Current Advances Research In Nutraceutical Compounds Of Legumes Pseudocereals And Cereals

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Current Advances Research in Nutraceutical Compounds of Legumes, Pseudocereals and Cereals

Author : Jose C. Jimenez-Lopez
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (139 download)

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Book Synopsis Current Advances Research in Nutraceutical Compounds of Legumes, Pseudocereals and Cereals by : Jose C. Jimenez-Lopez

Download or read book Current Advances Research in Nutraceutical Compounds of Legumes, Pseudocereals and Cereals written by Jose C. Jimenez-Lopez and published by . This book was released on 2018 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The increase of the Western-type diet and life-style, with high content of highly processed fats, salt and sugar, as well as sedentary life, is directly linked to an increasing incidence of chronic diseases such as diabetes and obesity, cancer, cardiovascular diseases or stroke, and inflammatory-related diseases, which are a great challenge in global health and are usually associated with negative effects of globalization: rapid urbanization, diet and increased sedentary life worldwide. This has brought new interest and increased research into plant-based diets. In this context, the implementation in the diet of legumes, cereals and pseudo-cereals, due to their nutraceutical properties, which is interesting as well as advisable. These foods, in addition of having a high nutritional value themselves, have synergistic properties as part of a balanced diet. For example, most legumes are rich in lysine which is scarce in cereals, and these are rich in sulphur amino acids, such as methionine, while these amino acids are scarce in legumes and are of great importance for the central nervous system development. These foods or part of a food, due to their qualities, and that they provide health benefits can be classified as nutraceuticals. In addition, due to their health benefits beyond nutritional properties, can be classified as functional foods, promoting prevention and treatment for the above mentioned diseases, among others. This double function is due mainly to the proteins and the presence of various secondary metabolites and bioactive compounds in these foods of plant (grain and seed) origin. Last discovered knowledge and research features will be described in the present book chapter.

Pseudocereals

Author : Sanju Bala Dhull
Publisher : CRC Press
ISBN 13 : 1003845908
Total Pages : 352 pages
Book Rating : 4.0/5 (38 download)

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Book Synopsis Pseudocereals by : Sanju Bala Dhull

Download or read book Pseudocereals written by Sanju Bala Dhull and published by CRC Press. This book was released on 2024-04-08 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pseudocereals: Production, Processing, and Nutrition provides an overview of the chemistry, processing, and technology of pseudocereals which have become super grains. The cultivation of pseudocereals has spread to over 70 different countries due to their attractive nutritional properties and for food security. This book discusses necessary information on different pseudocereals as well as practical information on cultivation procedures, equipment, food processing using pseudocereals and the use of by-products for bioactive compound extraction. It addresses concerns regarding globalization, food security, climate change and the needs of underdeveloped or developing countries. Key Features: Covers both common as well as less exploited pseudocereals Explains the grain structure and engineering properties of different pseudocereals Studies the effect of food processing on the bioactivity and nutritional value of pseudocereals and their products

Legumes Research

Author : Jose C. Jimenez-Lopez
Publisher : BoD – Books on Demand
ISBN 13 : 1839694904
Total Pages : 482 pages
Book Rating : 4.8/5 (396 download)

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Book Synopsis Legumes Research by : Jose C. Jimenez-Lopez

Download or read book Legumes Research written by Jose C. Jimenez-Lopez and published by BoD – Books on Demand. This book was released on 2022-10-12 with total page 482 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a collection of updated studies related to current improvements in legume traits and their agricultural benefits. It discusses the physiological functions, genetics, and genomics of legume crops. Chapters address such topics as genetics and biological insights of seed traits in the context of climate change, improving quality and yields of legume seeds, new genetic resources from diverse germplasms, and agricultural benefits of legumes in agroecosystems.

