Advances in Food and Nutrition Research

This volume of Advances in Food and Nutrition Research highlights new bioactive compounds and their health benefits, along with food science advancements.

The book Advances in Food and Nutrition Research Volume 102 delves into the latest developments regarding the identification and characterization of new bioactive compounds that may offer health benefits. This volume is a comprehensive resource for those interested in the intersection of food science and nutrition, presenting cutting-edge research findings that can impact dietary practices and food production methods.

Chapters cover a variety of topics, including the stability of polyphenols during food processing, which is crucial for maintaining the health benefits of these compounds. Additionally, the book explores the contribution of polysaccharides derived from crustaceans to fermented food products, highlighting innovative ways to enhance food quality and functionality. The role of pigments from extremophile microorganisms is also discussed, showcasing their potential applications in food technology.

Other significant topics include recent advancements in healthier meat product development, the impact of food proteins on blood glucose control, and the application of milk biomarker metabolomics in ensuring milk origin, safety, and quality control. The book also addresses food authenticity through protein and metabolic markers, making it an essential read for researchers, practitioners, and anyone interested in the evolving field of food science and nutrition.