Nutraceuticals in Brain Health and Beyond focuses on a variety of health disorders where intervention with nutritional supplements prove valuable, such as Alzheimer's, Parkinson's, autism, and attention-deficit disorder in children.
While nutraceuticals were verified to be expedient, they often lack stability, bioavailability, and permeability, and nano-nutraceuticals are being developed to afford a solution to the problem.
Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects.
Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing.
Based on the lived experiences of incarcerated persons and staff, this book explores the symbolic significance of prison foodways to normalization, autonomy, identity construction, power, group formation and security.
Der Band 9 des bewährten und erfolgreichen Laborhandbuches für Analytiker stellt aktuelle Methoden der chemischen, klinisch-chemischen und Umweltanalytik praxisnah dar.
Protein Folding Kinetics - Biophysical Methods (2nd Edition) gives a deep insight into the principles and concepts of the kinetic and structural resolution of fast chemical and biophysical reactions of proteins with emphasis on protein-folding reactions.
This book contains a collection of selected papers from the 2017 Farm-to-Plate: Uniting for a Just and Sustainable Food System conference in Ithaca, New York, which explored what different advocates, stakeholders, growers, and community members today prioritize when it comes to justice, action, and transformation in the agri-food system.
One of the main concerns of the food industry is the need for high-quality fresh fruits and fruit products with good sensory quality, long shelf life, and high nutritional value.
In the last decade, there has been substantial research dedicated towards prospecting physiochemical, nutritional and health properties of novel protein sources.
This edited volume builds on existing alternative food initiatives and food movements research to explore how a systems approach can bring about health and well-being through enhanced collaboration.
The problems related to the process of industrialisation such as biodiversity depletion, climate change and a worsening of health and living conditions, especially but not only in developing countries, intensify.
Fermentation Microbiology and Biotechnology, 4th Edition explores and illustrates the broad array of metabolic pathways employed for the production of primary and secondary metabolites, as well as biopharmaceuticals.
Additives have been used in the food sector for centuries, aiming to maintain or improve food quality in terms of freshness, appearance, texture and taste.
This book focuses on the most recent environmentally-friendly technologies, such as physical treatments of heat and modified atmospheric packaging, developed to reduce spoilage and maintain the quality of produce.
A unique and interdisciplinary field, food processing must meet basic process engineering considerations such as material and energy balances, as well as the more specialized requirements of food acceptance, human nutrition, and food safety.
Vitamin K: Past, Present, Future Essential for normal blood coagulation, possible roles in bone, vascular, and tumor metabolism, and a nutrient critical to the health of the newborn infant -- these are just some of the many health-promoting aspects of Vitamin K.
Sensory and Instrumental Evaluation of Alcoholic Beverages introduces the value of sensory analysis to the alcoholic beverage industry through the detailed lens of sensory analysis techniques.
Light Scattering Technology for Food Property, Quality and Safety Assessment discusses the development and application of various light scattering techniques for measuring the structural and rheological properties of food, evaluating composition and quality attributes, and detecting pathogens in food.
This book discusses different fruit crops and provides first-hand information on the nutritional composition of commercially important, as well as unexplored fruits, which are grown in Jammu, Kashmir and Ladakh.
This volume applies an inductive experimental approach to recognize, control and resolve the variables that effect the wine-making process and the quality of the final product - focusing on the grape variety-yeast interaction controversy.
The result of years of experience by experts in extrusion technology, Extruders in Food Applications brings together practical experience and in-depth knowledge of extrusion cooking technology.
