The Role of Functional Food Security in Global Health presents a collective approach to food security through the use of functional foods as a strategy to prevent under nutrition and related diseases. This approach reflects the views of the Food and Agriculture Organization of the United Nations, the World Health Organization, the World Heart Federation and the American Heart Association who advise Mediterranean, Paleolithic, plant food based diets, and European vegetarian diets for the prevention of cardiovascular disease. In addition, the book also emphasizes the inclusion of spices, herbs and millets, as well as animal foods. This book will be a great resource to the food industry as it presents the most efficient ways to use technology to manufacture slowly absorbed, micronutrient rich functional foods by blending foods that are rich in healthy nutrients.

Thermodynamics of Phase Equilibria in Food Engineering is the definitive book on thermodynamics of equilibrium applied to food engineering. Food is a complex matrix consisting of different groups of compounds divided into macronutrients (lipids, carbohydrates, and proteins), and micronutrients (vitamins, minerals, and phytochemicals). The quality characteristics of food products associated with the sensorial, physical and microbiological attributes are directly related to the thermodynamic properties of specific compounds and complexes that are formed during processing or by the action of diverse interventions, such as the environment, biochemical reactions, and others. In addition, in obtaining bioactive substances using separation processes, the knowledge of phase equilibria of food systems is essential to provide an efficient separation, with a low cost in the process and high selectivity in the recovery of the desired component. This book combines theory and application of phase equilibria data of systems containing food compounds to help food engineers and researchers to solve complex problems found in food processing. It provides support to researchers from academia and industry to better understand the behavior of food materials in the face of processing effects, and to develop ways to improve the quality of the food products.

The Molecular Nutrition of Fats presents the nutritional and molecular aspects of fats by assessing their dietary components, their structural and metabolic effects on the cell, and their role in health and disease. Subject areas include molecular mechanisms, membranes, polymorphisms, SNPs, genomic wide analysis, genotypes, gene expression, genetic modifications and other aspects. The book is divided into three sections, providing information on the general and introductory aspects, the molecular biology of the cell, and the genetic machinery and its function. Topics discussed include lipid-related molecules, dietary lipids and lipid metabolism, high fat diets, choline, cholesterol, membranes, trans-and saturated fatty acids, and lipid rafts. Other sections provide comprehensive discussions on G protein-coupled receptors, micro RNA, transcriptomics, transcriptional factors, cholesterol, triacylglycerols, beta-oxidation, cholesteryl ester transfer, beta-oxidation, lysosomes, lipid droplets, insulin mTOR signaling and ligands, and more.

Microalgae in Health and Disease Prevention is a comprehensive reference that addresses the historical and potential use of microalgae, its extracts, secondary metabolites, and molecular constituents for enhancing human health and preventing diseases. Each chapter features an overview, and the book includes coverage of microalgae biology, harmful algae, the use of microalgae in alcohol and food, and as sources of macronutrients, micronutrients, vitamins, and minerals. The historical use of microalgae, in addition to its potential use as a nutraceutical and cosmeceutical, is also addressed. The book provides coverage of relevant, up-to-date research as assembled by a group of contributors who are dedicated to the advancement of microalgae use in health, diet and nutrition.

Carbohydrate Chemistry for Food Scientists, Third Edition, is a complete update of the critically acclaimed authoritative carbohydrate reference for food scientists. The new edition is fully revised, expanded and redesigned as an easy-to-read resource for students and professionals who need to understand this specialized area. The new edition provides practical information on the specific uses of carbohydrates, the functionalities delivered by specific carbohydrates, and the process for choosing carbohydrate ingredients for specific product applications. Readers will learn basic and specific applications of food carbohydrate organic and physical chemistry through clearly explained presentations of mono-, oligo-, and polysaccharides and their chemistry. This new edition includes expanded sections on Maillard browning reaction, dietary fiber, fat mimetics, and polyols, in addition to discussions of physical properties, imparted functionalities, and actual applications. Carbohydrate Chemistry for Food Scientists serves as an invaluable resource on the chemistry of food carbohydrates for advanced undergraduate and graduate students, and a concise, user-friendly, applied reference book for food science professionals.

