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Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology
Plant foods are an essential part of our daily diet and constitute
one of the highest contributors to the world economy. These foods
are rich in phenolic compounds, which play a significant role in
maintaining our health. This textbook presents a comprehensive
overview of the chemistry, biochemistry and analysis of phenolic
compounds present in a variety of foods. The text can be used as a
singular source of knowledge for plant food science and technology,
covering all of the important chemical, biochemical and analytical
aspects needed for a thorough understanding of phenolic
antioxidants in foods. Phenolic Antioxidants In Foods: Chemistry,
Biochemistry, and Analysis is comprised of three sections. The
first section covers the basic concepts of antioxidants, their
chemistry and their chemical composition in foods, providing a
detailed introduction to the concept. The second section covers the
biochemical aspects of phenolic antioxidants, including their
biosynthetic pathways, biological effects and the molecular
mechanism of antioxidant effects in the biological system. This
section promotes an understanding of the fundamental biochemical
reactions that take place in foods and after digestion and
absorption. The third section covers the analytical chemistry used
in the analysis of phenolic antioxidants in foods, including the
basic analytical procedures, methods for analysis and
chromatographic and spectroscopic analyses. This section is
significant for aspiring food chemists and manufacturers to
evaluate the nature and chemistry of phenolic antioxidants in
foods. Featuring helpful quizzes, section summaries, and key
chapter points, this textbook is the perfect learning tool for
advanced chemistry undergraduates and post-graduates looking to
gain a fundamental understanding of phenolic antioxidants in food
products.
This edited book serves as a vital resource on the contributions of
microorganisms to advances in nanotechnology, establishing their
applications in diverse areas of biomedicine, environment,
biocatalysis, food and nutrition, and renewable energy. It
documents the impacts of microorganisms in nanotechnology leading
to further developments in microbial nanobiotechnology. This book
appeals to researchers and scholars of microbiology, biochemistry
and nanotechnology.
This book provides a comprehensive examination of the role of gut
microbiome/microflora in nutrition, metabolism, disease prevention
and health issues, including farm animal health and food value, and
human gastrointestinal health and immunity. Indigenous microbiotas,
particularly the gut microflora/microbiome, are an essential
component in the modern concept of human and animal health. The
diet and lifestyle of the host and environment have direct impact
on gut microflora and the patterns of gut microbial colonization
associated with health and diseases have been documented.
Contributing authors cover the impact of gut microbiome in farm
animal health, and explore the possibility of modulating the human
gut microbiome with better animal products to prevent human
diseases, including endemic and emerging diseases such as obesity,
cancer and cardiac diseases. Dieting plan and control methods are
examined, with attention paid to balance dieting with natural food
and drink components. In addition, the role of gut microbiota in
enteric microbial colonization and infections in farm animals is
also discussed. The volume also explores the possibility of
improving human health by modulating the microbiome with better
food, including bio-active foods and appropriate forms of intake.
Throughout the chapters, authors examine cutting edge research and
technology, as well as future directions for better practices
regarding emerging issues, such as the safety and production of
organic food.
Environmental Life Cycle Assessment (ELCA) that was developed about
three decades ago demands a broadening of its scope to include
lifecycle costing and social aspects of life cycle assessment as
well, drawing on the three-pillar or 'triple bottom line' model of
sustainability, which is the result of the development of the Life
Cycle Sustainability Assessment (LCSA). LCSA refers to the
evaluation of all environmental, social and economic negative
impacts and benefits in decision-making processes towards more
sustainable products throughout their life cycle. Combination of
environmental and social life cycle assessments along with life
cycle costing leads to life cycle sustainability assessment (LCSA).
This book highlights various aspects of life cycle sustainability
assessment (LCSA).
Natural compounds obtained from plants represent a tremendous
global market due to their use as food additives, cosmetics, in
agriculture and in pharmaceuticals. This book provides up-to-date
information on various strategies and methods for producing
compounds of interest. Leading researchers discuss the latest
advances in environmentally friendly natural compound production
from plants, making the book a valuable resource for
biotechnologists, pharmacists, food technologists and researchers
working in the medical and healthcare industries.
This book reviews recent research and applications, developments,
research trends, methods and issues related to the applications of
industrial hemp for fundamental research and technology.
This unique and timely text is designed to help food science
students learn to perform critical analysis of food processing
technology and consider the incorporation of elements that touch on
contemporary technological developments in the food sector. As the
food industry adjusts to new consumer demands for safe and low
processed foods, the time has come to harmonize product and process
engineering with 'relationship engineering' from farm to fork. This
increasingly allows the opportunity for food sector professionals
to consider the existence of new drivers of food consumption. These
newly discovered drivers are explored in great detail over the
course of this book from industrial, economic and human resource
viewpoints. Social Drivers In Food Technology presents a series of
helpful case studies are presented covering six important food
sectors: chocolate, coffee, yogurt, juice, baby food and snacks.
These cases have been chosen in order to illustrate dynamic and
innovative advances in food processing technology. The information
provided over the course of this book has been gained through the
thorough study of both scientific literature and organizational
reports from food processing companies. The major economic aspects
related to food technology are also outlined throughout the text.
