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With the growing concern for the environment and the rising price
of crude oil, there is increasing demand for non-petroleum-based
polymers from renewable resources. Biopolymer films have been
regarded as potential replacements for synthetic films in food
packaging due to a strong marketing trend toward environmentally
friendly materials. Biopolymer-based films and coatings display
good barrier properties, flexibility, transparency, economic
profitability, and environmental compatibility. Therefore, they
have successfully been used for packaging various food products.
Biopolymer-Based Films and Coatings: Trends and Challenges
elaborates on the recent methods and ingredients for making
biodegradable films and coatings, as well as the current
requirements for food security and environmental issues. This book
will also explore films and coatings prepared with essential oils,
antimicrobial substances, and bioactive components that make this
active packaging. Films and coating chapters will be explored based
on biopolymers used to prepare films and coatings, i.e.,
carbohydrates, lipids, protein, etc. This book will provide a
platform for researchers and industrialists for the basic and
advanced concepts of films and coatings. Key Features: Provides a
comprehensive analysis of recent findings on biopolymers
(carbohydrate, protein, and lipid) based films and coatings
Contains a wealth of new information on the properties,
functionality, and applications of films and coatings Presents
possible active and functional components and ingredients for
developing films and coatings. Guides start-up researchers on where
to start the latest research work in packaging It has been
estimated that the global production of bioplastics is set to hike
from ~2.11 in 2020 to ~2.87 million tonnes in 2025. Further, the
demand for fresh, ready-to-eat, or semi-finished foods is
increasing, and the need to maintain food safety and quality
further exacerbates the challenges in the supply chain, especially
with the globalization of food trade and the use of centralized
processing facilities for food distribution. It is an urgent
requirement to increase shelf life and reduce food product loss.
Considering the great market demand for biodegradable
material-based packaging systems, this book comes at an opportune
time to enable researchers and food scientists to develop a
suitable solution considering the sustainability and economic
feasibility of the process.
Discusses information related to chemistry of maize components
Comprehensive information on physical and milling properties of
maize Explains the structure, functional and antioxidant properties
in maize flour Provides the latest scientific development in the
modification of maize starch Explores maize based various food
products and their storage Discusses maize protein, scenario and
quality improvement through bio-fortification
Cereals, pulses, roots, and tubers are major food sources worldwide
and make a substantial contribution to the intake of carbohydrates,
protein, and fiber, as well as vitamin E and B. The Handbook of
Cereals, Pulses, Roots, and Tubers: Functionality, Health Benefits,
and Applications provides information about commercial cereals,
pulses, and their nutritional profile, as well as health benefits
and their food and non-food applications. Split into four sections,
this handbook covers all the recent research about the related
crops and outlines matters needing further research in the field of
agriculture sciences. Both qualitative and quantitative analysis of
nutrients and bio-actives, and their beneficial effects on human
health, are highlighted in this book. The conclusions drawn and
future perspectives proposed in each chapter will also help
researchers to take more focused approaches. FEATURES Covers the
full spectrum of cereals, pulses, roots, and tubers grain
production, processing, and their use for foods, feeds, fuels, and
industrial materials, and other uses Contains the latest
information from grain science professionals and food technologists
alike Provides comprehensive knowledge on the nutritional and
non-nutritional aspects of cereals, pulses, and tubers Discusses
the latest development in modification of native starch Provides
information in enhancing shelf life and its utilization in
phytochemical rich product development The result of various
well-versed researchers across the globe sharing their knowledge
and experience, this handbook will be a valuable resource for
students, researchers, and industrial practioners who wish to
enhance their knowledge and insights on cereals, pulses, roots, and
tubers.
