This new book explores plant-derived nutraceuticals that can be used as crucial therapeutic tools in the prevention and treatment of arthritis and psoriasis, providing detailed information on the use of plant-derived nutraceuticals, such as microalgae and other marine botanicals, omega polyunsaturated fatty acids, glucosamine and chondroitin sulphate, plant-based gum, vitamins and oils, probiotic supplements, and others in the treatment and management of arthritis and psoriasis.
Among the many technologies available to extend the shelf life of food products, ozone technology has proven to be a highly effective sterilization technique.
Bioactive Polyphenols for Health and Pathology Treatment presents the most up-to-date research on the role of polyphenols in physiological function, organs, and disease.
Sustainable Food Science: A Comprehensive Approach provides a timely resource on new materials and ingredients currently available in the food industry, along with cutting-edge research on how to develop and secure sustainable food for a growing world population.
This book provides information about the principal biotechnological strategies (enzyme-assisted extraction, liquid fermentation, and solid-state fermentation) used for the bioactive compounds (bioactive peptides, carotenoids, phenolic acids, polyunsaturated fatty acids, vitamins, and minerals, among others) extraction from the marine resource (marine animals, microalgae, seaweed, among others) and wastes (crustaceans, fish, and others).
This book provides information about the principal biotechnological strategies (enzyme-assisted extraction, liquid fermentation, and solid-state fermentation) used for the bioactive compounds (bioactive peptides, carotenoids, phenolic acids, polyunsaturated fatty acids, vitamins, and minerals, among others) extraction from the marine resource (marine animals, microalgae, seaweed, among others) and wastes (crustaceans, fish, and others).
Advances in Agronomy, Volume 190, the latest release in this leading reference on agronomy, contains a variety of updates and highlights new advances in the field, each written by an international board of authors.
Foodborne and Microorganisms: Spoilage and Pathogens and their Control, Volume 110 in the Advances in Food and Nutrition Research series, updates on the latest developments in this evolving science.
Advances in Agronomy, Volume 187, the latest release in this leading reference on agronomy, contains a variety of updates and highlights new advances in the field, with each written by an international board of authors.
Comprehensive Assessment of This Globally Relevant Practice As a centuries-old food preservation method, dehydration technology has advanced significantly in the past decades as a result of new methods, sophisticated analytical techniques, and improved mathematical modeling.
Access the Latest Advances in Food Quality Optimization and Safety AssuranceThermal processing has undergone a remarkable amount of research throughout the past decade, indicating that the process not only remains viable, but that it is also expanding around the world.
Extensively revised, reorganized, and expanded, the third edition of the industry standard, The Lipid Handbook reflects many of the changes in lipid science and technology that have occurred in the last decade.
Focusing exclusively on postharvest vegetable studies, this book covers advances in biochemistry, plant physiology, and molecular physiology to maximize vegetable quality.
"e;Reviews specific enzymes and enzyme groups studied in recent years, delves into the relationship between enzymes and seafood quality, covers the application of enzymes as seafood processing aids, and focuses on the recovery of useful enzymes as by-products from seafood waste.
Truffles are hypogeous ectomycorrhizal ascomycetous edible mushrooms distributed worldwide in terrestrial ecosystems, including deserts, as non-timber forest products.
While the science of yogurt is nearly as old as the origin of mankind, there have been rapid changes in yogurt development since the turn of the 19th century, fueled by continuing developments in biological sciences.
Packed with case studies and problem calculations, Handbook of Food Processing: Food Preservation presents the information necessary to design food processing operations and goes on to describe the equipment needed to carry them out in detail.
Cereals, legumes, oilseeds, fruits, and vegetables are the most important food crops in the world, with cereal grains contributing the bulk of food calories and proteins worldwide.
Divided into five parts, Microbial Food Contamination, Second Edition looks at emerging foodborne human pathogens andcomprehensively evaluates the microbiology, biochemistry, detection, risk, and threat of foodborne illness in today's global market.
Due in part to an absence of universally accepted standardization methods, nutraceuticals and functional foods face regulatory ignorance, marketing incompetence and ethical impunity.
Food Safety: Grain Based Foods describes food safety as it relates to different hazards that may be associated with grain-based products, such as chemical, physical, radiological and microbiological hazards, and how to reduce those risks.
There are over 24 quality control systems recommended for the control and improvement of quality and process; there are over 30 techniques and buzzwords suggested for implementing these systems and to assist in learning about these systems and techniques; there are well over 200 courses, seminars, programs, and conferences available.
The consumption of functional foods has emerged as a major consumer-driven trend, based on the needs of an ever-growing health conscious population that wants to exercise greater control over its health.
Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet.
Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a concise, yet well-documented presentation of the current state of knowledge on lipids.
Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and alternative oils and batters in the name of healthy, tasty fried foods and high-performance, cost-effective frying oil.
For thousands of years mint has enjoyed an honored place in pharmacopoeias and kitchen cupboards in India, China, Europe, North America, and elsewhere.
A creative artist essential to country clubs, resort hotels, convention centers, and cruise ships, the Garde Manger (GM) is responsible for presenting sumptuous dishes to guests who expect tasty foods displayed in a visually appealing manner.
From health and economic consequences to exposure assessment and detoxification, this reference comprehensively covers the formation, characteristics, and control of various toxins that occur in the production, storage, handling, and preparation of food.
This timely reference utilizes simplified computer strategies to analyze, develop, and optimize industrial food processes and offers procedures to assess various operating conditions, engineering and economic relationships, and the physical and transport properties of foods for the design of the most efficient food manufacturing technologies and eq
Kombucha: Technology, Traceability, and Health-Promoting Effects covers both conventional and unconventional sources for the development of kombucha analogues, along with their sensory, functional, and nutritional aspects.
Explore the Pros and Cons of Food Analysis InstrumentsThe identification, speciation, and determination of components, additives, and contaminants in raw materials and products will always be a critical task in food processing and manufacturing.
Featuring practical strategies and exciting experiments, Teaching Innovations in Lipid Science addresses lipid education at a range of levels from the novice to the graduate student and teacher.
