|
Showing 1 - 10 of
10 matches in All Departments
This new book discusses plant-derived bioactive compounds, covering
their sources, biological effects, health benefits, and potential
prevention and treatment properties for multifactorial diseases.
Plant-Based Bioactive Compounds and Food Ingredients:
Encapsulation, Functional, and Safety Aspects shows how
encapsulation methods and plant-based materials may be used in a
variety of ways. The first section, Encapsulation Technologies,
delves into the concepts, advantages, and techniques for
encapsulating bioactives based on cereals, spices, and coffee. It
also discusses the role of nanoliposomes for encapsulation of
natural foods. The second section, Functional Aspects of
Plant-Based Foods, discusses functional aspects of plant-based
foods, nutraceutical-based functional food design, diverse
functional food items, functional aspects of food, and the role of
functional components. The third section, Health Benefits of
Plant-Based Foods, covers selected plants (such as cereals, pepper,
and coffee) and their chief phytochemicals and bioactive compounds
along with their health benefits. The fourth section, Safety
Aspects of Functional and Natural Foods, examines the role of
functional foods in food safety and provides an overview of
industrial food safety issues and techniques for monitoring food
quality and safety. This volume will act as reference book for
researchers, scientists, students, and food processors, providing a
wealth of knowledge on encapsulation processes and their
applications, functional foods, and food safety issues.
The Handbook of Research on Food Processing and Preservation
Technologies is a rich 5-volume collection that illustrates various
design, development, and applications of novel and innovative
strategies for food processing and preservation. The roles and
applications of minimal processing techniques (such as ozone
treatment, vacuum drying, osmotic dehydration, dense phase carbon
dioxide treatment, pulsed electric field, and high-pressure
assisted freezing) are discussed, along with a wide range of other
applications. The handbook also explores some exciting
computer-aided techniques emerging in the food processing sector,
such as robotics, radio frequency identification (RFID),
three-dimensional food printing, artificial intelligence, etc. Some
emphasis has also been given on nondestructive quality evaluation
techniques (such as image processing, terahertz spectroscopy
imaging technique, near infrared, Fourier transform infrared
spectroscopy technique, etc.) for food quality and safety
evaluation. The significant roles of food properties in the design
of specific foods and edible films have been elucidated as well.
Volume 3: Computer-Aided Food Processing and Quality Evaluation
Techniques of the multi-volume set reports on a number of
applications of computer-aided techniques for quality evaluation
and to secure food quality. The chapter authors present emerging
nonthermal approaches for food processing and preservation
including a detailed discussion on color measurement techniques,
RFID, 3D-food printing, potential of robotics, artificial
intelligence, terahertz spectroscopy imaging technique,
instrumentation techniques and transducers, food labeling as
marketing and quality assurance tool, detection of pesticides,
mathematical simulation of moisture sorption in food products,
numerical methods and modeling techniques, concept of phase change
materials, and dielectric properties of animal source foods. Other
volumes in the set include: Volume 1: Nonthermal and Innovative
Food Processing Methods Volume 2: Nonthermal Food Preservation and
Novel Processing Strategies Volume 3: Computer-Aided Food
Processing and Quality Evaluation Techniques Volume 4: Design and
Development of Specific Foods, Packaging Systems, and Food Safety
Volume 5: Emerging Techniques for Food Processing, Quality, and
Safety Assurance Along with the other volumes, Handbook of Research
on Food Processing and Preservation Technologies provides an
abundance of valuable information and will be an excellent
reference for researchers, scientists, students, growers, traders,
processors, industries, and others.
Herbs, Spices, and Medicinal Plants for Human Gastrointestinal
Disorders: Health Benefits and Safety presents valuable information
for exploring the health claims of plant-based phytochemicals for
the treatment and prevention of gastrointestinal disorders. It
details the healing benefits of specific spices and herb
plant-based remedies, such as garlic, onion, black pepper, aloe
vera, Indian gooseberry, chamomile, and dandelion for the treatment
of colorectal cancer and hemorrhoids, irritable bowel syndrome,
gallstones, celiac disease, peptic ulcers, etc. It also discusses
the therapeutic properties of fermented foods and beverages and the
healing benefits of lectins in the management of gastrointestinal
disorders. The abundance of research presented in this volume will
be valuable for researchers, scientists, growers, students,
processors, traders, industries, and others in the development of
plant-based therapeutics for gastrointestinal diseases.
