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Author : Maria-Paz Gonzalez-Mulet
Publisher :
ISBN 13 :
Total Pages : 408 pages
Book Rating : 4.3/5 (129 download)
Download or read book Quality of Tart Cherry Nutraceutical Juice written by Maria-Paz Gonzalez-Mulet and published by . This book was released on 2008 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Sajad Ahmad Wani
Publisher : CRC Press
ISBN 13 : 1000843246
Total Pages : 514 pages
Book Rating : 4.0/5 (8 download)
Download or read book Fruits and Their Roles in Nutraceuticals and Functional Foods written by Sajad Ahmad Wani and published by CRC Press. This book was released on 2023-03-31 with total page 514 pages. Available in PDF, EPUB and Kindle. Book excerpt: Adequate intake of fruits has been linked with the reduction in the risk of chronic diseases and maintenance of body weight. Fruits and Their Roles in Nutraceuticals and Functional Foods covers recent research related to the bioactive compounds present in a variety of fruits. Novel techniques and methodologies used in the extraction, isolation, and identification of bioactive compounds of functional fruits are discussed in detail. Written by various experts in the field, the book examines a variety of fruit including apple, pear, mango, pomegranate, papaya, watermelon, pineapple, banana, and orange, among others. Key Features Covers all aspects related to the role of fruits in the nutraceutical and functional foods Examines the health elements of bioactive compounds as a treatment for various chronic disorders Provides an insight on the global regulatsory aspects for the utilization of fruits in nutraceuticals and functional foods
Author : Claudia Jean Place
Publisher :
ISBN 13 :
Total Pages : 288 pages
Book Rating : 4.3/5 (129 download)
Download or read book Effects of Processing, Storage Temperature and Storage Duration on Physico-chemical, Sensory Quality, and Antioxidant Properties of Michigan Montmorency Cherry Juice Concentrate written by Claudia Jean Place and published by . This book was released on 2009 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Syed S. H. Rizvi
Publisher : Elsevier
ISBN 13 : 0857090755
Total Pages : 696 pages
Book Rating : 4.8/5 (57 download)
Download or read book Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries written by Syed S. H. Rizvi and published by Elsevier. This book was released on 2010-10-28 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt: Separation, extraction and concentration are essential processes in the preparation of key food ingredients. They play a vital role in the quality optimization of common foods and beverages and there is also increasing interest in their use for the production of high-value compounds, such as bioactive peptides from milk and whey, and the recovery of co-products from food processing wastes.Part one describes the latest advances in separation, extraction and concentration techniques, including supercritical fluid extraction, process chromatography and membrane technologies. It also reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction. Part two then focuses on advances in separation technologies and their applications in various sectors of the food, beverage and nutraceutical industries. Areas covered include dairy and egg processing, oilseed extraction, and brewing. This section discusses the characteristics of different foods and fluids, how food constituents are affected by separation processes and how separation processes can be designed and operated to optimize end product quality.With its team of experienced international contributors, Separation, extraction and concentration processes in the food, beverage and nutraceutical industries is an important reference source for professionals concerned with the development and optimisation of these processes. - Describes the latest advances in separation, extraction and concentration techniques and their applications in various sectors of the food, beverage and nutraceutical industries - Reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction - Explores the characteristics of different foods and fluids and how food constituents are affected by separation processes
Author : Debasis Bagchi
Publisher : CRC Press
ISBN 13 : 1420087126
Total Pages : 594 pages
Book Rating : 4.4/5 (2 download)
Download or read book Biotechnology in Functional Foods and Nutraceuticals written by Debasis Bagchi and published by CRC Press. This book was released on 2010-04-21 with total page 594 pages. Available in PDF, EPUB and Kindle. Book excerpt: Modern food biotechnology is now a billion-dollar industry, producing functional foods and nutraceuticals that offer a whole host of increased health benefits, including prevention against illness, and chronic and degenerative conditions. Written by a team of top-tier researchers and scientists from around the world, Biotechnology in Functional Foo
Author : Jose Quero-Garcia
Publisher : CABI
ISBN 13 : 1780648375
Total Pages : 551 pages
Book Rating : 4.7/5 (86 download)
Download or read book Cherries written by Jose Quero-Garcia and published by CABI. This book was released on 2017-07-12 with total page 551 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sweet and sour cherries (Prunus avium and Prunus cerasus) are important fruit crops for which demand is high and growing. A significant number of new varieties, rootstocks and training systems have been released or developed in recent years in order to improve the efficiency and profitability of cherry orchards. Cherries: Botany, Production and Uses covers the genetics, ecophysiology, production, protection and uses of cherries. Presenting up-to-date scientific data and applied information, this book is invaluable for researchers, teachers and all professionals working in the cherries value chain.
