Enhancement Of Nutritional Profile Biological Activity Of Plant Based Foods By Fermentation

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Enhancement of Nutritional Profile/Biological Activity of Plant-Based Foods by Fermentation

Author : Yu Xiao
Publisher : Frontiers Media SA
ISBN 13 : 2832512933
Total Pages : 243 pages
Book Rating : 4.8/5 (325 download)

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Book Synopsis Enhancement of Nutritional Profile/Biological Activity of Plant-Based Foods by Fermentation by : Yu Xiao

Download or read book Enhancement of Nutritional Profile/Biological Activity of Plant-Based Foods by Fermentation written by Yu Xiao and published by Frontiers Media SA. This book was released on 2023-01-31 with total page 243 pages. Available in PDF, EPUB and Kindle. Book excerpt: With ever-increasing health consciousness among consumers in the worldwide in the last decades, great attention has been paid on the application of biotechnology methods in the agricultural and food industry. Especially for plant-based foods production, which exhibit co-benefits to human the health and climate. Traditional fermented foods play a crucial role in human diets around the world because of their unique flavors, great nutritional value, and health-beneficial effects. Fermentation is one of the most traditional but still prevalent bio-processing approaches in the food industry, with the great potential to improve the flavor, sensory, nutritional value and biological activity (including antioxidant capacity, anti-cancer, anti-diabetic anti-inflammatory, regulating intestinal flora properties) of food products. The application of microbial food processing method has attracted the interest of researchers and industries due to its simple, environmentally friendly, and cost-efficiently advantages. The use of fermentation and selected generally recognized as safe (GRAS) starters, such as lactic acid bacteria, yeasts and filamentous fungi has been considered as an excellent method to improve the nutritional value or biological activity of foods by the biosynthesis/biotransformation/generation of bioactive compounds (e.g., phenolic compounds, oligosaccharide), or by the degradation of anti-nutritional factors. In the last years, the exploitation of microbes isolated from traditional fermented foods or as the result of the inoculation of selected starters was conducted to produce novel fermented plant-based foods with beneficial viable microorganisms and/or their metabolites that positively impact on human health. This Research Topic aims to focus on the application of microorganisms in processing of fermented plant-based foods to improve nutritional profile and/or biological activity. In particular, it is welcome focusing on matrices fermentation by beneficial microorganisms, processing for food substrate/by-product valorization, augmentation of food matrix bioactive compounds via fermentation. We invite authors to submit different types of manuscripts (e.g., Original Research Articles, short communications, and Review Articles) that focus on but are not limited to the following topics:  Microbial metabolic pathways associated with the accumulation of bioactive compounds of fermented foods.  Innovative fermentation approaches to improve the nutritional and functional properties in the final products.  Valorization of plant-based food matrices/by-products via fermentation.  Plant-based anti-nutritional factors degradation by microorganisms.  Development of high added-value and novel fermented products.  Production of bioactive compounds with health beneficial effects.  Human intestinal flora simulated effect on plant-based food.

A Handbook on High Value Fermentation Products, Volume 2

Author : Saurabh Saran
Publisher : John Wiley & Sons
ISBN 13 : 1119555485
Total Pages : 458 pages
Book Rating : 4.1/5 (195 download)

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Book Synopsis A Handbook on High Value Fermentation Products, Volume 2 by : Saurabh Saran

