Emerging And Traditional Technologies For Safe Healthy And Quality Food

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Emerging and Traditional Technologies for Safe, Healthy and Quality Food

Author : Viktor Nedović
Publisher : Springer
ISBN 13 : 3319240404
Total Pages : 487 pages
Book Rating : 4.3/5 (192 download)

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Book Synopsis Emerging and Traditional Technologies for Safe, Healthy and Quality Food by : Viktor Nedović

Download or read book Emerging and Traditional Technologies for Safe, Healthy and Quality Food written by Viktor Nedović and published by Springer. This book was released on 2015-12-16 with total page 487 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since its inception in 2002, the Central European Food Congress (CEFood) has been a biannual meeting intended for food producers and distributors as well as researchers and educators to promote research, development, innovation and education within food science and technology in the Middle European region with a tight connection to global trends. The 6th CEFood, held in Novi Sad, Serbia, May 23-26, 2012, highlighted the novel technologies and traditional foods aimed at both the European and global markets. Specifically, CEFood 2012 focused on the latest progress in fundamental and applied food science, research and development, innovative technology, food ingredients, novel trends in nutrition and health, functional and bioactive food, food engineering, food safety and quality and the food and feed market. This book will consist of contributions from various presenters at CEFood 2012, covering the major themes of this Congress. Chapters contributed by expert presenters from the 6th CEFood Congress of 2012 Highlights the novel technologies of food science Discusses the future of the food industry and food research

Effect of Emerging Processing Methods on the Food Quality

Author : Shahin Roohinejad
Publisher : Springer
ISBN 13 : 303018191X
Total Pages : 208 pages
Book Rating : 4.0/5 (31 download)

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Book Synopsis Effect of Emerging Processing Methods on the Food Quality by : Shahin Roohinejad

Download or read book Effect of Emerging Processing Methods on the Food Quality written by Shahin Roohinejad and published by Springer. This book was released on 2019-07-11 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: This text comprehensively covers novel, innovative technologies used in the food and beverage industries in order to provide safe and healthy foods for consumers. The research provided in these chapters aims to show that the traditional pasteurization and commercial sterilization of foods result in unacceptable quality and nutrient retention, creating an important need for alternative methods used to minimize undesirable reactions such as thermal decomposition or degradation. Emerging processing methods to minimize heat induced alterations in foods and their applications are covered in-depth, demonstrating that these methods are useful not only for the inactivation of microorganisms and enzymes but also for improving the yield and development of ingredients and marketable foods with higher quality and better nutritional characteristics. Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges not only covers the advantages of using innovative processing methods, but also the disadvantages and challenges of using these techniques on food quality. Each chapter focuses on a different emerging processing technique, breaking down the sensory, textural and nutritional aspects for different food products in addition to the advantages and challenges for each method. New technologies and advanced theories are a major focus, pointing to innovative new paths for the quality and safety assurance in food products. From pulsed electric fields to ultrasounds, this work covers all aspects of emerging processing techniques for fruits and vegetables, foods and dairy products.

Spray Drying Encapsulation of Bioactive Materials

Author : Seid Mahdi Jafari
Publisher : CRC Press
ISBN 13 : 1000416445
Total Pages : 501 pages
Book Rating : 4.0/5 (4 download)

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Book Synopsis Spray Drying Encapsulation of Bioactive Materials by : Seid Mahdi Jafari

Download or read book Spray Drying Encapsulation of Bioactive Materials written by Seid Mahdi Jafari and published by CRC Press. This book was released on 2021-09-12 with total page 501 pages. Available in PDF, EPUB and Kindle. Book excerpt: Encapsulation of bioactives is a fast-growing approach in the food and pharmaceutical industry. Spray Drying Encapsulation of Bioactive Materials serves as a source of information to offer specialized and in-depth knowledge on the most well-known and used encapsulation technology (i.e., spray drying) and corresponding advances. It describes the efficacy of spray drying in terms of its advantages and challenges for encapsulation of bioactive ingredients. Discusses the potential of this technique to pave the way toward cost-effective, industrially relevant, reproducible, and scalable processes that are critical to the development of delivery systems for bioactive incorporation into innovative functional food products and pharmaceuticals Presents the latest research outcomes related to spray drying technology and the encapsulation of various bioactive materials Covers advances in spray drying technology that may result in a more efficient encapsulation of bioactive ingredients Includes computational fluid dynamics, advanced drying processes, as well as the morphology of the dried particles, drying kinetics analyzers, process controllers and adaptive feedback systems, inline powder analysis technologies, and cleaning-in-place equipment Aimed at food manufacturers, pharmacists, and chemical engineers, this work is of interest to anyone engaged in encapsulation of bioactive ingredients for both nutraceutical and pharmaceutical applications.