Bioactive Compounds and Nutraceuticals from Dairy, Marine, and Nonconventional Sources

Author : Charanjit S. Riar
Publisher : CRC Press
ISBN 13 : 1000983676
Total Pages : 361 pages
Book Rating : 4.0/5 (9 download)

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Book Synopsis Bioactive Compounds and Nutraceuticals from Dairy, Marine, and Nonconventional Sources by : Charanjit S. Riar

Download or read book Bioactive Compounds and Nutraceuticals from Dairy, Marine, and Nonconventional Sources written by Charanjit S. Riar and published by CRC Press. This book was released on 2024-06-28 with total page 361 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new volume begins with an overview of bioactive compounds and nutraceuticals along with explanations of their chemical characteristics, profile, and physicochemical aspects. The volume discusses the extraction technologies of active ingredients and the analytical techniques of qualitative and qualitative analysis along with the profiling of functional compounds and nutraceuticals. The volume gives detailed descriptions of the techniques for extraction, isolation, and characterization of active ingredients from food preparations. The volume also discusses important bioactive compounds and nutraceuticals specifically from milk and dairy products as well as from marine algae and seaweeds. From there, the volume explores bioactive compounds and nutraceuticals from nonconventional sources, such as from spices and condiments, and from microbial sources. This volume is the companion volume to the book Bioactive Compounds and Nutraceuticals from Plant Sources: Extraction Technology, Analytical Techniques, and Potential Health Prospects by the same editors.

Grain and Seed Proteins Functionality

Author : Jose Carlos Jimenez-Lopez
Publisher : BoD – Books on Demand
ISBN 13 : 1839685905
Total Pages : 202 pages
Book Rating : 4.8/5 (396 download)

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Book Synopsis Grain and Seed Proteins Functionality by : Jose Carlos Jimenez-Lopez

Download or read book Grain and Seed Proteins Functionality written by Jose Carlos Jimenez-Lopez and published by BoD – Books on Demand. This book was released on 2021-06-30 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt: Climate resilience and growing population are the two main global challenges that encourage the development of an affordable and sustainable source of vegetable protein to ensure future food security. Advanced scientific programs and agro-food developments should be proprietarily on-demand to face different stresses in order to maintain yield and quality of seed production. In this regard, legume crops are key sustainable alternatives for healthier diets while contributing to appropriate natural resource management. Taken together, the 11 chapters in this book represent a generous addition to the progress in our understanding of climate-resilient legumes, hoping to contribute to the improvement of global food security in the future.

Pseudocereals

Author : Claudia Monika Haros
Publisher : John Wiley & Sons
ISBN 13 : 1118938275
Total Pages : 291 pages
Book Rating : 4.1/5 (189 download)

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Book Synopsis Pseudocereals by : Claudia Monika Haros

Download or read book Pseudocereals written by Claudia Monika Haros and published by John Wiley & Sons. This book was released on 2017-01-03 with total page 291 pages. Available in PDF, EPUB and Kindle. Book excerpt: The aim of this book is to update knowledge and summarise recent research on pseudocereals, particularly regarding their botanical characteristics, composition, structure, use, production, technology and impact on human health. In the last few years, pseudocereals – in particular amaranth and quinoa – have acquired increased importance (which is also due to the increased demand for gluten ]free food). Worldwide, the demand for amaranth and quinoa has risen immensely, as seen in rising prices for amaranth and quinoa. At the same time, research in all relevant fields has intensified. At present there is some confusion surrounding the term ‘pseudocereals’ and what it does and does not include, for example kiwicha which is Amaranthus caudatus or kaniwa which is Chenopodium pallidicaule. Sometimes other grains are included in the pseudocereal group like chia (Salvia hispanica L), an oleaginous seed. One of the aims of the book is to clear up some of the confusion over what is included in the group of pseudocereals. The book will include: the origin, production and utilization of pseudocereals; structure and composition of kernels; carbohydrates/fibre/bioactive compounds of kernels; proteins and amino acids of kernels; lipids of kernels; pseudocereal dry and wet milling: processes, products and applications; food uses of whole pseudocereals; pseudocereals in gluten free products; and the nutritional and health implications of pseudocereal intake.

