<p>1. Egg Protein-Derived Bioactive Peptides: Preparation, Efficacy, and Absorption<br>Wang Liao, Forough Jahandideh, Hongbing Fan, Myoungjin Son, and Jianping Wu</p> <p>1. Introduction<br>2. Preparation of Bioactive Peptides From Egg Proteins <br>3. Bioactivities of Egg Protein-Derived Peptides <br>4. GI Digestion and Absorption of Egg Protein-Derived Bioactive Peptides <br>5. Scale-Up Production of Bioactive Peptides From Egg Proteins <br>6. Conclusion <br>References <br>Further Reading</p> <p>2. Omega-3 Fatty Acids and Fatty Liver Disease in Children <br>Claudia Della Corte, Salvatore Iasevoli, Andrea Dello Strologo, Mariateresa Sanseviero, and Valerio Nobili</p> <p>1. Introduction<br>2. Polyunsaturated Fatty Acids <br>3. “Metabolic Effects of PUFA <br>4. NAFLD Pathogenesis <br>5. Therapeutic Strategies for Pediatric NAFLD <br>6. Conclusions <br>References</p> <p>3. Characterization of the Degree of Food Processing in Relation With Its Health Potential and Effects <br>Anthony Fardet</p> <p>1. Introduction: The Four Nutritional Transitions <br>2. Food Processing and Chronic Disease Risks <br>3. Food Processing and Food Health Potential<br>4. Food Processing and Ranking of Foods<br>5. Food Processing: Holistic vs Reductionist Approaches <br>6. Conclusions and Perspectives<br>References</p> <p>4. Impact of Unit Operations From Farm to Fork on Microbial Safety and Quality of Foods <br>Verônica O. Alvarenga, Fernanda B. Campagnollo, Leonardo do Prado-Silva, Claudia N. Horita, Magdevis Y.R. Caturla, Eliene P.R. Pereira, Aline Crucello, and Anderson S. Sant’Ana</p> <p>1. Introduction <br>2. Microbial Ecology—Methods and Relevance for Food Safety and Spoilage <br>3. Unit Operations—Basic Definitions <br>4. On-Factory Unit Operations and Their Impacts on Microbial Ecology of Foods<br>5. Distribution and Consumer Practices: Impact on Microbial Safety and Quality of Foods <br>6. Concluding Remarks<br>References<br>Further Reading </p> <p>5. New Trends in the Uses of Yeasts in Oenology <br>A. Querol, R. P>erez-Torrado, J. Alonso-del-Real, R. Minebois, J. Stribny, B.M. Oliveira, and E. Barrio</p> <p>1. Introduction <br>2. Species of the Genus Saccharomyces Relevant in Wine Fermentation <br>3. New Demands of the Oenological Sector: The Role of the Yeasts <br>4. Application of Nonconventional Yeasts to Solve the Current Winemaking Demands <br>5. Conclusions <br>References</p> <p>6. Producing Powders Containing Active Dry Probiotics With the Aid of Spray Drying <br>Nan Fu, Song Huang, Jie Xiao, and Xiao Dong Chen</p> <p>1. Introduction <br>2. Probiotics: Taxonomy, Application, and the Next Generation <br>3. Spray Drying: Modern Understanding of the Process <br>4. Scientific Investigations on How to Preserve Probiotics Through Encapsulation/Formulation: Single Droplet Tests<br>5. Investigations Using Lab, Pilot, and Production-Scale Dryers <br>6. Concluding Remarks <br>Acknowledgments <br>References</p> <p>7. Affinity Biosensors for Detection of Mycotoxins in Food <br>Gennady Evtugyn, Veronika Subjakova, Sopio Melikishvili, and Tibor Hianik</p> <p>1. Introduction <br>2. Mycotoxins and Conventional Analytical Methods for Their Detection in Food <br>3. Antibodies and DNA Aptamers as Receptors for Mycotoxin Recognition <br>4. Biosensors for Mycotoxin Detection <br>5. Conclusion and Future Perspectives <br>Acknowledgments <br>References<br>Further Reading</p>
