The book provides an overview of bio-manufacturing techniques for the production, purification, characterization and modification of chito/chitin oligosaccharides and their monomers. In addition, it explores potential applications in the food, biomedical and agricultural industry on the basis of their bioactivities and biomaterial properties. Lastly, it shares a range of cutting-edge insights to help solve problems in industrial processes and promote further academic investigation. Given its scope, it offers a valuable resource for researchers and graduate students in the fields of bioengineering, food science, biochemistry, etc.

This book is open access under a CC BY 4.0 license. This book provides a fresh, updated and science-based perspective on the current status and prospects of the diverse array of topics related to the potato, and was written by distinguished scientists with hands-on global experience in research aspects related to potato. The potato is the third most important global food crop in terms of consumption. Being the only vegetatively propagated species among the world's main five staple crops creates both issues and opportunities for the potato: on the one hand, this constrains the speed of its geographic expansion and its options for international commercialization and distribution when compared with commodity crops such as maize, wheat or rice. On the other, it provides an effective insulation against speculation and unforeseen spikes in commodity prices, since the potato does not represent a good traded on global markets. These two factors highlight the underappreciated and underrated role of the potato as a dependable nutrition security crop, one that can mitigate turmoil in world food supply and demand and political instability in some developing countries. Increasingly, the global role of the potato has expanded from a profitable crop in developing countries to a crop providing income and nutrition security in developing ones. This book will appeal to academics and students of crop sciences, but also policy makers and other stakeholders involved in the potato and its contribution to humankind's food security.

World health authorities recommend people maximize their protein intake through vegetable sources (such as pulses), and reduce protein intake from animal sources. Increasing vegetable protein intake has been shown to be positively associated with the reduction of both cardiovascular-disease-related mortality and all-cause mortality. Pulse consumption has been shown to improve satiety and metabolism of glucose and lipids, due to their high protein and fiber content, which makes their consumption ideal for preventing and managing obesity. In recent years, there has been increasing demand for pulses and pulse-based products in developed countries. Several large-scale collaborative research projects on pulse products have been initiated by government agencies. Similarly, established multinational food companies have developed pulse product units. Pulses: Processing and Product Development fulfills the need for a comprehensive book on processing and products of pulses. The book addresses a specific pulse with each chapter to meet a wide range of audiences from undergraduate students to consumers.

Aromatic Herbs in Food: Bioactive Compounds, Processing, and Applications thoroughly explores three critical dimensions: properties of bioactive compounds, recovery and applications. The book covers the most trending topics in herbs' applications, putting emphasis on the health components of spices and herbs, their culinary use, their application for the treatment of functional gastrointestinal disorders, quality and safety requirements for usage in foods, processing, extraction technologies, green extraction technologies, encapsulation of recovered bioactives, applications and interactions with food components, applications as food supplements for weight loss, usage in active food packaging, the applications of rosemary and sage extracts, and much more. This book is ideal for food scientists, technologists, engineers and chemists working in the whole food science field. In addition, nutrition researchers working on food applications and food processing will find the content very valuable.

This book presents a comprehensive review of renewable energy-based sustainable drying techniques for developing countries. Aspiring towards a world with zero food waste, the book has provided discussion on sustainable drying techniques in terms of energy efficiency. The socio-economic condition of each developing country is unique; therefore, has specific technological requirements. As such, the book presents discussions on food waste scenario around the world, the socio-economic status of developing countries and their correlation with food. The book gives an overview of the quality aspects of drying, along with the required energy and time to retain these features. Additionally, a method of selecting drying techniques for developing countries, taking the cost and safety factor into consideration, has been discussed extensively Also, the renewable and non-renewable energy resources of low income, lower-middle income, middle income, and high-income developing countries have been analyzed and presented. The book also highlights the available drying techniques that are currently being practiced by the consumers and industries of developing countries. The book recommends ten sustainable drying technologies for the developing countries and describes their working principle. Discussion on potential challenges for sustainable drying technology adoption is also presented. The book presents up-to-date research on sustainable drying techniques and their impact on developing countries to reduce food waste. Food waste is not only a humanitarian concern but also a threat to environmental sustainability. Currently, one-third of all produced food is being wasted, when nearly 805 million people - including children remain undernourished on a daily basis. In an effort to solve this crisis, a number of food preservations techniques are being practiced in food supply chain. Drying is one such preservation technique that prevents microbial proliferation, slows enzymatic reaction and preserves the physio-chemical properties of food. Albeit, drying is an effective means of food preservation; it is also highly energy-intensive. Developing countries do not have sufficient energy and financial resources to adopt conventional (expensive and high energy) drying techniques. As such, this is the first reference work dedicated to discussing the prospects and challenges of sustainable (renewable energy based and inexpensive) drying techniques for developing countries in order to reduce food waste. Sustainable food drying techniques in developing countries: Prospects and Challenges is a singular work in the field of food preservation and affordable drying technology.

