Challenges And Potential Solutions In Gluten Free Product Development

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Challenges and Potential Solutions in Gluten Free Product Development

Author : Navneet Singh Deora
Publisher : Springer Nature
ISBN 13 : 3030886972
Total Pages : 191 pages
Book Rating : 4.0/5 (38 download)

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Book Synopsis Challenges and Potential Solutions in Gluten Free Product Development by : Navneet Singh Deora

Download or read book Challenges and Potential Solutions in Gluten Free Product Development written by Navneet Singh Deora and published by Springer Nature. This book was released on 2021-12-04 with total page 191 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work provides researchers with a thorough overview of all aspects related to the development of gluten-free food products. In summarizing and offering critical reviews of published works and focusing on current advances and technologies in gluten free product development, this book covers all of the important subjects related to this increasingly important aspect of the food industry. Important case studies in gluten-free breadmaking and alternative proteins are presented, making this a rich and singular source for food manufacturers and scientists seeking practical knowledge on the challenges and solutions involved in the development of gluten-free foods. Challenges and Potential Solutions in Gluten Free Product Development covers the latest advances and strategies for gluten-free diets including the important nutritional factors involved. Traditional and alternative approaches for the development of gluten-free dough, including starch applications and microbial fermentations, are extensively covered. Alternative proteins including those from vegetables, cereals, legumes and eggs are presented. Novel approaches for gluten-free breadmaking such as aeration strategies, prebiotics, hydrocolloids and nutritional enhancements are also covered in depth. With further chapters dedicated to regulatory aspects, gluten detection methods and the global market, this book presents full and up-to-date coverage of the development and manufacture of gluten-free products.

Functionality and Application of Colored Cereals

Author : Sneh Punia
Publisher : Elsevier
ISBN 13 : 0323997341
Total Pages : 334 pages
Book Rating : 4.3/5 (239 download)

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Book Synopsis Functionality and Application of Colored Cereals by : Sneh Punia

Download or read book Functionality and Application of Colored Cereals written by Sneh Punia and published by Elsevier. This book was released on 2022-11-25 with total page 334 pages. Available in PDF, EPUB and Kindle. Book excerpt: Functionality and Application of Colored Cereals: Nutritional, Bioactive and Health Aspects focuses on exploiting the full and functional possibilities of these grains. From their physical chemistry to their health benefits, this book highlights cereals with potential for enhanced products. Plant-based food colorants play an important role in conferring colors to food to increase attractiveness for consumers, improve appetite, minimize synthetic colorants, and conform to food culture. Over the last decades, the presence of anthocyanin and other bioactive compounds in colored cereal grains (maize, rice, wheat, barley, sorghum, millet, and rye) have attracted the attention of various food processors and researchers. Colored cereals are imperative for food processing industries as high-value pigments present in the bran layer can easily be extracted and utilized as functional foods and natural colorants. The extracted pigments such as anthocyanin can replace synthetic dyes currently used in foods, drugs and cosmetics. Additionally, natural additives improve the nutritional value, appearance, texture, flavor and storage properties of food products. Reviews colored cereal grains morphology, composition and the diversity of the different uses of cereal grains Includes content on the functionality and therapeutic significance of functional components of colored cereal grains Contains global coverage of the latest research on the bioactive potential, food applications and health benefits of colored cereals

How to Produce Gluten-Free Biscuits. Production-Challenges and Potential Solutions

Author : Ukoro Frank O.
Publisher : GRIN Verlag
ISBN 13 : 3346074234
Total Pages : 27 pages
Book Rating : 4.3/5 (46 download)

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Book Synopsis How to Produce Gluten-Free Biscuits. Production-Challenges and Potential Solutions by : Ukoro Frank O.

Download or read book How to Produce Gluten-Free Biscuits. Production-Challenges and Potential Solutions written by Ukoro Frank O. and published by GRIN Verlag. This book was released on 2019-11-29 with total page 27 pages. Available in PDF, EPUB and Kindle. Book excerpt: Seminar paper from the year 2018 in the subject Chemistry - Food Chemistry, , course: Thesis, language: English, abstract: This essay examines the challenges of producing gluten-free baked products and gives an overview of how these challenges can be properly addressed. In the course of this essay, therefore, the specific challenges such a as a weak structure, molding problems, production costs, and low nutrition in general are focused on in more detail. Some potential solutions to these problemes, which are worked out in this work, including extrusion-cooking processes, more temperature control and bio processing fermentation are also shed light on. The work closes with a few remarks and recommodations on future research in that field of study.