Phytochemicals and Medicinal Plants in Food Design: Strategies and
Technologies for Improved Healthcare explores the therapeutic
potential of various natural and novel phytochemicals in the design
of new foods. Divided into two parts, the first section discusses
plant-based secondary metabolites for healthcare, focusing on the
health aspects of herbs and medicinal plants and nutraceuticals for
livestock production and for the treatment of diseases such as HIV
and diabetes. The authors also address the benefits of preserving
indigenous knowledge of medicinal plants and current consumer views
of health issues from foods. The second part delves into the design
and utilization of healthy foods. This section discusses the
application of novel designs and herbal formulations in conjunction
with other biomolecules for the development and utilization for
food products with health benefits. Key features: Encourages the
preservation of indigenous knowledge on herbs and medicinal plants
Explains the health-promoting effects of some herbs and medicinal
plants Discusses the therapeutics and their mechanisms of actions
of the biological compounds for food safety This informative volume
will be valuable for faculty, students, scientists, researchers,
and industry professionals in the development of superfoods from
phytochemicals and medicinal plants.
Food Processing and Preservation Technology: Advances, Methods, and
Applications confronts the challenges of food preservation by
providing new research and information on the use of novel
processing and preservation technologies during production,
processing, and transportation in the food industry for the
improvement of shelf life and the safety of foods. The book is
organized in two main parts. The first section focuses on novel and
nonthermal processing of food and food products. It looks at
dielectric heating and ohmic heating as well as three-dimensional
printing of foods and ozonization of food products. Part two delves
into process interventions for food processing and preservations,
discussing the applications of diverse novel food processing. The
authors discuss drying technologies, advances in food fermentation
technologies, mechanization of traditional indigenous products for
preservation of food and safety, and different properties and
concepts of bakery products. Key features: Examines different
properties and attributes of some bakery foods, etc. Elucidates on
novel nonthermal processing techniques and their mechanisms of
actions for minimal loss of food nutrients and for food safety
Discusses a variety of modern technologies that aim to reduce the
spoilage of food products This volume presents valuable research on
food processing, quality control, and safety measures for food
products by means of novel processing and preservation technologies
during production, processing, and transportation in the food
industry.
In this volume, several new food processing and preservation
technologies have been investigated by researchers that have the
potential to increase shelf life and preserve the quality of foods.
This handbook introduces some emerging techniques in the food
processing sector, focusing on nonthermal techniques such as
high-pressure processing, ultrasonication of foods, microwave
vacuum dehydration, thermoelectric refrigeration technology,
advanced methods of encapsulation, ozonation, electrospinning, and
mechanical expellers for dairy, food, and agricultural processing.
These all have a wide range of application. The volume includes
studies that show the successful application of these new
technologies on a large number of juices, cheeses, yogurts, soups,
egg whites and eggs, vegetable slices, purees, and milk, and the
extraction, drying enhancement, and modification of enzymes are
reported. This volume, part of the multi-volume Handbook of
Research on Food Processing and Preservation Technologies will have
tremendous application in different areas of the food industry,
including food processing, preservation, safety, and quality
evaluation. Other volumes of this handbook cover a wide of other
emerging technologies. Handbook of Research on Food Processing and
Preservation Technologies: Volume 2: Nonthermal Food Preservation
and Novel Processing Strategies is an excellent reference resource
for researchers, scientists, faculty and students, growers,
traders, processors, industries, and others for looking for new
nonthermal approaches for food processing and preservation.
Handbook of Research on Food Processing and Preservation
Technologies will be a 5-volume collection that attempts to
illustrate various design, development, and applications of novel
and innovative strategies for food processing and preservation. The
role and applications of minimal processing techniques (such as
ozone treatment, vacuum drying, osmotic dehydration, dense phase
carbon dioxide treatment, pulsed electric field, and high-pressure
assisted freezing) are also discussed, along with a wide range of
applications. The handbook also explores some exciting
computer-aided techniques emerging in the food processing sector,
such as robotics, radio frequency identification (RFID),
three-dimensional food printing, artificial intelligence, etc. Some
emphasis has also been given on nondestructive quality evaluation
techniques (such as image processing, terahertz spectroscopy
imaging technique, near infrared, Fourier transform infrared
spectroscopy technique, etc.) for food quality and safety
evaluation. The significant roles of food properties in the design
of specific foods and edible films have been elucidated as well.
