Advances in Food and Nutrition Research

<p>1. Preparation, structural characteristics and physiological property of resistant starch</p> <p>Rui Wang, Mei Li, Padraig Strappe and Zhongkai Zhou</p> <p>2. Novel and emerging prebiotics: Advances and opportunities</p> <p>Beatriz B. Cardoso, Cláudia Amorim, Sara C. Silvério and Lígia R. Rodrigues</p> <p>3. Dry-aging of beef as a tool to improve meat quality. Impact of processing conditions on the technical and organoleptic meat properties</p> <p>Sara Álvarez, Anne Maria Mullen, Ruth Hamill, Eileen O'Neill and Carlos Álvarez</p> <p>4. Nitrite reduction in fermented meat products and its impact on aroma</p> <p>Mónica Flores, Laura Perea-Sanz and Carmela Belloch</p> <p>5. Strategies to limit meat wastage: Focus on meat discoloration</p> <p>Ranjith Ramanathan, Melvin C. Hunt, Taylor Price and Gretchen G. Mafi</p> <p>6. DNA-based techniques for seafood species authentication</p> <p>Anthony J. Silva and Rosalee S. Hellberg</p> <p>7 Quality aspects of European virgin olive oils with registered geographical indications: Emphasis on nutrient and non-nutrient bioactives</p> <p>Aspasia Mastralexi and Maria Z. Tsimidou</p> <p>8. Immunoinflammatory effects of dietary bioactive compounds</p> <p>Francesca Giampieri, Danila Cianciosi, Johura Ansary, Maria Elexpuru-Zabaleta, Tamara Y. Forbes-Hernandez and Maurizio Battino</p>