Health Promoting Food Ingredients During Processing

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Health-Promoting Food Ingredients during Processing

Author : Rosalva Mora-Escobedo
Publisher : CRC Press
ISBN 13 : 1040131425
Total Pages : 491 pages
Book Rating : 4.0/5 (41 download)

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Book Synopsis Health-Promoting Food Ingredients during Processing by : Rosalva Mora-Escobedo

Download or read book Health-Promoting Food Ingredients during Processing written by Rosalva Mora-Escobedo and published by CRC Press. This book was released on 2024-10-30 with total page 491 pages. Available in PDF, EPUB and Kindle. Book excerpt: Health-Promoting Food Ingredients during Processing presents a comprehensive science-based approach covering the latest naturally occurring bioactive compounds in seeds, dietary fiber, proteins, fermented bio-compounds, agro-industrial waste by-products, and lactic acid bacteria. A volume in the Food Biotechnology and Engineering Series, the book discusses their identification, characterization, biological activities in terms of their bioavailability, bioaccessibility, and their beneficial effects as inflammatory mediators, probiotics, antioxidants, and hypoglycemic agents, as well as in gastrointestinal digestion and colonic fermentation. Written by an international expert team of food scientists, nutritionists, food biotechnologists, food engineers, and chemists, the book explains how this leads to opportunities in the treatment of diseases such as obesity, diabetes, cancer, and cognitive disorders. Key features include: · Presents original research and relevant peer-reviewed articles written by experts in disciplines such as food science, nutrition, food biotechnology, food engineering, and chemistry. · Highlights new emerging trends, discoveries, and applications of biologically active compounds from seeds, dietary fiber, proteins, and agro-industrial waste by-products. · Provides readers with a comprehensive, science-based approach to the identification, characterization, and utilization of food macromolecules, probiotics, lactic acid bacteria, and bioactive compounds. - Discusses the impact of bioactive compounds in plants, agroindustrial by-products, and fermented biocompounds regarding their bioavailability, bioaccessibility, and potential human health benefits.

Nutrition, Well-Being and Health

Author : Jaouad Bouayed
Publisher : BoD – Books on Demand
ISBN 13 : 9535101250
Total Pages : 238 pages
Book Rating : 4.5/5 (351 download)

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Book Synopsis Nutrition, Well-Being and Health by : Jaouad Bouayed

Download or read book Nutrition, Well-Being and Health written by Jaouad Bouayed and published by BoD – Books on Demand. This book was released on 2012-02-23 with total page 238 pages. Available in PDF, EPUB and Kindle. Book excerpt: In our modern society, expectations are high, also with respect to our daily diet. In addition to being merely "nutritious", i.e. supplying a variety of essential nutrients, including macro-nutrients such as proteins or micro-nutrients such as minerals and vitamins, it is almost expected that a good diet offers further advantages - especially well-being and health and the prevention of chronic diseases, which are, as we generally tend to grow older and older, becoming a burden to enjoying private life and to the entire society. These additional qualities are often sought in diets rich also in non-nutritive components, such as phytochemicals. In contrast to drugs, which are taken especially to cure or ameliorate diseases, it is expected that a healthy diet acts in particular on the side of prevention, allowing us to become old without feeling old. In the present book, rather then trying to give an exhaustive overview on nutritional aspects and their link to well-being and health, selected topics have been chosen, intended to address presently discussed key issues of nutrition for health, presenting a reasonable selection of the manifold topics around diet, well-being, and health: from the antioxidants polyphenols and carotenoids, aroma-active terpenoids, to calcium for bone health, back to traditional Chinese Medicine.

Health and Safety Aspects of Food Processing Technologies

Author : Abdul Malik
Publisher : Springer Nature
ISBN 13 : 3030249034
Total Pages : 672 pages
Book Rating : 4.0/5 (32 download)

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Book Synopsis Health and Safety Aspects of Food Processing Technologies by : Abdul Malik

