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Recent Trends in Sustainable Engineering
The book is a multidisciplinary space and serves as a platform to share and learn about the frontier knowledge between different areas related to “Recent trends in sustainable engineering.” Sustainable engineering promotes the responsible use of resources and materials involved in the different manufacturing processes or the execution stages of a service. An interdisciplinary approach is required in all aspects of engineering. In this sense, engineers, researchers, and the academic community will play a fundamental role in developing new technologies that respect the environment, still, at the same time, that considers social and economic factors.
Legumes Research
Legumes have nutraceutical qualities that impart beneficial effects on human health. They are an alternative protein source with great potential for use in producing novel foods with improved nutritional properties. This book presents a comprehensive overview of legume proteins, including information on their nutritional and nutraceutical profiles, the health benefits of their compounds, and their underlying bioactivities such as anti-diabetic, hepatoprotective, anti-inflammatory, antioxidant, and anti-cancer properties.
Nanotechnology in Nutraceuticals
Shows how nanotechnology can be used to develop better functional foods and nutraceuticals. Provides detailed knowledge of current development in nutraceuticals. Discusses marketing and consumer acceptance of nanomaterials. Reviews current governmental regulations.
Food Nanotechnology
Nanotechnology offers great potential to revolutionize conventional food science and the food industry. The use of nanotechnology in the food industry promises improved taste, flavor, color, texture, and consistency of foodstuffs and increased absorption and bioavailability of nutraceuticals. Food Nanotechnology: Principles and Applications examines the current state of nanoscale phenomena and processes, benefits and risks of nanotechnology. This work contains 18 chapters particularly focused on the design, production, and utilization of nanoparticles, with specific applications for the food industry. Through several studies, it has been proven that nanotechnology can offer distinct advantag...
Oil Crops
"The book "Oil Crops: Growth, Uses, and Toxicity" presents to the reader a compendium of advances and trends in the knowledge of edible and non-edible oilseeds. It includes ten chapters by twelve research and academic institutions from four countries: Colombia, Mexico, Brazil, and Turkey. This book encourages the reader to reflect upon the production and uses of different oilseeds and their byproducts, thus highlighting all the competing possibilities between the food and non-food industry"--
Avances de investigación en Nanociencias, Micro y Nanotecnologías
El libro de Avances de investigación en Nanociencias, Micro y Nanotecnologías de la red de Nanociencias, Micro y Nanotecnología del Instituto Politécnico Nacional de México presenta a los lectores una parte de sus investigaciones que realiza. Para ello ha seleccionado sus investigaciones en áreas del conocimiento como salud, alimentos, energía, seguridad y medio ambiente. En el área de salud presenta una investigación sobre el efecto de las nanopartículas de plata sobre el cáncer de mama. En el área de los alimentos se estudian las nanoemulsiones de ácido esteárico preparadas mediante el método de emulsificación por ultrasonido. El capítulo sobre Nanotecnología empleada en ...
Confectionery Science and Technology
This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section. Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products.
Microeconomics: An Intuitive Approach with Calculus
Examine microeconomic theory as a way of looking at the world as MICROECONOMICS: AN INTUITIVE APPROACH WITH CALCULUS, 2E builds on the basic economic foundation of individual behavior. Each chapter contains two sections. The A sections introduce concepts using intuition, conversational writing, everyday examples, and graphs with a focus on mathematical counterparts. The B sections then cover the same concepts with precise, accessible mathematical analyses that assume one semester of single-variable calculus. The book offers flexible topical coverage with four distinct paths: a non-game theory path through microeconomics, a path emphasizing game theory, a path emphasizing policy issues, or a path focused on business. Readers can use B sections to explore topics in greater depth. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.
Phenolic Compounds
Phenolic compounds comprise a broad class of natural products formed mainly by plants, but also microorganisms and marine organisms that have the capacity to form them. Nowadays the interest in these compounds has increased mainly due to their diverse chemical structure and wide biological activity valuable in the prevention of some chronic or degenerative diseases. The functional foods are a rich source of these phytochemicals, and this is the starting point for this book, which shows the state of the art of the phenolic compounds and their biological activity. This book integrates eleven chapters that show the state of the art of diverse biological activity of the phenolic compounds, present in some crops or fruits.
Inulin-Type Fructans
Inulin and oligofructose are naturally occurring resistant carbohydrates that have a variety of uses as functional food ingredients. In addition to their role as prebiotics that selectively stimulate the growth of beneficial bacteria in the intestines, these inulin-type fructans act as dietary fiber in the digestive system and have applications as