Download or read book A Handbook on High Value Fermentation Products, Volume 2 written by Saurabh Saran and published by John Wiley & Sons. This book was released on 2019-05-21 with total page 458 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by a group of world-renowned experts, the second volume in this groundbreaking set continues where the first volume left off, focusing on fermentation products that contribute to human welfare across a variety of industries. Green technologies are no longer the "future" of science, but the present. With more and more mature industries, such as the process industries, making large strides seemingly every single day, and more consumers demanding products created from green technologies, it is essential for any business in any industry to be familiar with the latest processes and technologies. It is all part of a global effort to "go greener," and this is nowhere more apparent than in fermentation technology. This second volume in the groundbreaking new set, High Value Fermentation Products, focuses on industries that a concerned with human welfare, including the leather industry, textiles, pharmaceutical and medical, food processing, and others. Covering topics such as chitin and chitosan, microbial polyhydroxyalkanoates, propanediol, and many others, the editors and contributors have contributed to an extremely important facet of chemical and process engineering and how to move these industries into a much more sustainable and environmentally conscious direction. From converting waste into apparel to creating healthier foods and more effective medicines, this is truly a monumental work that is a must-have for any chemical engineer, scientist, or chemist.

Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages

Author : Antonella Pasqualone
Publisher : MDPI
ISBN 13 : 303650706X
Total Pages : 306 pages
Book Rating : 4.0/5 (365 download)

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Book Synopsis Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages by : Antonella Pasqualone

Download or read book Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages written by Antonella Pasqualone and published by MDPI. This book was released on 2021-06-09 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: Increased consumer awareness of the effects of food in preventing nutrient-related diseases and maintaining physical and mental well-being has made nutritional improvement an important goal for the food and beverage industry, including the cereal sector. The Book “Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages” collects research articles aimed at exploring innovative ways to improve cereal-based foods and beverages; an old—if not ancient—group of products which are still on our table every day. The main directions of research aimed at nutritional improvement have to face either excess or deficiency in the diet. To this end, different strategies may be adopted, such as the reformulation of products, the introduction of functional ingredients, and the application of biotechnologies to increase the bioavailability of bioactive compounds. These interventions, however, can alter the physico-chemical and sensory properties of final products, making it necessary to achieve a balance between nutritional and quality modification. This book offers readers information on innovative ways to improve cereal-based foods and beverages, useful for researchers and for industry operators.

Fermentation and Algal Biotechnologies for the Food, Beverage and Other Bioproduct Industries

Author : James Chukwuma Ogbonna
Publisher : CRC Press
ISBN 13 : 1000550885
Total Pages : 333 pages
Book Rating : 4.0/5 (5 download)

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Book Synopsis Fermentation and Algal Biotechnologies for the Food, Beverage and Other Bioproduct Industries by : James Chukwuma Ogbonna

Download or read book Fermentation and Algal Biotechnologies for the Food, Beverage and Other Bioproduct Industries written by James Chukwuma Ogbonna and published by CRC Press. This book was released on 2022-05-10 with total page 333 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book covers a range of important topics on dairy and fermented foods and microalgae biotechnologies for food, beverage and bioproduct industries. The topics range from traditionally fermented African foods, fermentation technologies for large-scale industrial enzyme production to microalgae cultivation and nutraceuticals in Africa, etc. The editors provide detailed information on approaches towards harnessing indigenous bioresources for food and nutrition security, climate change adaptation, industrial enzyme production, environmental remediation and healthcare delivery. The book will be useful reference material for scientists and researchers working in the field of dairy and food biotechnology, fermentation technology, enzyme biotechnology, algal biotechnology and cultivation systems, biofuels and other bioproducts from algal biomass and underutilized and novel African food sources. Emphasizes recent advances in biotechnologies that could ameliorate the high-level global food insecurity through fermentation technologies applicable to traditional African indigenous and underutilized novel foods, algal biotechnology and value-added bioproducts Provides detailed information on how to harness indigenous bioresources including microalgae for food and nutrition security, climate change adaptation, industrial enzyme production, environmental remediation and healthcare delivery Introduces new frontiers in the area of large-scale enzyme production using fermentation biotechnologies and their applications in the food and beverage industries Discusses current biotechnologies applicable in the food, beverage and bioproduct industries James Chukwuma Ogbonna, Ph.D., is a Professor of Microbiology and Biotechnology, and Director, National Biotechnology Development Agency, South East Zonal Biotechnology Centre, University of Nigeria, Nsukka, Nigeria. Sylvia Uzochukwu, Ph.D., is a Professor of Food Science and Biotechnology, and Director, Biotechnology Centre, Federal University, Oye-Ekiti, Nigeria. Emeka Godfrey Nwoba, Ph.D., is a research scholar at the Algae Research & Development Centre, Murdoch University, Western Australia. Charles Oluwaseun Adetunji, Ph.D., is an Associate Professor of Microbiology and Biotechnology, and Director of Intellectual Property and Technology Transfer, Edo State University Uzairue, Nigeria. Nwadiuto (Diuoto) Esiobu, Ph.D., is a Professor of Microbiology and Biotechnology at Florida Atlantic University, Boca Raton, FL, USA, and the President and Founder of Applied Biotech Inc. and ABINL, Abuja, Nigeria. Abdulrazak B. Ibrahim, Ph.D., is a Capacity Development Expert at the Forum for Agricultural Research in Africa (FARA), and Associate Professor of Biochemistry, Ahmadu Bello University, Zaria, Nigeria. Benjamin Ewa Ubi, Ph.D., is a Professor of Plant Breeding and Biotechnology and Director, Biotechnology Research and Development Centre, Ebonyi State University, Abakaliki, Nigeria.

