Advances in Food and Nutrition Research, Volume 118 provides the latest advances on nanoformulations that can be used in the food industry, including chapters that cover important topics such as Nanoformulation Used In The Food Industry, Advances in Rapid On-Site Detection Techniques for Food Safety and Authenticity, Utilizing Artificial Intelligence to Enhance Sustainable High-Quality Food Production: Current State, Challenges, and Future Directions, Advances in High Hydrostatic Pressure Processing of Fruit and Vegetable Juicesm Functionality, Health Benefits, and Applications of Fish-Derived Hydrolysates and Peptides, and more.
Additional chapters explore Maximizing the utilisation of seafood resources, A novel cooking technique for seafood: sous-vide, and Vegetable oils as a source of omega-3 fatty acids - transgenic vegetable oil.
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Table of Contents
1. Nanoformulation Used In The Food IndustrySemih �tles
2. Advances in Rapid On-Site Detection Techniques for Food Safety and Authenticity
Guoliang Li
3. Utilizing Artificial Intelligence to Enhance Sustainable High-Quality Food Production: Current State, Challenges, and Future Directions
Eleftherios H. Drosinos
4. Advances in High Hydrostatic Pressure Processing of Fruit and Vegetable Juices
Xiaojun Liao
5. Functionality, Health Benefits, and Applications of Fish-Derived Hydrolysates and Peptides
Hongbing Fan
6. Maximizing the utilisation of seafood resources
Eva Falch
7. A novel cooking technique for seafood: sous-vide
Nalan GOKOGLU
8. Vegetable oils as a source of omega-3 fatty acids transgenic vegetable oil
Cr�spulo Gallegos