Advances in Food and Nutrition Research, Volume 104 provides the latest advances on emerging bioactive compounds with putative health benefits and their controlled release and application in foods and nutraceuticals, as well as up-to-date information on food technologies, including 3D printing, safety of raw materials, and viruses in foods. Chapters in this new release cover Development and Application of Lipidomics for Food Research, Multi-omics fingerprints for food geographical origin identification and authentication, and Mass Spectrometry-based Techniques for Identification of Compounds in Milk and Meat Matrix, Micro- and Nanoencapsulation of Natural Phytochemicals: Challenges and Recent Perspectives for the Food and Nutraceuticals Industry Applications. Additional sections delve into the Effect of type and interfacial modification of emulsions on the protection and delivery of nutraceuticals, Nutricosmetics: a new frontier in bioactive peptides' research towards skin aging, In vitro digestion models in the design of safe and nutritious foods, and Informing consumers optimally about their food: issues with and potential solutions for different types of information, their sources and consumers' trust.

The first few s introduces the reader to the crop, its origin and distribution, varieties cultivated throughout the country and their characteristics. Later the trade of banana, both international and domestic, is explained along with the ways the fruit is consumed in different parts of the world. A exclusively deals with the nutritive and therapeutic values of banana followed by the post harvest aspects at length in seven s with all the latest scientific developments. The last three s explain about the processing and value addition including the waste/by-products utilization. The readers will find it comprehensive with all the information relevant to post harvest aspects of bananas and plantains.

Food Engineering & Technology: A Practice Book deals with objective type questions and answers. The book is aimed to provide number of questions related to almost all the main aspects of the Food Technology. Efforts have been made to cover wide range of topics in accordance to the syllabus of various competitive examinations like JRF, SRF, ARS, GATE, etc. It is expected that the book will be much sought by the students of Food Science/Technology/Engineering and related disciplines who can prepare themselves for both written as well as oral examinations. At the same time, this can be used as a readily available handbook for quick reference by practicing researchers/technologists and engineers. Besides faculty members involved in teaching Food Technology will find the book useful as a good question bank.

Concise Oxford Dictionary defines Resilience as recoiling; springing back; resuming its original shape after bending, stretching, compression etc. With five components of crop production -space, water, energy, light, nutrients- limiting, there are stresses on crops to perform at threshold input yielding optimum output. Droughts and floods, cold and heat waves, forest fires, landslides and mud slips, ice storms, dust storms, hailstorms, thunder clouds associated with lightening and sea level rise are throwing new challenges to farming. This dangerously narrow level of food base prompts to widen the base of grains, vegetables, fruits, spices, industrial crops, mushrooms and aromatic plants. The emphasis so far was more on terrestrial plants, forest plants and lesser on lower plants. The aquatic plants-fresh water, brackish water, marine- were not much explored for edible use except by Chinese and Japanese. Halophytes, bryophytes, ferns and sea weeds are so far climate resilient. The Indo-Burmese Centre of origin (Hindustan centre including North East) is abode of several plants of possible vegetable, fruit and spicy value. The New Life styles consequent to migration for employment have brought newer food and dietary patterns. The urbanization and smaller family size are leading to pre-cooked foods and visitation to restaurants. s on bryophytes, halophytes, microalgae, chasmophytes, pseudocereals, medicinal mushrooms, speciality mushrooms, palmyrah palms, bramakamal, tropical tuber crops, dragon fruits, broad dhaniya, plants for dyes, kale and ornamental ginger are authored by eminent working scientists from 21 Universities and Research Institutes in Japan and India. The crops for the future especially climate resilient are to be identified and promoted in an emerging production scenario of new life style foods and convenient speciality foods getting attention by the new generation. The present book Climate Resilient Crops for the Future carries 17 s authored by men of eminence in respective areas concerning to the above areas.

The papers included in this book have a broad coverage of the topics related to new technologies in functional foods and nutraceuticals, fruits and vegetables and their by-products as valuable ingredients for functional foods and nutraceuticals, potential bioactive components from various food sources, trends and development of nutraceuticals and functional foods as well as functional food and nutraceuticals as ingredients in the value addition for health promotion, standardization and quality control. This compilation helps to overcome the problems faced in exploring the potential of nutraceuticals in naturopathy and device strategies to encounter such problems.

