Academic Press Advances in Food and Nutrition Research Vol 95

Advances in Food and Nutrition Research, Volume 95 by Academic Press offers essential information regarding nutrients in foods and methods to prevent dietary deficiencies. This volume serves as a comprehensive resource for understanding how food and dietary bioactive compounds can influence nutrigenomic modulation of inflammation and related diseases. Readers will find detailed analysis on various food science topics, ranging from the structural characteristics and physiological properties of resistant starch to the emergence of new prebiotics. The text also explores modern food technology and quality control, including the use of smart dry aging to improve meat quality and the impact of nitrite reduction on fermented meat aromas. Additionally, this volume addresses practical industry challenges such as strategies to limit meat wastage and the application of DNA-based authentication for seafood. Whether you are studying nutrition science or looking for data on food quality and safety, this volume provides the specific research needed to understand current developments in the field of food and nutrition.