Author : Charis M. Galanakis
Publisher : Academic Press
ISBN 13 : 0128096500
Total Pages : 384 pages
Book Rating : 4.1/5 (28 download)
Download or read book Nutraceutical and Functional Food Components written by Charis M. Galanakis and published by Academic Press. This book was released on 2016-12-16 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques presents the latest information on the chemistry, biochemistry, toxicology, health effects, and nutrition characteristics of food components and the recent trends and practices that the food industry (e.g. the implementation of non-thermal technologies, nanoencapsulation, new extraction techniques, and new sources, like by-products, etc.) has adopted. This book fills the gap in knowledge by denoting the impact of recent food industry advances in different parameters of food components (e.g. nutritional value, physical and chemical properties, bioavailability and bioaccessibility characteristics) and final products (e.g. applications, shelf-life, sensory characteristics). - Provides a holistic view of the interactions between novel processing techniques and food components - Explains how innovative techniques, such as non-thermal, nano-encapsulation, waste recovery, and novel extraction and processing methods impact the nutritional value of ingredients commonly used in functional food and nutraceutical products - Covers food applications, shelf-life, and sensory characteristics
Author : Robert E.C. Wildman
Publisher : CRC Press
ISBN 13 : 1498703739
Total Pages : 351 pages
Book Rating : 4.4/5 (987 download)
Download or read book Handbook of Nutraceuticals and Functional Foods written by Robert E.C. Wildman and published by CRC Press. This book was released on 2019-11-19 with total page 351 pages. Available in PDF, EPUB and Kindle. Book excerpt: The field of functional foods along with their bioactive food components has grown tremendously over the past decades. Often guided by hypothesis-generating epidemiological observations, discoveries from basic science studies and controlled trials in humans have provided critical evidence to help establish an optimal diet that alleviates chronic disease risk. These advances have also driven efforts by the food and nutraceutical industries to establish and market health claims, formulate extra-value foods, and even generate new health foods for human benefit. Handbook of Nutraceuticals and Functional Foods, Third Edition, compiles the data from experts in the field that potentiates the already established credibility of the earlier editions. In its three-section format, it provides an authoritative summary of the prophylactic and/or medicinal benefits of natural foods and their constituents that are linked to favorable health outcomes. Beginning with an overview of the field and associated regulations, each chapter describes the chemical properties, bioactivities, dietary sources, and evidence of these health-promoting dietary constituents. Features: • Summarizes plant- and animal-based functional foods and their bioactive components • New chapters on cannabidiol and scientific, legal, and regulatory considerations; green tea and nutraceutical applications; and herbal nutraceuticals and insulin resistance • Includes information on functional food beverages including coffee, green tea, and dairy milk • Discusses antioxidant and anti-inflammatory activities of vitamin E, anthocyanins and other (poly)phenolic compounds, and carotenoids • Provides an update on the health benefits and requirements of protein and performance and therapeutic application and safety of creatine.
Author : Audrey Michael Whaling
Publisher :
ISBN 13 :
Total Pages : 314 pages
Book Rating : 4.3/5 (129 download)
Download or read book The Effect of Packaging Attributes on Consumer Perception of Cherry Juice written by Audrey Michael Whaling and published by . This book was released on 2007 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : M. Selvamuthukumaran
Publisher : CRC Press
ISBN 13 : 0429894198
Total Pages : 196 pages
Book Rating : 4.4/5 (298 download)
Download or read book Flavor Development for Functional Foods and Nutraceuticals written by M. Selvamuthukumaran and published by CRC Press. This book was released on 2019-09-23 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: In a finished nutraceutical product, flavors play an integral role. Flavor Development for Functional Foods and Nutraceuticals is about the crucial role added flavors play in any nutraceutical product. It describes the various extraction techniques that are being adopted for manufacturing flavors from natural raw materials. Yield and retention of aromatic components during several extraction methods and flavor encapsulation techniques for thermal degradable food components are discussed. Advanced methods of flavor extraction techniques like supercritical C02 extraction are emphasized. The safety and quality aspects of flavor incorporation in food processing industries are reviewed with respect to international regulations. The importance of flavor in the nutraceuticals industry is also discussed. In addition, the book stresses the functional value and organoleptic acceptability towards product optimization/formulation. Features: Explains how flavors play an integral role in a finished nutraceutical product Describes the various extraction techniques that are being adopted for manufacturing flavors from natural raw materials Covers flavor encapsulation techniques for thermal degradable food components Provides an introduction to the history of how some natural flavor ingredients, botanicals, and extracts were used in ancient times in Ayurveda and herbal medicine This is an ideal reference book for the flavor chemists, food scientists, nutraceutical formulators, and students and academicians who are working in the area of nutraceutical, supplement, and functional food development and provides very useful information to help them select appropriate flavors for their products. Also available in the Nutraceuticals: Basic Research/Clinical Applications Series: Flavors for Nutraceuticals and Functional Foods, edited by M. Selvamuthukumaran and Yashwant Pathak (ISBN: 978-1-1380-6417-1) Antioxidant Nutraceuticals: Preventive and Healthcare Applications, edited by Chuanhai Cao, Sarvadaman Pathak, Kiran Patil (ISBN 978-1-4987-3703-6) Food By-product Based Functional Food Powders, edited by Özlem Tokuşoğlu (ISBN 978-1-4822-2437-5)