Innovative Processing Technologies for Healthy Grains

Author : Milica Pojic
Publisher : John Wiley & Sons
ISBN 13 : 1119470196
Total Pages : 304 pages
Book Rating : 4.1/5 (194 download)

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Book Synopsis Innovative Processing Technologies for Healthy Grains by : Milica Pojic

Download or read book Innovative Processing Technologies for Healthy Grains written by Milica Pojic and published by John Wiley & Sons. This book was released on 2020-12-08 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: Interest in cereals and other healthy grains has increased considerably in recent years, driving the cereal processing industry to develop new processing technologies that meet consumer demands for sustainable and nutritious cereal products. Innovative Processing Technologies for Healthy Grains is the first dedicated reference to focus on advances in cereal processing and bio-refinery of cereals and pseudocereals, presenting a broad overview of all aspects of both conventional and novel processing techniques and methods. Featuring contributions from leading researchers and academics, this unique volume examines the selection and characteristics of raw ingredients, new and emerging processing technologies, novel cereal-based products, and global trends in cereal and pseudocereal use, processing and consumption. The text offers balanced coverage of advances in both the development and processing of cereal and pseudocereal products, exploring topics including gluten-free products, cereal-based animal feed, health and wellness trends in healthy grain consumption, bioaccessibility and bioavailability of nutritional compounds, gluten-free products, and the environmental impact of processed healthy grains. This timely and comprehensive volume: Focuses on innovative cereal processing and bio-refinery of cereals and pseudocereals Provides informed perspectives on the current global trends in cereal and pseudocereal use, processing and consumption Describes the characteristics of healthy grains and their production, nutritional value, and utilization Explains the origin, production, processing, and functional ingredients of pseudocereals Reviews healthy grain products such as cereal-based beverages, fortified grain-based products, and cereal-based products with bioactive benefits Part of Wiley's IFST Advances in Food Science series Innovative Processing Technologies for Healthy Grains is an essential resource for food scientists, technologists, researchers, and other professionals working in the grain industry, and academics and advanced students of food technology and food science.

Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress

Author : Blanca Hernandez-Ledesma
Publisher : Academic Press
ISBN 13 : 012822584X
Total Pages : 676 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress by : Blanca Hernandez-Ledesma

Download or read book Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress written by Blanca Hernandez-Ledesma and published by Academic Press. This book was released on 2021-12-03 with total page 676 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. Specifically, analytical approaches for the characterization of anti-inflammatory and antioxidant properties of healthy foods and functional constituents, as well as technological strategies for the extraction of compounds and fractions from raw materials to produce anti-inflammatory and antioxidant ingredients are addressed. In addition, the molecular mechanisms by which foods and their components can modulate inflammation and their oxidative stress effects on disease prevention are explored. Finally, clinical research addressing nutritional needs in pathological subjects with inflammatory diseases are considered. Covers methods of analysis and extraction of anti-inflammatory and antioxidant compounds Offers an overview of the main anti-inflammatory and antioxidant compounds in foods Provides a guide on the mechanisms of action and health benefits of anti-inflammatory and antioxidant dietary bioactives

Dry Beans and Pulses

Author : Muhammad Siddiq
Publisher : John Wiley & Sons
ISBN 13 : 1118448286
Total Pages : 452 pages
Book Rating : 4.1/5 (184 download)

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Book Synopsis Dry Beans and Pulses by : Muhammad Siddiq

Download or read book Dry Beans and Pulses written by Muhammad Siddiq and published by John Wiley & Sons. This book was released on 2012-08-29 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt: The common beans and pulses are diverse food resources of high nutritional value (protein, energy, fiber and vitamins and minerals) with broad social acceptance. These legume crops demonstrate global adaptability, genotypic and phenotypic diversity, and multiple means of preparation and dietary use. Beans and pulses are produced in regions as diverse as Latin America, Africa, Asia, and North America, and on a scale similar to some other crops, such as wheat, corn, rice and soybeans. Numerous factors influence utilization, including bean type and cultivar selection, cropping environment and systems, storage conditions and handling infrastructure, processing and final product preparation. Nutrient content and bio-availability are dramatically influenced by these conditions. In recent years, beans and pulses have been cited for imparting specific positive health potentiating responses, such as hypocholesteremic response, mitigation of diabetes and colonic cancer, and weight control. Enhanced dry bean utilization focused on improved dietary health is an opportunity within both subsistent and developed populations. This book provides a contemporary source of information that brings together current knowledge and practices in the value chain of beans/pulses production, processing, and nutrition. It provides in-depth coverage of a wide variety of pertinent topics including: breeding, postharvest technologies, composition, processing technologies, food safety, quality, nutrition, and significance in human health. An experienced team of over 25 contributors from North America, Asia, and Africa has written 15 chapters, divided into three sections: Overview, production and postharvest technologies of beans and pulses Composition, value-added processing and quality Culinology, nutrition, and significance in human health Contributors come from a field of diverse disciplines, including crop sciences, food science and technology, food biochemistry, food engineering, nutritional sciences, and culinology. Dry Beans and Pulses Production, Processing and Nutrition is an essential resource for scientists, processors and nutritionists, whatever the work setting.