Gluten-Free Food Science and Technology

Author : Eimear Gallagher
Publisher : John Wiley & Sons
ISBN 13 : 9781444316216
Total Pages : 256 pages
Book Rating : 4.3/5 (162 download)

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Book Synopsis Gluten-Free Food Science and Technology by : Eimear Gallagher

Download or read book Gluten-Free Food Science and Technology written by Eimear Gallagher and published by John Wiley & Sons. This book was released on 2009-09-08 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Coeliac disease (CD) and other allergic reactions/intolerances to gluten are on the rise, largely due to improved diagnostic procedures and changes in eating habits. The worldwide incidence of coeliac disease has been predicted to increase by a factor of ten over the next number of years, and this has resulted in a growing market for high quality gluten-free cereal products. However, the removal of gluten presents major problems for bakers. Currently, many gluten-free products on the market are of low quality and short shelf life, exhibiting poor mouthfeel and flavour. This challenge to the cereal technologist and baker alike has led to the search for alternatives to gluten in the manufacture of gluten-free bakery products. This volume provides an overview for the food industry of issues related to the increasing prevalence of coeliac disease and gluten intolerance. The properties of gluten are discussed in relation to its classification and important functional characteristics, and the nutritional value of gluten-free products is also addressed. The book examines the diversity of ingredients that can be used to replace gluten and how the ingredient combinations and subsequent rheological and manufacturing properties of a range of gluten-free products, e.g. doughs, breads, biscuits and beer may be manipulated. Recommendations are given regarding the most suitable ingredients for different gluten-free products. The book is directed at ingredient manufacturers, bakers, cereal scientists and coeliac associations and societies. It will also be of interest to academic food science departments for assisting with undergraduate studies and postgraduate research. The Author Dr Eimear Gallagher, Ashtown Food Research Centre, Teagasc - The Irish Agriculture and Food Development Authority, Dublin, Ireland Also available from Wiley-Blackwell Management of Food Allergens Edited by J. Coutts and R. Fielder ISBN 9781405167581 Bakery Manufacture and Quality - Water Control and Effects Second Edition S. Cauvain and L. Young ISBN 9781405176132 Whole Grains and Health Edited by L. Marquart et al ISBN 9780813807775

Gluten-free Bread Technology

Author : Shabir Ahmad Mir
Publisher : Springer Nature
ISBN 13 : 3030738981
Total Pages : 280 pages
Book Rating : 4.0/5 (37 download)

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Book Synopsis Gluten-free Bread Technology by : Shabir Ahmad Mir

Download or read book Gluten-free Bread Technology written by Shabir Ahmad Mir and published by Springer Nature. This book was released on 2021-10-08 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: Market trend and the increasing diagnoses of celiac disease have encouraged extensive research into the development of gluten-free breads. Generally, the development of bread without gluten involves the use of diverse ingredients and additives aimed at imitating the viscoelastic properties of gluten and consequently obtaining quality bread products. However, developing gluten-free bread remains a technological challenge due to the key role of gluten in the breadmaking process. Gluten-Free Bread Technology provides an overview of all fundamental issues and key factors associated with gluten-free bread technology, with the emphasis on the most recent findings on the subject. The promising results of the reviewed studies indicate that the gluten-free breads developed possess similar or better sensory attributes than those of control formulations, and some are even comparable to their wheat gluten-based counterparts. Chapters of this book focus on the role of additives, dough handling, and the physical, structural, sensory and nutritional properties of the gluten-free bread. The science of gluten intolerance is explained as well. With all relevant literature gathered and summarized in one place, this text will be an essential resource for both food scientists and industry professionals pursuing gluten-free formulations.

