Advances in Food and Nutrition Research

<p>1. Genetic determinants of beverage consumption: Implications for nutrition and health<br>Marilyn C. Cornelis<br>2. Current feeding strategies to improve pork intramuscular fat content and its nutritional quality<br>C.M. Alfaia, P.A. Lopes, M.S. Madeira, J.M. Pestana, D. Coelho, F. Toldrá and J.A.M. Prates<br>3. Dairy foods and positive impact on the consumer's health<br>Silvani Verruck, Celso Fasura Balthazar, Ramon Silva Rocha, Ramon Silva, Erick Almeida Esmerino, Tatiana Colombo Pimentel, Mônica Queiroz Freitas, Marcia Cristina Silva, Adriano Gomes da Cruz and Elane Schwinden Prudencio<br>4. Food-derived bioactive peptides and their role in ameliorating hypertension and associated cardiovascular diseases<br>Advaita Ganguly, Kumakshi Sharma and Kaustav Majumder<br>5. Effects of phytochemicals against diabetes<br>Merve Bacanli, Sevtap Aydin, Nurşen Başaran and A. Ahmet Başaran<br>6. DMHF (2,5-dimethyl-4-hydroxy-3(2H)-furanone), a volatile food component with attractive sensory properties, brings physiological functions through inhalation<br>K. Arihara, I. Yokoyama and M. Ohata<br>7. Challenges and opportunities regarding the use of alternative protein sources: Aquaculture and insects<br>Belén Gómez, Paulo E.S. Munekata, Zhenzhou Zhu, Francisco J. Barba, Fidel Toldrá, Predrag Putnik, Danijela Bursać Kovačević and José M. Lorenzo<br>8. Mycotoxins in food and feed<br>Jelka Pleadin, Jadranka Frece and Ksenija Markov</p>