This reference describes recent advances and applications of capillary electrophoresis in the field of food science. The first two chapters are devoted to the fundamentals of capillary electrophoresis, and to the main sample preparation techniques used for food analysis using this miniaturized separation technique, respectively. These two introductory chapters are followed by several chapters focused on the different strategies for analyzing specific food components, including lipids, carbohydrates, proteins, peptides, amino acids, vitamins, polyphenols, and food additives. The information provided in these chapters helps readers to understand and develop appropriate methods to carry out a deep characterization of food samples. Relevant concepts such as food authentication, chemical food safety or the control of the quality and safety of dietary supplements, and food metabolomics are also covered, where appropriate. The big potential of capillary electrophoresis to achieve chiral separations and the determination of enantiomers in food samples or to develop targeted and non-targeted metabolomics strategies to ensure food safety and quality is also described. As an additional step towards analytical miniaturization, a chapter devoted to food analysis by microchip electrophoresis is also included in this book. All 14 chapters are contributed by highly experienced researchers in the field. Capillary Electrophoresis in Food Analysis is a key source of information for food chemists and analytical chemists in industry (quality control laboratories) and academia (research labs and training courses).

<p></p> Meat and meat-based products play an important role as foods in the diets of people around the world. However, environmental and social issues have posed a challenge to meat production processing plants, with the advent of more consumer conscious production values across the food processing industry and a changing attitude among some communities towards the consumption of products from animal origin. <p></p> The development of meat science and technology has brought solutions that allow the consumption of meat in a greater proportion from the source. Traditional processes such as salting, smoking, and fermentation have been refined, and, more recently, processes such as emulsification, marinating, and tenderizing of meat, have further diversified meat products. Meat processing technology is also required to meet consumer expectations and demands for nutritious and safe food. Consumer requirements have pushed for need for adaptation and modernization of slaughterhouses, as well as the use of more suitable processing technologies for saving water, energy, and reducing waste production, all while trying to provide a high level of nutritional, sensory, and food-safety for consumers. <p></p> Advances in Meat Processing Technologies aims to inform students, researchers, lecturers and others who are interested in the subject, about new meat and meat-based product processing technologies. The handbook covers a variety of meat processing technologies including dry fermentation, meat emulsification, curing, marinating, restructuring and processing of non-emulsified meat and meat analogues. Additional chapters cover the use of additives and ultrasound technology in meat processing as well as different strategies suitable for meat processing operations. The simple, topical presentation of the book, which covers a wide variety of products makes the book a key reference for informing students, researchers, lecturers, professionals and general readers who are interested in the subject of meat processing technology.

Foods for Special Dietary Regimens is an overview of alimentation for people with specific medical conditions. Each of the nine featured chapters describes a recommended diet with special reference to the lifestyle or disease conditions in a specific patient group. The book covers a diverse range of patient groups that have special nutritional requirements including the elderly, athletes, vegetarians, diabetics and phenylketonurics to name a few. Diets for individuals affected by specific diseases such as celiac disease, autism, dyslipidemia, and COVID-19 are also recommended. Readers will gain a broad perspective about special dietary regimens, including information about what works and what does not for different patient groups, and potential avenues of research in this area. Key Features: - 9 chapters organized into a simple reader-friendly format - guidelines for patient groups on lifestyle - information for patient groups based on different clinically relevant diseases (including COVID-19) - information about general concepts and clinical research - references for further reading

Vitamins are heterogenous bioactive substances required by the human body for its healthy functioning. Vitamins are required through a diet as they are normally not produced by the body. Their deficiency may lead to the development of diseases like scurvy, rickets, pellagra, beri-beri and many others. Vitamins have also been produced synthetically and used in supplements. However, they may induce hypersensitivity reactions, ranging from an allergic contact dermatitis to, urticaria as well as life-threatening anaphylaxis. Hypersensitivity to Vitamins summarizes knowledge from case reports, studies and investigations on hypersensitivity reactions to all types of vitamins (A, B, C, D, E and K). Chapters explain the identification, diagnosis and management of hypersensitivity reactions to vitamins. Key Features: - Provides a general introduction to vitamin allergies - Covers the major vitamin types: water soluble (B and C) and fat soluble (A, D, E and K) with chapters dedicated to each type - Provides information about identification, diagnosis and management of the specific hypersensitivity reactions in a clear and concise manner - Includes a chapter on unusual aspects of vitamin hypersensitivity. Hypersensitivity to Vitamins is an essential handbook for clinicians, nutritionists and pharmacists who want to quickly access information about vitamin allergies. Students of clinical immunology and pharmacology will also be able to learn about the subject.

