Gardening during times of crisis can have significant benefits to individuals and populations in terms of health, well-being, social and economic outcomes.
This comprehensive volume explores the role that nutraceuticals can play in addressing obesity, shedding light on their potential as tools to promote sustainable weight management strategies as well as addressing associated health risks.
Non-thermal Processing of Major Food Macromolecules provides comprehensive knowledge on state-of-the-art approaches utilized to process foods and/or modify their physicochemical structural - along with the technofunctional attributes of food macromolecules (i.
This comprehensive volume explores the role that nutraceuticals can play in addressing obesity, shedding light on their potential as tools to promote sustainable weight management strategies as well as addressing associated health risks.
Green Biotechnology for Herbal and Medicinal Plant Metabolites presents an innovative approach that leverages plant-derived molecules for agriculture, medicine, and wellness in pursuit of sustainable health solutions.
Sustainable Applications of Pomegranate Peels serves as an invaluable resource to enhance pomegranate farming and fruit processing industries while minimizing environmental impacts.
Next Generation Probiotics: From Novel Drugs to Future Therapeutics provides a comprehensive and cutting-edge exploration of probiotics as powerful therapeutic agents.
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.
Reviews the nutritional benefits, applications and challenges of using protein from black soldier flies and yellow mealworms in poultry, pig and fish feed Considers recent advances in the development of mass breeding/rearing techniques for the major insect species used as food or feed Explores some of the key issues currently facing the sector, such as the need to ensure product safety, the development of effective extraction techniques and consumer attitudes towards eating protein derived from insects
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.
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.
"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.
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.
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.
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.
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.
With growing consumer demand for ready-to-eat (RTE) foods that are wholesome and require less handling and preparation, the production of RTE foods has increased and their variety has expanded considerably, spanning from bagged spinach to pre-packaged school lunches.
