Berry Bioactive Compound By-Products explores the phytochemistry, functional properties, health-promoting effects, and food and non-food applications of bioactive compounds in berry processing by-products.
This new book discusses the physiological factors that contribute to metabolic syndrome within the human body and spotlights the beneficial effects on the body of nutraceuticals and functional ingredients, botanicals and natural dietary supplements, structurally numerous antioxidants, B-vitamins, and diverse amino acids and vital nutrients.
This new book discusses the physiological factors that contribute to metabolic syndrome within the human body and spotlights the beneficial effects on the body of nutraceuticals and functional ingredients, botanicals and natural dietary supplements, structurally numerous antioxidants, B-vitamins, and diverse amino acids and vital nutrients.
Food wastage has become a major problem with about one third of all food produced for human consumption going to waste, leading to major socioeconomic and environmental consequences in an increasingly resource-constrained world.
Food wastage has become a major problem with about one third of all food produced for human consumption going to waste, leading to major socioeconomic and environmental consequences in an increasingly resource-constrained world.
The problem of creating microbiologically-safe food with an acceptable shelf-life and quality for the consumer is a constant challenge for the food industry.
The Asian Development Bank (ADB), in partnership with the ADB Institute, the Central Asia Regional Economic Cooperation (CAREC) Institute, and the European Union's Support to Modernization of Mongolia Standardization System Project, organized and conducted a second annual Learning Opportunity focused on best practices in the area of integrated trade facilitation, one of the activities implementing the refined CAREC Trade and Transport Facilitation Strategy 2020.
Developments in potato chemistry, including identification and use of the functional components of potatoes, genetic improvements and modifications that increase their suitability for food and non-food applications, the use of starch chemistry in non-food industry and methods of sensory and objective measurement have led to new and important uses for this crop.
Wine Tasting: A Professional Handbook is an essential guide for any professional or serious connoisseur seeking to understand both the theory and practice of wine tasting.
Steviol Glycosides: Production, Properties, and Applications illustrates the health effects of steviol glycosides, presenting methods to preserve their stability, bioactivity and bioavailability during handling, extraction and processing.
Olives and Olive Oil in Health and Disease Prevention, Second Edition expands the last releases content and coverage, including new sections on materials in packaging, the Mediterranean diet, metabolic syndrome, diabetic health, generational effects, epigenetics, glycemic control, ketogenic diet, antioxidant effects, the use of olive oil in protection against skin cancer, oleuropein and ERK1/2 MAP-Kinase, oleocanthal and estrogen receptors, and oleocanthal and neurological effects.
Aromatic Herbs in Food: Bioactive Compounds, Processing, and Applications thoroughly explores three critical dimensions: properties of bioactive compounds, recovery and applications.
Food Toxicology and Forensics presents an overview on these subjects, along with the analytical tools necessary to handle the complexity of the issues at play between them.
Advances in Food and Nutrition Research, Volume 91 provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce disease risk and optimize health.
The urgent need for sustainability within the food producing industries and agriculture has turned the interest of research to investigate new non-thermal technologies, nanotechnologies and other practices in postharvest treatment of crops and fruits.
In addition to being served as a fresh vegetable, tomato is also consumed in the form of various processed products, such as paste, juice, sauce, puree and ketchup.
Environmental Impact of Agro-Food Industry and Food Consumption covers trends associated with the impact of food production on the environment using lifecycle analysis and the standard methods used to estimate the food industry's environmental impact.
Freshwater Fishes of the Eastern Himalayas provides a guide to describe the internationally accepted methods used in the accurate identification of fishes, morphometry, i.
Nutrition and Bariatric Surgery discusses nutritional deficiencies and requirements that are often present with diverse bariatric techniques as main mechanisms for weight loss.
Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress presents the nutritional and technological aspects related to the development of functional foods with anti-inflammatory and antioxidant effects.
Functional and Preservative Properties of Phytochemicals examines the potential of plant-based bioactive compounds as functional food ingredients and preservative agents against food-spoiling microbes and oxidative deterioration.
Postharvest and Postmortem Processing of Raw Food Materials, a volume in the Unit Operations and Processing Equipment in the Food Industry series, presents the processing operations and handling of agricultural crops, animal products, and raw food materials after their harvesting/slaughtering and entrance into food production factories.
Probiotic and Prebiotics in Foods: Challenges, Innovations, and Advances reviews recent advances, innovations, and challenges in probiotics/prebiotics in food and beverages.
Handbook of Hydrocolloids, Third Edition is a must-have substantive reference on hydrocolloids, helping food industry scientists ever since its first edition was published and well received.
Herbs and spices are among the most versatile ingredients in food processing, and alongside their sustained popularity as flavourants and colourants they are increasingly being used for their natural preservative and potential health-promoting properties.
Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical components are vital to the development of future foods.
In a market in which consumers demand nutritionally-balanced meat products, producing processed meats that fulfil their requirements and are safe to eat is not a simple task.