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 2024-05-29 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

Food and Nutrition Security: Underutilized Plant and Animal-Based Foods

Author : Yasmina Sultanbawa
Publisher : Frontiers Media SA
ISBN 13 : 2889745325
Total Pages : 240 pages
Book Rating : 4.8/5 (897 download)

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Book Synopsis Food and Nutrition Security: Underutilized Plant and Animal-Based Foods by : Yasmina Sultanbawa

Download or read book Food and Nutrition Security: Underutilized Plant and Animal-Based Foods written by Yasmina Sultanbawa and published by Frontiers Media SA. This book was released on 2022-02-28 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: Prof. Dharini Sivakumar was previously an Associate Partner at Simfresh International an agribusiness development company. All other Topic Editors declare no competing interests with regard to the Research Topic subject.

Latin-American Seeds

Author : Claudia M. Haros
Publisher : CRC Press
ISBN 13 : 1000837262
Total Pages : 465 pages
Book Rating : 4.0/5 (8 download)

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Book Synopsis Latin-American Seeds by : Claudia M. Haros

Download or read book Latin-American Seeds written by Claudia M. Haros and published by CRC Press. This book was released on 2023-05-02 with total page 465 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the last few years, the Latin-American seeds have gained increased importance (also due to the increased demand for gluten-free foods). Worldwide demand for Latin-American seeds and grains has risen in a high proportion. In parallel, seeds and grains' research from this region in all relevant fields has been intensified. Latin-American Seeds: Agronomic, Processing and Health Aspects summarizes the recent research on Latin-American crops regarding agronomic and botanical characteristics, composition, structure, use, production, technology, and impact on human health. Latin-American cultivars studied here are included in the groups of cereals, pseudo-cereals, oilseeds, and legumes that are used in a great variety of innovative and traditional foods. The main crops that are covered in this book are Latin-American maize (Zea mays), amaranth (Amaranthus spp), quinoa (Chenopodium spp), kañiwa (Chenopodium pallidicaule), chia (Salvia hispanica), sacha inchi (Plukenetia volubilis) and legumes such as black turtle and common beans (Phaseolus vulgaris) and tarwi (Lupinus mutabilis). Key Features: Contains updated information about recent research works on Latin-American crops Includes a variety of Latin-American plant species that are used in a great variety of innovative and traditional foods Addresses a wide range of topics related to agronomy, plant physiology, and nutritional and technological properties, processing, fractionation and development of new products for human health

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.