Enzyme Inactivation in Food Processing

Author : Megh R. Goyal
Publisher : CRC Press
ISBN 13 : 1000771393
Total Pages : 569 pages
Book Rating : 4.0/5 (7 download)

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Book Synopsis Enzyme Inactivation in Food Processing by : Megh R. Goyal

Download or read book Enzyme Inactivation in Food Processing written by Megh R. Goyal and published by CRC Press. This book was released on 2023-08-04 with total page 569 pages. Available in PDF, EPUB and Kindle. Book excerpt: Enzyme inactivation in fruits and vegetables is of utmost importance regarding food quality during storage. This new volume explores important emerging technologies for the inactivation of enzymes in the design and preservation of food. The book covers the basic concepts and chemical methods and then introduces novel processing technologies for inactivating food enzymes. The new technologies are many: pulsed electric field, ultraviolet and light-emitting diodes, ohmic heating, dense-phased carbon dioxide, cold plasma, ultrasonication, microwave processing, radiofrequency, extraction, and others. The volume also looks at the design of nutraceutical-based functional foods, specific foods for gut-microbiodata, the use of omega-3 fatty acids to fortify food products, and the characteristics of dairy-based dry powders, and characteristics of millet starches. It also considers the role of the bioactive compounds and metal ions for catalases secreted by medicinal plants and mushrooms for enzyme inactivation and biosensing, along with the role of bionanomaterials in nanoencapsulation and catalysis.

Food Microbiology

Author : Michael P. Doyle
Publisher : John Wiley & Sons
ISBN 13 : 1555819974
Total Pages : 1117 pages
Book Rating : 4.5/5 (558 download)

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Book Synopsis Food Microbiology by : Michael P. Doyle

Download or read book Food Microbiology written by Michael P. Doyle and published by John Wiley & Sons. This book was released on 2020-07-10 with total page 1117 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since its introduction in 1997, the purpose of Food Microbiology: Fundamentals and Frontiers has been to serve as an advanced reference that explores the breadth and depth of food microbiology. Thoroughly updated, the new Fifth Edition adds coverage of the ever-expanding tool chest of new and extraordinary molecular methods to address many of the roles that microorganisms play in the production, preservation, and safety of foods. Sections in this valuable reference cover material of special significance to food microbiology such as: stress response mechanisms, spores, and the use of microbiological criteria and indicator organisms commodity-oriented discussion of types of microbial food spoilage and approaches for their control the major foodborne pathogens, including diseases, virulence mechanisms, control measures, and up-to-date details on molecular biology techniques state-of-the-science information on food preservation approaches, including natural antimicrobials and the use of bacteriophages in controlling foodborne pathogens beneficial microbes used in food fermentations and to promote human and animal health updated chapters on current topics such as antimicrobial resistance, predictive microbiology, and risk assessment This respected reference provides up-to-the-minute scientific and technical insights into food production and safety, readily available in one convenient source.

Food Packaging

Author : Rui M. S. da Cruz
Publisher : CRC Press
ISBN 13 : 0429663005
Total Pages : 236 pages
Book Rating : 4.4/5 (296 download)

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Book Synopsis Food Packaging by : Rui M. S. da Cruz

Download or read book Food Packaging written by Rui M. S. da Cruz and published by CRC Press. This book was released on 2019-11-11 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Packaging: Innovations and Shelf-life covers recently investigated developments in food packaging and their influence in food quality preservation, shelf-life extension, and simulation techniques. Additionally, the book discusses the environmental impact and sustainable solutions of food packaging. This book is divided into seven chapters, written by worldwide experts. The book is an ideal reference source for university students, food engineers and researchers from R&D laboratories working in the area of food science and technology. Professionals from institutions related to food packaging.