Author : Alessandra Durazzo
Publisher : MDPI
ISBN 13 : 303936457X
Total Pages : 226 pages
Book Rating : 4.0/5 (393 download)
Download or read book Nutraceuticals in Human Health written by Alessandra Durazzo and published by MDPI. This book was released on 2021-01-21 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutraceuticals are a challenge for the future of prevention and therapy in healthcare. The possibility to prevent and/or support pharmacological therapy, which is nowadays mainly based on pharmaceuticals, can be a powerful tool to face pathological, chronic, long-term diseases in subjects who do not qualify for a pharmacological therapy. Nutraceuticals are obtained from vegetal or animal origin foods, and prospective research on these products will clarify their role, safety and efficacy by substantiating their role with clinical data. An effort to clarify their mechanism of action will open a door to the next generation of therapeutic agents that do not propose themselves as an alternative to drugs, but, instead, can be helpful to complement a pharmacological therapy, and to prevent the onset of chronical diseases. The market as well as the interest of people in naturally-derived remedies and less synthetic pharmaceuticals is growing, and the attention of the collective public imagination is nowadays more strongly focused on these food-derived products. This Special Issue is dedicated to the role of and perspectives on nutraceuticals in human health, examined from different angles ranging from analytical aspects to clinical trials, and from efficacy studies to beneficial effects on health conditions.
Author : Seid Mahdi Jafari
Publisher : Springer Nature
ISBN 13 : 3030968855
Total Pages : 610 pages
Book Rating : 4.0/5 (39 download)
Download or read book Retention of Bioactives in Food Processing written by Seid Mahdi Jafari and published by Springer Nature. This book was released on 2022-07-25 with total page 610 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bioactive compounds in food, known for their positive health effects, can be lost during handling after harvest, processing and storage. While most foods are exposed to processing to increase shelf life and edibility and to ensure microbial safety, conventional processing methods may have disadvantages, such as decreasing the nutritional quality of foods, long processing times, high temperature and high energy uses. For these reasons, novel non-thermal food processing technologies (including HPP, ultrasound) and novel thermal food processing technologies (including microwave/Ohmic heating) have become widespread. This book provides a critical evaluation of the effects of conventional, novel non-thermal, and thermal food processing techniques on the retention and bioaccessibility of bioactive compounds in food materials. Within these three categories, many different processing methods are included: fermentation/germination, drying, extrusion, and modified atmosphere packaging, as well as novel technologies, such as microwave heating, ultrasound, high pressure processing, ozonation, and membrane separation processes.
Author : Monique Simmonds
Publisher : Academic Press
ISBN 13 : 0124080642
Total Pages : 798 pages
Book Rating : 4.1/5 (24 download)
Download or read book Nutritional Composition of Fruit Cultivars written by Monique Simmonds and published by Academic Press. This book was released on 2015-10-16 with total page 798 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutritional Composition of Fruit Cultivars provides readers with the latest information on the health related properties of foods, making the documentation of the nutritive value of historical cultivars especially urgent, especially before they are lost and can't be effectively compared to modern cultivars. Because there is considerable diversity and a substantial body of the compositional studies directed towards commercial varieties, this information is useful for identifying traits and features that may be transposed from one variety to another. In addition, compositional and sensory features may also be used for commercialization and to characterize adulteration. Detailed characterization of cultivars can be used to identify "super-foods". Alternatively, unmasked historical cultivars may be the focus of reinvigorated commercial practices. Each chapter in this book has sections on the botanical aspects, the composition of traditional or ancient cultivars, the composition of modern cultivars, a focus on areas of research, the specialty of the communicating author of each chapter, and summary points. - Presents the botanical aspects and composition of both traditional and modern plants, including in-depth insight into current research, and overall summary points for each fruit for consistent comparison and ease of reference - Provides important information in the consideration of preservation, transference, or re-introduction of historical/traditional cultivars into current crop science - Provides details on compositional and sensory parameters, from aroma and taste to micro- and macronutrients - Includes data on nutraceuticals and novel components that have proven to impact on, or be important in, food quality, storage, processing, storage, and marketing
Author : Abbie E. Smith-Ryan, Ph.D.
