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Proteins serve as an important nutritional as well as structural
component of foods. Not only do they provide an array of amino
acids necessary for maintaining human health but also act as
thickening, stabilizing, emulsifying, foaming, gelling, and binding
agents. The ability of a protein to possess and demonstrate such
unique functional properties depends largely on its inherent
structure, configuration, and how they interact with other food
constituents, like, polysaccharides, lipids, and polyphenolic
compounds. Proteins from animal sources have superior
functionality, higher digestibility, and lower anti-nutrient
components than plant proteins. However, consumer preferences are
evolving worldwide for ethically and sustainably sourced, clean,
cruelty-free, vegan or vegetarian plant-based food products. Unlike
proteins from animal sources, plant proteins are more versatile,
religiously, and culturally acceptable among vegetarian and vegan
consumers and associated with lower food processing waste, water,
and soil requirement. Thus, the processing and utilization of plant
proteins have gained worldwide attention and as such numerous
scientific studies are focusing on enhancing the utilization of
plant proteins in food and pharmaceutical products through various
processing and modification techniques to improve their
techno-functional properties, bioactivity, bioavailability, and
digestibility. Novel Plant Protein Processing: Developing the Foods
of the Future presents a roadmap for plant protein science, and
technology which will focus on plant protein ingredient
development, plant protein modification, and the creation of plant
protein-based novel foods. Key Features: · Includes complete
information about novel plant protein processing for use as future
foods · Presents a roadmap to upscale the meat analog
technological processes · Discusses marketing limitations of plant
based proteins and future opportunities This book highlights the
important scientific, technological advancements that are being
deployed in the future foods using plant proteins, concerns,
opportunities, and challenges, and, as an alternative to
maintaining a healthy and sustainable modern food supply. It covers
the most recent research related to the plant protein-based future
foods which include their extraction, isolation, modification,
characterization, development, and final applications. It also
covers the formulation and challenges: emphasis on the modification
for a specific use, legal aspects, business perspective, and future
challenges. This book is useful for researchers, readers,
scientists, and industrial people to find information easily.
· Covers the most recent research related to the bioactive
compounds present in the functional foods · Presents the latest
information on extraction, isolation, encapsulation, identification
and characterization · Discusses formulation challenges with an
emphasis on stability and safety evaluations of functional foods
Adequate intake of fruits has been linked with the reduction in the
risk of chronic diseases and maintenance of body weight. Fruits and
Their Roles in Nutraceuticals and Functional Foods covers recent
research related to the bioactive compounds present in a variety of
fruits. Novel techniques and methodologies used in the extraction,
isolation, and identification of bioactive compounds of functional
fruits are discussed in detail. Written by various experts in the
field, the book examines a variety of fruit including apple, pear,
mango, pomegranate, papaya, watermelon, pineapple, banana, and
orange, among others. Key Features Covers all aspects related to
the role of fruits in the nutraceutical and functional foods
Examines the health elements of bioactive compounds as a treatment
for various chronic disorders Provides an insight on the global
regulatsory aspects for the utilization of fruits in nutraceuticals
and functional foods
Nutraceutical encapsulation envelopes protection of products from
oxidative damage, controlled delivery of nanoencapsulated
nutraceuticals and improved nutraceutical bioavailability as well
as biological action. It is a promising technique to ensure the
stabilization of such labile compounds and to protect the core
ingredients from premature reactions and interactions In a
comprehensive manner, the Handbook of Nanoencapsulation:
Preparation, Characterization, Delivery and Safety of Nutraceutical
Nanocomposites presents various nanosystems/nanocarriers, physical
and chemical techniques used in encapsulation of various
nutraceuticals, and the targeted delivery of various significant
nutraceuticals. This book bridges the gap between academia and
research as it encompasses the ubiquitous applications of
nanoencapsulation technique used on significant nutraceuticals
derived from plants, animals as well as microalgae. Key Features:
Provides a quick and easy access to major plant, animal and
microalgae derived nutraceutical ingredients Discusses
nanoencapsulation techniques for protection and targeted release of
various food bioactive ingredients. Covers safety, bioaccessibility
and multiple applications of nanoencapsulated nutraceuticals in the
food industry Unveiling pivotal aspects of nanoencapsulation of
significant nutraceuticals, this book is a valuable resource for
researchers, food toxicologists, food scientists, nutritionists,
and scientists in medicinal research.
Covering all the recently adapted developments, challenges, and
other healthy approaches in the process of frying, this book
provides the details of various frying technologies and discusses
its operations and machinery in depth. Emphasis is placed on
healthy prospects, nutritional values, and the emerging threats
(e.g., acrylamide, acrolein, oxidation, rancidity and other
hydroperoxides) of the frying process and effective ways to
minimize them. Key Features Provides a complete guide to production
and consumption of fried foods along with discussions on packaging
and labeling with global perspectives Discusses textural, sensory
and nutritional profiles of fried, baked, and puffed foods Explains
the impact of frying on macromolecular constituents, fats/oils,
starches, and proteins A cohesive exploration of food-frying
technology, this book appeals to students, academicians,
researchers and professionals in the fields of nutrition and food
sciences.
Discusses about 14 different spices and their salient features
Presents the novel technologies used in the extraction, isolation
and identification of bioactive compounds from spices Explores the
utilization of spices as culinary use in food
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