The first volume in this set, Nonthermal and Innovative Food
Processing Methods, provides a detailed discussion of many
nonthermal food process techniques. These include high-pressure
processing, ultraviolet light technology, microwave-assisted
extraction, high pressure assisted freezing, microencapsulation,
dense phase carbon dioxide aided preservation, to name a few. The
volume is a treasure house of valuable information and will be an
excellent reference for researchers, scientists, students, growers,
traders, processors, industries, and others.
The Handbook of Research on Food Processing and Preservation
Technologies covers a vast abundance of information on various
design, development, and applications of novel and innovative
strategies for food processing and preservation. The roles and
applications of minimal processing techniques (such as ozone
treatment, vacuum drying, osmotic dehydration, dense phase carbon
dioxide treatment, pulsed electric field, and high-pressure
assisted freezing) are discussed, along with a wide range of
applications. The handbook also explores some exciting
computer-aided techniques emerging in the food processing sector,
such as robotics, radio frequency identification (RFID),
three-dimensional food printing, artificial intelligence, etc. Some
emphasis has also been given on nondestructive quality evaluation
techniques (such as image processing, terahertz spectroscopy
imaging technique, near infrared, Fourier transform infrared
spectroscopy technique, etc.) for food quality and safety
evaluation. The significant roles of food properties in the design
of specific foods and edible films have been elucidated as well.
Volume 5: Emerging Techniques for Food Processing, Quality, and
Safety Assurance discusses various emerging techniques for food
preservation, formulation, and nondestructive quality evaluation
techniques. Each chapter covers major aspects pertaining to
principles, design, and applications of various food processing
methods, such as low temperature-based-ultrasonic drying of foods,
hypobaric processing of foods, viability of high-pressure
technology, application of pulsed electric fields in food
preservation, green nanotechnology for food processing and
preservation, advanced methods of encapsulation, basics and methods
of food authentication, imaging techniques for quality inspection
of spices and nuts, FTIR coupled with chemometrics for food quality
and safety, and the use of robotic engineering for quality and
safety. Other volumes in the 5-volume set include: Volume 1:
Nonthermal and Innovative Food Processing Methods Volume 2:
Nonthermal Food Preservation and Novel Processing Strategies Volume
3: Computer-Aided Food Processing and Quality Evaluation Techniques
Volume 4: Design and Development of Specific Foods, Packaging
Systems, and Food Safety Together with the other volumes in the
set, the Handbook of Research on Food Processing and Preservation
Technologies will be a valuable resource for researchers,
scientists, students, growers, traders, processors, industries, and
others.
The Handbook of Research on Food Processing and Preservation
Technologies is a valuable 5-volume collection that illustrates
various design, development, and applications of novel and
innovative strategies for food processing and preservation. The
roles and applications of minimal processing techniques (such as
ozone treatment, vacuum drying, osmotic dehydration, dense phase
carbon dioxide treatment, pulsed electric field, and high-pressure
assisted freezing) are discussed, along with a wide range of
applications. The handbook also explores some exciting
computer-aided techniques emerging in the food processing sector,
such as robotics, radio frequency identification (RFID),
three-dimensional food printing, artificial intelligence, etc. Some
emphasis has also been given on nondestructive quality evaluation
techniques (such as image processing, terahertz spectroscopy
imaging technique, near infrared, Fourier transform infrared
spectroscopy technique, etc.) for food quality and safety
evaluation. The significant roles of food properties in the design
of specific foods and edible films have been elucidated as well.
Volume 4: Design and Development of Specific Foods, Packaging
Systems, and Food Safety presents new research on health food
formulation, advanced packaging systems, and toxicological studies
for food safety. This volume covers in detail the design of
functional foods for beneficial gut microflora, design of specific
foods for gut microbiota, composite probiotic dairy products:
concepts and design with a focus on millets, encapsulation
technology for development of specific foods, prospects of edible
and alternative food packaging technologies, recent advancements in
edible and biodegradable materials for food packaging, potential of
ozonation in surface modification of food packaging polymers,
characterization applications and safety aspects of nanomaterials
used in food and dairy industry, toxic effects of tinplate
corrosion, and mitigation measures in canned foods. Other volumes
in the set include: Volume 1: Nonthermal and Innovative Food
Processing Methods Volume 2: Nonthermal Food Preservation and Novel
Processing Strategies Volume 3: Computer-Aided Food Processing and
Quality Evaluation Techniques Volume 5: Emerging Techniques for
Food Processing, Quality, and Safety Assurance The book helps to
provide an understanding of different food formulations and
development of edible packaging techniques with emphasis on the
assessment of food product safety and quality. The book also
provides information on various methods of formulation for
development of new and safe products. Together with the other
volumes in the set, Handbook of Research on Food Processing and
Preservation Technologies will be a valuable resource for
researchers, scientists, students, growers, traders, processors,
industries, and others.