The transformation of a few ingredients into a crackling-crusted sourdough is nothing short of miraculous. Complex and fascinating chemical and biological processes are taking place in your mixing bowl and oven, thanks to wild yeast and bacteria, and the natural sugars, enzymes, and proteins found in flour. However, baking a great loaf of sourdough does not have to be complicated or overwhelming. Understanding the science behind these processes makes all the difference. In Sourdough by Science, molecular biologist Karyn Newman provides a reliable path to sourdough success by arming you with informative descriptions of what's happening on a molecular scale and a strategy for learning from and optimizing your own bakes. Recipes are delectable, doable, and dependable-from a Rustic Boule to Wild Challah to Hazelnut Buns- teaching you the hows and whys of bread making along the way. Sourdough by Science has the answers to an array of sourdough questions: What is a sourdough starter? How do different flours respond? When should you add salt to a dough? How does the crust get crisp and crackly? The book makes it easy for readers to develop sourdough intuition with an invaluable and wide-ranging troubleshooting guide. Complete with resources and step-by-step photos, this is an essential book to build your bread-baking expertise.

This book focuses on recent advances in our understanding of wild edible mycorrhizal fungi, truffle and mushrooms and their cultivation. In addition to providing fresh insights into various topics, e.g. taxonomy, ecology, cultivation and environmental impact, it also demonstrates the clear but fragile link between wild edible mushrooms and human societies. Comprising 17 chapters written by 41 experts from 13 countries on four continents, it enables readers to grasp the importance of protecting this unique, invaluable, renewable resource in the context of climate change and unprecedented biodiversity loss. The book inspires professionals and encourages young researchers to enter this field to develop the sustainable use of wild edible mushrooms using modern tools and approaches. It also highlights the importance of protecting forested environments, saving species from extinction and generating a significant income for local populations, while keeping alive and renewing the link between humans and wild edible mushrooms so that in the future, the sustainable farming and use of edible mycorrhizal mushrooms will play a predominant role in the management and preservation of forested lands.

A. Fundamentals - B. Theory - I. Units - II. Interrelation between vapor concentration and partial pressure of vapor in multicomponent mixtures - III. Equilibrium of boiling multicomponent mixtures - IV. Partial condensation of mixtures - V. Heat of evaporation of mixtures - C. Separation of liquids by simple distillation; the simple pot still - I. Data for computation - II. Design of kettle stills - III. Separation by distillation and partial condensation - D. The rectifying column - I. Effect of rectifying plates - II. Hookup of reflux condensers - III. Layout of a batch-type distillation unit - IV. Computation of the number of plates for a batch type distillation unit - V. Minimum reflux ratio and actual reflux ratio for batch-type rectifiers - VI. The rectification mechanism on interchanger plates - VII. Heat consumption and reboil heat for a pot still and rectifying column - E. Continuous distilling equipment having rectifying and stripping sections - I. Determination of the number of plates - II. Minimum reflux ratio of a continuous rectifying unit for separating binary mixtures - III. The actual reflux ratio of a continuous rectifying unit - IV. Mass-concentration interrelations - V. Heat requirements - VI. Reduction of heat requirements - VII. Layout of continuous rectifying equipment for handling binary mixtures - VII I. Special cases - IX. Location of the feed point - X. Heat losses - XI. Variation of the molar heat of evaporation in the interchanger column - F. Treatment of rectification using enthalpy-concentration diagrams - I. The rectifying column - II. The continuous rectifying unit - G. Separating mixtures containing more than two components - I. Eliminating small amounts of certain components in a mixture - II. Separation of ideal ternary mixtures - III. Number of rectifying columns required to separate multicomponent mixtures and their hookup - IV. Rectifying ideal mixtures of more than three components - H. Determining the dimensions of rectifying columns with interchanger plates; plate efficiency - I. Cap-type and tunnel-type plates - II. Sieve plates - III. Comparison of cap-type and sieve-type plates - IV. Influence of the direction of flow of the phases on the rectification effect of a plate; liquid mixing, vapor mixing, counterflow arid parallel flow - V. Rectifying plate design - J. Rectification in packed columns - I. General remarks - II. Determining the column height by means of the corresponding theoretical plate number; different types of packings - III. Determination of column height from the heat transmission coefficient between phases; liquid distribution within the column - IV. Pressure loss in packed columns - K. Details - I. Heat exchangers - II. Control equipment - L. Molecular distillation - M. Appendix - I. Equilibrium data for binary mixtures - II. Heats of evaporation of various materials at * 760 mm Hg - III. Specific heats and specific weights of liquids - IV. Molecular weights - V. Conversion tables - N. Review by the translator of progress made since the original publication - Index -