Cereal Grains for the Food and Beverage Industries

Author : Elke K Arendt
Publisher : Elsevier
ISBN 13 : 0857098926
Total Pages : 519 pages
Book Rating : 4.8/5 (57 download)

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Book Synopsis Cereal Grains for the Food and Beverage Industries by : Elke K Arendt

Download or read book Cereal Grains for the Food and Beverage Industries written by Elke K Arendt and published by Elsevier. This book was released on 2013-04-09 with total page 519 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products.The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein content), processing and applications in food and beverage products.Cereal grains for the food and beverage industries is an essential reference for academic researchers interested in the area of cereal grains and products. It is also an invaluable reference for professionals in the food and beverage industry working with cereal products, including ingredient manufacturers, food technologists, nutritionists, as well as policy-makers and health care professionals. - A comprehensive overview of all of the important cereal and pseudo-cereal species - Chapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and Amaranth - Reviews grain structure, chemical composition, processing and applications in food and beverage products for each of the considered grains

Advances in Plant Sprouts

Author : Ishrat Majid
Publisher : Springer Nature
ISBN 13 : 3031409167
Total Pages : 437 pages
Book Rating : 4.0/5 (314 download)

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Book Synopsis Advances in Plant Sprouts by : Ishrat Majid

Download or read book Advances in Plant Sprouts written by Ishrat Majid and published by Springer Nature. This book was released on 2023-10-30 with total page 437 pages. Available in PDF, EPUB and Kindle. Book excerpt: The demand for plant foods in all global markets has been increasing along with awareness of greenhouse gases generated from animal farming, expanded sentiments against animal slaughtering and common perception of the health benefits of plant food products. Accordingly, more attention has been placed on green processing of plant foods for the optimization of their nutritional and health benefits. Sprouted vegetable products have been studied and reported in many scientific investigations to qualitatively improve the phytochemistry, enhance the nutritional profile and improve the biological functionality potentials of such vegetables beyond their initial natural states. Vegetable sprouts have been reported to possess aspects that make them serviceable for the management of metabolic syndrome disorders such as diabetes, hypertension, cancer and other health issues related to cellular oxidation of body cells, and antimicrobial bioactive components have been isolated from vegetable sprouts. Advances in Plant Sprouts: Phytochemistry and Biofunctionalities provides a singular source on recent advances in studies about the dietetic and nutraceutical potencies of vegetable sprouts and increases awareness on the possibility of processing plant foods to make them more nutritionally beneficial. Green production is another important aspect of this text since plant foods processed by sprouting are free of agrochemicals, consume less energy and utilize less manpower, making them easy to produce and environmentally friendly as well. Consumption and production of sprouted vegetables has been increasing in recent years, and this text covers the production and nutritional aspects of all the major sprout groups.

Bioactive Factors and Processing Technology for Cereal Foods

Author : Jing Wang
Publisher : Springer
ISBN 13 : 9811361673
Total Pages : 259 pages
Book Rating : 4.8/5 (113 download)

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Book Synopsis Bioactive Factors and Processing Technology for Cereal Foods by : Jing Wang

Download or read book Bioactive Factors and Processing Technology for Cereal Foods written by Jing Wang and published by Springer. This book was released on 2019-07-12 with total page 259 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book summarizes the reported health benefits of bioactive factors in cereal foods and their potential underlying mechanisms. Focusing on potential mechanisms that contribute to the various effects of bioactive factors on obesity, diabetes and other metabolic diseases, it helps to clarify several dilemmas and encourages further investigations in this field. Intended to promote the consumption of cereal foods or whole cereal foods to reduce the risk of chronic diseases, and to improve daily dietary nutrition in the near future, the book was mainly written for researchers and graduate students in the fields of nutrition, food science and molecular biology.