Download or read book Health and Safety Aspects of Food Processing Technologies written by Abdul Malik and published by Springer Nature. This book was released on 2019-10-31 with total page 672 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food processing is expected to affect content, activity and bioavailability of nutrients; the health-promoting capacity of food products depends on their processing history. Traditional technologies, such as the use of antimicrobials and thermal processing, are efficient in increasing nutritional value to an extent, though they may not be effective at addressing food safety, particularly when it comes to maintaining the food's molecular structure. Modern food processing plants improve the quality of life for people with allergies, diabetics, and others who cannot consume some common food elements. Food processing can also add extra nutrients, such as vitamins. Processed foods are often less susceptible to early spoilage than fresh foods and are better suited for long-distance transportation from the source to the consumer. However, food processing can also decrease the nutritional value of foods and introduce hazards not encountered with naturally occurring products. Processed foods often include food additives, such as flavourings and texture-enhancing agents, which may have little or no nutritive value, and may in fact be unhealthy. This book deals with the subject of food processing in a unique way, providing an overview not only of current techniques in food processing and preservation (i.e., dairy, meat, cereal, vegetables, fruits and juice processing, etc.) but also the health and safety aspects: food technologies that improve nutritional quality of foods, functional foods, and nanotechnology in the food and agriculture industry. The text also looks into the future by defining current bottlenecks and future research goals. This work will serve as a ready reference for the subject matter to students and researchers alike.

Functional Food Ingredients and Nutraceuticals

Author : John Shi
Publisher : CRC Press
ISBN 13 : 1482240653
Total Pages : 660 pages
Book Rating : 4.4/5 (822 download)

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Book Synopsis Functional Food Ingredients and Nutraceuticals by : John Shi

Download or read book Functional Food Ingredients and Nutraceuticals written by John Shi and published by CRC Press. This book was released on 2015-10-28 with total page 660 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of a bestseller, Functional Food Ingredients and Nutraceuticals: Processing Technologies covers new and innovative technologies for the processing of functional foods and nutraceuticals that show potential for academic use and broad industrial applications. The book includes a number of "green" separation and stabilization techno

Advances in Food Processing Technology

Author : Jingdun Jia
Publisher : Springer
ISBN 13 : 9811364516
Total Pages : 255 pages
Book Rating : 4.8/5 (113 download)

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Book Synopsis Advances in Food Processing Technology by : Jingdun Jia

Download or read book Advances in Food Processing Technology written by Jingdun Jia and published by Springer. This book was released on 2019-06-01 with total page 255 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book introduces readers to essential advances in the application of physical processing technology in food processing that have been made in recent years. It analyzes and describes the application of Power Ultrasound, Pulsed Electric Field, Supercritical-CO2, and Infrared Heating in the contexts of food sterilization, extraction, modification, drying and safety control. Covering all aspects of food physical processing, from basic principles to the latest technological developments, it offers a valuable application guide for food engineers and food researchers alike.

Sustainable Seaweed Technologies

Author : Maria Dolores Torres
Publisher : Elsevier
ISBN 13 : 0128179449
Total Pages : 752 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Sustainable Seaweed Technologies by : Maria Dolores Torres

Download or read book Sustainable Seaweed Technologies written by Maria Dolores Torres and published by Elsevier. This book was released on 2020-05-20 with total page 752 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sustainable Seaweed Technologies: Cultivation, Biorefinery, and Applications collates key background information on efficient cultivation and biorefinery of seaweeds, combining underlying chemistry and methodology with industry experience. Beginning with a review of the opportunities for seaweed biorefinery and the varied components and properties of macroalgae, the book then reviews all the key steps needed for industrial applications, from its cultivation, collection and processing, to extraction techniques, concentration and purification. A range of important applications are then discussed, including the production of energy and novel materials from seaweed, before a set of illustrative case studies shows how these various stages work in practice. Drawing on the expert knowledge of a global team of editors and authors, this book is a practical resource for both researchers and businesses who currently work with macroalgae. - Highlights the specific challenges and benefits of developing seaweed for sustainable products - Presents useful case studies that demonstrate varied approaches and methodologies in practice - Covers the complete seaweed chain, from cultivation to waste management

Green Technologies in Food Production and Processing

Author : Joyce Boye
Publisher : Springer Science & Business Media
ISBN 13 : 146141587X
Total Pages : 684 pages
Book Rating : 4.4/5 (614 download)

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Book Synopsis Green Technologies in Food Production and Processing by : Joyce Boye

Download or read book Green Technologies in Food Production and Processing written by Joyce Boye and published by Springer Science & Business Media. This book was released on 2012-01-11 with total page 684 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book will review the current status of the agriculture and agri-food sector in regard to green processing and provide strategies that can be used by the sector to enhance the use of environmentally-friendly technologies for production, processing. The book will look at the full spectrum from farm to fork beginning with chapters on life cycle analysis and environmental impact assessment of different agri-food sectors. This will be followed by reviews of current and novel on-farm practices that are more environmentally-friendly, technologies for food processing that reduce chemical and energy use and emissions as well as novel analytical techniques for R&D and QA which reduce solvent, chemical and energy consumption. Technologies for waste treatment, "reducing, reusing, recycling", and better water and energy stewardship will be reviewed. In addition, the last section of the book will attempt to look at technologies and processes that reduce the generation of process-induced toxins (e.g., trans fats, acrylamide, D-amino acids) and will address consumer perceptions about current and emerging technologies available to tackle these processing and environmental issues.