This E-book covers the main aspects about the benefits of omega-3 long chain polyunsaturated fatty acids (LC-PUFAs) to human health. The knowledge of physiological effects of LC-PUFAs at different levels is constantly expanding. Topics covered over 10 chapters thoroughly detail the role of omega-3 LCPUFAs in nutrition (gene regulation) and disease (clinical applications); information about food sources and recent intake recommendations is also explained. This book also discusses current data concerning the role of LC-PUFAs during pregnancy and lactation, in cognitive function, immune response, allergy, asthma, cardiovascular diseases, depression, obesity, and insulin resistance. The book should be useful for advanced graduate students, public health officials as well as researchers working with LC-PUFAs.

This book summarizes key information required for planning and implementing a healthy diet for patients based on sound nutritional concepts. Readers will find information on the background of nutrition in disease management and nutritional regulations in the USA. The book also describes macro- and micronutrients (including minerals and vitamins) and the applications of relevant nutritional concepts to real-life situations, using well-designed simulated clinical scenarios. Additionally, factors contributing to disease as well as the link between socio-economic status, culture and nutrition are discussed. This book should serve as useful handbook for nutritionists and health care providers and medical or pharmacology students taking courses in nutritional sciences.

Nutritional Biochemistry: From the Classroom to the Research Bench aims to provide students and readers with a detailed, simplified, and comprehensive account of the relationship between nutrition and metabolism. A key feature of this textbook is a comparative approach on the subject of nutritional biochemistry which helps to explain the differences in metabolism, nutrient requirement, and sometimes in the molecular pathways between mammalian and non-mammalian species. Chapters give an overview of the need of food and water (chapter 1), before describing the cell and organ system components (chapter 2). The textbook then focuses on the regulation of food intake from the factors influencing appetite to the central and peripheral underlying mechanisms (chapters 3-5). Water intake and regulation in the body are covered (chapter 6), along with key topics of protein, carbohydrate, and lipid metabolism (chapters 7, 8, and 9), including their digestion, absorption, transport, utilization, synthesis, degradation, and molecular regulation. A brief summary concludes the book (Chapter 10). This book serves as a textbook for students and faculty in beginner courses in biochemistry and nutrition and is designed to give learners a comprehensive understanding of the topic to help them when considering a career in research.

New tests and studies continue to reveal exciting information about the power of vitamin D in maintaining good health and preventing major illnesses. ‘Why Does Vitamin D Matter?’ not only covers vitamin D basics, but also explores the science of the vitamin D receptor (VDR), the protein that binds to the active metabolite of vitamin D to fulfill biochemical functions, it explains how vitamin D analogs directly activate the VDR. Readers will find this e-book informative, not only from the scientific point of view, but also from the potential applications of the knowledge into one’s daily life. Starting with a brief history of vitamin D and VDR research, followed by a detailed scientific report of how vitamin D and VDR work, this e-book goes on to cover epidemiological studies that investigate the outcome of vitamin D deficiency and the effects of vitamin D supplementation. Issues related to vitamin D supplementation are also addressed from different angles. This e-book continues with a comprehensive report on the numerous vitamin D analogs currently on the market or in development to treat various diseases, followed by exploring the possibility of developing this class of compounds for additional indications. This e-book is suitable for both general readers and scientists involved in vitamin D research or students who are interested in a career in biochemical/medical/nutritional research, especially in the field of vitamin D and the vitamin D receptor.