Analytical Methods for Agricultural Contaminants provides proven laboratory practices and methods necessary to control contaminants and residues in food and water. This reference provides insight into good laboratory practices and examples of methods used in individual specialist laboratories, thus enabling stakeholders in the agri-food industry to appreciate the importance of proven, reliable data and the associated quality assurance approaches for end product testing for toxic levels of contaminants and contaminant residues in food. The book offers standard operating procedures and tools for researchers, practitioners and students to confidently engage in using research methods with the aim to control contaminants. Users in a laboratory setting will find this to be a practical and useful reference on how to detect and control agricultural contaminants for a safe food supply.

Food Safety and Preservation: Modern Biological Approaches to Improving Consumer Health explores the most recent and investigated hot topics in food safety, microbial contamination, food-borne diseases and advanced preservation methods. It brings together the significant, evidence-based scientific progress of various approaches to improve the safety and quality of foods, also offering solutions to help address food industry challenges. Recent studies and technological advancements in biological control are presented to control foodborne pathogens. In addition, analytical methods for reducing potential biological hazards make this book essential to researchers, scientists, technologists and grad students.

Preparation and Processing of Religious and Cultural Foods covers the production and processing of foods from major religions, focusing on the intersection of religion, science and cultural perceptions in the production and processing of modern religious and vegetarian foods. Quality control and authentication technologies are looked at in-depth, while nutrition, antioxidants, aging, hygiene and other long-term health factors are presented from a scientific standpoint. Bringing together the top scientific researchers on this essential topic of importance to a huge percentage of the world's population, this book is ideal for food company innovation and R&D managers, producers and processers of religious foods. Religious groups have often been slow in implementing recent science and technology breakthroughs employed in the preparation, processing and packaging of various foods. This book provides a culturally sensitive coverage of these areas with an aim to encourage advancement.

Biscuit, Cookie, and Cracker Production: Process, Production, and Packaging Equipment is a practical reference that brings a complete description of the process and equipment necessary for automated food production in the food/biscuit industry. The book describes the existing and emerging technologies in biscuit making and production, bringing a valuable asset to R&D personnel and students in food technology and engineering areas. Full of clear illustrations, photos and text describing types of biscuits, cookies and crackers, ingredients, test bakery equipment, dough piece forming, biscuit baking ovens, biscuit cooling and handling, and processing and packaging, this book presents a timely resource on the topic.

This book contains s written by young enthusiastic scientists, teachers and researchers who are involved in research, teaching and extension of modern scientific agricultural principles and practices in different parts of India. Attempts have been made to cover various aspects of modern agriculture viz. genetic improvement of crop plants, modern methods in plant breeding, seed science, ground water resources management, integrated farming systems, horticultural crops, biological control for sustainable agriculture, underutilized fruit plants health enhancing foods, role of enzymes in food processing, bioinformatics and molecular diagnostics etc., but still many facets lingering due to vast nature of agriculture itself. The major aim of this book is to provide glimpse of important arena to enhance food and nutritional security in a sustainable way.

Nanotechnology for Food Packaging: Materials, Processing Technologies, and Safety Issues showcases the latest research in the use of nanotechnology in food packaging, providing an in-depth and interdisciplinary overview of the field. Nanoscale advances in materials science, processing technology and analytical techniques have led to the introduction of new, cheaper and safer packaging techniques. Simultaneously, the increasing use of renewable nanomaterials has made food packaging more sustainable. Chapters provide a comprehensive review on materials used, their structure-function relationship, and new processing technologies for the application and production of nanotechnology-based packaging materials. In addition, the book discusses the use of functional materials for the development of active, smart and intelligent packaging, possible migration and toxicity of nanomaterials for foods and regulatory aspects, and commercial applications.