This multidisciplinary approach is motivated by the opportunity to
contextualize the technological debate in strategy and
organizational economics, contributing to the formation of human
resources. This text is informed by the concept that one must look
beyond the technology of the food processing sector and discuss
opportunities that involve re-thinking product innovation and
process, knowledge generation and human resource training. These
innovations have been highlighted in food science & technology
literature, but their economic and managerial implications have
remained unexplored until now. With its informative case studies,
helpful illustrations and quizzes and comprehensive, well-organized
scope, Social Drivers In Food Technology is a much-needed textbook
that will allow students to look at food processing technology from
both industrial and economic perspectives and to consider the
important human resource elements involved.
Bioactive natural compounds have gained attention in recent years
due to their potential health benefits, including reducing the risk
of diabetes, cancer, and cardiovascular diseases. These benefits
derive from bioactive compounds' anti-tumor, anti-inflammatory,
anti-oxidative, anti-hypertensive and anti-hyperlipidemic
activities, which serve in addition to their basic nutritional
functions. Over the last decade, researchers have investigated the
health impact of bioactive compounds in detail, and the development
of food applications has attracted great interest. Consumer demand
has surged for functional foods (nutraceuticals), superfoods, and
tailor-made foods, generated by supplementing traditional food
products with bioactive ingredients. Food Bioactives and Health
offers comprehensive coverage of the properties and health effects
of food bioactives in view of new trends in processing, food
science and food technology. Starting with the metabolic
characteristics of polyphenols, glucosinolates, and other food
bioactives, the text then dives into their impact on human health
and recent applications in the world of food technology. For food
scientists, food technologists, and product developers looking to
understand the role of food bioactives in health and develop
applications in personalized nutrition, functional foods and
nutraceuticals, Food Bioactives and Health serves as a one-stop
reference.
Discusses the clinical application of functional foods for the
management of a wide range of chronic diseases Covers chronic
diseases including Obesity, Arthritis, Cardiovascular Diseases, and
Endocrinal and Hormonal Diseases, among others. Explores beneficial
effects of nutraceuticals in chronic diseases *pending Vol 2
features
Food systems involve a range of activities concerning food
production, processing, distribution, marketing and trade,
preparation, consumption and disposal. They encompass the path of
food from the farm to the dinner table, meeting the food and
nutritional needs of a nation. When such systems do so without
sacrificing the needs of future generations, they are referred to
as "Sustainable Food Systems." The natural and physical
environment, infrastructure, institutions, society and culture, and
policies and regulations within which they operate, as well as the
technologies they adopt, shape these systems' outcomes. Making food
systems more sustainable is a key priority for all nations, and Sri
Lanka is no exception. Food systems deliver optimal performance
when the policy and regulatory environment is conducive,
institutions are supportive, and a combination of agricultural
research investments and an efficient extension system generates
the technologies and scientific evidence required for sound
policymaking and agenda setting. Further, agricultural research can
generate essential findings, technologies and policies for
sustainable agricultural development - across disciplines, sectors
and stakeholder groups. This book shares valuable insights into
research conducted in the broad food and agriculture sectors in Sri
Lanka. It also discusses the status quo in related disciplines, and
outlines future research directions. Accordingly, it offers a
valuable source of reference material for researchers, students,
and stakeholders in the food and agriculture sectors, while also
highlighting the types of support that policymakers and other
decision-makers can provide.
This book provides hands-on conceptual, theoretical, and case study
discussions on vulnerability and resilience in the global south.
This book covers the core of adaptation strategies in developing
countries context in an easy-to-follow theoretical and empirical
examples. This book shares contemporary approaches on
vulnerability, adaptation strategies, and resilience, which aim to
assist its targeted audience (academics, policymakers, and
practitioners) to understand and make informed decisions in a wide
variety of real-world resilience situations.
This book covers the nutritional and nutraceutical profiles of a
wide range of popularly consumed vegetables and nuts. The first
half of the book focuses on popular vegetables, and describes how
higher vegetable consumption reduces the risk of diseases ranging
from diabetes to osteoporosis, diseases of the gastrointestinal
tract, cardiovascular diseases, autoimmune diseases and cancer. The
book also includes an interesting section on the antioxidant
potential of mushrooms. In turn, the second half discusses the
nutritional value of various nuts. Nuts are nutrient-dense foods
with complex matrices rich in unsaturated fats, high-quality
protein, fiber, minerals, tocopherols, phytosterols and phenolics.
The respective chapters illustrate how the consumption of nuts
could ward off chronic diseases like hypertension, cancer,
inflammation, oxidative stress, high blood pressure, coronary heart
disease etc. In order to effectively promote vegetable and nut
consumption, it is necessary to know and understand the nutritional
and nutraceutical profiles of vegetables & nuts. Given its
scope, the book will be of interest to students, researchers, food
scientists, olericulturists, dietitians and agricultural scientists
alike. Those working in the vegetable and nut processing
industries, horticultural departments and other agricultural
departments will also find the comprehensive information relevant
to their work.
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.
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