Development of Gluten-Free Pasta

Author : Amir Gull
Publisher : Elsevier
ISBN 13 : 0443132372
Total Pages : 304 pages
Book Rating : 4.4/5 (431 download)

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Book Synopsis Development of Gluten-Free Pasta by : Amir Gull

Download or read book Development of Gluten-Free Pasta written by Amir Gull and published by Elsevier. This book was released on 2024-01-30 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: Development of Gluten-Free Pasta summarizes current progress in the development of gluten-free (GF) products, focusing particularly on pasta products. Presented in 11 chapters, the book focuses on the role of prebiotic fiber, hydrocolloids, fruit and vegetable by-product pomace and the physical, microstructural, sensory, and nutritional properties of the gluten-free pasta. The science of gluten intolerance is explained as well, with all relevant literature gathered and summarized in one place. Hence, this book lays a very solid foundation for the development of GF pasta which can be exploited as an essential therapeutic tool in the prevention of celiac disease. This comprehensive reference, written by world renowned scientists who elaborate on the study of different selected additives of plant origin, provides immense assistance in the field of research as many areas are still unexplored in the field of cereal science & technology. Provides a comprehensive application of pseudocereals, hydrocolloids, and prebiotic dietary fiber in the development of gluten-free pasta Brings holistic and integrated coverage of the role of plant derived ingredients in the development of gluten-free pasta Covers the utilization of pseudo cereals for food, nutritional, and economical security

The Sustainability Challenge: New Perspectives on the use of Microbial Approaches and their Impact on Food and Feed

Author : Rossana Coda
Publisher : Frontiers Media SA
ISBN 13 : 2889660923
Total Pages : 146 pages
Book Rating : 4.8/5 (896 download)

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Book Synopsis The Sustainability Challenge: New Perspectives on the use of Microbial Approaches and their Impact on Food and Feed by : Rossana Coda

Download or read book The Sustainability Challenge: New Perspectives on the use of Microbial Approaches and their Impact on Food and Feed written by Rossana Coda and published by Frontiers Media SA. This book was released on 2020-10-23 with total page 146 pages. Available in PDF, EPUB and Kindle. Book excerpt: This eBook is a collection of articles from a Frontiers Research Topic. Frontiers Research Topics are very popular trademarks of the Frontiers Journals Series: they are collections of at least ten articles, all centered on a particular subject. With their unique mix of varied contributions from Original Research to Review Articles, Frontiers Research Topics unify the most influential researchers, the latest key findings and historical advances in a hot research area! Find out more on how to host your own Frontiers Research Topic or contribute to one as an author by contacting the Frontiers Editorial Office: frontiersin.org/about/contact.

Celiac Disease Gluten- Free Cookbook

Author : Dr Perkins Glover
Publisher : Independently Published
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.8/5 (717 download)

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Book Synopsis Celiac Disease Gluten- Free Cookbook by : Dr Perkins Glover

Download or read book Celiac Disease Gluten- Free Cookbook written by Dr Perkins Glover and published by Independently Published. This book was released on 2023-12-13 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Unlock the Secrets to a Healthier Life with "Celiac Disease Gluten-Free Cookbook" Are you or someone you know grappling with the challenges of living with Celiac Disease? Are the intricacies of a gluten-free lifestyle leaving you feeling overwhelmed and unsure where to turn? Look no further - our comprehensive guide, "Celiac Disease Gluten-Free Cookbook," is your essential companion on the journey to understanding, adapting, and thriving with Celiac Disease. Why Do You Need "Celiac Disease Gluten-Free Cookbook"? Understanding Celiac Disease: Delve into the foundations of Celiac Disease in Chapter One, where we unravel the intricacies of this condition. Gain insights into its overview, recognize the signs, and learn effective methods for identification and assessment. Significance of a Gluten-Free Diet: Chapter Two is a game-changer, providing a detailed exploration of gluten, its effects on individuals with Celiac Disease, and the undeniable advantages of embracing a gluten-free diet. Uncover potential difficulties and hazards, empowering you to make informed dietary choices. Fundamentals of Cooking Without Gluten: Equip yourself with the practical knowledge needed for a gluten-free kitchen in Chapter Three. From constructing a pantry free of gluten to scrutinizing labels for hidden gluten and preventing cross-contamination, this chapter is your go-to resource for mastering the art of gluten-free cooking. What Will You Learn? Crucial Elements in a Diet Free of Gluten: Chapter Four unveils the keys to maintaining nutritional balance, highlighting gluten-free vitamin and mineral sources, meeting dietary fiber and protein needs, and exploring supplements tailored for those with Celiac Disease. Organizing Well-Being Gluten-Free Dinners: In Chapter Five, discover strategies for meal preparation, sample meal plans, and tips on adding variation to your gluten-free diet. Gain confidence in navigating social settings with insights on eating out while managing Celiac Disease. Delights of Breakfast, Snacks & Appetizers, and Wonders of the Main Course: Chapters Six to Eight tantalize your taste buds with gluten-free morning main courses, safe snacks and appetizers, and a plethora of main course options - from grains without gluten to recipes for meat, chicken, seafood, and vegetarian delights. Sweets and Treats, Drinks and Concoctions: Chapters Nine and Ten satisfy your cravings with gluten-free baking essentials, rich desserts, refreshing drinks, and enticing smoothies. Navigate the world of alcohol with essential information for those with Celiac Disease. Handling Emotional and Social Issues: Chapter Eleven delves into the emotional and social aspects of living with Celiac Disease. Learn how to examine your emotional health, express your nutritional requirements, and effectively manage social events and get-togethers. Managing Your Celiac Disease to Lead a Full and Healthful Life: Chapter Twelve provides invaluable guidance on maintaining fitness and activity, staying gluten-free while traveling, and connecting with communities and resources. Look ahead to advances in Celiac Disease research and developments. Why Miss Out on a Healthier, Happier Life? Don't let the complexities of Celiac Disease hold you back. "Celiac Disease Gluten-Free Cookbook" is your roadmap to a fulfilling and healthful life. Take action now! Order your copy and embark on a transformative journey towards a gluten-free lifestyle that embraces both wellness and joy. Your health is worth the investment.