Bioactive Compounds from Food

Author : Leo M.L. Nollet
Publisher : CRC Press
ISBN 13 : 1040089747
Total Pages : 446 pages
Book Rating : 4.0/5 (4 download)

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Book Synopsis Bioactive Compounds from Food by : Leo M.L. Nollet

Download or read book Bioactive Compounds from Food written by Leo M.L. Nollet and published by CRC Press. This book was released on 2024-08-09 with total page 446 pages. Available in PDF, EPUB and Kindle. Book excerpt: A bioactive compound is a type of chemical found in small amounts in plants and certain foods (such as fruits, vegetables, nuts, oils, and whole grains). Bioactive compounds have actions in the body that may promote good health. They are widely explored and investigated for their role in the prevention and treatment of various diseases, including cancer, cardiovascular disorders, and neurodegenerative disorders; thus, they are categorized as nutraceuticals. Examples of such bioactive compounds from food include lycopene, resveratrol, lignan, tannins, and indoles. Accordingly, the methods that are utilized to analyze these compounds for their identification, detection, and characterization are of great interest. In Bioactive Compounds from Food: Benefits and Analysis, spectrophotometric, fluorometric, chromatographic, enzymatic, and electrophoretic methods that are utilized to analyze the different bioactive compounds of food are comprehensively discussed. In addition, the merits and limitations of the existing methods of analysis for bioactive compounds from food are also highlighted. Further, the benefits of these bioactive compounds on human health as anti-oxidative, anti-cancer, anti-diabetic, anti-inflammatory, anti-infective, anti-hyperlipidemic, and anti-hypertensive agents are also discussed with detailed insight and critical analysis of the contemporary research carried out in this domain. Key Features: Explores the world of bioactive compounds in foods Discusses recent analysis techniques for bioactive compounds Includes a summary of the health benefits of bioactive compounds Provides different analysis methods involved in the identification and quantification of food bioactive compounds This book provides in-depth information and a comprehensive discussion on the human health benefits of food bioactive compounds and the different methods of analysis involved in the identification and quantification of food bioactive compounds.

Roselle (Hibiscus sabdariffa)

Author : Abdalbasit Adam Mariod
Publisher : Academic Press
ISBN 13 : 0128226935
Total Pages : 274 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis Roselle (Hibiscus sabdariffa) by : Abdalbasit Adam Mariod

Download or read book Roselle (Hibiscus sabdariffa) written by Abdalbasit Adam Mariod and published by Academic Press. This book was released on 2021-06-11 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: Roselle (Hibiscus sabdariffa) Chemistry, Production, Products, and Utilization assesses the Hibiscus sabdariffa plant for food and nonfood uses, as well as for its use as fixed or essential oils. The chapters explore Hibiscus sabdariffa breeding, production, composition, storage, and quality related to the chemistry, nutrition, antioxidant activity, and traditional uses of its bioactive components. This book also includes coverage of medicinal, pharmacological, therapeutic, and cosmetic uses of Hibiscus sabdariffa. This book will be of interest to nutritionists, food scientists, chemists, ethnobotanists, pharmacists, academics, undergraduate and graduate students, and professionals working with medicinal plants. - Summarizes research developments related to Hibiscus sabdariffa - Presents the practical applications of Hibiscus sabdariffa in industries such as food, cosmetics, medicine, and flavoring - Explains the chemistry, nutrition, and medicinal importance of Hibiscus sabdariffa and its products

Biopolymer-Based Food Packaging

Author : Santosh Kumar
Publisher : John Wiley & Sons
ISBN 13 : 1119702259
Total Pages : 516 pages
Book Rating : 4.1/5 (197 download)

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Book Synopsis Biopolymer-Based Food Packaging by : Santosh Kumar