Publisher : Linus Learning
ISBN 13 : 1607973391
Total Pages : 404 pages
Book Rating : 4.6/5 (79 download)
Download or read book Sports Nutrition & Performance Enhancing Supplements written by Abbie E. Smith-Ryan, Ph.D. and published by Linus Learning. This book was released on 2009 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Which of the following will yield the fastest measurable change in performance and/or body composition? (A) changes in training. (B) changes in diet. (C) use of sports supplements. (D) they all work equally well. If you answered 'C,' go to the head of the class. That's right; the proper use of sports supplements can produce changes in minutes (e.g. caffeine), days (e.g. creatine) and weeks (e.g. beta-alanine). Yet we are bombarded by muddled thinking from the mainstream media telling us that 'creatine causes cramps,' 'high protein diets are bad for your kidneys,' 'supplements aren't needed as long as you eat a balanced diet' and other ideas that are void of data. Sports Nutrition & Performance Enhancing Supplements (eds. Abbie Smith-Ryan PhD CSCS*D CISSN and Jose Antonio PhD FNSCA FISSN. Linus Publications) is a focused resource that will give you the latest sports nutrition science, and eradicate the intellectually lazy positions held so dearly by the anti-supplement crowd."--Amazon.
Author : Victor Falguera
Publisher : CRC Press
ISBN 13 : 1466577339
Total Pages : 404 pages
Book Rating : 4.4/5 (665 download)
Download or read book Juice Processing written by Victor Falguera and published by CRC Press. This book was released on 2014-04-01 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ability to provide quality juices that contain proper vitamins and nutritional components strongly depends on the processes fruits undergo during the various stages of industrial manufacturing. New technologies have been developed to help ensure the production of quality juices without neglecting safety. Covering both new approaches to traditional issues and innovative processes, Juice Processing: Quality, Safety and Value-Added Opportunities addresses various aspects of fruit juice processing and other issues related to the use of by-products generated in this industry. The book begins with a chapter highlighting the importance of the fruit juice sector and describing the general process of fruit juice manufacturing. The text explores current trends in juice production, reviews the main superfruits, and discusses methods for using juice waste by-products, presenting citrus and grape juice as examples. The book covers assessing juice quality and authenticity, and how to evaluate fruit properties using the principles of rheology as well as examining sensory attributes. It also examines alternative techniques for improving fruit juice quality, including both thermal and nonthermal emerging technologies, their fundamentals, and their main effects on important features of fruit juices. Emphasizing product quality, safety, and nutrition, the chapter on juice packaging summarizes the materials, techniques, and technologies currently used as well as novel packaging for increasing shelf life and decreasing environmental impact. The authors address issues concerning spoiling microorganisms and biological and chemical hazards. They also examine public and private standards and regulations, which need to be reworked to keep up with today’s food-related concerns.
Author : Alexandru Grumezescu
Publisher : Woodhead Publishing
ISBN 13 : 0128157003
Total Pages : 508 pages
Book Rating : 4.1/5 (281 download)
Download or read book Production and Management of Beverages written by Alexandru Grumezescu and published by Woodhead Publishing. This book was released on 2018-12-07 with total page 508 pages. Available in PDF, EPUB and Kindle. Book excerpt: Production and Management of Beverages, Volume One in the Science of Beverages series, introduces the broad world of beverage science, providing an overview of the emerging trends in the industry and the potential solutions to challenges such as sustainability and waste. Fundamental information on production and processing technologies, safety, quality control, and nutrition are covered for a wide range of beverage types, including both alcoholic and nonalcoholic beverages, fermented beverages, cocoa and other powder based beverages and more. This is an essential resource for food scientists, technologists, chemists, engineers, microbiologists and students entering into this field. - Describes different approaches to waste management and eco-innovative solutions for the wine and beer industry - Offers information on ingredient traceability to ensure food safety and quality - Provides overall coverage of hot topics and scientific principles in the production and management of beverages for sustainable industry
Author : Fereidoon Shahidi
Publisher : CRC Press
ISBN 13 : 0203508734
Total Pages : 576 pages
Book Rating : 4.2/5 (35 download)
Download or read book Phenolics in Food and Nutraceuticals written by Fereidoon Shahidi and published by CRC Press. This book was released on 2003-07-29 with total page 576 pages. Available in PDF, EPUB and Kindle. Book excerpt: Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics. This unique book reports the classification and nomenclature of phenolics, their occurrence in food and nutraceuticals, chemistry and applications, and nutritional and health effects. In addition, it describes antioxidant a
