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Food Colorants
Drawing on the expertise of internationally known, interdisciplinary scientists and researchers, Food Colorants: Chemical and Functional Properties provides an integrative image of the scientific characteristics, functionality, and applications of color molecules as pigments in food science and technology, as well as their impact on health. The boo
Carotenoid Esters in Foods
As the first book to address the occurrence of carotenoid esters in foods and methods of measurement, this book provides one source to researchers in food science, nutrition and the food industry.
Microbial Pigments
Microbial Pigments: Applications in Food and Beverage Industry offers a comprehensive and updated review of the impact of microbial pigments as value-added products in the food and beverage industry. Microbes produce a range of valuable pigments such as carotenoids, flavins, melanins, quinines, and violacein. The book explores the use of microbial pigments as additives, antioxidants, color intensifiers, and functional food ingredients. It discusses pigment isolation and processing technologies. It covers a range of applications across products like jams, spreads, frozen desserts, and beverages. The book also discusses food safety and toxicology aspects. Key features Explores the various microbial pigments and their sources Reviews the pigment isolation, production, and processing techniques Discusses the potential application of pigments across a range of products in the food and beverage industry Includes the latest innovations and patents awarded in use of microbial pigments as value-added food products The book is meant for researchers, academic and industry experts in food biotechnology, food processing, and food microbiology.
Carotenoids
Carotenoids are of great interest due to their essential biological functions in both plants and animals. However, the properties and functions of carotenoids in natural systems are surprisingly complex. With an emphasis on the chemical aspects of these compounds, Carotenoids: Physical, Chemical, and Biological Functions and Properties presents a b
Peppers
There is an increased awareness on the relevance of nutraceutical and functional foods as alternatives to harmful synthetic additives used in industry. Different peppers, with an abundance of bioactive compounds, are highlighted in this book, which provides a comprehensive evaluaton of their importance as nutraceutical and functional foods to all stakeholders in the agri-food and pharmaceutical industries. Peppers: Biological, Health, and Postharvest Perspectives is a valuable addition to the existing information resource on peppers. Key features: Highlights the advancements made in biodiversity, biochemistry and biosynthesis of bioactive compounds of peppers. Reviews the effects of processing methods on the quality of peppers to facilitate further research and development of foods having pepper as an essential nutritional component. Provides help in selecting better processing methods for the management of nutritional attributes and health benefits of peppers. The book provides a blend of basic and advanced information for postgraduate students, researchers and scientists
Nutraceuticals and Human Health
Nutraceuticals is a broad umbrella term used to describe any product derived from food sources with extra health benefits in addition to the basic nutritional value found in foods. This book is a comprehensive look at two themes in the area: technical and biological considerations. Technical considerations include an in-depth look at the process of bioactive identification and extraction and factors controlling bioactive concentrations in food. It also includes details of how these products are regulated and the steps necessary to utilize these products in human populations. Biological considerations include looking at how these products can be used in the prevention and treatment of chronic diseases, and a discussion on the process of formulations and how these influence bioavailability. This will be the first book to comprehensively examine the entire process of nutraceutical development from food to supplement creation and all the important considerations in between. This serves as an excellent and up-to-date reference for food scientists, food chemists, researchers in nutraceuticals and human nutrition.
Carotenoids: Biological Functions of Carotenoids and Apocarotenoids in Natural and Artificial Systems
Carotenoids: Biological Functions of Carotenoids and Apocarotenoids in Natural and Artificial Systems, Volume 674 in the Methods in Enzymology series, highlights new advances in the field, with this new volume presenting interesting chapters on topics such as Ultrafast laser spectroscopic studies on carotenoids in solution and on those bound to photosynthetic pigment-protein complexes, Assessing photoprotective functions of carotenoids in photosynthetic systems of plants and green algae, Fluorescence of carotenoids: probing binding site interactions and conformational motion in carotenoproteins, Resonance Raman: A powerful tool to interrogate carotenoids in biological matrices, and much more...
Extremophiles
Highly recommended by CHOICE, Oct 2018 Extremophiles are nature’s ultimate survivors, thriving in environments ranging from the frozen Antarctic to abyssal hot hydrothermal vents. Their lifeforms span bacteria to fishes, and are categorized as halophiles from hypersaline environments, acidophiles from acidic waters, psychrophiles from cold habitats, and thermophiles from warm waters. Extremophiles: From Biology to Biotechnology comprehensively covers the basic biology, physiology, habitats, secondary metabolites for bioprospecting, and biotechnology of these extreme survivors. The chapters focus on the novel genetic and biochemical traits that lend these organisms to biotechnological appli...
Amazon Fruits: An Ethnobotanical Journey
This is the first comprehensive listing of Amazon fruits from an ethnobotanical perspective. This detailed book covers 50 botanical families, 207 species, in the Amazon including how the people of each region use them. It is lavishly illustrated with high-quality photographs taken by the author, an extensive list of references, and Dr. Smith’s latest, meticulous research. This book should be a foundational work for scholars working in the plant sciences, researchers in ethnobotanical studies, and general interest scholars seeking more detailed information on the latest research by a leading scientist in the Amazon.
