Advances in food and nutrition research. Volume 85 / edited by Fidel Toldrá.

First edition.

Cambridge, MA : Academic Press, 2018.

1 online resource (366 pages).

Access is available to the Yale community.

Access restricted by licensing agreement.

Elsevier ScienceDirect All Books. OCLC KB.

Print version:

Books / Online

English

September 08, 2020

Preface; Fidel Toldrá; 1. Ethyl Cellulose Oleogels: Structure, Rheology, and Nutritional Properties; A.J. Gravelle and Alejandro G. Marangoni; 2. Novel Biosensors for the Rapid Detection of Toxicants in Foods; Georgia-Paraskevi Nikoleli, Dimitrios P. Nikolelis, Christina G. Siontorou, Stephanos Karapetis and Theo Varzakas ; 3. Polyphenols and Their Interactions With Other Dietary Compounds: Implications for Human Health; Nevena Kardum and Maria Glibetic; 4. Structural Basis of Bioactivity of Food Peptides in Promoting Metabolic Health; Shixiang Yao, Dominic Agyei and Chibuike C. Udenigwe; 5. Effects of ß-Alanine Supplementation on Carnosine Elevation and Physiological Performance; Jay R. Hoffman, Alyssa Varanoske and Jeffrey R. Stout; 6. Effect of Ultrasound Technology on Food and Nutritional Quality; Kumari S. Ojha, Brijesh K. Tiwari and Colm P. O'Donnell; 7. Modern Procedures for Removal of Hazardous Compounds From Foods; Peter Šimko ; 8. Bioactive Potential of Andean Fruits, Seeds, and Tubers; David Campos, Rosana Chirinos, Lena Gálvez and Romina Pedreschi.