Technical, agricultural and physical sciences as the main sciences of human development

Author : – Glovyn N., Gliva O., Pavliv O. Тихонова О., Artemenko V., Demchyna K., Babyak V., Hladyshev D., Vozniuk L., Lemeshev M., Bereziuk O., Stadnijtschuk M., Shapoval V., Shashenko O., Skobenko O., Konoval V., Shuminskyi V., Vozniuk L., Babyak V., Smaliychuk A., Drahun Y., Ivaskiv V., Mazur D., Leibych S., Kiiko S., Hehedosh O., Chereshnya V., Zastryzhnyi A., Mytsyk O., Ivaskiv Y., Дейнека В., Vorobiov L., Dekusha L., Dekusha H., Ivanov S., Khvalin D., Андрющенко А., Нікульшин В., Денисова А., Мельник С., Височин В., Часник Д.В., Rymar T., Kuzmenko R., Maksymiuk A., Fefelov D., Omelchenko M., Kuzmin O., Zemlyanchuk A., Nemirich O., Kuzmin O., Mamchenko L., Yastreba S., Дорожко В., Гунько С., Andrushchak I., Hengyi Z., Kozlov V., Tomashevskaya T., Trofimova L., Hutyria S., Yahlinskyi V., Котенко К.Е., Вінюков О., Вінюков А.
Publisher : International Science Group
ISBN 13 :
Total Pages : 419 pages
Book Rating : 4.8/5 (926 download)

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Book Synopsis Technical, agricultural and physical sciences as the main sciences of human development by : – Glovyn N., Gliva O., Pavliv O. Тихонова О., Artemenko V., Demchyna K., Babyak V., Hladyshev D., Vozniuk L., Lemeshev M., Bereziuk O., Stadnijtschuk M., Shapoval V., Shashenko O., Skobenko O., Konoval V., Shuminskyi V., Vozniuk L., Babyak V., Smaliychuk A., Drahun Y., Ivaskiv V., Mazur D., Leibych S., Kiiko S., Hehedosh O., Chereshnya V., Zastryzhnyi A., Mytsyk O., Ivaskiv Y., Дейнека В., Vorobiov L., Dekusha L., Dekusha H., Ivanov S., Khvalin D., Андрющенко А., Нікульшин В., Денисова А., Мельник С., Височин В., Часник Д.В., Rymar T., Kuzmenko R., Maksymiuk A., Fefelov D., Omelchenko M., Kuzmin O., Zemlyanchuk A., Nemirich O., Kuzmin O., Mamchenko L., Yastreba S., Дорожко В., Гунько С., Andrushchak I., Hengyi Z., Kozlov V., Tomashevskaya T., Trofimova L., Hutyria S., Yahlinskyi V., Котенко К.Е., Вінюков О., Вінюков А.