Technologies to Recover Polyphenols from AgroFood By-products and Wastes

Author : Elisabete M.C. Alexandre
Publisher : Academic Press
ISBN 13 : 0323852742
Total Pages : 386 pages
Book Rating : 4.3/5 (238 download)

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Book Synopsis Technologies to Recover Polyphenols from AgroFood By-products and Wastes by : Elisabete M.C. Alexandre

Download or read book Technologies to Recover Polyphenols from AgroFood By-products and Wastes written by Elisabete M.C. Alexandre and published by Academic Press. This book was released on 2022-08-13 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: Technologies to Recover Polyphenols from AgroFood By-products and Wastes: Applications in Different Fields covers the most used technologies to extract and recover polyphenols from all kinds of by-products and wastes generated by the food industry, restaurant and agricultural sectors. Polyphenols are characterized by different AgroFood by-products and waste sources, hence this book explores the practical applications of these polyphenols in the development of functional foods and pharmaceutical and cosmetic products. Containing definitions, case studies, applications, literature reviews, and coverage of recent developments, this book will be a welcomed resource for food scientists, including those working in sustainability, agriculture and engineering. - Promotes a circular economy by discussing the valorization of these compounds - Features case studies that enable the reader to understand the potential of several polyphenols and the possibilities regarding their incorporation into several matrixes - Presents tools for the development of new lines of research or in support of ongoing investigations with solutions for existing challenges

Phytochemicals in Soybeans

Author : Yang Li
Publisher : CRC Press
ISBN 13 : 1000533514
Total Pages : 539 pages
Book Rating : 4.0/5 (5 download)

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Book Synopsis Phytochemicals in Soybeans by : Yang Li

Download or read book Phytochemicals in Soybeans written by Yang Li and published by CRC Press. This book was released on 2022-05-29 with total page 539 pages. Available in PDF, EPUB and Kindle. Book excerpt: Soybeans represent an excellent source of high-quality protein with a low content in saturated fat. They can be made into various foods, such as tofu, miso, breakfast cereals, energy bars, and soy cakes. Much research has been carried out on the positive health effects of soybeans, and increasing evidence shows that consumption of soybeans may reduce the risk of osteoporosis, have a beneficial role in chronic renal disease, lower plasma cholesterol, and decrease the risk of coronary heart disease. Phytochemicals in Soybeans: Bioactivity and Health Benefits describes in detail the chemical characteristics of health-promoting components of soybeans and soybean products, their impacts on human health, and emerging technologies about soybean processing and new products. With 22 chapters containing the most recent information associated with soybean products, topics of the chapters include soybeans’ role in human nutrition and health, their composition and physicochemical properties, action mechanism of their physiologic function, processing engineering technology, food safety, and quality control. Key Features: Promotes soybean products as functional food with advanced processing technology Presents the basic research containing the experimental design, methods used, and a detailed description of the results. Provides a systematic approach to the subject to facilitate a better comprehension of the subjects with illustrations and diagrams Includes a comprehensive and up-to-date list of references With contributions from authors around the world who are experts in their field, this book contains new information on the health impacts of soybean consumption, new product development, and alternative technologies of soybean processing, and will be useful for professors and researchers, as well as graduate and undergraduate students alike.

High-dose Irradiation

Author : World Health Organization
Publisher : World Health Organization
ISBN 13 : 9789241208901
Total Pages : 212 pages
Book Rating : 4.2/5 (89 download)

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Book Synopsis High-dose Irradiation by : World Health Organization

Download or read book High-dose Irradiation written by World Health Organization and published by World Health Organization. This book was released on 1999 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt: Joint FAO/IAEA/WHO Study Group on High-Dose Irradiation (Wholesomeness of Food Irradiated with Doses Above 10 kGy), Geneva, 15-20 September 1997

Natural Antioxidants to Enhance the Shelf-Life of Food

Author : Mirian Pateiro
Publisher : Elsevier
ISBN 13 : 0443153876
Total Pages : 391 pages
Book Rating : 4.4/5 (431 download)

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Book Synopsis Natural Antioxidants to Enhance the Shelf-Life of Food by : Mirian Pateiro