Faba bean is a species of flowering plant in the Fabaceae family
and the fourth most widely grown winter season legume after pea,
chickpea, and lentil. The nutritional profile of faba beans is
excellent as they contain an adequate quantity of proteins,
carbohydrates, vitamins, minerals and various polyphenols. Faba
bean seeds are a rich source of carbohydrates and starch. Because
of higher amylose content than cereal starches, legume starches
provide distinctive properties such as high gelation temperature,
fast retro-gradation, high resistant starch and gel elasticity to
food systems. Faba bean has been a beneficial source of protein in
food products worldwide for centuries and continues to be highly
produced and consumed to this day. Faba bean Chemistry, Properties
and Functionality studies the global status and production of faba
bean food products plus their agronomy, nutritional value and
potential medicinal applications. The agrarian conditions are
studied in full, as are postharvest practices. The chemical makeup
of faba bean is a major focus, especially in relation to nutrient
composition and quality. Chapters in this text focus on
anti-nutritional attributes, antioxidants and bioactive compounds
plus the effects of processing, storage and cooking on their
nutritional value. Starch and its modification, structure,
properties and industrial applications are covered, as is protein,
genetic improvement and functional product formulation. The text
also looks at the future perspectives of this valuable plant and
food source. To date, no reference works have exclusively covered
faba bean. This book provides a much-needed single source reference
point for researchers looking to gain knowledge on this important
plant and its use in high protein, health-beneficial food products.
In recent years, consumers are concentrating more on the health
benefits of food in order to preserve a healthy lifestyle and
therefore becoming more aware of the relationship between diet and
disease. This has resulted in a gradual shift from animal-derived
to plant-based meals. Functional foods have turned into one of the
rapidly expanding areas of the food industry due to the increasing
awareness of consumers working to prevent lethal diseases like
cancer, diabetes mellitus and cardiovascular disease. Functional
foods are seen as the food or food components that manifest
efficiency in protecting from diseases and attaining a healthier
lifestyle by administering additional benefits on human physiology
and metabolic functions apart from basic nutritional requirements
of the body. Cereals hold a prominent place in this new market.
Cereals and cereal foods are important energy sources and many
phytochemicals such as dietary fiber, resistant starch, vitamins,
minerals, lignans, phytic acid and phenolic compounds that provide
a variety of health benefits. Eating functional cereal foods is an
easy method to increase nutrients associated with whole grains
without changing eating habits. Functional Cereals and Cereal
Foods: Properties, Functionality and Applications comprehensively
covers the Chemistry and nutritional composition of functional
cereals components, their functionality and therapeutic
significance, current innovations and functional approaches in
improving attributes and biofortification and quality improvement
of cereal products. The different types of functional cereals and
their unlimited opportunities for the production of functional
foods are covered in full, including gluten-free products and all
the newest cereal processing technologies. For researchers in
search of a fully up-to-date look at functional cereal foods and
technologies and their important place on the current market, this
text provides a timely and comprehensive overview.
Non-Conventional Starch Sources: Properties, Functionality, and
Applications presents the use of non-conventional, unutilized, and
underutilized sources to isolate, characterize and functionalize
starches. Specific attention is paid to the sources’ application
in foods as well as their incorporation into packaging through
films and coatings. Broken into seven sections, this book addresses
sources from fruit seeds, cereals and millets, pseudo-cereals,
seeds, roots and tubers, rhizome and legumes. Food scientists,
technologists and students and researchers studying related fields
will benefit from this important reference.
In recent years, consumers have been concentrating on the health
benefits and nutrition from food to preserve a healthy lifestyle.
They are looking for colorants derived from natural sources to
enhance the nutritional and antioxidant value of foods. Coloured
cereals (wheat, rice, barley, oat, maize, sorghum, and millets)
contain many phytochemicals, including anthocyanins and carotenoids
associated with numerous health benefits. This book presents a
comprehensive overview of the bioactive potential, food
applications, and health benefits of coloured cereal grains. Novel
approaches to the integration of coloured grain into food in the
food processing industries are included, reviewing high-value
pigments in the bran layer which can easily be extracted and
utilized as functional foods and natural colorants. Aimed at
researchers carrying out innovative studies, food regulatory and
safety authorities and food processing industries who are trying to
minimize synthetic food colorants and dyes, this book provides a
novel approach to the use of substitute synthetic dyes which can
improve the nutritional value, appearance, texture, flavour, and
storage properties of food products.
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