Sprouted Grains

Author : Hao Feng
Publisher : Elsevier
ISBN 13 : 0128115262
Total Pages : 344 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Sprouted Grains by : Hao Feng

Download or read book Sprouted Grains written by Hao Feng and published by Elsevier. This book was released on 2018-10-11 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sprouted Grains: Nutritional Value, Production and Applications is a complete and comprehensive overview of sprouted grains, with coverage from grain to product. Sections includes discussions on the process of grain germination from both a genetic and physiological perspective, the nutrients and bioactive compounds present in spouted grains, and the equipment and technical innovation of use to manufacturers of sprouted grains and sprouted grain products. This book is essential reading for cereal science academics and postgraduate students interested in the subject of cereal processing, but is also ideal for industrial product developers in cereal companies. This edited volume brings together the world’s leading researchers on sprouted grains. Presents the nutrient and bioactive components of these healthy grains Provides extensive coverage of products developed from sprouted grains Includes contributions from an International team of both academic and industrial authors Covers the equipment and technology used in grain processing

Super and Nutraceutical Foods

Author : Sandra Teresita Martín-del-Campo
Publisher :
ISBN 13 : 9781536190823
Total Pages : 0 pages
Book Rating : 4.1/5 (98 download)

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Book Synopsis Super and Nutraceutical Foods by : Sandra Teresita Martín-del-Campo

Download or read book Super and Nutraceutical Foods written by Sandra Teresita Martín-del-Campo and published by . This book was released on 2021 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Superfoods have been used for human consumption for centuries. These foods provide an important amount of essential nutrients and energy. Nowadays, the nutraceutical properties of superfoods have acquired importance due to their additional health benefits. Most superfoods are eaten in their fresh form in producing regions, but seasonality is an important limiting issue. Traditional processing technologies have been used to assure supply for the whole year, and innovative processing technologies have been developed to reach bigger markets. In this book, the authors provide information about nutritional aspects of the described foods. Additionally, the different functional properties of each food, such as antioxidant, anticancer, hypoglycemic, and cardioprotective activities are discussed. It includes information about their principal bioactive compounds, biological activities, the effects of processing these compounds, nutritional values, and sensorial properties and shelf life. The first section is focused on the properties of selected fruits, some eaten fresh, others only after a first transformation. The second section is focused on a selection of foods having been transformed before human consumption, such as cereals, pseudocereals, and legumes. Finally, the third section includes a set of products from animal and diverse origins"--

Cereals and Pulses

Author : Liangli L. Yu
Publisher : John Wiley & Sons
ISBN 13 : 0813818397
Total Pages : 329 pages
Book Rating : 4.8/5 (138 download)

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Book Synopsis Cereals and Pulses by : Liangli L. Yu

Download or read book Cereals and Pulses written by Liangli L. Yu and published by John Wiley & Sons. This book was released on 2012-05-01 with total page 329 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereal and pulse crops are staple foods that provide essential nutrients to many populations of the world. Traditionally, whole grains were consumed but most current foods are derived from refined fractions of cereal and pulse crops. Consumption of processed or refined products may reduce the health benefits of food. In wheat-based processed foods, for example, the removed 40% of the grain (mainly the bran and the germ of the wheat grain) contains the majority of the health beneficial components. These components, particularly non-essential phytochemicals such as carotenoids, polyphenols, phytosterols/ stanols, and dietary fibers, have been shown to reduce the risk of major chronic diseases of humans, such as cancer, cardiovascular diseases, and Parkinson’s disease. Such bioactives are therefore good candidates for ingredients of nutraceuticals and functional foods. There are many factors that can affect the bioactive content of cereal and pulse-based food ingredients, including genetics, growing and storage conditions, post-harvest treatments, food formulation and processing. All of these factors ultimately affect human health and wellness. Bioavailability is also important for these compounds for exerting their protective roles. Cereals and Pulses: Nutraceutical Properties and Health Benefits provides a summary of current research findings related to phytochemical composition and properties of cereal and pulse crops. The nutraceutical properties of each major cereal and pulse are discussed. Coverage of cereals and pulse crops includes barley, oats, rice, rye, corn, adlay, wheat, buckwheat, psyllium, sorghum, millet, common beans, field peas, faba beans, chickpea, lentil and soybeans. Chapters for each crop discuss methods to improve crop utilization, nutraceutical components and properties, bioactive compositions, antioxidant properties, beneficial health effects, disease prevention activities, and areas for future research. Also included are two chapters that examine the beneficial health properties of dietary fibers and antioxidants. Edited and written by an international team of respected researchers, this book is a reference guide for scientists working in food ingredients, food product research and development, functional foods and nutraceuticals, crop breeding and genetics, human nutrition, post-harvest treatment and processing of cereal grains and pulses. It will enable them to effect value-added food innovation for health promotion and disease risk reduction.

