Perception: Discussing the flavor perception and potential health benefits of tea consumption.
Plant-Based Meat Alternatives: An overview of next-generation plant-based meat alternatives, including their sources, manufacturing processes, and consumer acceptance.
Bioprotective Cultures and Bacteriocins: Their role in food preservation.
Raman Spectroscopy: Principles and recent applications in food safety.
The contributions in this volume have been carefully selected based on the expertise and experience of the authors, providing readers with in-depth and critical discussions of the topics covered. This volume offers a broad view of the latest advancements in food and nutrition research
