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Whole grains play an important role in healthy diets, due to their
potential role in minimizing the risk factors for several diseases.
Thus the need for a comprehensive work that addresses all aspects
of whole grain technology including processing, product development
and nutrition values. This book covers the technological,
nutritional and product development aspects of all whole grains
including wheat, rice, barley, rye, sorghum, millet, maize, and
oats among others. The book will review and summarize current
knowledge in whole grains with the intent of being helpful to the
food industry in the development of high-quality whole grain
products. Key Features: Covers the technology for whole grain
processing Promotes the utilization of whole grain products
Provides the information about the nutritional components of whole
grains Explores the health benefits of whole grains Presents the
latest trends and safety concerns of whole grains The chapters
include amaranth, barley, brown rice, buckwheat, maize, millets,
oats, quinoa, rye, sorghum, and wheat. In addition, current trends
in processing technology and product development for whole grains
are explained in detail in a separate chapter. The last chapter
deals with the food safety management of whole grains.
Contributions from global experts in this field make this book a
key reference material for all aspects of whole grains. This book
is suitable for students, scientists, and professionals in food
science, food engineering, food technology, food processing,
product development, food marketing, nutrition and other health
sciences.
Focusing on new technological interventions involved in the
postharvest management of fruits, this volume looks at the research
on maintaining the quality of fruits from farm to table. The volume
examines the factors that contribute to shortening shelf life as
well as innovative solutions to maintaining quality while
increasing the length of time fruit remains fresh, nutritious, and
edible. The volume considers the different needs of the diversity
of fruits and covers a variety of important topics, including: *
factors affecting the postharvest quality of fruits * microbial
spoilage * decontamination of fruits by non-thermal technologies *
new kinds of packaging and edible coatings * ozone as shelf-life
extender of fruits. Emerging Technologies for Shelf-Life
Enhancement of Fruits considers the fundamental issues and will be
an important reference on shelf-life extension of fruits.
Highlighting the trends in future research and development, it will
provide food technologists, food engineers, and food industry
professionals with new insight for prolonging the shelf life of
fruits.
Discusses the valorization of fruit processing by-products Covers
the role of the byproducts as prebiotics and dietary fibers
Presents extraction techniques of bioactive compounds from fruit
wastes
Overviews the issues associated with the shelf life enhancement and
shelf life evaluation of various food products Addresses issues
important to maintaining food safety Explains how shelf life
depends on factors including ingredients for formulation,
processing techniques, packaging, and storage conditions. Covers
shelf life evaluation methods, determinants for shelf life, food
quality assessment, and basic and innovative technologies which
will improve the shelf life of food products
Market trend and the increasing diagnoses of celiac disease have
encouraged extensive research into the development of gluten-free
breads. Generally, the development of bread without gluten involves
the use of diverse ingredients and additives aimed at imitating the
viscoelastic properties of gluten and consequently obtaining
quality bread products. However, developing gluten-free bread
remains a technological challenge due to the key role of gluten in
the breadmaking process. Gluten-Free Bread Technology provides an
overview of all fundamental issues and key factors associated with
gluten-free bread technology, with the emphasis on the most recent
findings on the subject. The promising results of the reviewed
studies indicate that the gluten-free breads developed possess
similar or better sensory attributes than those of control
formulations, and some are even comparable to their wheat
gluten-based counterparts. Chapters of this book focus on the role
of additives, dough handling, and the physical, structural, sensory
and nutritional properties of the gluten-free bread. The science of
gluten intolerance is explained as well. With all relevant
literature gathered and summarized in one place, this text will be
an essential resource for both food scientists and industry
professionals pursuing gluten-free formulations.
This edited volume provides insight into temperate fruits, with an
emphasis on postharvest physiology, storage, packaging and
technologies for maintaining fruit quality. Chapters are devoted to
individual fruits and focus on fundamental issues such as methods
for maintaining or enhancing quality, minimizing postharvest
losses, and recommended technologies to boost demand. Contributions
come from experts in the field, making this a key reference for all
aspects of postharvest management of temperate fruits. The volume
is unique in its focus on the biodiversity, nutritional and health
benefits, and postharvest technologies for shelf life enhancement
of temperate fruits. Contributing authors address the postharvest
biology and technology of individual temperate fruits such as plum,
cherry, peach, apricot, apple, pear, quince, loquat, kiwi,
persimmon and berries. There has been tremendous growth in the
research and development of new techniques to maintain the quality
of temperate fruits from farm to table. Contributions from experts
in the field cover these recent advances, providing up-to-date and
relevant information for researchers, postharvest/fruit
technologists, food scientists, postgraduate students, and others
working in the industry.
This edited volume provides insight into temperate fruits, with an
emphasis on postharvest physiology, storage, packaging and
technologies for maintaining fruit quality. Chapters are devoted to
individual fruits and focus on fundamental issues such as methods
for maintaining or enhancing quality, minimizing postharvest
losses, and recommended technologies to boost demand. Contributions
come from experts in the field, making this a key reference for all
aspects of postharvest management of temperate fruits. The volume
is unique in its focus on the biodiversity, nutritional and health
benefits, and postharvest technologies for shelf life enhancement
of temperate fruits. Contributing authors address the postharvest
biology and technology of individual temperate fruits such as plum,
cherry, peach, apricot, apple, pear, quince, loquat, kiwi,
persimmon and berries. There has been tremendous growth in the
research and development of new techniques to maintain the quality
of temperate fruits from farm to table. Contributions from experts
in the field cover these recent advances, providing up-to-date and
relevant information for researchers, postharvest/fruit
technologists, food scientists, postgraduate students, and others
working in the industry.
