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This up-to-date survey covers selected but vital aspects of fish processing with emphasis on quality, technology and nutraceutical applications. The aspects of seafood quality addressed range from the impact of slaughter procedures, through protein functionality, texture, flavor, histamine toxicity to the key aspects of practical evaluation of quality and measurement of fish content. Technological aspects concentrate on automation in fish processing, waste water treatment and possible uses for value added products from fish waste. With respect to novel applications of the marine resource, the important areas of marine nutraceuticals / functional foods are discussed in detail. This book is highly recommended for scientists and technologists in the seafood industries. It is also of proven value to fish processing professionals, quality managers, processors, nutritional and sensory scientists.
Nuts and dried fruits are part of our daily diet. They are consumed
whole or as ingredients of many food products such as muffins,
cereals, chocolates, energy bars, breads, and cookies, among
others. Health Benefits of Nuts and Dried Fruits provides a
comprehensive overview of the literature on the health benefits of
nuts and dried fruits. The book summarizes the current state of
knowledge in key research areas and provides ideas for future
scientific research and product development. Nuts, a term that
comprises tree nuts and peanuts, are highly nutritious, containing
health-promoting macronutrients, micronutrients, vitamins, and
bioactive phytochemicals; they are one of the edible foods with the
highest content in antioxidants. The consumption of nuts is
recognized for its health-promoting properties, which ranges from a
consistent cholesterol-lowering effect in clinical trials to a
robust association with reduced risk of cardiovascular disease and
all-cause mortality in prospective studies. In spite of the high
energy content of nuts, there is no evidence that their frequent
consumption promotes obesity, and they may even help control it.
Dried fruits, which serve as important healthful snacks worldwide,
are nutritionally equivalent to fresh fruits while providing all of
their bioactive components in concentrated form. While the evidence
level concerning the health effects of dried fruits lags behind
that on nuts, it suggests that individuals who consume dried fruits
regularly have a lower risk of cardiovascular disease, obesity, and
other non-communicable diseases. Main features of the book
concerning nuts and dried fruits: * Provides detailed information
on health effects * Highlights current regulation and health claims
* Provides updated dietary recommendations * Describes nutrient
absorption and metabolism * Discusses mechanisms implicated in the
health effects Although this book is intended primarily as a
reference, by comprehensively reviewing the current state of
knowledge it can guide future research on the topic. Among others,
food scientists, biochemists, nutritionists, health professionals,
decision makers, and regulatory agencies can draw much benefit from
its contents. Hopefully, it will help in public health strategies
to promote healthy aging and improve population wellbeing.
Non-communicable diseases, such as cardiovascular disease, cancer,
diabetes, obesity, and hypertension, represent the cause of 60% of
all deaths around the globe. With proper diet and natural dietary
antioxidant supplements, these diseases can be prevented by up to
40% according to the British Nutrition Foundation. This book
provides a comprehensive overview of the literature on the health
benefits of natural dietary antioxidant supplements. It presents
state-of-the-art research and information as well as the global
regulations, labelling, and health claims of natural dietary
antioxidant supplements. Written by expert authors, the wealth of
research is arranged by disease type rather than by supplement type
making it much more useful to the reader. Filling a gap in the
literature, the book is aimed at researchers and professionals
working in food chemistry, nutrition, and health benefits.
Traditionally perceived as a high-fat, high-calorie food best
avoided or consumed only in moderation, tree nuts have come into
their own. Recent epidemiological and clinical studies provide
evidence that frequent nut consumption is associated with favorable
plasma lipid profiles, reduced risk of coronary heart disease,
certain types of cancer, stroke, atherosclerosis, type-2 diabetes,
inflammation, and several other chronic diseases. Drawing on
contributions from experts based in industry and academia Tree
Nuts: Composition, Phytochemicals, and Health discusses the results
of state-of-the-art research on different aspects of tree nut
compositions, phytochemicals, and their health effects. Explore New
Research on Health Effects of Tree Nuts The book examines popular
tree nuts, together with chestnut and heart nut, and describes each
one's compositional and lipid characteristics, phytochemicals, and
health effects. It also briefly examines the chemical composition
of acorn nut, beech nut, coconut, and hickory. The volume provides
a comprehensive assessment of allergens and anti-aflatoxigenic
activity of phytochemicals, and sphingolipids and health benefits
of tree nuts as well as their flavor and volatile compounds. The
contributors include coverage of the bioactives and phytochemicals
of tree nut by-productswhen the information is available. Complete,
Comprehensive, and Up-to-Date Coverage With its distinguished,
international panel of contributors and expert editorial guidance,
this book provides coverage that is both comprehensive and
authoritative. The information presented is an excellent starting
point for further research into the uses, processing, and marketing
of tree nuts and tree nut by-products.
Handbook of Functional Beverages and Human Health provides
potential applications and new developments in functional
beverages, nutraceuticals, and health foods. In addition to serving
as a reference manual, it summarizes the current state of knowledge
in key research areas and contains novel ideas for future research
and development. Additionally, it provides an easy-to-read text
suitable for teaching senior undergraduate and postgraduate
students in the relevant areas. The book is divided into seven
major sections: Section I covers market trends, global regulations,
flavor challenges, chemistry, and health with specific reference to
cancer chemoprevention and the prevention of postprandial metabolic
stress due to consumption of functional beverages. Section II, by
far the largest part of the book, has 39 chapters on the most
popular fruit juices (apple juice, lemon juice, pomegranate juice,
watermelon juice, etc.). Section III reports on herbal and
vegetable juices (carrot juice, Chinese medicinal herbs and
root-based beverages, tomato juice, and vegetable-containing
juices). Section IV details caffeinated beverages, including
different varieties of tea (green, black, oolong, and herbal teas),
coffee (coffee and beverages from green coffee beans), and cocoa
and chocolate. Section V is on dairy and soy beverages, while
Section VI is on alcoholic beverages (wine) and water (maple
water). Finally, Section VII describes fermented (kefir, koumiss,
and ayran) and fortified functional beverages (applications of
plant sterols and stanols in functional beverages, beverages
fortified with omega-3 fatty acids, dietary fiber, minerals and
vitamins, probiotics and prebiotics in functional beverages,
functional beverages in weight management, fortified sport drinks,
and peptide-enriched functional beverages).
Seafoods covers selected but vital topics of fish processing with
an emphasis on quality, technology and nutraceutical applications
in an up-to-date survey. The aspects of seafood quality covered
range from the impact of slaughter procedures, through protein
functionality, texture, flavour, histamine toxicity to the
practical evaluation of quality and measurement. Technological
aspects concentrate on automation in processing, waste-water
treatment and reuse of scraps. Marine nutraceuticals/functional
foods are discussed in detail. This book is highly recommended for
scientists and technologists in the seafood industries, plus fish
processing professionals, quality managers, and nutritonists..
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