Description
Book SynopsisTable of ContentsPreface Fidel Toldrá 1. Stability of polyphenols in food processing Haolin Zhang, Minglong Wang and Jianbo Xiao 2. Contribution of polysaccharides from crustacean in fermented food products Yesim Özogul, Nariman E.L. Abed, Chiara Montanari and Fatih Özogul 3. Back to Nature, microbial production of pigments and colorants for food use Laurent Dufossé 4. Recent advances in the development of healthier meat products Paulo Cezar Bastianello Campagnol, José Manuel Lorenzo, Bibiana Alves Dos Santos and Alexandre José Cichoski 5. Food proteins in the regulation of blood glucose control Bohdan L. Luhovyy and Priya Kathirvel 6. Assessing food authenticity through protein and metabolite markers Barbara Prandi, Laura Righetti, Augusta Caligiani, Tullia Tedeschi, Martina Cirlini, Gianni Galaverna and Stefano Sforza 7. The impact of aromatic plant-derived bioactive compounds on seafood quality and safety Tomáš Vlcko, Nikheel Bhojraj Rathod, Piotr Kulawik, Yesim Ozogul and Fatih Ozogul
