Many naturally occurring compounds from foods such as rice, vegetables, fruits, and animal products possess properties that help to slow disease progression, inhibit pathophysiological mechanisms, or suppress activities of pathogenic molecules.
During the fifteen years since the bestselling first edition of Folate in Health and Disease was published, there have been thousands of new research studies related to folate and its role in health and disease.
Drawing on expert opinions from the fields of nutrition, gut microbiology, mammalian physiology, and immunology, Diet-Microbe Interactions for Human Health investigates the evidence for a unified disease mechanism working through the gut and its resident microbiota, and linking many inflammation-related chronic diet associated diseases.
The book presents a novel, interdisciplinary approach to describe the role of advanced research and engineering in contemporary poultry science and poultry production.
With chapters written by highly skilled and experienced scientists and researchers, this book provides valuable information on specific nutraceuticals that offer benefits in the prevention, management, and treatment of cancer.
This text provides an important overview of the contributions of edible insects to ecological sustainability, livelihoods, nutrition and health, food culture and food systems around the world.
Nutritional and Health Aspects of Food in South Asian Countries provides an analysis of traditional and ethnic foods from the South Asia Region, including India, Sri Lanka, Pakistan, Nepal, Bangladesh and Iran.
A staple food for thousands of years for the inhabitants of the Mediterranean region, olive oil is now becoming popular among consumers all over the world.
Processing and Impact on Antioxidants in Beverages presents information key to understanding how antioxidants change during production of beverages, how production options can be used to enhance antioxidant benefit, and how to determine the production process that will result in the optimum antioxidant benefit while retaining consumer acceptability.
In order for food businesses, scientists and policy makers to develop successful products, services and policies, it is essential that they understand food consumers and how they decide which products to buy.
Integrating the Packaging and Product Experience in Food and Beverages: A Road-Map to Consumer Satisfaction focuses on the interrelationship between packaging and the product experience.
This book paints a wide canvas of the immense global economic potential of ten most important cash generating crops spread over Asia, Africa and Latin America, namely, Arecanut, Cashew Nut, Coconut, Cinchona, Cocoa, Coffee, Tea, Oil Palm, Rubber and Wattle.
High pressure processing is a fast-growing food processing technology and opens the door to nearly-fresh products that retain their sensorial and nutritional qualities.
Food Waste to Valuable Resources: Applications and Management compiles current information pertaining to food waste, placing particular emphasis on the themes of food waste management, biorefineries, valuable specialty products and technoeconomic analysis.
Quality Control in the Beverage Industry, volume 17, in the Science of Beverages series, presents a detailed account of the most common aspects and challenges relating to quality control.
Wheat Wild Relatives: Developing Abiotic Stress Tolerance under Climate Change presents a state-of-the-art outline of the problem, including issues, opportunities, and modern developments in the utilization of Wild Wheat Relatives (WWR) and related neglected species for wheat crop improvement, specifically focusing on environmental constraints.
This comprehensive work explores the demand, supply and variable consumer attitude toward a wide variety of unconventional and exotic animal species that are consumed in different parts of the world.
This book describes many different kinds of mutagens that are detected in food, and also discusses various ways to suppress their formation and activities.
This new volume discusses the valuable contribution of immune-boosting properties of nutraceuticals and functional foods toward human health, exploring dietary antioxidants, vitamins and minerals, edible microalgae, herbs, phytonutrients, omega 3-fatty acids, and probiotics.
Food Process Engineering: Safety Assurance and Complements pursues a logical sequence of coverage of industrial processing of food and raw material where safety and complementary issues are germane.
Non-communicable diseases, such as cardiovascular disease, cancer, diabetes, obesity, and hypertension, represent the cause of 60% of all deaths around the globe.
Ghee (clarified milk fat) is a dairy product composed mainly of milk fat and minor components, such as vitamins, minerals, and enzymes; and butter oil has a bland flavor, whereas ghee has a pleasing flavor.
This book is an essential manual for professionals and students who wish to deepen their knowledge of food additives that modify the texture of food, thickeners and gelling agents.
Red meat, poultry and eggs are, or have been, major global causes of foodborne disease in humans and are also prone to microbiological growth and spoilage.
Consumers demand quality milk with a reasonable shelf-life, a requirement that can be met more successfully by the milk industry through use of improved processes and technologies.
Developments in Food Quality and Safety Series"e; is the most up-to-date resource covering trend topics such as Advances in the analysis of toxic compounds and control of food poisoning; Food fraud, traceability and authenticity; Revalorization of agrifood industry; Natural antimicrobial compounds and application to improve the preservation of food; Non-thermal processing technologies in the food industry; Nanotechnology in food production; and Intelligent packaging and sensors for food applications.
