Advances in Food and Nutrition Research, Volume 93, provides information on nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet. Specific topics covered in this new release include drying, a relevant unit operation in the manufacture of foods and nutritional products, polycyclic aromatic hydrocarbons in edible oils and fatty foods, including occurrence, formation, analysis, change, and control, food allergens and their characterization, molecular properties and clinical implications, the design, quality, safety and efficacy of extensively hydrolyzed formula for the management of cow's milk protein allergy, and much more.
The series provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, as well as up-to-date information on food science, including raw materials, production, processing, distribution and consumption.
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Table of Contents
1. Drying, a relevant unit operation in the manufacture of foods and nutritional products Cr�spulo Gallegos 2. Polycyclic aromatic hydrocarbons in edible oils and fatty foods: occurrence, formation, analysis, change, and control Shimin Wu 3. Food allergens: characterization, molecular properties and clinical implications Beatriz Cabanillas 4. Design, quality, safety and efficacy of extensively hydrolysed formula for Management of cow's milk protein allergy: what are the challenges? Sophie Nutten 5. Bioactive compounds in bee honey Suelen Avila 6. Physiological relevance of food antioxidants Vural G�kmen 7. Protection of natural antioxidants against Low-density Lipoprotein Oxidation Ryszard Amarowicz 8. Nutrition and the aging retina: A comprehensive review of the relationship between nutrients and their role in age-related macular degeneration and retina disease prevention Miyoung Suh
