Advances in Food and Nutrition Research

Advances in Food and Nutrition Research provides the latest advances on nanoformulations that can be used in the food industry, rapid on-site detection techniques for food safety and authenticity, the use of artificial intelligence in food science and nutrition, the latest developments in high hydrostatic pressure processing of fruit and vegetable juices, the functionality and health benefit of fish proteins hydrolysates, the utilization and sustainability of seafood resources, the use of sous-vide cooking for seafood, and the applications of omega-3 oils produced from genetically modified vegetable sources.