Download or read book Natural Antioxidants to Enhance the Shelf-Life of Food written by Mirian Pateiro and published by Elsevier. This book was released on 2024-08-15 with total page 391 pages. Available in PDF, EPUB and Kindle. Book excerpt: Natural Antioxidants to Enhance the Shelf-Life of Food, Volume Two in the Developments in Food Quality and Safety series is the most up-to-date resource covering trending topics such as the analysis of toxic compounds and control of food poisoning, food fraud, traceability and authenticity, revalorization of agrifood industry, and natural antimicrobial compounds and their applications to improve the preservation of food, non-thermal processing technologies, nanotechnology in food production, and intelligent packaging and sensors for food applications. The book focuses on recent advances and strategies to use these compounds in the preservation of food. Chapters explore advances in antioxidant activity analysis, electrochemical methods, food oxidative stability, and natural antioxidants from agro-industrial by-products. Natural antioxidants from marine sources and innovations in antioxidants films and coatings are also covered. The series is edited by Dr. José Manuel Lorenzo and authored by a team of global experts in the fields of Food Quality and Safety, providing comprehensive knowledge to food industry personals and scientists. - Provides latest information on the use of natural antioxidants to enhance the food shelf-life - Covers a wide variety of sources and compounds that naturally exert antioxidant activity - Thoroughly explains the natural compounds' application in foods or their incorporation into packaging

Bioactive Peptides from Food

Author : Leo M.L. Nollet
Publisher : CRC Press
ISBN 13 : 1000551938
Total Pages : 553 pages
Book Rating : 4.0/5 (5 download)

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

Download or read book Bioactive Peptides from Food written by Leo M.L. Nollet and published by CRC Press. This book was released on 2022-03-28 with total page 553 pages. Available in PDF, EPUB and Kindle. Book excerpt: A growing body of scientific evidence has revealed that many food peptides exhibit specific biological activities in addition to their established nutritional value. Bioactive peptides present in foods may help reduce the worldwide epidemic of chronic diseases that account for a great number of premature deaths annually. Bioactive peptides can be defined as isolated small fragments of proteins which provide some physiological health benefits. They act as potential modifiers reducing the risk of many chronic diseases. Bioactive Peptides from Food: Sources, Analysis, and Functions considers fundamental concepts, sources, hydrolysis, fractionation, purification, analysis, chemical synthesis, functions, and regulatory status of nutraceutical bioactive peptides. Methods of isolation of these peptides from different protein sources with their in vitro and vivo physiological effects are addressed. Divided into seven sections, this book delves into how these peptides play a major role in the development of various functional foods. Numerous bioactive peptides have been reported in recent years as naturally present or generated from food proteins of different origins like milk, eggs, soya, fish, and meat. Key Features: Includes a detailed study of the different sources of bioactive peptides Discusses the health benefits, such as antimicrobial, antiallergic, antihypertensive, antitumor, and immunomodulatory properties of peptides Explorates the state of the art analysis methods of peptides Discovers the bioinformatics of possible bioactive peptides Written by experts in their field from around the world, Bioactive Peptides from Food reveals the world of databases of peptides. It is a great resource for food scientists, technologists, chemists, nutrition researchers, producers, and processors working in the whole food science and technology field as well as those who are interested in the development of innovative functional products.

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

Functional Foods and Biotechnology

Author : Kalidas Shetty
Publisher : CRC Press
ISBN 13 : 1000760642
Total Pages : 506 pages
Book Rating : 4.0/5 (7 download)

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Book Synopsis Functional Foods and Biotechnology by : Kalidas Shetty