Written for the upper level undergraduate, this updated book is also a solid reference for the graduate food engineering student and professional. This edition features the addition of sections on freezing, pumps, the use of chemical reaction kinetic date for thermal process optimization, and vacuum belt drying. New sections on accurate temperature measurements, microbiological inactivation curves, inactivation of microorganisms and enzymes, pasteurization, and entrainment are included, as are non-linear curve fitting and processes dependent on fluid film thickness. Other sections have been expanded.

Natural Products (NPs) is the term used to describe the hundreds of thousands of chemical compounds or substances that are continually produced by living organisms (plants and microbes). Hundreds of millions of tons of these chemicals are generated annually, and the trade in just a few of these has dominated human economic activity for thousands of years. Indeed the current world geopolitical map has been shaped by attempts to control the supply of a few of these compounds. Every day of our lives each human spends time and money trying to procure the NPs of their choice. However, despite their overwhelming influence on human culture, they remain poorly understood. Yet a knowledge of NPs can help in our search for new drugs, further the debate about GM manipulation, help us address environmental pollution, and enable a better understanding of drug trafficking.
Nature's Chemicals is the first book to describe Natural Products (NPs) in an evolutionary context, distilling the few simple principles that govern the way in which organisms (including humans) have evolved to produce, cope with, or respond to NPs. It neatly synthesizes a widely dispersed literature and provides a general picture of NPs, encompassing evolution, history, ecology, and environmental issues (along with some deeper theory relevant to biochemistry), with the goal of enabling a wider section of the scientific community to fully appreciate the crucial importance of Natural Products to human culture and future survival.

Drying Atlas: Drying Kinetics and Quality of Agricultural Products provides, in a condensed and systematic way, specific insights on the drying-relevant properties and coefficients of over 40 agricultural products. It also presents information about the production methods that influence the drying process, the quality of the dried product, the official quality standards of the products, and the design principles and operating characteristics of drying systems that are widely used in the postharvest processing and food industry. Available books on drying technology mainly focus on drying theory and simulation of drying processes. This book offers systematic information on the impact of other important parameters, such as relative humidity, air flow rate, mechanical, thermal and chemical pre-treatment, and drying mode for specific products. It is a unique and valuable reference for scientists and engineers who want to focus on industrial drying applications and dryers, as well as graduate and post-graduate students in postharvest technology and drying.

Functional and Preservative Properties of Phytochemicals examines the potential of plant-based bioactive compounds as functional food ingredients and preservative agents against food-spoiling microbes and oxidative deterioration. The book provides a unified and systematic accounting of plant-based bioactive compounds by illustrating the connections among the different disciplines, such as food science, nutrition, pharmacology, toxicology, combinatorial chemistry, nanotechnology and biotechnological approaches. Chapters present the varied sources of raw materials, biochemical properties, metabolism, health benefits, preservative efficacy, toxicological aspect, safety and Intellectual Property Right issue of plant-based bioactive compounds. Written by authorities within the field, the individual chapters of the book are organized according to the following practical and easy to consult format: introduction, chapter topics and text, conclusions (take-home lessons), and references cited for further reading.