Nanotechnology for Rural Development

Author : Narendra Kumar
Publisher : Elsevier
ISBN 13 : 0323859739
Total Pages : 276 pages
Book Rating : 4.3/5 (238 download)

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Book Synopsis Nanotechnology for Rural Development by : Narendra Kumar

Download or read book Nanotechnology for Rural Development written by Narendra Kumar and published by Elsevier. This book was released on 2021-03-23 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nanotechnology for Rural Development is designed to present nanotechnology-based solutions to the challenges faced by rural populations, particularly in underdeveloped and developing countries. The book focuses on agriculture, biomass management, food processing and water management, in terms of its purification and decontamination. The treatment of wastewater and the harnessing of renewable energy are also covered. In addition, the book deals with the application of nanotechnology in the areas of consumer goods, such as textiles, ceramics, food processing and packaging, and other related spheres. The book provides information on the green synthesis of nanomaterials, using prevalent natural resources and their applications for textiles, ceramics, portiere, and food packaging. It also addresses low-cost solutions using materials such as biomass waste for water purification and decontamination. For example, lignocellulosic biomass can be converted into nutrient adsorbents, energy, fuel and storage. Above all, it protects agriculture crops from insects and other pests, and produces quality products in high yields. This volume offers insight into the intricacies of the problems faced by large populations living in rural areas, particularly in underdeveloped and developing countries. It also discusses the natural renewable resources available locally and how nanotechnology can best use them to increase the quality and yield of agricultural products, as well as how to engage the population, specifically women, in gainful productive activities. - Outlines the major nanomaterial types used for suitable agricultural systems - Shows how nanotechnology is being used to create more effective food processing and energy harvesting systems - Assesses the major challenges in rolling out nanotechnology-based agricultural systems in developing countries

Food Security and Safety

Author : Olubukola Oluranti Babalola
Publisher : Springer Nature
ISBN 13 : 303050672X
Total Pages : 926 pages
Book Rating : 4.0/5 (35 download)

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Book Synopsis Food Security and Safety by : Olubukola Oluranti Babalola

Download or read book Food Security and Safety written by Olubukola Oluranti Babalola and published by Springer Nature. This book was released on 2021-09-01 with total page 926 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book focuses on food security and safety issues in Africa, a continent presently challenged with malnutrition and food insecurity. The continuous increase in the human population of Africa will lead to higher food demands, and climate change has already affected food production in most parts of Africa, resulting in drought, reduced crop yields, and loss of livestock and income. For Africa to be food-secure, safe and nutritious food has to be available, well-distributed, and sufficient to meet people’s food requirements. Contributors to Food Security and Safety: African Perspectives offer solutions to the lack of adequate safe and nutritious food in sub-Saharan Africa, as well as highlight the positive efforts being made to address this lack through a holistic approach. The book discusses the various methods used to enhance food security, such as food fortification, fermentation, genetic modification, and plant breeding for improved yield and resistance to diseases. Authors emphasize the importance of hygiene and food safety in food preparation and preservation, and address how the constraints of climate change could be overcome using smart crops. As a comprehensive reference text, Food Security and Safety: African Perspectives seeks to address challenges specific to the African continent while enhancing the global knowledge base around food security, food safety, and food production in an era of rapid climate change.

The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness

Author : Charis M. Galanakis
Publisher : Academic Press
ISBN 13 : 0128175176
Total Pages : 366 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness by : Charis M. Galanakis

Download or read book The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness written by Charis M. Galanakis and published by Academic Press. This book was released on 2019-07-20 with total page 366 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness provides a guide for innovative food ingredients and food products. The book covers consumer wellness as it relates to food ingredients and functional foods, alternative ingredients, food products fortified with extracts derived from food processing by-products, food products based on Omega-3 polyunsaturated fatty acids and their health effects, selected superfoods and related super diets, edible insects, microalgae as health ingredients for functional foods and spirulina related products, fruit-based functional foods, pro- and pre-biotics, gluten-free products, and bioaromas. Food scientists, food technologists and nutrition researchers working on food applications and food processing will find this book extremely useful. In addition, those interested in the development of innovative products and functional foods will also benefit from this reference, as will students who study food chemistry, food science, technology, and food processing in postgraduate programs. - Connects integrally new and reconsidered food ingredients with innovative food products - Addresses consumer wellness as it relates to food ingredients and functional foods - Analyzes food products and processes with the highest market potential