The Handbook of Research on Food Processing and Preservation
Technologies is a 5-volume collection that highlights various
design, development, and applications of novel and innovative
strategies for food processing and preservation. The roles and
applications of minimal processing techniques (such as ozone
treatment, vacuum drying, osmotic dehydration, dense phase carbon
dioxide treatment, pulsed electric field, and high-pressure
assisted freezing) are discussed, along with a wide range of other
applications. The handbook also explores some exciting
computer-aided techniques emerging in the food processing sector,
such as robotics, radio frequency identification (RFID),
three-dimensional food printing, artificial intelligence, etc. Some
emphasis has also been given on nondestructive quality evaluation
techniques (such as image processing, terahertz spectroscopy
imaging technique, near infrared, Fourier transform infrared
spectroscopy technique, etc.) for food quality and safety
evaluation. The significant roles of food properties in the design
of specific foods and edible films have been elucidated as well.
The first volume in this set, Volume 1: Nonthermal and Innovative
Food Processing Methods, provides a detailed discussion of many
nonthermal food process techniques. These include high-pressure
processing, ultraviolet light technology, microwave-assisted
extraction, high pressure assisted freezing, microencapsulation,
dense phase carbon dioxide aided preservation, to name a few.
Volume 2: Nonthermal Food Preservation and Novel Processing
Strategies introduces several new food processing and preservation
technologies that have been investigated by researchers and which
have the potential to increase shelf life and preserve the quality
of foods. It focuses on nonthermal techniques such as high-pressure
processing, ultrasonication of foods, microwave vacuum dehydration,
thermoelectric refrigeration technology, advanced methods of
encapsulation, ozonation, electrospinning, and mechanical expellers
for dairy, food, and agricultural processing. Volume 3:
Computer-Aided Food Processing and Quality Evaluation Techniques
presents a number of exciting applications of computer-aided
techniques for quality evaluation and secure food quality. The
chapter authors present emerging nonthermal approaches for food
processing and preservation including detailed discussions on color
measurement techniques, RFID, 3D-food printing, potential of
robotics, artificial intelligence, terahertz spectroscopy imaging
technique, instrumentation techniques and transducers, and more.
Volume 4: Design and Development of Specific Foods, Packaging
Systems, and Food Safety presents new research on health food
formulation, advanced packaging systems, and toxicological studies
for food safety. This book covers in detail the design of
functional foods for beneficial gut microflora and microbiota;
composite probiotic dairy products; encapsulation technology for
development of specific foods; edible, biodegradable, and
alternative food packaging technologies; ozonation in surface
modification of food packaging polymers; characterization
applications and safety aspects of nanomaterials used in food and
dairy industry; and more. Volume 5: Emerging Techniques for Food
Processing, Quality, and Safety Assurance discusses various
emerging techniques for food preservation, formulation, and
nondestructive quality evaluation techniques. Each chapter covers
major aspects pertaining to principles, design, and applications of
various food processing and nondestructive quality evaluation
techniques, such low-temperature-based ultrasonic drying, hypobaric
processing, viability of high-pressure technology, pulsed electric
fields in food preservation, green nanotechnology, advanced methods
of encapsulation, the use of robotic engineering for quality and
safety, and more. Together, the 5 volumes of the Handbook of
Research on Food Processing and Preservation Technologies will
prove to be valuable resource for researchers, scientists,
students, growers, traders, processors, and others in the food
processing industry.
|
You may like...
Loot
Nadine Gordimer
Paperback
(2)
R398
R330
Discovery Miles 3 300
Loot
Nadine Gordimer
Paperback
(2)
R398
R330
Discovery Miles 3 300
Poor Things
Emma Stone, Mark Ruffalo, …
DVD
R449
R329
Discovery Miles 3 290
Loot
Nadine Gordimer
Paperback
(2)
R398
R330
Discovery Miles 3 300
|