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Dairy Foods
Dairy Foods: Processing, Quality, and Analytical Techniques provides comprehensive knowledge on the different factors involved in the development and safety precautions behind dairy foods, including special references to both theoretical and practical aspects. The book presents relevant information about the quality of dairy foods, including raw milk quality, predictive microbiology and risk analysis, food defense and food fraud. In addition, it looks into environmental aspects and consumer perception and goes on to cover methods and practices to process dairy products and analytical techniques behind dairy product development. Techniques explored include time domain magnetic resonance, thermal analysis and chemometric methods. This will be a valuable resource for researchers and practitioners in the dairy industry, as well as students in dairy science courses. Offers a comprehensive accounting on the latest analytical methods used in the dairy industry Focuses on the processing of dairy foods, including emerging and novel dairy products with low sodium and sugar contents Sourced from a team of editors with relevant expertise in dairy food processing
Probiotics and Prebiotics in Foods
Probiotic and Prebiotics in Foods: Challenges, Innovations, and Advances reviews recent advances, innovations, and challenges in probiotics/prebiotics in food and beverages. The book presents up-to-date, novel and extensive information regarding recent research and applications in probiotics and prebiotics in food. Sections address probiotics, prebiotics, paraprobiotics and postbiotics, probiotics, prebiotics and bucal health, probiotics, prebiotics and obesity, probiotics, prebiotics and sleep quality, in vitro and in vivo assays for selection of probiotics, probiotics and mycotoxins, edible films added to probiotic and prebiotics, predictive microbiology applied to development of probiotic...
Nanotechnology and In Silico Tools
Nanotechnology and In Silico Tools: Natural Remedies and Drug Discovery provides the latest information and updates in the area of drug discovery. It covers aspects like nanomedicines, bioinformatics, molecular docking, molecular modeling, QSAR, virtual screening and computational chemistry as well as metabolomics research using various tools. The drug discovery process accelerates the design of new leads for various life-threatening diseases and natural medicines. Silico tools have been an integral part of the drug discovery process, playing a major role as a template for drug discovery and offering a holistic approach to better management of various diseases. Nanotechnology and In Silico Tools: Natural Remedies and Drug Discovery combines the principles of natural medicines with refined modern technology to help chemists in the development of a more ecofriendly, and effective discovery process. Combines principles of natural medicines with refined modern technology Provides the latest updates on drug discovery Covers technologies for synthetic products that can be applied for the investigation of plant-derived natural remedies
Probiotic Foods and Beverages
This volume details state-of-the-art protocols on manufacturing functional probiotic foods and beverages. Chapters guide readers through processing procedures, probiotic strains, probiotic cheese, probiotic fermented milk, probiotic ice cream manufacturing, probiotic butter, plant-based beverages, probiotic plant-based cheeses, probiotic-fermented vegetables, Kombucha, probiotic beer, Friolano-type sausage, delivery of probiotics through bakery goods, synbiotic chocolate, methods on encapsulation of probiotics, paraprobiotics, and protocols for food products with psychobiotic potential. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols. Authoritative and cutting-edge, Probiotic Foods and Beverages: Technologies and Protocols aims to be a comprehensibly guide with well-established protocols and procedures.
Seafood Processing By-Products
The seafood processing industry produces a large amount of by-products that usually consist of bioactive materials such as proteins, enzymes, fatty acids, and biopolymers. These by-products are often underutilized or wasted, even though they have been shown to have biotechnological, nutritional, pharmaceutical, and biomedical applications. For example, by-products derived from crustaceans and algae have been successfully applied in place of collagen and gelatin in food, cosmetics, drug delivery, and tissue engineering. Divided into four parts and consisting of twenty-seven chapters, this book discusses seafood by-product development, isolation, and characterization, and demonstrates the importance of seafood by-products for the pharmaceutical, nutraceutical, and biomedical industries.
Himalayan Fermented Foods
The magnificent Himalayan Mountains, the highest in the world and home to the famed Mount Everest and K2, are also imbued with a rich diversity of ethnic fermented foods. Dr. Jyoti Prakash Tamang, one of the leading authorities on food microbiology, has studied Himalayan fermented foods and beverages for the last twenty-two years. His comprehensive
The Power of Probiotics
Get information you can trust to make the right decisions about probiotics The Power of Probiotics is a consumer-friendly guide to the selection and use of probiotics that have been proven effective in the prevention and treatment of human diseases. This jargon-free reference resource provides practical advice on how and when to use probiotics and how to select the best commercially available products, based on usefulness, quality, and safety, to lower the risk of disease and maintain a positive health image. The book offers objective information on evaluating product claims, making sense of regulations and labeling, and sorting through manufacturing and marketing issues. The Power of Probio...
Blended Synchronous Learning
Blended synchronous learning - where remote students participate in face-to-face classes by means of rich-media synchronous technologies such as video conferencing, web conferencing and virtual worlds - is an emerging phenomenon in education. More and more teachers are attempting to teach in this challenging mode, but without any systematic research evidence to help guide their blended synchronous learning practices. The Blended Synchronous Learning Handbook is a definitive resource that addresses this issue. It includes a Blended Synchronous Learning Design Framework that offers pedagogical, technological and logistical recommendations for teachers attempting to design and implement blended synchronous learning lessons. It also includes a Rich-Media Synchronous Technology Capabilities Framework to support the selection of technologies for different types of learning activities, as well as a review of relevant literature, a summary of the Blended Synchronous Learning Scoping Study, detailed reports of seven blended synchronous learning case studies, and an in-depth cross case analysis to underpin the recommendations that are drawn.
Milk and Dairy Products as Functional Foods
There continues to be strong interest within the food industry in developing new products which offer functional health benefits to the consumer. The premium prices that can be charged make these added-value products lucrative for manufacturers, and they are also commercially popular. Dairy foods are central to this sector: they are good delivery systems for functional foods (yoghurts, milk drinks, spreads) and are also rich in compounds which can be extracted and used as functional ingredients in other food types. Milk and Dairy Products as Functional Foods draws together a wealth of information regarding the functional health benefits of milk and dairy products. It examines the physiologic...
Marine Proteins and Peptides
Food proteins and bioactive peptides play a vital role in thegrowth and development of the body’s structural integrity andregulation, as well as having a variety of other functionalproperties. Land animal-derived food proteins such as collagen andgelatine carry risks of contamination (such as BSE). Marine-derivedproteins, which can provide equivalents to collagen and gelatinwithout the associated risks, are becoming more popular amongconsumers because of their numerous health beneficial effects. Mostmarine-derived bioactive peptides are currently underutilized.While fish and shellfish are perhaps the most obvious sources ofsuch proteins and peptides, there is also the potential for further...