Nutraceutical and Functional Food Processing Technology

Author : Joyce I. Boye
Publisher : John Wiley & Sons
ISBN 13 : 1118504941
Total Pages : 402 pages
Book Rating : 4.1/5 (185 download)

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Book Synopsis Nutraceutical and Functional Food Processing Technology by : Joyce I. Boye

Download or read book Nutraceutical and Functional Food Processing Technology written by Joyce I. Boye and published by John Wiley & Sons. This book was released on 2015-01-27 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt: For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional enzymes. Although much progress has been made in the identification, extraction and characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-added functional food and nutraceutical products. This book looks at how these ingredients can be effectively incorporated into food systems for market, and provides practical guidelines on how challenges in specific food sectors (such as health claims and marketing) can be addressed during processing. Nutraceutical and Functional Food Processing Technology is a comprehensive overview of current and emerging trends in the formulation and manufacture of nutraceutical and functional food products. It highlights the distinctions between foods falling into the nutraceutical and functional food categories. Topics include sustainable and environmentally–friendly approaches to the production of health foods, guidelines and regulations, and methods for assessing safety and quality of nutraceutical and functional food products. Specific applications of nutraceuticals in emulsion and salad dressing food products, beverages and soft drinks, baked goods, cereals and extruded products, fermented food products are covered, as are novel food proteins and peptides, and methods for encapsulated nutraceutical ingredients and packaging. The impact of processing on the bioactivity of nutraceutical ingredients, allergen management and the processing of allergen-free foods, health claims and nutraceutical food product commercialization are also discussed. Nutraceutical and Functional Food Processing Technology is a comprehensive source of practical approaches that can be used to innovate in the nutraceutical and health food sectors. Fully up-to-date and relevant across various food sectors, the book will benefit both academia and industry personnel working in the health food and food processing sectors.

Food Processing

Author : Romina Alina Marc
Publisher : BoD – Books on Demand
ISBN 13 : 1789858933
Total Pages : 220 pages
Book Rating : 4.7/5 (898 download)

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Book Synopsis Food Processing by : Romina Alina Marc

Download or read book Food Processing written by Romina Alina Marc and published by BoD – Books on Demand. This book was released on 2020-05-06 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt: In view of the continuous evolution that is taking place in the field of food processing, this book aims to devise the most comprehensive presentation of up-to-date information in the specialized literature to improve existing knowledge. The chapters in this book have been divided into four sections. Section 1—Food Technologies in Food Processing—presents current technological processes used in food processing. Section 2—Quality of Raw Materials in Food Processing—presents the importance of the quality of raw materials used in food processing. Section 3—Treatments Used in Food Processing—presents the latest trends in treatments used in food processing. Section 4—Factors That Influence Food Processing—presents current information on the factors that influence food processing from the raw material to the packaging used.

Value-Added Ingredients and Enrichments of Beverages

Author : Alexandru Grumezescu
Publisher : Academic Press
ISBN 13 : 0128166886
Total Pages : 564 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Value-Added Ingredients and Enrichments of Beverages by : Alexandru Grumezescu

Download or read book Value-Added Ingredients and Enrichments of Beverages written by Alexandru Grumezescu and published by Academic Press. This book was released on 2019-06-22 with total page 564 pages. Available in PDF, EPUB and Kindle. Book excerpt: Value-Added Ingredients and Enrichment of Beverages, Volume Fourteen in The Science of Beverages series, takes a multidisciplinary approach in addressing what consumers demand in natural beverages. This in-depth reference covers both natural and unnatural ingredients and explains their impact on consumer health and nutrition. Sweeteners, vitamins, oils and other natural ingredients to improve beverages are included. The book addresses some of the most common enrichments used in the industry, including those with biomedical and nutritional applications. This volume will be useful to anyone in the beverages industry who needs a better understanding of advances in the industry. - Discusses health-related benefits and risks, along with the potential harmful effects of additives and preservatives - Provides research examples of health promoting ingredients in beverages to further research and development - Presents key steps in designing formulations of enriched beverages, analysis, product development, shelf life, cost-benefit ratio and compliance with WHO regulations

Health-Promoting Properties of Fruits and Vegetables

Author : Leon Terry
Publisher : CABI
ISBN 13 : 9781845935290
Total Pages : 400 pages
Book Rating : 4.9/5 (352 download)

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Book Synopsis Health-Promoting Properties of Fruits and Vegetables by : Leon Terry

