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Advances in Food and Nutrition Research, Volume 82 provides updated knowledge on nutrients in foods and how to avoid deficiency. Topics covered in this latest release include Phenolic Compounds and its Bioavailability: In Vitro Bioactive Compounds or Health Promoters?, Health Risks of Food Oxidation, Metabolomics, Nutrition, and Potential Biomarkers of Food Quality, Intake, and Health Status, Improvement of Soybean Products Through the Response Mechanism Analysis Using Proteomic Technique, and Nanotechnology for Food Packaging and Food Quality Assessment. This resource is especially useful for those interested in the essential nutrients that should be present in the diet to reduce disease risk and optimize health. It 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, with an emphasis on nutritional benefits and health effects. Content: Series PagePage ii CopyrightPage iv ContributorsPages ix-x PrefacePages xi-xiiFidel Toldrá Chapter One - Phenolic Compounds and Its Bioavailability: In Vitro Bioactive Compounds or Health Promoters?Pages 1-44Isabel C.F.R. Ferreira, Natália Martins, Lillian Barros Chapter Two - Health Risks of Food OxidationPages 45-81Mario Estévez, Zhuqing Li, Olugbenga P. Soladoye, Thomas Van-Hecke Chapter Three - Metabolomics, Nutrition, and Potential Biomarkers of Food Quality, Intake, and Health StatusPages 83-116Jean-Louis Sébédio Chapter Four - Improvement of Soybean Products Through the Response Mechanism Analysis Using Proteomic TechniquePages 117-148Xin Wang, Setsuko Komatsu Chapter Five - Nanotechnology for Food Packaging and Food Quality AssessmentPages 149-204Marco Rossi, Daniele Passeri, Alberto Sinibaldi, Mariglen Angjellari, Emanuela Tamburri, Angela Sorbo, Elisabetta Carata, Luciana Dini Chapter Six - Influence of High Hydrostatic Pressure Technology on Wine Chemical and Sensorial Characteristics: Potentialities and DrawbacksPages 205-235Cláudia Nunes, Mickael C. Santos, Jorge A. Saraiva, Sílvia M. Rocha, Manuel A. Coimbra Chapter Seven - Methodologies for the Characterization of the Quality of Dairy ProductsPages 237-275Romdhane Karoui Chapter Eight - Pathogens of Food Animals: Sources, Characteristics, Human Risk, and Methods of DetectionPages 277-365Catherine M. Logue, Nicolle L. Barbieri, Daniel W. Nielsen