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This is the first book to explore the science underlying the
Jerusalem artichoke, which is also known as Helianthus tuberosus L.
and it is attracting increasing interest among food scientists and
professionals worldwide. Due to a wide perspective for the
production of inulin due to its high economic and ecological
importance, the development of technologies for isolating and
processing tuberous sunflower raw materials using environmentally
friendly technologies (green chemistry and white biotechnology) and
the global production of inulin shows an increasing tendency. Here
we focus on the latest technological achievements related to the
use of inulin in the food processing. In this book, readers will
find full explanation of the conceptual aspects and the latest
research results on a wide range of topics, including the relevant
characteristics and applications from various fields. Written by
leading scientists in the field, the book will be a valuable
resource for students and researchers in the fields of food
chemistry, nutritional science, physiology, and bioengineers, as
well as for professionals in the food industry.
Natural Remedies for Pest, Disease and Weed Control presents
alternative solutions in the form of eco-friendly, natural
remedies. Written by senior researchers and professionals with many
years of experience from diverse fields in biopesticides, the book
presents scientific information on novel plant families with
pesticidal properties and their formulations. It also covers
chapters on microbial pest control and control of weeds by
allelopathic compounds. This book will be invaluable to plant
pathologists, agrochemists, plant biochemists, botanists,
environmental chemists and farmers, as well as undergraduate and
postgraduate students.
Food and agricultural by-products are leftovers or wastes from
parts of foods, fruits, vegetables and animal sources which are
obtained after processing. Agricultural by-products includes peels
and rinds from citrus fruits, pineapple, mango, and banana. Other
notable ones are pomace from apple, olive, red beet, and those from
wine making. Also, whey from milk, straws, hulls, and brans from
grains are among top agricultural by-products. These by-products
often impact the environment and the social-economic sectors when
they are disposed. But with the recent advances in biotechnology
and scientific research, scientists have found usefulness in some
of these byproducts as sources of valuable nutraceuticals, a term
used to refer to chemical entities present in foods that has the
propensity to impact health for disease prevention and treatment.
This book entitled ‘Food and agricultural by-products as
important source of valuable nutraceuticals’ presents detailed
information about major agricultural byproducts that are rich in
nutraceuticals. The nature and the type of nutraceuticals that they
contains and their health promoting benefits were presented. The
editors and chapter contributors are renowned experts from key
institutions around the globe. This book will be useful to
students, teachers, food chemists, nutritionists, nutritional
biochemists, food biotechnologists among others. Key
features Ø Highlights the health promotion benefits of
nutraceuticals Ø Presents information on agrifood
by-products as sources of nutraceuticals Ø Discusses
functional nutraceuticals from peels, rinds, pomace, hull, bran
etcÂ
This is the first book to explore the science underlying the
Jerusalem artichoke, which is also known as Helianthus tuberosus L.
and it is attracting increasing interest among food scientists and
professionals worldwide. Due to a wide perspective for the
production of inulin due to its high economic and ecological
importance, the development of technologies for isolating and
processing tuberous sunflower raw materials using environmentally
friendly technologies (green chemistry and white biotechnology) and
the global production of inulin shows an increasing tendency. Here
we focus on the latest technological achievements related to the
use of inulin in the food processing. In this book, readers will
find full explanation of the conceptual aspects and the latest
research results on a wide range of topics, including the relevant
characteristics and applications from various fields. Written by
leading scientists in the field, the book will be a valuable
resource for students and researchers in the fields of food
chemistry, nutritional science, physiology, and bioengineers, as
well as for professionals in the food industry.
Food and agricultural by-products are leftovers or wastes from
parts of foods, fruits, vegetables and animal sources which are
obtained after processing. Agricultural by-products includes peels
and rinds from citrus fruits, pineapple, mango, and banana. Other
notable ones are pomace from apple, olive, red beet, and those from
wine making. Also, whey from milk, straws, hulls, and brans from
grains are among top agricultural by-products. These by-products
often impact the environment and the social-economic sectors when
they are disposed. But with the recent advances in biotechnology
and scientific research, scientists have found usefulness in some
of these byproducts as sources of valuable nutraceuticals, a term
used to refer to chemical entities present in foods that has the
propensity to impact health for disease prevention and treatment.
This book entitled 'Food and agricultural by-products as important
source of valuable nutraceuticals' presents detailed information
about major agricultural byproducts that are rich in
nutraceuticals. The nature and the type of nutraceuticals that they
contains and their health promoting benefits were presented. The
editors and chapter contributors are renowned experts from key
institutions around the globe. This book will be useful to
students, teachers, food chemists, nutritionists, nutritional
biochemists, food biotechnologists among others. Key features O
Highlights the health promotion benefits of nutraceuticals O
Presents information on agrifood by-products as sources of
nutraceuticals O Discusses functional nutraceuticals from peels,
rinds, pomace, hull, bran etc
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