Functional Foods and Cardiovascular Disease

Author : Mohammed H. Moghadasian
Publisher : CRC Press
ISBN 13 : 1420071106
Total Pages : 299 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Functional Foods and Cardiovascular Disease by : Mohammed H. Moghadasian

Download or read book Functional Foods and Cardiovascular Disease written by Mohammed H. Moghadasian and published by CRC Press. This book was released on 2012-02-10 with total page 299 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cardiovascular disease remains the number one killer in North America and around the world. The staggering medical costs involved in treating patients suffering from this disease demand an alternative approach to prevent or minimize its development. In Functional Foods and Cardiovascular Disease, international researchers reveal essential up-to-date information on the role that functional foods and nutraceuticals play in preventing the development of heart disease. Highlighting the physiological benefits of a host of functional foods, the book examines: The pathogenesis of coronary artery disease Genetic methods for enhancing bioactives in foods and new techniques for extracting bioactive components for developing functional foods Clinical and experimental evidence of the cardiovascular benefits of fish oils and plant oils, particularly flaxseed oil The importance of folic acid in homocysteine metabolism and its impact on cardiovascular disease Clinical and experimental evidence for the cardiovascular benefits of plant sterols The beneficial effects of wine, garlic products, eggs, fiber, cocoa and chocolate, and coffee and tea on cardiovascular health While there have been great improvements in treating coronary heart disease through surgery and medications, prevention through diet and exercise should remain an essential priority in maintaining the health of the aging population. Nutritionists, food scientists, and those working in the health industry will find that this book enhances their understanding of the potential role of functional foods in combating cardiovascular disease before more aggressive treatment is needed.

Functional Properties of Traditional Foods

Author : Kristberg Kristbergsson
Publisher : Springer
ISBN 13 : 1489976620
Total Pages : 396 pages
Book Rating : 4.4/5 (899 download)

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Book Synopsis Functional Properties of Traditional Foods by : Kristberg Kristbergsson

Download or read book Functional Properties of Traditional Foods written by Kristberg Kristbergsson and published by Springer. This book was released on 2016-04-18 with total page 396 pages. Available in PDF, EPUB and Kindle. Book excerpt: This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world. The volume is divided into four sections that address different key topics in the area of study. Part I provides a general overview of the material, with chapters on functional aspects of antioxidants and probiotics in traditional food. This section also includes chapters on the potential health benefits of Thai, Slovak and Turkish traditional foods. Part II contains eight chapters on cereal-based foods, including chapters on Carob flour, products from Mexican Chia, and the ancient grain Cañahua. Part III is devoted to plant based foods and includes chapters on dates from Israel, medical properties of cactus products from Mexico, beneficial properties of Mastic gum from the Greek island Chios, and the properties of Argan oil from Morocco. Part IV focuses on Honey and Beverages, with chapters on functional and nutritional properties of honey and the properties of Camellia tea, as well as the Spanish drink Horchata De Chufa. The purpose of the book is to describe and sometimes evaluate properties of foods that native consumers have believed to be beneficial. All chaptersare written by practicing Food Scientists or Engineers but are written with the interested general public in mind.The book should cater to the practicing food professional as well as all who are interested in beneficial properties of traditional foods.