This new volume explores the importance of phytochemicals from plants in therapeutics, focusing on the extraction of bioactive compounds and their applications in human health.
This book explores the potential role of prebiotics, probiotics, and synbiotics in managing various metabolic disorders, chronic diseases, and metabolic syndromes.
Presents the many recent innovations and advancements in the field of biotechnological processes This book tackles the challenges and potential of biotechnological processes for the production of new industrial ingredients, bioactive compounds, biopolymers, energy sources, and compounds with commercial/industrial and economic interest by performing an interface between the developments achieved in the recent worldwide research and its many challenges to the upscale process until the adoption of commercial as well as industrial scale.
Before the concept of history began, humans undoubtedly acquired life benefits by discovering medicinal and aromatic plants (MAPs) that were food and medicine.
Genetic and Genomic Resources For Cereals Improvement is the first book to bring together the latest available genetic resources and genomics to facilitate the identification of specific germplasm, trait mapping, and allele mining that are needed to more effectively develop biotic and abiotic-stress-resistant grains.
This useful and extensive set of guidelines is designed to assist food control laboratories in gaining accreditation from an internationally recognized external body, providing all of the necessary information and practices in an easy-to-read, step-by-step fashion.
Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline.
Diet and Exercise in Cystic Fibrosis, a unique reference edited by distinguished and internationally recognized nutritionist and immunologist Ronald Ross Watson, fills the gap in the current dietary modalities aimed at controlling cystic fibrosis.
In developing the electronic nose and biosensor devices, researchers not only copy biochemical pathways, but also use nature's approach to signal interpretation as a blueprint for man-made sensing systems.
Food Proteomics: Technological Advances, Current Applications and Future Perspectives addresses many of the food proteomic issues in the industry today.
Here is a new three-volume set that comprehensively illustrates a wide range of analytical techniques and methodologies for assessing the physical, chemical, and microbiological properties of milk and milk products to ensure nutritional and technological quality and safety of milk and milk products.
Transporting Operations of Food Materials within Food Factories, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for storage and transportation of food materials within food production factories.
Phenolic compounds, one of the most widely distributed groups of secondary metabolites in plants, have received a lot of attention in the last few years since the consumption of vegetables and beverages with a high level of such compounds may reduce risks of the development of several diseases.
This publication offers a systemic analysis of sustainability in the food system, taking as its framework the Sustainable Development Goals of the 2030 Agenda of the United Nations.
Cereal grains and their products are staples in the diet of almost every culture of the world and have made an important contribution to daily nutrient requirements.
Explore the Social, Technological, and Economic Impact of Heat Pump DryingHeat pump drying is a green technology that aligns with current energy, quality, and environmental concerns, and when compared to conventional drying, delivers similar quality at a lower cost.
Pathology: Oxidative Stress and Dietary Antioxidants bridges the disciplinary knowledge gap to help advance medical sciences and provide preventative and treatment strategies for pathologists, health care workers, food scientists and nutritionists who have divergent skills.
In recent decades, practices like the cultivation of a few high-yielding crop varieties on a large scale, the application of heavy machinery and continued mechanization of agriculture, the removal of natural habitats, and the application of pesticides and synthetics have resulted in the simplification of agro-ecosystems.
Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability offers the most recent updates for developing, characterizing, and stabilizing both traditional and novel omega-3 delivery systems, including their final incorporation into food matrices and physicochemical changes during digestion.
Advances in Food Security and Sustainability, Volume Five, takes a scientific look at the challenges, constraints and solutions necessary to maintain a healthy and accessible food supply in different communities.
Kent's Technology of Cereals: An Introduction for Students of Food Science and Agriculture, Fifth Edition, is a classic and well-established book that continues to provide students, researchers and practitioners with an authoritative and comprehensive study of cereal technology.
This book focuses on the nutrients and nutraceuticals that promote active and healthy ageing - recently defined by the WHO as the process of development and maintenance of functional capacity that allows well-being at an advanced stage of life.
Das Analytiker-Taschenbuch bietet mit seinen sehr aktuellen und praxisbezogenen Beiträgen zu Grundlagen, Methoden oder Anwendungen analytisch-chemischer Verfahren eine wahre Fundgrube für alle Praktiker in den Bereichen analytische Chemie, Lebensmittel- und Umweltchemie, klinische Chemie, Werkstoffforschung und Biotechnologie.
Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important factors in the improvement and development of food products.
This contributed book, as a part of a series of CERES publications, provides a multi-regional and cross-sectoral analysis of the interlinkages, challenges, and emerging responses in the areas of water security, climate change, and food systems, especially in a context marked by severe implications of the COVID-19 pandemic, increased climate vulnerability of many regions already water stressed, and an ambitious global action aiming at curbing climate change and restoring ecosystem.
Vegetarian and Plant-Based Diets in Health and Disease Prevention examines the science of vegetarian and plant-based diets and their nutritional impact on human health.
This comprehensive reference work describes in an instructive manner the combination of different membrane operations such as enzyme membrane reactors (EMR's), microfiltration (MF), ultrafiltration (UF), reverse osmosis (RO), nanofiltration (NF) and osmotic distillation (OD) is studied in order to identify their synergistic effects on the optimization of processes in agro-food productions (fruit juices, wines, milk and vegetable beverages) and wastewater treatments within the process intensification strategy.
This new edition of a well-respected reference brings together, in one place, information on the entire field of animal by-products processing and utilization.
Cinnamon: Nutrition, Consumption and Health first explores the benefits of cinnamon and its components on metabolic impairments in diabetes, a disorder caused by impaired insulin release and action, and defective metabolisms of nutrients such as carbohydrates, lipids, and proteins.
The consumption of functional foods is growing in the health and wellness communities because of their range of potent nutrients and health advantages, such as the ability to shield against illnesses, stop vitamin deficiencies, and encourage healthy growth and development.
This book details the latest developments in sensing technology and its applications in the food industry, profiling the improvements achieved in recent years for better food quality, safety, processing, and control.
Food Science: Research and Technology presents a broad selection of new research in food science and reflects the diversity of recent advances in the field.
Advances in Food Security and Sustainability takes a scientific look at the challenges, constraints, and solutions necessary to maintain a healthy and accessible food supply in different communities around the world.