Cereal grains and their products are staples in the diet of almost
every culture of the world and have made an important contribution
to daily nutrient requirements. Cereal grains are high in
carbohydrates, good sources of protein and provide varying amounts
of fibre, vitamins and minerals. The nutritional composition of
grains may vary depending on the variety and environmental growing
conditions. A number of cereal products are prepared from all the
regions of the world. Cereals are processed into many products such
as bread, cookies, cakes and pasta and are consumed daily by the
majority of the population and play an important place in human
nutrition. Cereal Based Food Products is the first book of its
kind, focusing on the preparation methodology of cereal products.
The chapters focus on different types of cereal products,
processing technology, quality aspects and packaging requirements.
All of the important cereal-based foods are covered in full,
including sections on bread, cookies, cakes and muffins, pasta and
noodles and many more including their packaging, preparation
methods and ingredients. With this text researchers will find a
comprehensive single source for information on the processing of
cereal-based food products. Covers different types of products
prepared from cereal grains; Focuses on production technology for
the development of cereal products; Presents information on
packaging requirements of cereal products.
Focusing on new technological interventions involved in the
postharvest management of fruits, this volume looks at the research
on maintaining the quality of fruits from farm to table. The volume
examines the factors that contribute to shortening shelf life as
well as innovative solutions to maintaining quality while
increasing the length of time fruit remains fresh, nutritious, and
edible. The volume considers the different needs of the diversity
of fruits and covers a variety of important topics, including: *
factors affecting the postharvest quality of fruits * microbial
spoilage * decontamination of fruits by non-thermal technologies *
new kinds of packaging and edible coatings * ozone as shelf-life
extender of fruits. Emerging Technologies for Shelf-Life
Enhancement of Fruits considers the fundamental issues and will be
an important reference on shelf-life extension of fruits.
Highlighting the trends in future research and development, it will
provide food technologists, food engineers, and food industry
professionals with new insight for prolonging the shelf life of
fruits.
Market trend and the increasing diagnoses of celiac disease have
encouraged extensive research into the development of gluten-free
breads. Generally, the development of bread without gluten involves
the use of diverse ingredients and additives aimed at imitating the
viscoelastic properties of gluten and consequently obtaining
quality bread products. However, developing gluten-free bread
remains a technological challenge due to the key role of gluten in
the breadmaking process. Gluten-Free Bread Technology provides an
overview of all fundamental issues and key factors associated with
gluten-free bread technology, with the emphasis on the most recent
findings on the subject. The promising results of the reviewed
studies indicate that the gluten-free breads developed possess
similar or better sensory attributes than those of control
formulations, and some are even comparable to their wheat
gluten-based counterparts. Chapters of this book focus on the role
of additives, dough handling, and the physical, structural, sensory
and nutritional properties of the gluten-free bread. The science of
gluten intolerance is explained as well. With all relevant
literature gathered and summarized in one place, this text will be
an essential resource for both food scientists and industry
professionals pursuing gluten-free formulations.
Plant Extracts in Food Applications is the first book of its kind
focusing on the application of plant extracts in the food industry.
Topics cover sources, extraction and encapsulation techniques, the
chemistry and stability of plant extracts, antimicrobials,
preservatives, nutrient enhancers, enzymes, flavoring and coloring
agents, packaging aid, health benefits, opportunities and the
challenges surrounding the use of plant extracts in food
applications. Written by several experts in the field, this book is
a valuable resource for students, scientists, and professionals in
food science, food chemistry and nutrition. Concerns and potential
risks regarding the use of synthetic chemicals have renewed the
interests of consumers using natural and safe alternatives. Plant
extracts represent an interesting ingredient, mainly due to their
natural origin and phytochemical properties, allowing for obtaining
active materials to extend shelf-life and add value to the product.
Results of regular monitoring of the species diversity and
structure of plant communities is used by conservation biologists
to help understand impacts of perturbations caused by humans and
other environmental factors on ecosystems worldwide. Changes in
plant communities can, for example, be a reflection of increased
levels of pollution, a response to long-term climate change, or the
result of shifts in land-use practices by the human population.
This book presents a series of essays on the application of plant
biodiversity monitoring and assessment to help prevent species
extinction, ecosystem collapse, and solve problems in biodiversity
conservation. It has been written by a large international team of
researchers and uses case studies and examples from all over the
world, and from a broad range of terrestrial and aquatic
ecosystems. The book is aimed at any graduate students and
researchers with a strong interest in plant biodiversity monitoring
and assessment, plant community ecology, biodiversity conservation,
and the environmental impacts of human activities on ecosystems.
This book focuses on the production technology of temperate nuts.
It explores cultivar and plant improvement, development and
selection of rootstocks, plant–water relations and irrigation,
canopy architecture, and postharvest packaging of nut fruits. It
also deals with organic approaches, biotechnological interventions,
diseases, and pest management. Contributing authors address nut
fruits such as walnut, pecan nut, chestnut, and hazel nut on
different recent aspects. The development achieved in the fruit
sector is indicative of the fact that there is growing demand of
fruit produce. Temperate nuts with health benefits and market
acceptability have best sources of fat, fiber, protein, and
mineral. They provide dietary fiber, potassium, and a variety of
health-protective bioactive compounds. Apart from the health
benefits, production of temperate nuts improves the economy of the
country as these are very good source of income and employment. In
addition, there is wide diversification in the production pattern
of nuts globally. Increased production technology such as hybrids,
high-yielding selections/ varieties, improved propagation
techniques, and increased use of fertilizers and manures have
brought spectacular increase in the production of nut fruits. This
book is of interest to teachers, scientists, researchers, and
scholars. Also, the book serves as additional reading material for
undergraduate and postgraduate students of agriculture and
horticulture. Horticulture nurseries and orchard industries also
find this to be a useful read.
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