Download or read book Biopolymer-Based Food Packaging written by Santosh Kumar and published by John Wiley & Sons. This book was released on 2022-03-01 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biopolymer-Based Food Packaging Explore the latest developments and advancements in biopolymer-based food packaging In Biopolymer-Based Food Packaging: Innovations and Technology Applications, a team of accomplished researchers delivers a complete, systematic, and sequential account of the contemporary developments in the application of biopolymers for sustainable food packaging. This book introduces the fabrication, characterization as well as benefits arising from the enhanced functionalities of biopolymer-based food packaging materials. The authors introduce various polysaccharide, protein, and microbial polymer-based food packaging films and coatings, as well as biopolymer-based blends and nanocomposites. Importance of these materials as active and intelligent food packaging systems is also introduced. Finally, the book explores biopolymer-based edible food packaging, and its efficacy in extending the shelf-life of perishable food items using sustainable materials and processes suitable for the future of circular economies around the world. Readers will also find: A thorough introduction to the incorporation of nanomaterials as fillers to improve the physico-chemical, mechanical, thermal, barrier, optical, and antimicrobial properties of food packaging nanocomposites Comprehensive discussions of the use of plant-based bioactive compounds, including essential oils, in biopolymer-based food packaging Practical examinations of silver and zinc oxide nanoparticles in food packaging In-depth treatments of polylactic acid-based composites for food packaging applications Biopolymer-Based Food Packaging: Innovations and Technology Applications is an invaluable resource for academic researchers and professionals in food packaging and related industries, as well as research scholars, graduate students, and entrepreneurs working and studying in the field of food preservation, environmental safety, and human health with a focus on the sustainable future.

Materials Science and Engineering in Food Product Development

Author : Wing-Fu Lai
Publisher : John Wiley & Sons
ISBN 13 : 1119860350
Total Pages : 437 pages
Book Rating : 4.1/5 (198 download)

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Book Synopsis Materials Science and Engineering in Food Product Development by : Wing-Fu Lai

Download or read book Materials Science and Engineering in Food Product Development written by Wing-Fu Lai and published by John Wiley & Sons. This book was released on 2023-05-22 with total page 437 pages. Available in PDF, EPUB and Kindle. Book excerpt: Materials Science and Engineering in Food Product Development A comprehensive and accessible guide to the food development applications of cutting-edge materials science In Materials Science and Engineering in Food Product Development, distinguished researcher Wing-Fu Lai delivers an authoritative exploration of the roles played by materials science and engineering in food product development. In the book, the authors employ a practical, industrial perspective to illustrate how food products, especially functional foods, can benefit from the incorporation of materials science technologies. The book includes helpful glossary sections in each chapter, as well as important notes to highlight information useful to food manufacturers engaged in the real-world development and manufacture of foods. This book is appropriate for both early and advanced researchers interested in the design, improvement, and engineering of food products using the most current advances in food materials science. Readers will also find: A thorough overview of the most critical advances in food materials science Comprehensive explorations of a materials science approach to food product design and discussions of techniques for the characterization of food materials and products Practical discussions of the design and use of hydrogels, polymers, and lipid-based systems for food component encapsulation Comprehensive treatments of the optimization of pasting and textural properties of food products by rheological manipulation Perfect for students, researchers, and scholars in the fields of nutritional science, materials engineering, food science, food engineering, and nanotechnology, Materials Science and Engineering in Food Product Development will also benefit food manufacturing professionals during food product development.

Handbook of Food Nanotechnology

Author : Seid Mahdi Jafari
Publisher : Academic Press
ISBN 13 : 012816042X
Total Pages : 775 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Handbook of Food Nanotechnology by : Seid Mahdi Jafari

Download or read book Handbook of Food Nanotechnology written by Seid Mahdi Jafari and published by Academic Press. This book was released on 2020-06-17 with total page 775 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Nanotechnology: Applications and Approaches is the definitive guide on all aspects of nano-sized ingredients and devices for the food sector. The book brings science and applications together on the nano-scale into nano-structured food materials, with an emphasis on their production, processing, engineering, characterization, and applications of food materials containing true nano-sized dimensions or nano-structures that enable novel/enhanced properties or functions. All chapters emphasize original results relating to experimental, theoretical, computational, and/or applications of nano-materials in food. Topics such as the application of nanotechnology in food processing operations, functional ingredients, quality control, nutraceutical delivery, and packaging of food products are very attractive and beneficial to both academics and practitioners. Finally, the safety of applying nano ingredients and nano devices is covered. - Brings novel applications of nanotechnology in processing food products - Shows how to improve the formulation of food products with nano-structured ingredients - Explores new opportunities in food packaging through nano-structured materials