Download or read book Health-Promoting Properties of Fruits and Vegetables written by Leon Terry and published by CABI. This book was released on 2011 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fruits and vegetables are one of the richest sources of ascorbic acid, other antioxidants and produce-specific bioactive compounds. A general consensus from health experts has confirmed that an increased dietary intake of antioxidant compounds found in most fresh produce types may protect against oxidative damage caused by free radicals and reduce the incidence of certain cancers and chronic diseases. Currently there is no book available which collectively discusses and reviews empirical data on health-promoting properties of all fresh produce types. This book will provide detailed information on identity, nature, bioavailablity, chemopreventative effects, and postharvest stability of specific chemical classes with known bioactive properties. In addition, chapters discuss the various methodologies for extraction, isolation, characterization and quantification of bioactive compounds and the in-vitro and in-vivo anticancer assays. It will be an essential resource for researchers and students in food science, nutrition and fruit and vegetable production.

Food Biochemistry and Food Processing

Author : Benjamin K. Simpson
Publisher : John Wiley & Sons
ISBN 13 : 1118308050
Total Pages : 909 pages
Book Rating : 4.1/5 (183 download)

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Book Synopsis Food Biochemistry and Food Processing by : Benjamin K. Simpson

Download or read book Food Biochemistry and Food Processing written by Benjamin K. Simpson and published by John Wiley & Sons. This book was released on 2012-04-11 with total page 909 pages. Available in PDF, EPUB and Kindle. Book excerpt: The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing. Beginning with sections on the essential principles of food biochemistry, enzymology, and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Chapters in this second edition have been revised to include safety considerations and the chemical changes induced by processing in the biomolecules of the selected foodstuffs. This edition also includes a new section on health and functional foods, as well as ten new chapters including those on thermally and minimally processed foods, separation technology in food processing, and food allergens. Food Biochemistry and Food Processing, second edition fully develops and explains the biochemical aspects of food processing, and brings together timely and relevant topics in food science and technology in one package. This book is an invaluable reference tool for professional food scientists, researchers and technologists in the food industry, as well as faculty and students in food science, food technology and food engineering programs. The Editor Dr. Benjamin K. Simpson, Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada Associate Editors Professor Leo Nollet, Department of Applied Engineering Sciences, Hogeschool Ghent, Belgium Professor Fidel Toldrá, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain Professor Soottawat Benjakul, Department of Food Technology, Prince of Songkla University, Songkhla, Thailand Professor Gopinadhan Paliyath, Department of Plant Agriculture, University of Guelph, Ontario, Canada Dr. Y. H. Hui, Consultant to the Food Industry, West Sacramento, California, USA

Nutraceuticals and Functional Foods in Human Health and Disease Prevention

Author : Debasis Bagchi
Publisher : CRC Press
ISBN 13 : 1482237229
Total Pages : 716 pages
Book Rating : 4.4/5 (822 download)

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Book Synopsis Nutraceuticals and Functional Foods in Human Health and Disease Prevention by : Debasis Bagchi

Download or read book Nutraceuticals and Functional Foods in Human Health and Disease Prevention written by Debasis Bagchi and published by CRC Press. This book was released on 2015-10-15 with total page 716 pages. Available in PDF, EPUB and Kindle. Book excerpt: Functional foods and nutraceuticals, dietary supplements, and natural antioxidants have established their potential roles in the protection of human health against disease. Nutraceuticals and Functional Foods in Human Health and Disease Prevention examines the benefits, efficacy, and success of properly designed nutraceuticals and functional foods

Starch in Food

Author : A-C Eliasson
Publisher : Elsevier
ISBN 13 : 1855739097
Total Pages : 622 pages
Book Rating : 4.8/5 (557 download)

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Book Synopsis Starch in Food by : A-C Eliasson

Download or read book Starch in Food written by A-C Eliasson and published by Elsevier. This book was released on 2004-08-01 with total page 622 pages. Available in PDF, EPUB and Kindle. Book excerpt: Starch is both a major component of plant foods and an important ingredient for the food industry. Starch in food reviews starch structure and functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food.Part one illustrates how plant starch can be analysed and modified, with chapters on plant starch synthesis, starch bioengineering and starch-acting enzymes. Part two examines the sources of starch, from wheat and potato to rice, corn and tropical supplies. The third part of the book looks at starch as an ingredient and how it is used in the food industry. There are chapters on modified starches and the stability of frozen foods, starch-lipid interactions and starch-based microencapsulation. Part four covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions and analysing starch digestion.Starch in food is a standard reference book for those working in the food industry. - Reviews starch structure and functionality - Extensive coverage of the growing range of starch ingredients - Examines how starch ingredients are used to improve the nutritional and sensory quality of food