Download or read book Technical, agricultural and physical sciences as the main sciences of human development written by – Glovyn N., Gliva O., Pavliv O. Тихонова О., Artemenko V., Demchyna K., Babyak V., Hladyshev D., Vozniuk L., Lemeshev M., Bereziuk O., Stadnijtschuk M., Shapoval V., Shashenko O., Skobenko O., Konoval V., Shuminskyi V., Vozniuk L., Babyak V., Smaliychuk A., Drahun Y., Ivaskiv V., Mazur D., Leibych S., Kiiko S., Hehedosh O., Chereshnya V., Zastryzhnyi A., Mytsyk O., Ivaskiv Y., Дейнека В., Vorobiov L., Dekusha L., Dekusha H., Ivanov S., Khvalin D., Андрющенко А., Нікульшин В., Денисова А., Мельник С., Височин В., Часник Д.В., Rymar T., Kuzmenko R., Maksymiuk A., Fefelov D., Omelchenko M., Kuzmin O., Zemlyanchuk A., Nemirich O., Kuzmin O., Mamchenko L., Yastreba S., Дорожко В., Гунько С., Andrushchak I., Hengyi Z., Kozlov V., Tomashevskaya T., Trofimova L., Hutyria S., Yahlinskyi V., Котенко К.Е., Вінюков О., Вінюков А. and published by International Science Group. This book was released on 2024-04-03 with total page 419 pages. Available in PDF, EPUB and Kindle. Book excerpt: Collective monograph

Integrated nutrients management: An approach for sustainable crop production and food security in changing climates

Author : Amanullah
Publisher : Frontiers Media SA
ISBN 13 : 2832531695
Total Pages : 164 pages
Book Rating : 4.8/5 (325 download)

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Book Synopsis Integrated nutrients management: An approach for sustainable crop production and food security in changing climates by : Amanullah

Download or read book Integrated nutrients management: An approach for sustainable crop production and food security in changing climates written by Amanullah and published by Frontiers Media SA. This book was released on 2023-08-24 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt: Soil health and fertility are continuously declining due to the removal of essential plant nutrients from the soils in the current changing climate scenario. Due to less soil organic carbon (SOC) and growing of high-yielding varieties and hybrids further increases deficiencies of both macro and micronutrients that had a negative impact on soil health, crop productivity, food security, and growers. Integrated nutrients management not only increases crop productivity and growers' income but also increases soil fertility, health, and sustainability in changing climates. Integrated nutrients management (INM) refers to the maintenance of soil fertility and improvement in crop productivity with the application of plant nutrients through the combined application of organic fertilizers (animal manures and plant residues), chemical fertilizers (urea, SSP, DAP, etc.) and bio-fertilizers (beneficial microbes). The 4‰-Initiative aims to improve the soil organic carbon (SOC) content and promote carbon sequestration could be achieved with best agronomic practices, especially INM. Higher SOC increases soil resistance to erosion (reduces soil degradation), increases water retention in soils (improving water use efficiency), increases soil fertility (improving nutrient use efficiency), and also increases soil biodiversity and sustainability. Stable and productive soils have a sufficient amount of SOC and beneficial microbes that affect the resilience of farms to cope with the negative effects of climate change. The use and application of beneficial microbes (Biofertilizers) increase nutrient use efficiencies, yield, grower’s income, soil health, and sustainability.

Handbook of Plant-Based Food and Drinks Design

Author : Fatma Boukid
Publisher : Elsevier
ISBN 13 : 044316018X
Total Pages : 513 pages
Book Rating : 4.4/5 (431 download)

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Book Synopsis Handbook of Plant-Based Food and Drinks Design by : Fatma Boukid

Download or read book Handbook of Plant-Based Food and Drinks Design written by Fatma Boukid and published by Elsevier. This book was released on 2024-06-01 with total page 513 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Plant-Based Food and Drinks Design discusses conventional and emerging technologies for plant-based ingredient improvement (yield, nutritional composition and functional properties) while considering food safety, sustainability, and social impact to explore current and potential markets through research and innovation. Divided in 7 sections, the book covers Plant sources for functional ingredients, Processing plant-based sources, Plant-based food design to replace/mimic animal food, Innovation in plant-based food, The promise of parity, Safety and regulations of plant-based foods, Social, environmental, and economic impact, and more. Written by a team of experts in the field, this book can be a good support for researchers and scientists working with plant-based food, drinks, and market trends. Brings a critical overview about the health-beneficial compounds of plant-based sources Offers guidelines on how to formulate plant-based food or a food alternative Discusses the transition towards more plant-based diets on nutrition, economy climate change, health, and sustainability