Molecular Pharming

Author : Allison R. Kermode
Publisher : John Wiley & Sons
ISBN 13 : 1118801504
Total Pages : 496 pages
Book Rating : 4.1/5 (188 download)

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Book Synopsis Molecular Pharming by : Allison R. Kermode

Download or read book Molecular Pharming written by Allison R. Kermode and published by John Wiley & Sons. This book was released on 2018-03-12 with total page 496 pages. Available in PDF, EPUB and Kindle. Book excerpt: A single volume collection that surveys the exciting field of plant-made pharmaceuticals and industrial proteins This comprehensive book communicates the recent advances and exciting potential for the expanding area of plant biotechnology and is divided into six sections. The first three sections look at the current status of the field, and advances in plant platforms and strategies for improving yields, downstream processing, and controlling post-translational modifications of plant-made recombinant proteins. Section four reviews high-value industrial and pharmacological proteins that are successfully being produced in established and emerging plant platforms. The fifth section looks at regulatory challenges facing the expansion of the field. The final section turns its focus toward small molecule therapeutics, drug screening, plant specialized metabolites, and plants as model organisms to study human disease processes. Molecular Pharming: Applications, Challenges and Emerging Areas offers in-depth coverage of molecular biology of plant expression systems and manipulation of glycosylation processes in plants; plant platforms, subcellular targeting, recovery, and downstream processing; plant-derived protein pharmaceuticals and case studies; regulatory issues; and emerging areas. It is a valuable resource for researchers that are in the field of plant molecular pharming, as well as for those conducting basic research in gene expression, protein quality control, and other subjects relevant to molecular and cellular biology. Broad ranging coverage of a key area of plant biotechnology Describes efforts to produce pharmaceutical and industrial proteins in plants Provides reviews of recent advances and technology breakthroughs Assesses realities of regulatory and cost hurdles Forward looking with coverage of small molecule technologies and the use of plants as models of human disease processes Providing wide-ranging and unique coverage, Molecular Pharming: Applications, Challenges and Emerging Areas will be of great interest to the plant science, plant biotechnology, protein science, and pharmacological communities.

Antimicrobial Polymer-Based Materials for Food Packaging Applications

Author : Ana María Díez-Pascual
Publisher : MDPI
ISBN 13 : 3039289896
Total Pages : 240 pages
Book Rating : 4.0/5 (392 download)

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Book Synopsis Antimicrobial Polymer-Based Materials for Food Packaging Applications by : Ana María Díez-Pascual

Download or read book Antimicrobial Polymer-Based Materials for Food Packaging Applications written by Ana María Díez-Pascual and published by MDPI. This book was released on 2020-06-17 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: Antimicrobial packaging has recently attracted a great deal of interest from the food industry due to the boost in consumer demand for minimally-processed, preservative-free products. Antimicrobial polymeric packaging systems can be considered an emerging technology that could have an important impact on shelf life extension and food safety. Novel polymeric-based packaging materials are continually being developed. This book collects carefully chosen examples of the most recent and relevant advances in the preparation and characterization of antimicrobial composites for food packaging applications. Different polymer nanocomposites with improved packaging properties are discussed along with their mechanisms of action. Further, future perspectives for antimicrobial polymeric nanomaterials are provided.

