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Advances in Food and Nutrition Research, Volume 81 provides updated knowledge on nutrients in foods and how to avoid deficiencies, paying special attention to the essential nutrients that should be present in the diet to reduce disease risk and optimize health. The series provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, as well as up-to-date information on food science, including raw materials, production, processing, distribution, and consumption. Content: Series PagePage ii CopyrightPage iv ContributorsPages ix-x PrefacePages xi-xiiF. Toldrá Chapter One - Nanotechnology Approaches for Increasing Nutrient BioavailabilityPages 1-30S.M. Jafari, D.J. McClements Chapter Two - Food Processing AntioxidantsPages 31-64F.J. Hidalgo, R. Zamora Chapter Three - Analysis of Nitrite and Nitrate in Foods: Overview of Chemical, Regulatory and Analytical AspectsPages 65-107L. Merino, U. Örnemark, F. Toldrá Chapter Four - Protein Hydrolysates and Biopeptides: Production, Biological Activities, and Applications in Foods and Health Benefits. A ReviewPages 109-159M. Nasri Chapter Five - Bioactive Properties of Maillard Reaction Products Generated From Food Protein-derived PeptidesPages 161-185K. Arihara, L. Zhou, M. Ohata Chapter Six - Use of Foodomics for Control of Food Processing and Assessing of Food SafetyPages 187-229D. Josić, Ž. Peršurić, D. Rešetar, T. Martinović, L. Saftić, S. Kraljević Pavelić Chapter Seven - Metabolic Phenotyping of Diet and Dietary IntakePages 231-270J. Brignardello, E. Holmes, I. Garcia-Perez Chapter Eight - Nutritional Aspects of Dysphagia ManagementPages 271-318C. Gallegos, E. Brito-de la Fuente, P. Clavé, A. Costa, G. Assegehegn