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Recent Advances in Citrus Fruits
When compared to other major fruits, citrus fruits have resistance to pests and diseases, a short growing season and productivity even under harsh environmental conditions. Worldwide, citrus fruits are well known for their nutrients-rich juice and medicinal properties. Juice extracted from citrus fruits is rich source of vitamin C and various antioxidant compounds that are required to sustain a healthy life. Fruits are consumed in raw as well as processed forms, and the pharmacological importance of citrus fruits are not only limited to its edible parts, but also to non edible seeds and peel that are also a rich source of bioactive constituents with health benefiting properties. In current f...
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...
Functional Foods: Processing And Packaging
To provide better understanding of use, benefits, significance and impact of functional food ingredients on human health and to disseminate the recent developments in such a rapidly expanding field, this book has been compiled and edited. There are seventeen chapters in this book which not only cover many aspects of functional foods and bioactive compounds from various natural sources and its impacts, but also discuss on sources and applications of natural antioxidants, probiotics, prebiotics and synbiotics. The contributing authors are experts in their respective fields. This book will be of interest to a wide spectrum of professionals from food scientists and technologists, nutritionists, ...
Ultrasound and Microwave for Food Processing
Ultrasound and Microwave for Food Processing: Synergism for Preservation and Extraction analyzes the efficiency and validity of the combined effect of sonication and microwave in food processing, preservation, and extraction. This volume features novel food processing technologies for applications in meat, dairy, juice, and other food processing industries, and presents emerging research trends for future use development in food processing. This book is a comprehensive resource for experts and newcomers in the innovative food processing field, offering insight into physical principles of the technology, detailing the latest advancements, and linking them to current and potential applications...
AVOCADO ICE CREAM
Ice cream is a frozen dairy product crafted by skilful blending and processing of cream and other milk products along with sugar, flavour, and colour, incorporating air, with or without stabilizers during freezing (Sukumar De, 1980). It constitutes both an emulsion and foam, comprising ice crystals, air bubbles, fat globules, aggregates, and the unfrozen serum phase (Clarke, 2005).
Neuron Signaling in Metabolic Regulation
This book focuses on neuron signaling in the regulation of metabolism and body weight, and especially on methods used in these studies. Obesity and related metabolic syndromes have reached epidemic status, but still are no effective strategies for prevention and treatment. Body weight homeostasis is maintained by balanced food intake and energy expenditure, both of which are under the control of brain neurons. In the recent years, significant progress has been made in identifying specific neurons, neural pathways, and non-neuron cells in feeding regulation, as well as in delineating autonomic nervous systems targeting peripheral metabolic tissues in the regulation of energy expenditure and m...
Emerging Techniques for Food Processing and Preservation
The demand for safe and healthy foods by consumers has increased the interest in developing new food processing techniques over the past decades. Emerging technologies and techniques are not just working to increase the shelf life of food but are also functioning to maintain the same quality of the food that makes it desirable in the first place. Emerging Techniques for Food Processing and Preservation is an essential guide for professionals and researchers in the food industry who seek to stay updated on the latest advancements in food processing and preservation techniques. This comprehensive book explores cutting-edge technologies that can enhance the quality and safety of food products w...
International Conference on Computer Networks and Communication Technologies
The book features research papers presented at the International Conference on Computer Networks and Inventive Communication Technologies (ICCNCT 2018), offering significant contributions from researchers and practitioners in academia and industry. The topics covered include computer networks, network protocols and wireless networks, data communication technologies, and network security. Covering the main core and specialized issues in the areas of next-generation wireless network design, control, and management, as well as in the areas of protection, assurance, and trust in information security practices, these proceedings are a valuable resource, for researchers, instructors, students, scientists, engineers, managers, and industry practitioners.
Biofungicides: Eco-Safety and Future Trends
The current volume focuses on all the major concerns associated with the biofungicides and provides comprehensive knowledge of microbial and phytochemical fungicides, bioformulations, regulation as well as limitation of biofungicides, and their role in disease management in plants. The use of biofungicides as eco-friendly alternative to traditional synthetic fungicides is likely to play a major role in organic farming in the future.
Functionality and Application of Colored Cereals
Functionality and Application of Colored Cereals: Nutritional, Bioactive and Health Aspects focuses on exploiting the full and functional possibilities of these grains. From their physical chemistry to their health benefits, this book highlights cereals with potential for enhanced products. Plant-based food colorants play an important role in conferring colors to food to increase attractiveness for consumers, improve appetite, minimize synthetic colorants, and conform to food culture. Over the last decades, the presence of anthocyanin and other bioactive compounds in colored cereal grains (maize, rice, wheat, barley, sorghum, millet, and rye) have attracted the attention of various food proc...