Quality Control in Fruit and Vegetable Processing: Methods and Strategies illustrates the applications of various nonthermal technologies for improving the quality and safety of fruits and vegetables, such as microwave, ultrasound, gamma irradiation, pulsed light, and hurdle technology. The volume also looks at various strategies (osmotic dehydration, ultrasound- and ultrasound-assisted osmotic dehydration, nanoemulsions, and engineered nanomaterials) for the preservation of fresh produce. It emphasizes various nondestructive techniques that have been widely used for the quality assessment of fruits and vegetables during storage, including image analysis, x-ray tomography, magnetic resonance imaging (MRI), nonmagnetic resonance imaging (NMR), color vision system, near-infrared spectroscopy (NIRS), and computerized tomography (CT). Applications of other nondestructive mechanical (such as electronic tongue and nose technology) and dynamic methods (acoustic) for food quality and safety evaluation have also been included. The book concludes with an overview of the potential use of fruit and vegetable waste as a viable feedstock for bioenergy and for the treatment of wastewater. Key features: Promotes the utilization of new and novel nonthermal technologies for the preservation of fruits and vegetables Provide up-to-date information on the applications of nonthermal technologies for the quality and safety of fresh produce during storage Highlights different preservation strategies for improving the quality of fresh produce Explores the use of nondestructive quality assessment methods such as X-ray, MRI, NMR, etc. Discusses the potential industrial use of fruit and vegetable waste as a viable feedstock for bioenergy and for the treatment of industrial wastewater This volume will provide food for thought for those in the food industry on new methods and technology for effective quality control in fruit and vegetable processing.

How did people exist and resist in their daily lives under Soviet control in the Cold War period? Shkodrova's monograph shows how in communist Bulgaria many women passionately exchanged recipes with friends and strangers, to build substantial and impressive private collections of recipes. This activity was borderline contraband in going against the general disapproval of home cooking that formed part of the ideology of communism, in which home cooking was considered household slavery and an agent of patriarchalism. Private recipe collections were by far the preferred written source of culinary information, more popular than the state-approved commercial cookbooks. Shkodrova shows how these recipe collections held many different meanings for the women who collected them, from helping to navigate the communist economy, to enabling new friendships to be developed while engaging safely in power relations, and cultivating a sense of individual identity in a society where collective existence was prioritised and exalted. Drawing on primary sources including scrapbook cookbooks and working from the establishment of cookery classes before communism and their obliteration thereafter, Shkodrova presents a structured outline of the meanings of recipes exchange and home cooking for Bulgarian women under communism.

Food Waste Recovery: Processing Technologies, Industrial Techniques, and Applications, Second Edition provides information on safe and economical strategies for the recapture of value compounds from food wastes while also exploring their re-utilization in fortifying foods and as ingredients in commercial products. Sections discuss the exploration of management options, different sources, the Universal Recovery Strategy, conventional and emerging technologies, and commercialization issues that target applications of recovered compounds in the food and cosmetics industries. This book is a valuable resource for food scientists, technologists, engineers, chemists, product developers, researchers, academics and professionals working in the food industry.

The Mediterranean Diet: An Evidence-Based Approach, Second Edition provides authoritative material on the many facets surrounding the complex interrelationships between diet, nutrition, health and well-being. The book discusses historical, cultural and scientific foundations, with chapters delving into nutritional adequacy, agricultural practices, food culture, mortality, quality of life, children and adolescents, behavior, cardiovascular diseases, diet quality, nutritional knowledge, nuts, minerals, olive oil, hydroxytyrosol, water, antioxidant nutritional status, ketogenics, adiposity, metabolic syndrome, type 2 diabetes, cardiovascular risk, nutrigenetics, epigenetics, the link between epigenetics and pregnancy, gene polymorphisms bone health, insulin signaling inflammatory gene expression, and more.

The volume deals with several aspects of the chemistry of both synthetic and natural organic compounds related to flavours and fragrances. It presents very recent results, some of them previously unpublished, and findings related to the chemistry of flavours and fragrances. It is organized in four sections: flavours and fragrances of foodstuffs, essential oils and other natural products from plants, applied aspects of flavour and fragrance production and detection, analytical aspects of flavour and fragrance isolation and identification. It should be of interest to academic and applied scientists in the field of organic chemistry, phytochemistry, analytical chemistry and food science.

Nanotechnology in the Beverage industry: Fundamentals and Applications looks at how nanotechnology is being used to enhance water quality, as well as how the properties of nanomaterials can be used to create different properties in both alcoholic and no-alcoholic drinks and enhance the biosafety of both drinks and their packaging. This is an important reference for materials scientists, engineers, food scientists and microbiologists who want to learn more about how nanotechnology is being used to enhance beverage products. As active packaging technology, nanotechnology can increase shelf-life and maintain the quality of beverages. In the field of water treatment, nanomaterials offer new routes to address challenges.

