Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
Functional Cereals and Cereal Foods
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 huma...
Pigmented Cereals and Millets
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.
Biopolymer-Based Films and Coatings
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 biodeg...
Starch
Starch is the principal source of stored energy in plants, and its chemical composition varies depending on the botanical source of the starch. Starch plays a significant role in determining the structural characteristics of finished food products. "Starch: Structure, Properties, and Modifications for Food Applications" explores the comprehensive overview of the basic structure and properties of starch as well as the modification of starch with physical, chemical, and enzymatic methods. Each chapter presents an in-depth review of a specific research area updated with current research. Chapters of this book provide comprehensive information regarding starch modification, which will help to de...
Pearl Millet
Pearl millet is mainly used for animal and poultry feed. It is the principal source of energy, protein, vitamins, minerals and contains many phenolic compounds, which are a good source of natural antioxidants. Pearl millet is a rich source of bioactive compounds and contains phytates and polyphenols. Owing to high nutritional and phytochemical properties, it has gained considerable attention as a botanical dietary supplement in many functional foods. Pearl Millet: Properties, Functionality and Its Applications provides comprehensive knowledge on nutritional and non-nutritional aspects of pearl millet. It covers recent research on pearl millet and provides information to improve the property and shelf life of flour, as well as the starch, and their uses in various food products. Features: Reviews structure, functional and antioxidant properties in pearl millet flour Deals with the latest developments in modification of native starch Provides information in enhancing shelf life and its utilization in phytochemical-rich product development Covers updated information for grain science professionals and food technologists
Biotechnological Advances in Agriculture, Healthcare, Environment and Industry
There has been a surge in critical situations such as malnutrition, agricultural productivity, viral diseases, noncommunicable diseases, antibiotic resistance, and depletion of natural resourcest hreatening human welfare during the last decade. Fortunately, a parallel unprecedented growth and development have also taken place in various biotechnological sectors, giving hope and direction to meet these challenges. This book has been written with a very clear purpose of highlighting the contributions of modern biotechnology in solving emerging problems in various sectors. It has been divided into four major sections: Agricultural Biotechnology, Healthcare Biotechnology, Environmental Biotechno...
Maize
Maize is widely cultivated throughout the world due to its high-yield potential. The economic and nutritional value of maize grains is associated with its starch content, protein, fibre, bioactive compounds, and minerals. Maize is used worldwide in the preparation of health-benefiting, antioxidant-rich, fortified products and dietary supplements. Maize: Nutritional Composition, Processing, and Industrial Uses explores the status of maize in terms of its production, nutritional composition, biofortification, processing methods, health benefits, maize-based products and storage. This book also emphasizes the key features of maize grains which make it an ideal crop for industrial use. It covers...
Nanobiotechnology in Bioformulations
With the recent shift of chemical fertilizers and pesticides to organic agriculture, the employment of microbes that perform significant beneficial functions for plants has been highlighted. This book presents timely discussion and coverage on the use of microbial formulations, which range from powdered or charcoal-based to solution and secondary metabolite-based bioformulations. Bioformulation development of biofertilizers and biopesticides coupled with the advantages of nanobiotechnology propose significant applications in the agricultural section including nanobiosensors, nanoherbicides, and smart transport systems for the regulated release of agrochemical. Moreover, the formulation of se...
Emerging Methods for Oil Extraction from Food Processing Waste
Emerging Methods for Oil Extraction from Food Processing Waste is a comprehensive and cutting-edge exploration of sustainable oil extraction practices, catering to professionals and researchers in food science. The book, spanning 13 insightful chapters, intricately reviews the extraction of oil from food processing by-products, including pomace and surplus raw materials. It specifically focuses on emerging non-thermal technologies, offering valuable insights into improving oil extraction rates. The discussions encompass factors influencing extraction rates and suggest processing conditions based on various extraction methods and raw materials. In addition to providing a nuanced understanding...
Nutri-Cereals
The term "Nutri-Cereals" has been dedicated to ten cereals due to their unique nutritional benefits. Nutri-Cereals: Nutraceutical and Techno-Functional Potential covers these cereal grains, with each chapter focusing on nutrient composition and bioactive characterization followed by associated bio-functional properties and health benefits. Further, it covers techno-functionality of nutri-cereals including rheological properties, emulsification and foaming potential, gelation behavior, color profile and others which dictate the suitability of cereals in finished products. Key Features: Covers diverse biological and functional features of nutri-cereals to dictate their potential as functional ...