ICC Handbook of 21st Century Cereal Science and Technology highlights the importance of cereals, presenting insights into the foundational structure of cereal grains, including potential contamination factors that can negatively impact cereal and grain yield. Focusing on the eight major cereal crops – wheat, maize, rice, barley, sorghum and millets, oats, rye and pseudocereals, this is the only available reference to provide standardized coverage for detailed comparison. Written by a global team of expert editors and contributors, the book provides practical insights into the utilization of cereals, grains and safety assessments. This International Association for Cereal Science and Technology endorsed volume continues their commitment to international cooperation through the dissemination of knowledge, conducting research and developing standard methods.

The book is been divided into 5 major categories: Weather & Agromet Service / Pest & Diseases / Climatic influences over Agriculture & Horticultural crops / Climatic influences over Animal Husbandry and Fisheries / ICT application in Agriculture. The book covers the detail information on the probable impacts of climatic variabilty on various agricultural and horticultural crops with pest and disease incidences and their remedial measures. The effect of climate change in animal husbandry sector particularly summer infertility, productivity and disease spectrum is elucidated in a lucid and practical way. Fisheries both inland and marine are also taken into account considering fish productivity and disease incidence. Forewarning models with weather forecast are also described in the book with special emphasis to develop a strategy for Resilient Agriculture. ICT application in Agriculture has also found a place in the book, which is a compendium of the entire gamut of the potential impacts on Agriculture and allied sectors thus suggesting the ways to combat weather vagaries.

This book comprises 41 s dealing various issues, prospects and importance of conservation agriculture practices followed across different regions with special emphasis on rainfed regions. We hope this book on conservation agriculture will be highly useful to researchers, scientists, students, farmers and land managers for efficient and sustainable management of natural resources.

Dairy Technology is the industrial, non-farm phase of the tremendously large, dynamic and complex dairy industry. This phase represents a combination of science, engineering, business, and art as applied to all dairy and dairy-type foods and their industries. Dairy and dairy-type foods represent a major segment of the vast and varied food industry. This comprehensive book has been written encompassing entire gamuts of manufacture of dairy products, functional foods, utilization of dairy byproducts, cleaning and sanitization and quality assurance. The main objective of the book is to provide the latest information in a consolidated form at one point to meet the requirements of not only undergraduate and postgraduates students but also teachers and dairy professionals.

This volume details methods using classical apparatus and mechanisms to study enology and winemaking. Chapters guide readers through protocols on titration, distillation, spectrophotometry, advanced methods applying High-Performance Liquid Chromatography with Mass Spectrometry (HPLC-MSn), Gas Chromatography coupled with Mass Spectrometry (GC-MS) and Nuclear Magnetic Resonance (NMR). Authoritative and cutting-edge, Basic Protocols in Enology and Winemaking aims to be a useful and practical guide to new researchers and experts looking to expand their knowledge. 

Engineering Principles, Modelling and Economics of Evaporative Coolers covers the basic engineering and technical principles behind the operation and construction of evaporative coolers, also highlighting challenges. The book presents the reader with selected case studies on modelling in the cooling chamber and explains the economic implications an evaporative structure can bring. Edited by a team of specialists, the book also explains the strong dependence of the technology's performance on environmental conditions, and hence the limits on temperature control in the preservation of post-harvest agriculture products. Evaporative coolers are an ancient technology, invented long before the introduction of chemical refrigerants as used in modern fridges or cooling towers. This two volume set covers the topic, with practical applications, construction techniques, and operation of the technology.

The book aimes at imparting basics of the subject besides the latest trends in the evolution of technologies and important industrial practices. Besides the technological aspects, adequate emphasis has also been laid on the quality aspects and adequate knowledge input required for a student or professional in Food Science and Technology. The book contains 16 s addressing various important aspects such as unit operations, thermal processing, hurdle technology preservation, cold preservation, dehydration, freezing, and advanced thermal techniques such as infrared and microwaves besides non-thermal aspects such as high pressure and pulsed electric field processing as well as ?-irradiation. State-of-art subject areas such as functional foods could be an added flavour as the global food market has ample potential in the area of functional foods. Food packaging and food laws are important in commercializing processed foods as well as fresh produce and the areas require due emphasis to make the book more comprehensive.