The economics of teff: Exploring Ethiopia’s biggest cash crop: Synopsis

Author : Minten, Bart
Publisher : Intl Food Policy Res Inst
ISBN 13 : 0896292851
Total Pages : 4 pages
Book Rating : 4.8/5 (962 download)

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Book Synopsis The economics of teff: Exploring Ethiopia’s biggest cash crop: Synopsis by : Minten, Bart

Download or read book The economics of teff: Exploring Ethiopia’s biggest cash crop: Synopsis written by Minten, Bart and published by Intl Food Policy Res Inst. This book was released on 2018-07-19 with total page 4 pages. Available in PDF, EPUB and Kindle. Book excerpt: Teff is the staple food of Ethiopia and its biggest cash crop. Teff is nutritious and well adapted to the growing conditions in Ethiopia, but little has been invested to improve the crop’s productivity or to expand domestic or international markets. Given high levels of poverty and food insecurity in Ethiopia, coupled with the large dependency on agriculture, agricultural transformation is a critical development goal. Identifying opportunities to improve agricultural performance, and confronting the challenges to doing so, is essential. The Economics of Teff: Exploring Ethiopia’s Biggest Cash Crop examines the potential of teff and offers recommendations on how to increase production and expand markets in order to benefit both farmers and consumers.

Manual of Dietetic Practice

Author : Briony Thomas
Publisher : John Wiley & Sons
ISBN 13 : 1118687299
Total Pages : 912 pages
Book Rating : 4.1/5 (186 download)

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Book Synopsis Manual of Dietetic Practice by : Briony Thomas

Download or read book Manual of Dietetic Practice written by Briony Thomas and published by John Wiley & Sons. This book was released on 2013-07-08 with total page 912 pages. Available in PDF, EPUB and Kindle. Book excerpt: The standard work for all those involved in the field of clinical nutrition and dietetics, The Manual of Dietetic Practice has been equipping health care professionals with the essential foundations on which to build expertise and specialist skill since it was first published in 1988. The fourth edition responds to the changing demand for multidisciplinary, patient-centred, evidence-based practice and has been expanded to include dedicated chapters covering adult nutrition, freelance dietetics, complementary and alternative therapies. Compiled from the knowledge of both individual experts and the British Dietetic Association's Specialist Groups, this truly is the essential guide to the principles of dietetics across its whole range.

Agriculture, Rural Development, Food and Drug Administration, and Related Agencies Appropriations for Fiscal Year 2011

Author : United States. Congress. Senate. Committee on Appropriations. Subcommittee on Agriculture, Rural Development, Food and Drug Administration, and Related Agencies
Publisher :
ISBN 13 :
Total Pages : 450 pages
Book Rating : 4.:/5 (319 download)

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Book Synopsis Agriculture, Rural Development, Food and Drug Administration, and Related Agencies Appropriations for Fiscal Year 2011 by : United States. Congress. Senate. Committee on Appropriations. Subcommittee on Agriculture, Rural Development, Food and Drug Administration, and Related Agencies

Download or read book Agriculture, Rural Development, Food and Drug Administration, and Related Agencies Appropriations for Fiscal Year 2011 written by United States. Congress. Senate. Committee on Appropriations. Subcommittee on Agriculture, Rural Development, Food and Drug Administration, and Related Agencies and published by . This book was released on 2011 with total page 450 pages. Available in PDF, EPUB and Kindle. Book excerpt:

The Challenge of Protein Crops as a Sustainable Source of Food and Feed for the Future

Author : Antonio M. De Ron
Publisher : Frontiers Media SA
ISBN 13 : 2889451623
Total Pages : 327 pages
Book Rating : 4.8/5 (894 download)

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Book Synopsis The Challenge of Protein Crops as a Sustainable Source of Food and Feed for the Future by : Antonio M. De Ron