Traditional Foods

Author : Mohammed Al-Khusaibi
Publisher : Springer Nature
ISBN 13 : 3030246205
Total Pages : 309 pages
Book Rating : 4.0/5 (32 download)

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Book Synopsis Traditional Foods by : Mohammed Al-Khusaibi

Download or read book Traditional Foods written by Mohammed Al-Khusaibi and published by Springer Nature. This book was released on 2019-10-18 with total page 309 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work provides comprehensive coverage of the preparation, processing, marketing, safety and nutritional aspects of traditional foods across the globe. Individual chapters focus on the traditional foods of different cultures, with further chapters discussing the consumer acceptability of traditional foods as well as the laws and regulations and the sensorial factors driving the success of these foods. In addition, the integration of traditional food into tourism development plans is discussed at length. As the first publication to focus on a wide scale variety of traditional foods, including their histories and unique preparatory aspects, this is an important book for any researcher looking for a single reference work covering all of the important processing information for each major traditional food category. From traditional Arab foods to traditional Indian, European, African, Australian and Native American foods, Traditional Foods: History, Preparation, Processing and Safety covers the full spectrum of cultural foods, dedicating extensive information to each traditional food type. A full overview of current trends in traditional foods is included, as is a comprehensive history of each type of traditional food. Specific regulations are discussed, as are marketing factors and issues with consumer acceptability. With the recent trends in consumer interest for traditional foods which can not only bring great sensory satisfaction but also fulfill dimensions of culture and tradition, this is a well-timed and singular work that fulfills a great current need for researchers and promises to be an important source for years to come.

Microbial Production of Food Ingredients and Additives

Author : Alexandru Mihai Grumezescu
Publisher : Academic Press
ISBN 13 : 0128111992
Total Pages : 520 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Microbial Production of Food Ingredients and Additives by : Alexandru Mihai Grumezescu

Download or read book Microbial Production of Food Ingredients and Additives written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2017-08-04 with total page 520 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microbial Production of Food Ingredients and Additives, Volume Five, the latest release in the Handbook of Food Bioengineering series, is a solid resource on how microorganisms can increase food production and quality. Microorganisms are used to create and enhance food, used as food additives to improve food taste, and in improving function and fortification to benefit overall health. The book presents the applications of microbial products in food bioengineering and methods to obtain valuable ingredients, such as sugars, acids, secondary metabolites, enzymes and vitamins. Recent and future applications of these microbial – derived food components are discussed, along with future applications. - Provides various research examples on how microbial production can improve food by lactic acid bacteria - Presents information on how microorganisms may be utilized to produce high quantity and quality therapeutic food ingredients used for human and animal food - Includes numerous applications to provide a broad perspective on the benefits of microbial production and how they are an alternative to chemical production and purification of ingredients

Biodegradable Polymer-Based Food Packaging

Author : Abhishek Dutt Tripathi
Publisher : Springer Nature
ISBN 13 : 9811957436
Total Pages : 348 pages
Book Rating : 4.8/5 (119 download)

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Book Synopsis Biodegradable Polymer-Based Food Packaging by : Abhishek Dutt Tripathi

Download or read book Biodegradable Polymer-Based Food Packaging written by Abhishek Dutt Tripathi and published by Springer Nature. This book was released on 2022-10-20 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book covers different aspects of biodegradable packaging, such as their sourcing and application in food industries. The book focuses on the production and characterization of biodegradable food packaging derived from plant, animal and microbial sources. Chapters highlight the nano-technological interventions in biodegradable food packaging and the less studied microbial biopolymer-based biodegradable food packaging makes it distinct from other related books. It includes the latest research and development in the areas of food processing, food packaging, material science and polymeric science. It also discusses the standards and regulatory guidelines about the biodegradability testing of these polymers. This book is meant for researchers in food science, food packaging, bioprocess technology, polymer science and biochemical engineering. It is also beneficial for faculty members and students of food microbiology, food technology, dairy technology. The book is also meant for small entrepreneurs and farmers who are interested in bio-plastic usage for food packaging.

Lamiaceae Species

Author : Milan Stankovic
Publisher : MDPI
ISBN 13 : 3039284185
Total Pages : 140 pages
Book Rating : 4.0/5 (392 download)

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Book Synopsis Lamiaceae Species by : Milan Stankovic

Download or read book Lamiaceae Species written by Milan Stankovic and published by MDPI. This book was released on 2020-03-05 with total page 140 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Special Issue Book entitled "Lamiaceae Species: Biology, Ecology and Practical Uses" contributes to the knowledge of selected Lamiaceae species from several perspectives, such as diversity and phytogeography, taxonomy, ethnobotany, and quantitative and qualitative composition, as well as the biological activity of secondary metabolites.