Influence of Nutrients, Bioactive Compounds, and Plant Extracts in Liver Diseases provides evidence-based knowledge of the mechanism of action of natural compounds, as well as the relation of structure and function of phytochemicals in hepatitis B and C, fatty liver disease, nonalcoholic fatty liver disease, liver cancer, biliary cirrhosis, and primary sclerosing cholangitis. The effect of phytochemicals in the hepatotoxicity of drugs is also addressed. Written for health professionals seeking reliable and up-to-date information on the beneficial or toxic effects of natural compounds on liver disease, this book is sure to be a welcomed resource for nutritionists, food chemists, natural product researchers, pharmacists, medical doctors, and pharmacognosists alike.

Pulse Foods: Processing, Quality and Nutraceutical Applications, Second Edition, provides up-to-date information on emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can incorporate pulses into new food products. Since the first edition, significant developments have occurred in various aspects of pulse, pulse chemistry, processing and applications. This second edition provides thorough and authoritative coverage of pulse quality, technology and nutraceutical applications. Pulse Foods: Processing, Quality and Nutraceutical Applications, Second Edition, will continue to be an important resource for academics, students, researchers and industry professionals in providing essential details on various aspects of pulse foods.

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.

Diabetes: Oxidative Stress and Dietary Antioxidants, Second Edition, builds on the success of the first edition, covering updated research on the science of oxidative stress in diabetes and the potentially therapeutic usage of natural antioxidants in the diet and food matrix. The processes within the science of oxidative stress are not described in isolation, but rather in concert with other processes, such as apoptosis, cell signaling and receptor mediated responses. This approach recognizes that diseases are often multifactorial and oxidative stress is a single component of this. Since the publication of the first edition, the science of oxidative stress and free radical biology continues to rapidly advance with thousands of the research articles on the topic. New sections in this update cover the role of dietary advanced glycation end products (AGEs) in causing OS in diabetes, oxidative stress and diabetes-induced bone metabolism, and oxidative stress and diabetic foot ulcer.

Handbook of Hydrocolloids, Third Edition is a must-have substantive reference on hydrocolloids, helping food industry scientists ever since its first edition was published and well received. This thoroughly updated and expanded edition reviews the structure, function, properties, and applications of a broad range of hydrocolloids used in food and related industries. The third edition updates existing chapters on developments and theories on the structure and functional characteristics of individual hydrocolloids. The book provides additional chapters on new techniques for the chemical and physicochemical characterization of hydrocolloids, and applications technologies for encapsulation and controlled release of active compounds. Edited by two leading international authorities in the field, this third edition continues to be relevant to food industry researchers, food manufacturers, graduate and postgraduate students, particularly in food, pharmaceutical, and cosmetic sciences.

Nutraceuticals in Brain Health and Beyond focuses on a variety of health disorders where intervention with nutritional supplements prove valuable, such as Alzheimer's, Parkinson's, autism, and attention-deficit disorder in children. In addition, Nutraceuticals in Brain Health and Beyond addresses "herb-nutra psychiatry" which is a field of research focused on developing a comprehensive, cohesive, and scientifically rigorous evidence base to shift conceptual thinking around the role of diet and nutrition in mental health. Intended for nutrition researchers, nutritionists, dieticians, regulatory bodies, health professionals, and students studying related fields, Nutraceuticals in Brain Health and Beyond will be a useful reference in understanding the links between nutrition and brain health.

Emulsifiers, also known as surfactants, are often added to processed foods to improve stability, texture, or shelf life. These additives are regulated by national agencies, such as the FDA, or multi-national authorities, such as the EEC or WHO. The amphiphilic molecules function by assisting the dispersion of mutually insoluble phases and stabilizing the resulting colloids, emulsions, and foams. Emulsifiers can interact with other food components such as carbohydrates, proteins, water, and ions to produce complexes and mesophases. These interactions may enhance or disrupt structures and affect functional properties of finished foods. In dairy processing, small molecule emulsifiers may displace dairy proteins from oil/water and air/water interfaces, which affects stability and properties of the foams and emulsions. In baked products, emulsifiers contribute to secondary functionalities, such as dough strengthening and anti-staling. Synthetic food emulsifiers suffer from the stigma of chemical names on a product's ingredient statement. Modern consumers are seeking products that are "all natural." Fortunately, there are a number of natural ingredients that are surface-active, such as lecithin, milk proteins, and some protein-containing hydrocolloids. Mayonnaise, for example, is stabilized by egg yolk. This book can serve as both a guide for professionals in the food industry to provide an understanding of emulsifier functionality, and a stimulus for further innovation. Students of food science will find this to be a valuable resource.