Download or read book The Challenge of Protein Crops as a Sustainable Source of Food and Feed for the Future written by Antonio M. De Ron and published by Frontiers Media SA. This book was released on 2017-05-03 with total page 327 pages. Available in PDF, EPUB and Kindle. Book excerpt: Grain legumes, together with quinoa and amaranth (pseudocereals) and other crops are attractive candidates to satisfy the growing demand for plant protein production worldwide for food and feed. Despite their high value, many protein crops have not been adequately assessed and numerous species are underutilized. Special attention has to be paid to genetic diversity and landraces, and to the key limiting factors affecting yield, including water deficiency and other abiotic and biotic stresses, in order to obtain stable, reliable and sustainable crop production through the introduction and local adaptation of genetically improved varieties. Legumes, the main protein crops worldwide, contribute to the sustainable improvement of the environment due to their ability to fix nitrogen and their beneficial effects on the soil. They play a key role in the crop diversification and sustainable intensification of agriculture, particularly in light of new and urgent challenges, such as climate change and food security. In addition, the role of legumes in nutrition has been recognized as a relevant source of plant protein, together with other benefits for health. Chapters dealing with common bean, lupine, soybean, lentil, cowpea and Medicago are included in this book. Most contributions deal with legumes, but the significant number of papers on different aspects of quinoa gives an idea of the increasing importance of this protein crop. Pseudocereals, such as quinoa and amaranth, are good sources of proteins. Quinoa and amaranth seeds contain lysine, an essential amino acid that is limited in other grains. Nutritional evaluations of quinoa indicate that it constitutes a source of complete protein with a good balance among all of the amino acids needed for human diet, and also important minerals, vitamins, high quality oils and flavonoids. Other protein crops also included in this book are hemp, cotton and cereals (maize, wheat and rice). Although cereals protein content is not high, their seeds are largely used for human consumption. In this book are included articles dealing with all different aspects of protein crops, including nutritional value, breeding, genetic diversity, biotic and abiotic stress, cropping systems or omics, which may be considered crucial to help provide the plant proteins of the future. Overall, the participation of 169 authors in 29 chapters in this book indicates an active scientific community in the field, which appears to be an encouraging reflect of the global awareness of the need for sustainability and the promising future of proteins crops as a source of food and feed.

Agriculture, Rural Development, and Related Agencies Appropriations, Fiscal Year 2011

Author :
Publisher :
ISBN 13 :
Total Pages : 452 pages
Book Rating : 4.F/5 ( download)

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Book Synopsis Agriculture, Rural Development, and Related Agencies Appropriations, Fiscal Year 2011 by :

Download or read book Agriculture, Rural Development, and Related Agencies Appropriations, Fiscal Year 2011 written by and published by . This book was released on 2011 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Reformulation as a Strategy for Developing Healthier Food Products

Author : Vassilios Raikos
Publisher : Springer Nature
ISBN 13 : 3030236218
Total Pages : 318 pages
Book Rating : 4.0/5 (32 download)

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Book Synopsis Reformulation as a Strategy for Developing Healthier Food Products by : Vassilios Raikos

Download or read book Reformulation as a Strategy for Developing Healthier Food Products written by Vassilios Raikos and published by Springer Nature. This book was released on 2019-10-09 with total page 318 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work introduces the concept of reformulation, a relatively new strategy to develop foods with beneficial properties. Food reformulation by definition is the act of re-designing an existing, often popular, processed food product with the primary objective of making it healthier. In recent years the concept of food reformulation has evolved significantly as additional benefits of re-designing food have become apparent. In addition to targeting specific food ingredients that are considered potentially harmful for human health, food reformulation can also be effectively used as a strategy to make foods more nutritious by introducing essential macro- /micro-nutrients or phytochemicals in the diet. Reformulating foods can also improve sustainability by introducing “waste” (and underutilized) ingredients into the food chain. In light of these developments, reformulating existing foods is now considered a realistic and attractive opportunity to provide healthy, nutritious, and sustainable food choices to the consumers and likewise improve public health. Indeed reformulation has now become essential in many cases for redressing the health properties of foods that are popularly consumed and significantly affecting public health. This edited volume covers aspects of food reformulation from various angles, exploring the role of the food industry, academia, and consumers in developing new products. Some of the major themes contributors address include methods of reformulating food products for health, improving the nutritional composition of foods, and challenges to the food industry, including regulation as well as consumer perception of new products. The book presents several case studies to clarify these objectives and illustrate the difficulties encountered in the process of developing a reformulated product. Chapters from experts in the field identify emerging and future trends in food product development, and highlight ways in which these efforts will help with increasing food security, improving nutrition and health, and promoting sustainable production. The editors have designed the book to be useful for both industry professionals and the research community. This interdisciplinary approach incorporates a wide spectrum of food sciences (including composition, engineering, and chemistry) as well as nutrition and public health. Food and nutrition professionals, policy makers, health care and social scientists, and graduate students will also find the information relevant.