Oxidative stress plays a prominent role in the development of numerous human diseases associated with animal-based protein, high-carbohydrate diets and excessive fat consumption.
Modern tree fruit orchards and vineyards constitute complex production systems that are exposed to highly dynamic and stochastic natural, financial and societal forces, and face demands for increased production using fewer resources, with reduced environmental impact.
This book offers a complete coverage of microbial refinery for exopolysaccharides (EPS) production, including genetic improvements, production techniques, biotechnological applications in food, cosmetics, health and environment sector, economic perspectives, and commercialization of EPS products.
The Lactic Acid Bacteria is planned as a series in a number of volumes, and the interest shown in it appears to justify a cautious optimism that a series comprising at least five volumes will appear in the fullness of time.
Food Quality Analysis: Applications of Analytical Methods Coupled With Artificial Intelligence provides different spectroscopic techniques and their application to food quality analysis, with the unique approach of adding multivariate analysis as well as artificial intelligence applications.
Understanding of the interactions of milk proteins in complex food systems continues to progress, resulting in specialized milk-protein based applications in functional foods, and in protein ingredients for specific health applications.
Introduction to Food Engineering, Sixth Edition brings a much more in-depth and didactic presentation of classic food engineering topics, such as the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods.
Introductory Microbiology Lab Skills and Techniques in Food Science covers topics on isolation, identification, numeration and observation of microorganisms, biochemistry tests, case studies, clinical lab tasks, and basic applied microbiology.
This book provides a detailed analysis of the scientific, technical and regulatory aspects of plant food supplements designed for integration into the normal diet.
Presenting up-to-date data in an easy-to-use format, this comprehensive overview of the chemistry of bioactive components of fruits and cereals addresses the role of these compounds in determining taste, flavor, and color, as well as recent claims of anticarcinogenic, antimutagenic, and antioxidant capabilities.
Polyunsaturated Fatty Acid Metabolism explores a number of major roles of PUFA in the body, including its role as a component of cell membranes and how it provides substrates for the synthesis of lipid second messengers.
Spray-freeze-drying (SFD) is a synergistic drying technology that imbibes in it the merits of both spray drying and freeze-drying, whilst overcoming the limitations of these predecessor technologies.
Global Legislation for Food Contact Materials, Second Edition, provides the latest regulatory updates, advances and developments on the main materials used for food contact in terms of the global legislation in place to ensure their safe and effective use.
This brief outlines the state-of-art of the food industry within the Indian Sub-continent, providing a detailed insight into the current science of nutrition and industrial technology.
An instructive and comprehensive overview of the use of biotechnology in agriculture and food production, Biotechnology in Agriculture and Food Processing: Opportunities and Challenges discusses how biotechnology can improve the quality and productivity of agriculture and food products.
Drying Technology in Food Processing, in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for drying of different food products.
The importance and value of foods from marine sources is ever-increasing, especially as the availability of arable land decreases due to climate change, increasing populations and urbanization, and other factors.
Unlock the mysteries of nanotechnology's transformative role in the food industry with Nanotechnology in the Food Industry: Applications, Recent Trends, and Future Perspectives.
The use of additives in food is a dynamic one, as consumers demand fewer additives in foods and as governments review the list of additives approved and their permitted levels.
The purpose of this monograph is to present readers with a comprehensive and cutting edge description of neurochemical effects of diet (beneficial and harmful effects) in normal human brain and to discuss how present day diet promotes pathogenesis of stroke, AD, PD, and depression in a manner that is useful not only to students and teachers but also to researchers, dietitians, nutritionists and physicians.
This new volume provides a bird's-eye view of the properties, utilization, and importance of high resolution mass spectrometry (HRMS) for phytochemical analysis.
Combined fields of Microbiology and Nanotechnology have been most successful in providing novel solutions for protecting the health of humans and environment.
Natural antioxidants and food quality in atherosclerosis and cancer prevention provides a comprehensive and up-to-date overview of the role of natural antioxidants and lipid peroxidation in atherosclerosis and cancer.
The goal of Advances in Plant Biotechnology is to integrate the most recent knowledge on tissue culture, secondary metabolites production under controlled conditions, scaling up to produce them at bioreactor level, and their industrial applications.
Natural phenolics are powerful bioactive compounds, but their use as antioxidant agents in lipid-based foodstuffs and cosmetics is limited due to their hydrophilic traits.
The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its measurement by both sensory and instrumental methods, and to examine the relation between them.
Globally, significant work has been done to enhance our current understanding of the nutritional and anti-nutritional properties, processing, storage, bioactivity, and product development of wheat, opening new frontiers for further improvement.
Acrylamide in Food: Analysis, Content and Potential Health Effects provides the recent analytical methodologies for acrylamide detection, up-to-date information about its occurrence in various foods (such as bakery products, fried potato products, coffee, battered products, water, table olives etc.
Genetically Engineered Foods, Volume 6 in the Handbook of Food Bioengineering series, is a solid reference for researchers and professionals needing information on genetically engineered foods in human and animal diets.
Dieser Buchtitel ist Teil des Digitalisierungsprojekts Springer Book Archives mit Publikationen, die seit den Anfängen des Verlags von 1842 erschienen sind.