Download or read book Functional Foods and Biotechnology written by Kalidas Shetty and published by CRC Press. This book was released on 2020-04-13 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second book of the Food Biotechnology series, Functional Foods and Biotechnology: Biotransformation and Analysis of Functional Foods and Ingredients highlights two important and interrelated themes: biotransformation innovations and novel bio-based analytical tools for understanding and advancing functional foods and food ingredients for health-focused food and nutritional security solutions. The first section of this book provides novel examples of innovative biotransformation strategies based on ecological, biochemical, and metabolic rationale to target the improvement of human health relevant benefits of functional foods and food ingredients. The second section of the book focuses on novel host response based analytical tools and screening strategies to investigate and validate the human health and food safety relevant benefits of functional foods and food ingredients. Food biotechnology experts from around the world have contributed to this book to advance knowledge on bio-based innovations to improve wider health-focused applications of functional food and food ingredients, especially targeting non-communicable chronic disease (NCD) and food safety relevant solution strategies. Key Features: Provides system science-based food biotechnology innovations to design and advance functional foods and food ingredients for solutions to emerging global food and nutritional insecurity coupled public health challenges. Discusses biotransformation innovations to improve human health relevant nutritional qualities of functional foods and food ingredients. Includes novel host response-based food analytical models to optimize and improve wider health-focused application of functional foods and food ingredients. The overarching theme of this second book is to advance the knowledge on metabolically-driven food system innovations that can be targeted to enhance human health and food safety relevant nutritional qualities and antimicrobial properties of functional food and food ingredients. The examples of biotransformation innovations and food analytical models provide critical insights on current advances in food biotechnology to target, design and improve functional food and food ingredients with specific human health benefits. Such improved understanding will help to design more ecologically and metabolically relevant functional food and food ingredients across diverse global communities. The thematic structure of this second book is built from the related initial book, which is also available in the Food Biotechnology Series Functional Foods and Biotechnology: Sources of Functional Food and Ingredients, edited by Kalidas Shetty and Dipayan Sarkar (ISBN: 9780367435226) For a complete list of books in this series, please visit our website at: https://www.crcpress.com/Food-Biotechnology-Series/book-series/CRCFOOBIOTECH

Sustaining Protein Nutrition Through Plant-Based Foods: A Paradigm Shift

Author : Sapna Langyan
Publisher : Frontiers Media SA
ISBN 13 : 2832507166
Total Pages : 187 pages
Book Rating : 4.8/5 (325 download)

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Book Synopsis Sustaining Protein Nutrition Through Plant-Based Foods: A Paradigm Shift by : Sapna Langyan

Download or read book Sustaining Protein Nutrition Through Plant-Based Foods: A Paradigm Shift written by Sapna Langyan and published by Frontiers Media SA. This book was released on 2022-11-25 with total page 187 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Pigmented Cereals and Millets

Author : Sneh Punia Bangar
Publisher : Royal Society of Chemistry
ISBN 13 : 1837670307
Total Pages : 428 pages
Book Rating : 4.8/5 (376 download)

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Book Synopsis Pigmented Cereals and Millets by : Sneh Punia Bangar

Download or read book Pigmented Cereals and Millets written by Sneh Punia Bangar and published by Royal Society of Chemistry. This book was released on 2023-02-17 with total page 428 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years, consumers have been concentrating on the health benefits and nutrition from food to preserve a healthy lifestyle. They are looking for colorants derived from natural sources to enhance the nutritional and antioxidant value of foods. Coloured cereals (wheat, rice, barley, oat, maize, sorghum, and millets) contain many phytochemicals, including anthocyanins and carotenoids associated with numerous health benefits. This book presents a comprehensive overview of the bioactive potential, food applications, and health benefits of coloured cereal grains. Novel approaches to the integration of coloured grain into food in the food processing industries are included, reviewing high-value pigments in the bran layer which can easily be extracted and utilized as functional foods and natural colorants. Aimed at researchers carrying out innovative studies, food regulatory and safety authorities and food processing industries who are trying to minimize synthetic food colorants and dyes, this book provides a novel approach to the use of substitute synthetic dyes which can improve the nutritional value, appearance, texture, flavour, and storage properties of food products.